By eatmundo · July 8, 2026
🇺🇸AI-generated imageSame ingredients, elsewhere in the world
2 matchesDishes from other countries' kitchens, made from the same core ingredients as Classic American Eggnog. The percentage is the share of ingredients the two recipes have in common.
Eierlikör (German Egg Liqueur)In Germany · same ingredients50%
Leche Merengada (Meringue Milk)In Spain · same ingredients46%
Embrace the holiday spirit with a rich, creamy, and spiced classic American eggnog. This velvety beverage, traditionally enjoyed during festive seasons, combines a custard base with milk, cream, and warm nutmeg for a truly comforting treat.
According to eatmundo's ingredient comparison, the closest dish to Classic American Eggnog from another cuisine is Eierlikör (Germany): the two share 50% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a large bowl, whisk together 6 large egg yolks with 3/4 cup (150g) of granulated sugar until the mixture is light yellow and thick, forming ribbons when the whisk is lifted. This thorough whisking ensures a smooth custard base.
- 2
In a medium saucepan, combine 2 cups (480ml) of whole milk and 1 cup (240ml) of heavy cream. Heat over medium heat, stirring occasionally, until the mixture is hot and just barely simmering around the edges – do not boil.
- 3
Gradually temper the egg yolk mixture: slowly pour about half a cup of the hot milk mixture into the egg yolks while continuously whisking vigorously. This prevents the eggs from scrambling. Then, pour the warmed egg yolk mixture back into the saucepan with the remaining hot milk and cream.
- 4
Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or spatula, until the eggnog thickens enough to coat the back of the spoon (about 170°F or 77°C). Do not let it boil, or the custard will curdle. This takes about 8-10 minutes.
- 5
Remove the saucepan from the heat and stir in 1 teaspoon (5ml) of vanilla extract and 1/2 teaspoon (2.5ml) of freshly grated nutmeg. Pour the eggnog through a fine-mesh sieve into a clean bowl or pitcher to ensure a silky smooth texture.
- 6
Cover the eggnog tightly with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the eggnog to thicken further.
- 7
Before serving, if desired for extra frothiness, you can lightly whisk 2 large egg whites (optional) until soft peaks form and gently fold them into the chilled eggnog. Serve in festive mugs or glasses, garnished with an extra sprinkle of freshly grated nutmeg.
Frequently Asked Questions
What is Eggnog?
Eggnog is a sweetened dairy-based beverage originating from the United States. It is prepared with milk, cream, sugar, and whipped eggs, typically finished with vanilla and nutmeg, and is primarily consumed during the winter holiday season.
Is it safe to consume raw eggs in eggnog?
Our recipe safely cooks the egg yolks to 170°F (77°C), eliminating concerns about raw eggs. If using raw egg whites for froth, ensure they are pasteurized or omit them if you have concerns.
Can I add alcohol to my eggnog?
Yes, many traditional eggnog recipes include alcohol. You can stir in rum, brandy, or bourbon to taste after the eggnog has been chilled, typically about 1/2 to 1 cup (120-240ml) per batch.
How long does homemade eggnog last?
When stored in an airtight container in the refrigerator, cooked homemade eggnog can last for up to 3-4 days. For longer storage, freeze it for up to 3 months.
What if my eggnog curdles during cooking?
Curdling usually happens if the eggnog gets too hot or boils. If it curdles slightly, try blending it with an immersion blender to smooth it out. Next time, cook over lower heat and stir constantly.
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