Beverages

Serving

Eggnog

Name: Eggnog
Total time: 140 min
Yield: 6 servings
Cuisine: Beverages
Ingredients: 6 egg yolks; 1/2 cup sugar; 2 cups whole milk; 1 cup heavy cream; 1 teaspoon vanilla extract; 1/2 teaspoon ground nutmeg; 1/4 cup rum, optional

A rich, creamy holiday classic made with egg yolks, milk, and warm nutmeg.

140 minutes

Serves 6

Snack

49 min prep

77 min cook

Contains common allergens

Egg Dairy

In the app, Listahan checks these against your household automatically.

Instructions

5 steps

1
Whisk egg yolks and sugar together in a bowl until pale and thick.
2
Heat milk in a saucepan until just steaming, then slowly whisk into the egg mixture to temper.
3
Return the mixture to the saucepan and cook over low heat, stirring constantly, until slightly thickened.
4
Remove from heat, stir in heavy cream, vanilla, and rum if using, then chill for at least 2 hours.
5
Serve cold, sprinkled with ground nutmeg.

Eggnog — plated and served — Serving moment. How Eggnog looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

68/100

Works for many families

Allergen-friendly 80

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 86

Great leftovers 87

Pantry-friendly 44

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

320

Calories

6 g

Protein

23 g

Carbs

22 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Eggnog traces back to medieval European milk-and-egg possets warmed with ale or wine, refined in colonial America once cheap dairy and rum made a richer, cold version possible. It shifted from an everyday tonic to a holiday-only treat as refrigeration made raw eggs and cream feel more like an occasion than a staple.

Listahan note

This version tempers the eggs gently over heat instead of leaving them raw, which trades a little of the old-fashioned rawness for a custard that is safer and still silky.

Technique cues

Temper slowly: pour hot milk into the yolks in a thin stream while whisking, or the eggs scramble instead of thickening.
Cook the custard only until it coats the back of a spoon; eggnog should stay pourable, not turn into pudding.
Chilling for a few hours lets the nutmeg and vanilla round out instead of tasting sharp on top.

Kitchen flow

Parallel prep: Grate the nutmeg and measure the rum while the custard cools in the fridge.
Make-ahead: Eggnog tastes better a day after making, once the spices have had time to settle in.
Leftover move: Use leftover eggnog as the liquid in French toast batter or a quick bread pudding.
Cleanup rhythm: Soak the saucepan right away; cooked egg residue hardens fast and is easier to rinse warm.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Egg yolks

Custard base

Purpose: The yolks give eggnog its body and pale golden color once cooked into a soft custard.

Handling: Whisk with sugar until visibly paler and slightly thickened before adding any hot liquid.

Adaptation: Pasteurized egg product works for households that want to skip the stovetop cooking step entirely.

Whole milk and heavy cream

Dairy richness

Purpose: The combination gives a custard that is rich but still drinkable, not as heavy as straight cream.

Handling: Warm the milk gently before tempering; do not let it boil or the eggs will curdle when combined.

Adaptation: A lactose-free milk and cream blend works with no change to method; oat-based versions will be thinner.

Ground nutmeg

Signature spice

Purpose: Nutmeg is the aroma most people associate with eggnog, freshly grated if possible for a brighter top note.

Handling: Add a pinch to the custard while cooking and save the rest for dusting on top when serving.

Adaptation: A small pinch of allspice can stand in if nutmeg is unavailable, though the flavor shifts slightly.

Rum, optional

Adult finish

Purpose: A splash of rum adds warmth and rounds out the spice without overpowering the custard.

Handling: Stir in after the custard has cooled slightly so the alcohol does not cook off.

Adaptation: Omit entirely for an alcohol-free pitcher, or offer it on the side so everyone can pour their own.

Technique notes

Cook the custard low and slow, stirring constantly with a wooden spoon or heatproof spatula, not a whisk, to feel when it thickens.
If the custard looks even slightly grainy, strain it through a fine mesh sieve before chilling to smooth it back out.
Serve in small glasses rather than tall ones; eggnog is rich and a little goes a long way.

Ingredient swaps

Dairy-free direction: Full-fat oat milk and coconut cream can replace the dairy, though the custard will be noticeably thinner.
Egg-conscious direction: Use pasteurized liquid egg yolks or a store-bought dairy eggnog base and skip the stovetop step.
Alcohol-free direction: Leave out the rum and add a few extra drops of vanilla extract to keep the flavor rounded.

Serve alongside

Gingerbread cookies
Spiced shortbread
Cinnamon streusel cake
Candied pecans
A dash of bourbon stirred in for grown-ups
Hot spiced cider as a lighter alternative
Black coffee to cut the richness

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate in a sealed pitcher or jar for up to 3 days.
Give it a good stir or shake before serving, since the cream can separate slightly as it sits.
Do not freeze; the custard texture breaks down and turns grainy once thawed.

Equipment

Heavy-bottomed saucepan
Whisk
Fine mesh strainer
Pitcher with a lid for chilling

Make this household-aware

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