Tips for the Best Homemade Eggnog
- Use whole milk and full‑fat heavy cream for the richest, creamiest texture; lower‑fat dairy will make the drink thinner.​
- Add hot milk to the yolks slowly and whisk constantly to temper them gently and prevent curdling.
- Add spices gradually and taste as you go to match your preference for cinnamon and nutmeg.
- Let the eggnog chill for a few hours before serving so it thickens slightly and the spice flavors deepen.​
Storage and Safety
- Store homemade eggnog in a covered container in the refrigerator and enjoy within 2–3 days for best flavor and food safety.
- Keep it cold at all times; return any leftovers to the fridge promptly.
- If the mixture ever looks curdled or develops an off smell, discard it rather than risk drinking spoiled eggnog.
FAQs
Can I make eggnog without whole eggs?
This cooked method already uses only yolks; if you want it lighter, you can reduce yolks slightly, but the drink will be thinner and less custardy.
What if my eggnog thickens too much?
Whisk in a little extra cold milk or cream after chilling to thin it back to your preferred consistency.
Can I make it ahead?
Yes. Homemade eggnog is excellent made a day in advance; the texture improves and flavors meld as it rests in the fridge.
Conclusion and Call to Action
Homemade eggnog turns simple ingredients—milk, cream, eggs, sugar, and warm spices—into a luxurious holiday drink that feels far more special than anything from a carton. With gentle heating, careful tempering, and a good chill time, you end up with a smooth, fragrant nog ready for family gatherings or cozy nights in.
If you make this eggnog, share whether you served it plain or spiked, how you adjusted the spices, and how it went over at your holiday table. Your version can inspire others to bring homemade eggnog into their own celebrations.