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Best Homemade Christmas Eggnog with Fresh Nutmeg

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This velvety, rich eggnog made with fresh nutmeg, bourbon, and dark rum is the ultimate holiday indulgence. It’s deceptively simple to make and guaranteed to be the star of your Christmas gatherings.

Ingredients

Scale
  • 6 large egg yolks (room temperature)
  • ¾ cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 whole nutmeg (for grating)
  • 1 cup bourbon (optional)
  • ½ cup dark rum (optional)
  • Freshly grated nutmeg (for garnish)
  • Cinnamon sticks (optional, for garnish)

Instructions

  1. Separate your eggs: Crack 6 large eggs and separate the yolks into a large mixing bowl. Save the whites for another use.
  2. Whisk the yolks and sugar: Add ¾ cup of granulated sugar to the yolks and whisk vigorously until the mixture turns pale yellow and thick, about 2-3 minutes, reaching the ribbon stage.
  3. Heat the dairy and spices: In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, and ¼ teaspoon salt. Place over medium heat and stir occasionally until hot but not boiling (small bubbles around the edges), about 4-5 minutes.
  4. Temper the eggs: Slowly pour about ½ cup of the hot milk mixture into the egg yolk mixture while whisking constantly. Then pour the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously.
  5. Cook until thickened: Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes (160°F if using a thermometer). Do not let it boil.
  6. Strain the mixture: Immediately pour the eggnog through a fine-mesh strainer into a clean bowl or pitcher to catch any cooked egg bits.
  7. Add the booze (if using): Let the eggnog cool for about 10 minutes, then stir in 1 cup bourbon and ½ cup dark rum. For a virgin version, omit the alcohol.
  8. Grate fresh nutmeg: Grate about ½ teaspoon of fresh nutmeg directly into the eggnog and stir. Reserve extra for garnish.
  9. Chill thoroughly: Cover and refrigerate for at least 4 hours, preferably overnight, to let flavors meld.
  10. Serve and garnish: Stir well, pour into mugs or small glasses, and top each with freshly grated nutmeg and a cinnamon stick if desired.

Notes

For best results, make the eggnog a day ahead to allow flavors to meld. Do not freeze. For a dairy-free version, substitute whole milk with full-fat oat milk and heavy cream with canned coconut cream. For a lower-sugar version, use monk fruit sweetener (start with ½ cup).

Nutrition

Keywords: homemade eggnog, Christmas eggnog, fresh nutmeg eggnog, holiday drink, spiked eggnog, bourbon eggnog, rum eggnog

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