This classic homemade eggnog combines a cooked custard base with warm spices and a light meringue folded in for luxurious texture and food safety. It's a traditional American holiday drink that's richer and fluffier than store-bought versions.
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Separate 6 large eggs, placing the yolks in the bowl of a stand mixer and the whites in a separate bowl to be used later.
Add 1/2 cup of sugar to the egg yolks and beat on medium-high speed for about 2 minutes, until the mixture is pale yellow and fluffy.
In a medium saucepan, combine the heavy cream, freshly grated nutmeg, 1 teaspoon of cinnamon, and ground cloves.
Heat the cream and spice mixture over medium-low heat, whisking occasionally, until it's warm through but not boiling.
With the mixer on low speed, slowly pour a small amount of the warm cream into the egg yolk mixture to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the rest of the cream.
Cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon (nappé), or reaches 180°F on a thermometer.
Immediately strain the custard through a fine-mesh sieve into a large bowl to remove any cooked bits and ensure a smooth texture.
In a clean stand mixer bowl with the whisk attachment, add the reserved egg whites.
Whip the egg whites on medium speed, gradually adding 1/4 cup of sugar, until a soft meringue forms, about 1 minute.
Gently fold the meringue into the cooled custard base until just combined.
Stir in the vanilla extract and dark rum (if using).
Pour the eggnog into a bottle or airtight container and chill in the refrigerator for at least 3 hours.
To serve, shake well, pour into glasses, and garnish with a sprinkle of cinnamon and more freshly grated nutmeg.
Refrigerate eggnog in a covered container up to 3 days; the cooked custard base keeps longer than fresh eggnog. No reheating needed—serve chilled.
whisk · saucepan · instant-read thermometer (recommended for safe custard temperature) · mixer or whisk for meringue
This recipe uses a cooked custard base, which heats the eggs to a safe temperature, making it food-safe without aging or alcohol curing methods.
Yes, prepare the custard base and refrigerate it up to 2 days ahead. Fold in the meringue and serve chilled just before serving for the best frothy texture.
Yes, the eggnog is delicious without alcohol. Omit it entirely or add 1 tsp additional vanilla extract for flavor depth.
Nutmeg is the signature spice; cinnamon and cloves add warmth. Don't skip the nutmeg—it's what makes eggnog taste like eggnog.
Meringue made from whipped egg whites creates the light, frothy texture eggnog is known for while safely using the remaining eggs.
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