Homemade Eggnog


In just two steps, you'll have a festive drink made ahead. Be sure to chill it thoroughly before serving, and give it a final whisk, too, to make sure everything is blended.

Active Time:
35 mins
Total Time:
8 hrs 35 mins
10 servings
glasses of homemade eggnog
Photo by Adam Friedlander / Food Styling by Pearl Jones

To make rich, creamy homemade eggnog, you'll need a makeshift double boiler (in this case, a bowl and a saucepan) and a whisk.


  • 6 large eggs, separated

  • ¾ cup sugar, divided

  • 3 cups milk

  • ¼ cup bourbon

  • 2 tablespoons dark rum

  • 2 tablespoons brandy

  • 1 cup heavy cream

  • ½ teaspoon freshly grated nutmeg


  1. Put the egg yolks in a medium bowl and set the bowl over a saucepan of simmering water. Add 1/4 cup plus 2 tablespoons of the sugar and whisk over low heat until pale yellow and thick, about 5 minutes. Whisk in the milk, bourbon, rum, and brandy and transfer to a large bowl.

  2. In another large bowl, whisk the egg whites with the remaining 1/4 cup plus 2 tablespoons of sugar until very soft peaks form. Stir the whites into the yolk mixture. In a medium bowl, beat the heavy cream until lightly thickened. Fold the whipped cream and nutmeg into the eggnog and chill thoroughly. Whisk to reblend before serving.

Make Ahead

The eggnog can be refrigerated overnight. Stir before serving.

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