Eggnog Recipe: A Classic Homemade Christmas Drink

Learn how to make a rich, creamy homemade eggnog recipe from scratch, using a classic custard base. This festive holiday drink is smooth, warming, and perfectly spiced with an optional chocolate eggnog variation for something extra indulgent. Serve warm or chilled and finish with freshly grated nutmeg for the ultimate Christmas treat.

Watch The Recipe Video Below

Eggnog Recipe: A Classic Homemade Christmas Drink

Classic Homemade Eggnog Recipe (With Optional Chocolate Eggnog)

Ingredients

Eggnog Base

6 large eggs, yolks only

75 g caster sugar (or granulated sugar)

1 tsp x Vanilla Extract or Vanilla Bean Paste

250ml x Cream

400ml x Whole Milk

Freshly grated Nutmeg, to taste

200ml x Vodka (Alternatively bourbon, rum, or a combination of spirits)

Optional Chocolate Eggnog

50g x Dark Chocolate (finely chopped or broken into pieces) double the amount if you would like to make a full batch.

To Serve (Optional)

Extra freshly Grated Nutmeg

Ground Cinnamon

Grated Dark Chocolate

Optional (Using the Egg Whites)

Reserved egg whites from the 6 eggs

Method

Separate the Eggs

Crack the eggs and separate the yolks from the whites.

You can do this by passing the yolk between the eggshell halves, or crack the egg into your hand and allow the whites to fall through your fingers, leaving the yolk behind.

Place the yolks into the bowl of a stand mixer.Reserve the egg whites and refrigerate them for another recipe (such as meringues or pavlova), or to incorporate later into the eggnog if desired.

Whisk Egg Yolks and Sugar

Add the sugar and vanilla to the egg yolks.Whisk until the mixture becomes light and fluffy and leaves a visible trail on the surface when the whisk is lifted. A stand mixer works well, you can also use an electric hand mixer or a hand whisk will work, but will take longer

Heat the Dairy

In a heavy-bottomed saucepan, combine the cream and whole milk.Add a generous grating of fresh nutmeg.Place over medium heat and warm gently until just steaming.

Stir occasionally to prevent the mixture from catching on the bottom and do not allow to boil.Once steaming, remove from the heat.

Temper the Eggs

Ladle a small amount of the hot milk and cream mixture into the egg yolk mixture and whisk well.This tempers the eggs, gently warming them and preventing scrambling.

Cook the Custard

Pour the tempered egg mixture back into the saucepan with the remaining milk and cream.Return to the heat and cook gently.For accuracy and food safety, heat the mixture to 71–77°C (160–165°F) using a thermometer.

Strain the Mixture

Remove from the heat and strain the custard through a sieve to remove any lumps, ensuring a smooth texture.

Add the Alcohol

Stir in the vodka (or your chosen alcohol).Mix well to combine.

Optional Chocolate Eggnog

While the mixture is still warm, pour half of the eggnog back into the saucepan.Add the dark chocolate and stir until fully melted and smooth.This creates a chocolate eggnog variation.

Chill or Serve Warm

Allow both eggnogs to chill before serving if desired.Alternatively, serve warm.The alcohol provides a naturally warming effect either way.

Optional: Incorporating Egg Whites

If using the reserved egg whites, whip them to soft peaks.Once the eggnog has cooled, gently fold the whipped whites into the mixture.This creates a lighter, airier eggnog texture.

Serve

Pour into glasses and finish with:

Freshly grated nutmeg

A pinch of cinnamon

Or grated dark chocolate