Homemade Eggnog Recipe

Jugs of store-bought eggnog are easy to come by during the holiday season, and it can be hard to resist the appeal of simply purchasing a no-prep, premade winter dessert. And while there's certainly nothing wrong with purchasing a carton and spiking it yourself at home, if you've never had the pleasure of homemade eggnog, you're definitely missing out.

Though mixing eggnog from scratch takes a bit of extra effort, making larger batches ensures your results will last through the season, creating a treat that's perfect for gifting or sipping at home.

The origins of eggnog

Historians generally agree that eggnog dates to Britain around the 13th century, when members of the aristocracy often drank warm milk and eggs combined with spices and alcohol known as “posset” (not to be confused with the other, more common kind of posset, which is like a sweet, chilled pudding). The drink’s boozy profile evolved to include sherry and, later, rum. In the 18th century, as America settled into its status as an independent country, President George Washington’s heavily spiked eggnog quickly became a beloved holiday season beverage, a tradition that has carried into present day.

Eggnog is classically made using eggs, milk, heavy cream, sugar, and vanilla extract. Cinnamon, cloves, star anise, or grated nutmeg are typically added for warming flavor and garnish, and you can experiment with rum, whiskey, or brandy as an alcoholic component.

Tips to make the perfect eggnog

Don't feel as though you have to choose a single spirit for eggnog. Instead of exclusively favoring bourbon, rum, or brandy, this eggnog recipe calls for all three, resulting in a festive, complexly flavored drink whose spirit-forward components can stand up to the heft and weight of the rest of the drink. To get the most out of the egg, cream, and sugar base and ensure no separation occurs, you'll need to put together a makeshift double boiler (in this case, a bowl and a saucepan), and be prepared to whisk.

Eggnog is essentially a custard in beverage form. Save for the booze, the ingredients are the same as what's in a high-quality French-style ice cream. While store-bought varieties tend to rely on fewer eggs, leaner dairy, and the addition of stabilizers to achieve the drink's signature rich, creamy texture, homemade eggnog leans solely on whole eggs, milk, and heavy cream.