How To Make The Best Homemade Eggnog, Ever

There’s something deeply satisfying about the ritual of making eggnog from scratch. It’s creamy and rich, with just the right amount of spice and a silky texture that puts the carton stuff to shame. Whether you spike it or not, it’s a cozy classic worth slowing down for.

But behind that smooth sip is a bit of kitchen science. Eggnog is essentially a stirred custard, and getting it right depends on understanding a few simple—but important—concepts.

Custard 101

Egg Yolks: The Backbone of Custard

Egg yolks thicken eggnog through a process called coagulation. When gently heated, the proteins in the yolks unfold and bond together to form a smooth network that traps liquid—creating that luscious, spoon-coating texture.

Too hot, though, and they’ll curdle, leaving you with scrambled egg(nog). It’s crucial to cook it low and slow and to stir constantly.

Tempering: Insurance Against Curdling

If you’ve ever added eggs straight into hot liquid, you’ve seen what not to do. Tempering means gradually warming the yolks by whisking in the hot milk mixture slowly. This keeps the proteins from seizing up and ensures a silky finish.

Chill Time Matters

Once thickened and strained, the eggnog is chilled for several hours or overnight. This not only cools it to the ideal serving temperature but also gives the flavours time to meld. The nutmeg mellows, the vanilla deepens, and the alcohol—if used—rounds everything out.

Why Use Whole Milk and Cream?

The mix of whole milk and heavy cream gives eggnog its ideal balance of richness and drinkability. Cream alone would be too thick, while milk alone is not quite decadent enough. The combination brings body, and the fat from the cream smooths out the texture and enhances the custard’s mouthfeel.

Does Alcohol Make Eggnog Safe?

To kill bacteria like Salmonella, alcohol needs to be at least 60% alcohol by volume (ABV) and in direct contact with the bacteria for an extended period of time. Most spirits used in eggnog (including rum, brandy and bourbon) are around 40% ABV, and once they’re mixed with dairy and eggs, that percentage drops. In a standard eggnog recipe, there simply isn’t enough alcohol—or enough exposure time—to make it safe.

For peace of mind, I prefer to serve cooked custard-style eggnog rather than the old-fashioned version that uses raw egg. Heating the eggnog to 160F is high enough to kill any potential pathogens in the raw eggs but low enough to avoid curdling.

Custard-Style Eggnog

(Photo: Christie Vuong. Food styling: Eshun Mott. Prop styling: Rayna Marlee Schwartz. Produced by: Sun Ngo)

Want to make it yourself? Get the recipe for this Classic Homemade Eggnog.