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Homemade eggnog in a bottle, topped with grated nutmeg.
Rich and velvety homemade eggnog dusted with freshly grated nutmeg

Homemade eggnog

Author: Flavelo
Recipes Drinks
The basis of eggnog is technically a custard (crème anglaise) preserved with alcohol. The goal is to create a silky, thick emulsion between the egg yolk, fatty cream, and sugar. Heat treatment makes the egg safe and deepens the flavours, but be careful: one degree separates creamy liqueur from sweet scrambled eggs.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 4 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 340 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Heavy-bottomed saucepan
  • Whisk
  • Digital thermometer (optional but useful)
  • Bottle for storage

Allergen Information

⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Pour the milk and cream into a saucepan. Scrape in the vanilla seeds and drop in the pod as well. Heat to boiling point, then remove from heat.

Tip: Let it stand for 10 minutes (infusion) so the vanilla flavour fully dissolves into the fatty medium.
2 ✓

Beat the egg yolks with the icing sugar until pale. It is ready when the volume has increased and it is a very pale yellow colour.

Tip: The sugar protects the egg proteins from heat-induced coagulation, so thorough mixing is important.
3 ✓

Tempering: Ladle a little of the hot (but not boiling!) milk mixture into the eggs and mix quickly. Repeat twice more, then pour the whole lot back into the saucepan.

Tip: This gradually accustoms the egg to the heat, preventing it from seizing up (becoming scrambled eggs).
4 ✓

Return to a low heat and, stirring constantly (including the bottom!), cook until thickened (approx. 80-82°C).

Tip: It is ready when it coats the back of a wooden spoon and if you run your finger through it, the line remains.
5 ✓

Remove from the heat and take out the vanilla pod. Let it cool to lukewarm, then stir in the alcohol.

Tip: If you add the alcohol while hot, it will evaporate and have a 'harsh' taste.
6 ✓

Pour into bottles and chill completely. Sprinkle with nutmeg before serving.

Tip: The flavours truly mature after 2-3 days in the fridge.

Recipe FAQ

The egg scrambled.
You overheated it (went above 85°C). Immediately remove from heat, pour into a cold bowl and blitz with a hand blender. It might still be salvageable.
Too runny.
It will thicken significantly in the fridge. The emulsifying effect of the yolk and the setting of the fats give the final texture.

Ingredients

  • 500 ml Whole milk (3.5%)
  • 250 ml Double cream
  • 1 pod Vanilla
  • 150 g Icing sugar
  • 6 units Egg yolks
  • 200 ml White rum or brandy
  • 1 pinch Freshly grated nutmeg