This traditional eggnog is the kind of holiday drink that makes the kitchen feel warm and the whole family gather around. I learned this version from a handwritten card my grandmother kept tucked in a jar, and when I first made it for a December party it disappeared faster than any dessert. The texture is luxuriously thick yet silky, the nutmeg and cinnamon sing together, and the vanilla rounds everything out with a comforting, familiar note. It is a simple combination of egg yolks, sugar, cream, and milk that, when treated with a little patience, becomes richer and more nuanced than anything from a carton.

I discovered the little technique that changes everything on a cold evening in my small apartment, when I did a careful tempering of the eggs and watched the mixture transform into a custard like base. The aroma alone makes me nostalgic for family holidays. The drink is best chilled and served with a fluffy dollop of whipped cream and a fresh grating of nutmeg. It is a festive treat that feels indulgent without being fussy, and it pairs beautifully with cookies, a slice of fruit cake, or simply a cozy chair and good conversation.

Ingredients

• Egg yolks: 6 large egg yolks, the backbone of the custard like base, choose fresh eggs from a trusted source for the best color and richness and be sure they are at room temperature to temper evenly.
• Granulated sugar: 2/3 cup of granulated sugar, this sweetens and stabilizes the custard, use standard white sugar or superfine sugar if you prefer a slightly faster dissolution.
• Heavy whipping cream: 1 cup of heavy whipping cream, provides body and silkiness, I favor a brand with at least 36 percent milk fat for lusciously thick results.
• Whole milk: 2 cups of whole milk, adds volume and balances the cream, full fat milk yields the classic mouthfeel; avoid low fat if you want the traditional richness.
• Nutmeg: 1 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg, freshly grated will offer more aroma and a brighter spice character.
• Cinnamon: A pinch of ground cinnamon, this is a background warming spice, add slightly more if you prefer a spicier note.
• Salt: A pinch of salt, it lifts flavors and balances the sweetness, do not omit.
• Vanilla extract: 1/2 teaspoon of vanilla extract, choose pure vanilla for a cleaner, more complex flavor than imitation.
• For serving: Whipped cream, an extra grating of nutmeg or a sprinkle of cinnamon, optional boozy splash of rum or bourbon for adult guests.

Instructions

Whisk the yolks and sugar: In a medium mixing bowl whisk together 6 large egg yolks and 2/3 cup granulated sugar until the mixture is pale and slightly thickened and you can see ribbons when the whisk is lifted. This step dissolves some of the sugar and incorporates air which contributes to the final texture. Warm the dairy with spices: In a medium saucepan combine 1 cup heavy whipping cream, 2 cups whole milk, 1 teaspoon freshly grated nutmeg, a pinch of ground cinnamon, and a pinch of salt. Warm over medium high heat until the mixture reaches a bare simmer and small bubbles form around the edges. Do not allow it to boil as that will curdle the dairy and make tempering harder. Temper the eggs: To prevent scrambled egg bits add a spoonful of the hot milk into the egg yolk mixture while whisking vigorously. Repeat adding a spoonful at a time until most of the hot dairy is in the bowl. This gentle equalization brings the yolks up in temperature and prevents curdling when returned to the pan. Cook to thickened custard: Pour the tempered egg mixture back into the saucepan while stirring continuously. Continue to whisk or stir constantly for a few minutes until the mixture lightly coats the back of a spoon, or until it reaches 160°F on a digital thermometer. This temperature is safe and gives a custardy thickness. Remove from heat promptly to avoid overcooking. Finish and chill: Stir in 1/2 teaspoon vanilla extract, then pour the liquid through a fine mesh strainer into a clean bowl to remove any bits and ensure smoothness. Cover the surface with plastic wrap and refrigerate until fully chilled. The mixture will thicken as it cools. If you prefer an ultra smooth or slightly thinner consistency blend briefly with 1 to 2 tablespoons milk just before serving. Serve: Spoon into chilled glasses, top with whipped cream and an extra grating of nutmeg or a sprinkle of cinnamon. For an adult version add a tablespoon to two tablespoons of rum or bourbon per serving, stirred gently into the glass.

Storage Tips

Keep the eggnog in a sealed container or covered bowl in the refrigerator. It will stay at peak quality for about one week. If the surface develops a thin skin, whisk it back into the drink before serving or strain again for smoothness. Freezing is not recommended because the texture changes and emulsions can break, but you can freeze a spiced milk base without eggs for later use. When reheating gently warm on low heat while stirring, do not bring to a boil.

Ingredient Substitutions

If you need a lighter option substitute half and half for the heavy cream and reduce the total heavy cream to 1/2 cup while keeping the milk the same, this will lower the richness but still produce a creamy drink. For a dairy free version use a full fat coconut milk and a plant based cream substitute and omit the cow milk, note the flavor will shift and taste coconut forward. To reduce sugar by a third use 1/2 cup sugar and taste the custard when warm, you can add a touch more if needed.

Serving Suggestions

Serve chilled in small glasses or classic footed mugs with a generous spoon of lightly sweetened whipped cream on top. Garnish with a fresh grating of nutmeg and a cinnamon stick for stirring. Pair with buttery shortbread, molasses cookies, or a small plate of sharp cheese and seasonal fruit to balance the sweet cream. For adults offer rum, bourbon, or brandy on the side so guests can add precisely the amount they prefer.

Cultural Background

Eggnog has roots that trace back to medieval Europe where a hot ale or wine based drink called posset was shared in festive seasons. It migrated and evolved in the Americas where dairy and rum were abundant, and it became a colonial holiday staple. In the United States it became associated with Christmas and winter celebrations, with regional variations appearing as families added their preferred spirits or spices. This version honors the custard roots while remaining simple and approachable for modern home cooks.

Seasonal Adaptations

For a winter version add a small split cinnamon stick to the dairy while heating and remove before tempering to infuse a deeper cinnamon flavor. In early spring lighten the spices and add a hint of citrus zest such as orange to brighten the drink. For holiday parties consider infusing the cream with cardamom pods or a vanilla bean for a special twist. Adjust the serving temperature to match the season, slightly chilled in winter is comforting, and ice cold in warmer months feels more refreshing.

Meal Prep Tips

Make the custard base up to three days ahead and store in a sealed container in the refrigerator. If you like to prep for a party make the base and the whipped cream separately, then assemble in glasses just before guests arrive. Keep a small grater and whole nutmeg on the table so guests can finish their glass exactly to taste. Use mason jars for individual servings and top them when ready to serve for easy transport and presentation.

This drink is a holiday classic that invites personalization and sharing. Whether you keep it alcohol free for family friendly gatherings or offer spiked options at a soirée, it rewards a little time and care with unmatched flavor and texture. Enjoy making it your own and passing it along to friends and family.