Eggnog is the Christmas beverage commonly known as milk punch: a rich, chilled drink made with milk or cream, eggs, sugar, and often spirits. This cooked version has the familiar festive flavor, a smooth texture, and a custard base that makes it easier to prepare safely ahead of time.
Ingredients
- 4 large eggs
- 1/2 cup (100 g) granulated sugar, divided
- 2 cups (475 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon freshly grated nutmeg, plus more for serving
- 1/2 cup (120 ml) bourbon or dark rum, optional
Instructions
- Separate the eggs, putting the yolks in a heatproof bowl and the whites in a separate clean bowl. Refrigerate the whites if you plan to use them later; this recipe does not require them. Whisk the yolks with 1/4 cup of the sugar until the mixture is pale and slightly thickened.
- Combine the milk, cream, salt, and remaining 1/4 cup sugar in a medium saucepan. Warm over medium heat, stirring until the sugar dissolves and the mixture is steaming. Do not let it boil.
- Temper the yolks: while whisking continuously, slowly pour about 1 cup of the hot milk mixture into the yolks. Pour the warmed yolk mixture back into the saucepan in a steady stream, whisking as you go.
- Cook over low to medium-low heat, stirring constantly with a heatproof spatula and scraping the bottom and corners of the pan. Check with an instant-read thermometer; the custard should reach 160°F (71°C). It should lightly coat the spatula, but it need not become thick like pudding. Keep the heat gentle to prevent curdling.
- Immediately remove the pan from the heat. Stir in the vanilla and nutmeg. For an especially silky drink, pour the custard through a fine-mesh strainer into a clean container. If you notice small cooked egg bits, straining will remove them; large scrambled pieces may mean the custard was overheated.
- Set the container in a bowl of ice water and stir the custard occasionally until it is no longer warm. Cover and refrigerate promptly. Chill for at least 4 hours, preferably overnight, until thoroughly cold.
- Just before serving, stir in the bourbon or rum, if using. Taste and adjust the nutmeg if desired. Pour into small glasses and finish each serving with a little freshly grated nutmeg.
Tips
- Use an instant-read thermometer rather than guessing. The egg mixture needs to reach 160°F (71°C) for safety, but prolonged or high heat can make it curdle.
- Whisk constantly while tempering and cooking. Adding the hot dairy slowly helps the yolks warm without scrambling; a heavy-bottomed saucepan also reduces hot spots.
- For a lighter drink, replace up to 1 cup of the cream with additional whole milk. For a thicker, richer result, keep the proportions as written and chill overnight.
- Alcohol is optional and does not make the drink safe to leave unrefrigerated. Add it after chilling so you can serve some portions without it, and do not rely on it to preserve the eggnog.
Serving Suggestions
Serve eggnog very cold in small cups or glasses; its richness makes a modest pour satisfying. A dusting of fresh nutmeg is traditional, while a cinnamon stick makes a simple garnish. Offer it alongside gingerbread, shortbread, or fruitcake, or serve it after dinner as a dessert drink. If you are hosting, keep the main pitcher chilled and pour individual servings as needed rather than leaving it on the table.
Variations
Choose a spirit: Bourbon gives the drink a warm, vanilla-like character; dark rum is rounder and slightly sweeter. Brandy is another traditional option. Begin with the listed 1/2 cup, taste, and add more only if you prefer a stronger drink.
Make it alcohol-free: Leave out the spirits. The custard is flavorful on its own, and a little extra vanilla or nutmeg can give it additional warmth. Do not substitute nonalcoholic spirits unless you enjoy their flavor; they are not needed for the recipe to work.
Add gentle spice: Warm a small cinnamon stick or two whole cloves with the milk and cream, then remove them before tempering the eggs. Avoid ground spices in the saucepan, which can make the texture gritty; add ground nutmeg at the end instead.
Use a dairy alternative: For a dairy-free version, try an unsweetened, full-fat oat or cashew beverage in place of the milk and a thick, unsweetened plant-based cream in place of the heavy cream. Check labels for added sweetness, since you may want to reduce the sugar slightly. The flavor and thickness will differ from the dairy original.
Storage and Reheating
Transfer the eggnog to a clean, covered container and refrigerate at 40°F (4°C) or below. Cool it promptly in an ice bath before refrigerating, and do not leave it at room temperature for more than 2 hours—or more than 1 hour if the room is above 90°F (32°C). For best quality, use this homemade version within 2 to 3 days. Keep it chilled during serving and discard leftovers that have been sitting out beyond those limits. Stir before pouring, as a little separation is normal.
This is a drink meant to be served cold, so reheating is not recommended. If you want a warm holiday drink, warm a single portion gently in a saucepan over low heat, stirring constantly; do not boil it. Because it contains eggs and dairy, return any warmed portion to the refrigerator only if it has been handled safely, and do not repeatedly warm and cool the whole batch.
Frequently Asked Questions
What Christmas beverage is also known as milk punch?
Eggnog is commonly called milk punch, particularly in descriptions of the traditional holiday drink made from milk or cream, eggs, and sugar. The name can also refer to other milk-based punch recipes, so context matters.
Does this recipe contain raw eggs?
No. The yolk-and-dairy custard is cooked to 160°F (71°C), then rapidly cooled and refrigerated. It does not use raw egg whites. Use clean equipment and keep the finished drink cold as you would any egg-and-dairy dish.
Can I make eggnog ahead?
Yes. Make it up to 2 days ahead and keep it covered in the refrigerator. Chilling overnight gives the flavors time to meld. Stir it before serving, and add the alcohol just before serving if you want to offer both spirited and alcohol-free portions.
Why did my eggnog turn lumpy?
The custard was probably heated too quickly or left unstirred, causing the eggs to cook into small curds. Strain minor lumps through a fine-mesh sieve. For the next batch, use lower heat, whisk constantly, and take the pan off the heat as soon as the mixture reaches 160°F (71°C).
Can I use pasteurized eggs instead?
Yes. Pasteurized eggs are an option, but they do not remove the need to handle the drink safely. This recipe cooks the yolks to 160°F (71°C), which is the key temperature for the cooked custard; chill it promptly and keep it refrigerated.
How much alcohol should I add?
The recipe uses 1/2 cup (120 ml) of bourbon or dark rum for the full batch, but you can leave it out or adjust to taste. Add it after the custard is cold. Alcohol does not replace refrigeration or extend the safe storage time.