Christmas Eggnog
A classic homemade Christmas eggnog with silky custard, dark rum and bourbon, finished with freshly grated nutmeg over the top.
Ingredients
- 4 large egg yolks — very fresh, free range
- 80 g caster sugar — plus a pinch for the whites if folding in
- 400 ml whole milk
- 200 ml double cream — lightly whipped
- 60 ml dark rum — such as a Jamaican pot still
- 60 ml bourbon — a wheated style works well
- 1 tsp vanilla extract — good quality
- 0.5 tsp freshly grated nutmeg — plus extra to serve
- 1 pinch fine sea salt
Method
- Whisk the egg yolks and sugar in a heatproof bowl until pale, thick and ribbon-like.
- Warm the milk in a saucepan over a low heat until just steaming, then pour it slowly onto the yolks, whisking constantly so the eggs do not scramble.
- Return the mixture to the pan and stir gently with a wooden spoon over a low heat until it thickens enough to coat the back of the spoon.
- Strain the custard into a clean jug, stir in the vanilla, nutmeg and salt, then chill in the fridge for at least four hours.
- Once cold, whisk in the rum, bourbon and lightly whipped double cream, then pour into chilled glasses and finish each with a generous grating of fresh nutmeg.
How to serve
- Glassware
- Small chilled tumblers or punch cups
- Serve temperature
- Chilled
- Garnish
- Freshly grated nutmeg
There is no Christmas drinks repertoire without a proper eggnog. The shop-bought cartons have their place, but a homemade version made from a gently cooked custard base is in another league entirely. It is silky, rich without being cloying, and laced with the kind of warm-spirit warmth that suits a frosty evening by the fire.
The custard is the secret
The trick to a really good eggnog is treating it like a creme anglaise. Whisk the yolks and sugar until pale, temper them with warm milk and cook the mixture gently until it coats the back of a spoon. That slow approach gives you a glossy, lump-free base and means the eggs are properly cooked through. Strain it once, then let it chill thoroughly before anything else happens.
Choosing the spirits
A blend of dark rum and bourbon gives this eggnog its grown-up character. The rum brings molasses, dried fruit and a touch of funk, while the bourbon contributes vanilla and gentle oak. You can lean into one or the other depending on your taste, but together they make the spice notes sing.
Serving and storing
Pour the finished eggnog into small chilled tumblers and grate fresh nutmeg over the surface just before serving. A whole nutmeg and a microplane will transform the aroma compared to the pre-ground tin. Any leftover eggnog will keep for a couple of days in the fridge in a sealed jug, and many people swear it is even better on day two.
Frequently asked questions
Is homemade eggnog safe to drink?
Cooking the yolks gently into a custard pasteurises them, which makes this version much safer than recipes using raw egg. Always use very fresh eggs, keep everything cold and consume within two days.
Can I make eggnog without alcohol?
Yes, simply leave out the rum and bourbon and add a little more vanilla and a splash of milk to balance the consistency. The custard base is delicious on its own and children often prefer it that way.
Can the eggnog be prepared in advance?
The custard base actually improves after a night in the fridge as the flavours settle. Add the spirits and softly whipped cream on the day you plan to serve it for the best texture.
Related recipes
Tom and Jerry
The festive American classic: a warm, frothy egg batter spiked with dark rum and brandy, topped with hot milk and finished with freshly grated nutmeg.
Advocaat
The rich Dutch egg liqueur, gently whisked with brandy and vanilla until thick and custardy, served warm in a small glass with a dusting of cocoa.
Spiked Hot Chocolate
Deep, glossy hot chocolate made with real dark chocolate and a measure of your favourite spirit — the ultimate grown-up winter treat.
More like this