This eggnog has been my holiday signature for years, a rich and velvety drink that always prompts requests for the recipe. I first developed this version on a snowy afternoon when the grocery shelves were bare and I wanted something deeply comforting and festive. The result was a drink with a luxuriously thick mouthfeel, pronounced nutmeg aroma, and just the right balance of sweet and warming spice. It became a regular at family gatherings, where the bowl was always the first to empty and the last to be cleaned. I love this preparation because it combines simple pantry ingredients with a gentle stovetop technique that transforms ordinary milk and eggs into something wonderfully indulgent. The tempering step is essential, and once you understand how slowly bringing hot liquid into whipped yolks creates an ultra-smooth custard, you will see why homemade is so much better than anything in a carton. Serve chilled with an extra dusting of freshly grated nutmeg for a nostalgic, elegant holiday finish.

Ingredients

• Egg yolks (7 large): Use fresh, room-temperature eggs for best emulsification and color. High-quality large eggs create a rich, golden base; if you prefer pasteurized eggs for safety, those work well too.
• Sugar (1/2 cup): Regular granulated sugar balances the cream and spice. Use a measured cup rather than packed sugar for consistent sweetness.
• Milk (1 3/4 cups): Whole milk contributes body and mellowness; avoid low-fat milks which make the texture thin. I often use a trusted brand for consistency.
• Heavy whipping cream (1 cup): This is the secret to the lush mouthfeel. For a slightly lighter version, reduce to 3/4 cup and increase milk by 1/4 cup.
• Ground nutmeg (1 teaspoon): Freshly grated nutmeg will deliver the brightest aroma. Pre-ground is acceptable but taste before adding because strength varies.
• Whole cloves (2, optional): Add for warm background spice — remove before chilling to avoid bitterness.
• Pinch of salt: Enhances overall flavor and rounds the sweetness.
• Vanilla extract (1/4 teaspoon): Adds depth; use pure vanilla extract for best results.

Instructions

Whip the yolks and sugar: Place the 7 yolks and 1/2 cup sugar in the bowl of a mixer and whip at medium speed until the mixture is thick, pale, and smooth, roughly 6 to 8 minutes. You want the sugar dissolved and the yolks to have increased in volume; this aeration contributes to a creamier final texture. Heat the milk and cream: In a medium to large saucepan combine 1 3/4 cups milk, 1 cup heavy cream, 1 teaspoon ground nutmeg, 2 whole cloves (if using), and a pinch of salt. Warm over medium heat, stirring regularly, until small bubbles form at the edges and the mixture begins to steam and simmer. Do not allow a vigorous boil. Temper the yolks: With the mixer running or whisk in hand, pour a small ladle of the hot milk mixture into the whipped yolks while whisking constantly. Repeat slowly with several more small additions to raise the yolk temperature without scrambling them. This step teaches the yolks to accept heat and creates a smooth custard. Combine and cook to temperature: Return the tempered yolk mixture to the saucepan and continue to heat gently, stirring constantly, until the mixture reaches 160 to 170 degrees F. Use an instant-read thermometer and aim for the middle of that range for proper thickness and food safety. Avoid boiling; if you see rapid bubbling, remove from heat immediately. Finish and chill: Remove from heat, stir in 1/4 teaspoon vanilla extract and discard the cloves. Pour through a fine mesh sieve into a clean container to remove any solids and ensure a silky texture. Chill in the refrigerator until cold. Use within 2 to 3 days for best flavor.

Storage Tips

Store chilled in an airtight container in the refrigerator. Mason jars or a glass pitcher with a tight lid work well and minimize odors transferring to the drink. Consume within 2 to 3 days; beyond that the egg yolks and dairy lose freshness and risk spoilage. To re-chill, swirl gently — do not shake vigorously, which can introduce air and change the mouthfeel. If you plan to add alcohol, do so just before serving to preserve texture, or mix in a small portion of spirit to extend shelf stability by a day or two.

Ingredient Substitutions

For a lighter version swap half-and-half for the heavy cream or reduce the cream to 3/4 cup and increase milk by 1/4 cup; the drink will be slightly thinner but still rich. Use pasteurized eggs if you are concerned about raw yolks; tempering and heating to 160 to 170 degrees F further reduces risk. For dairy-free alternatives, replace milk and cream with full-fat coconut milk and omit eggs for a different style of spiced holiday beverage. Use maple syrup or honey to replace sugar for deeper flavor, adjusting sweetness to taste.

Serving Suggestions

Serve cold in a chilled glass and top with a dusting of freshly grated nutmeg or a cinnamon stick for garnish. A dollop of softly whipped cream and a shaving of nutmeg elevates the presentation for guests. Pair with ginger cookies, shortbread, or a simple fruit cake for a classic holiday spread. If adding spirits, a splash of aged rum, bourbon, or cognac brightens the flavor and adds warmth.

Cultural Background

Eggnog has roots in British and early American colonial traditions where possets and milk-and-egg drinks were served as festive fare. In America the addition of rum and bourbon became common as spirits were plentiful, creating the boozy holiday beverage many associate with winter celebrations. Regional variations include the Puerto Rican coquito and French egg-based nogs, each reflecting local ingredients and tastes.

Seasonal Adaptations

For a winter breakfast twist, warm a cup and serve with a pinch of cinnamon and a splash of coffee. In summer, create a chilled lighter version with lower cream and more ice, or transform leftovers into a frozen custard-style dessert by churning briefly in an ice cream maker. Holiday variations include adding gingerbread spice, orange zest, or swapping vanilla for a teaspoon of almond extract for a different flavor profile.

Meal Prep Tips

Make the base up to two days ahead and chill. If bringing to a party, transport in a sealed thermos or insulated carafe and keep chilled with ice packs until ready to serve. If adding alcohol, store the spirited and unspirited portions separately to accommodate both adult and child guests. Label containers with the preparation date so you and your guests enjoy the freshest cup possible.

Enjoy this thick, cozy drink with people you love. It’s one of those small rituals that turns ordinary afternoons into remembered moments. Make it ahead, taste and adjust, and share liberally.