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Homemade Eggnog

Homemade eggnog tastes worlds better than the store bought stuff and it's as easy to make as a simple custard. 
Prep: 10 minutes
Cook: 10 minutes
Steeping Time: 30 minutes
Total: 20 minutes
Servings: 8 drinks.
Author: The Bojon Gourmet


  • 2 cups whole milk
  • 1/2 vanilla bean, split and scraped , (or 1/2 teaspoon vanilla paste or extract)
  • 8 whole allspice berries, lightly crushed
  • 1 cup heavy cream
  • 1 1/2 teaspoons freshly grated nutmeg
  • 2 large eggs, at room temperature
  • 2 egg yolks, at room temperature
  • 1/4 cup plus 3 tablespoons sugar
  • 1/8 teaspoon salt
  • 1/2 cup brandy or gold rum (optional)
  • extra nutmeg, for grating over the top


  • In a large saucepan, combine the milk, vanilla pod and scrapings, and allspice. Heat over a medium flame, swirling occasionally, until bubbles form around the sides and the milk is steaming. Cover and steep for 20 - 30 minutes.
  • Place the heavy cream and nutmeg in a large bowl or measuring cup and place a fine-mesh strainer over the top.
  • In another large bowl or in the bowl of stand mixer fitted with the whip attachment, vigorously beat together the eggs, egg yolks, sugar, and salt with a sturdy wire whisk until thickened and pale, 3 - 5 minutes. This helps the eggnog cook faster and gives it a thicker, more voluptuous mouthfeel.
  • When the milk has finished steeping, heat it again until steaming, then slowly dribble the hot milk into the eggs, whisking constantly. Return the mixture to the pot and cook over medium-low heat, stirring constantly with a heat-proof silicone spatula, until the mixture reaches 165º on an instant-read thermometer, 3 - 5 minutes. (Or, if your milk was hot enough, you may not need to cook it at all.) Immediately strain the milk mixture into the heavy cream.
  • Chill the mixture over an ice water bath until cold, then stir in the brandy (if using) and refrigerate until thoroughly chilled, at least one hour and up to 3 days.
  • To serve, pour into small glasses and grate a bit of fresh nutmeg over the top.


Be sure to use freshly grated nutmeg here; it has a much more vibrant flavor than pre-ground. To measure, grate the nutmeg onto a creased piece of paper, then slide it into your measuring spoon and level. If you must use pre-ground, try reducing the amount to 3/4 teaspoon.
Nutritional values are based on one of eight drinks.


Calories: 231kcal | Carbohydrates: 10g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 136mg | Sodium: 92mg | Potassium: 122mg | Sugar: 9g | Vitamin A: 660IU | Vitamin C: 0.2mg | Calcium: 100mg | Iron: 0.3mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!