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5 from 2 votes

Real, Homemade Egg Nog

Rich, creamy, and unapologetically boozy, this is an egg nog whose virtues are sung by poets. Probably. Once they've had a few. 
Prep Time25 minutes
Total Time25 minutes
Course: Drink, Holiday, Party food
Cuisine: American
Servings: 24 servings
Author: Emily Clifton, Nerds with Knives


  • 12 large egg yolks
  • 1 1/4 cups sugar
  • 1 scraped vanilla bean or 1 1/2 teaspoons vanilla extract
  • 1 quart whole milk
  • 1 1/2 cups bourbon or more, up to 2 cups
  • 2 cups dark rum or more, up to 4 cups
  • 1 teaspoon freshly ground nutmeg plus more for garnish
  • 1 quart heavy cream cold


  • In a stand mixer with the whisk attachment (or use a hand-held mixer), beat egg yolks on medium-high speed until they start to thicken and turn pale yellow, about 2 to 3 minutes. While beating, slowly stream in 1 cup sugar, until fully combined and the mixture forms a ribbon when beaters are raised. Beat in vanilla bean or extract until combined.
  • Turn mixer to low and add milk, a little at a time until blended. Mix in bourbon, rum and nutmeg. Remove to a large bowl.
  • Separately (you can use the same mixing bowl), beat heavy cream one high speed, with the remaining 1/4 cup sugar until medium-soft peaks appear. Fold the whipped cream into the egg mixture. Transfer to an air-tight storage container and let stand in refrigerator for at least several hours or up to a month (eggnog will mellow as it ages)
  • When ready to use, give it a stir, pour into serving glasses, sprinkle with nutmeg and enjoy.
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