Store-bought eggnog is thin and… well, fine. Homemade eggnog is something else entirely—luxuriously thick, silky-smooth, and deeply comforting, with just the right hint of nutmeg. It’s the kind of eggnog that makes converts out of skeptics.
Why Homemade Eggnog Wins
- Thick and creamy, never watery
- Rich, custard-like texture—especially with duck egg yolks
- Ready in about 15 minutes
- Easily made with or without alcohol
This is the eggnog that changes minds and becomes a holiday tradition.
The secret is duck egg yolks. Duck yolks are larger and richer than chicken yolks, with a higher fat content that creates an exceptionally creamy, custard-like eggnog. Chicken egg yolks work perfectly well, but if you have access to duck eggs, this recipe truly shines.
INGREDIENTS:
6 duck egg yolks (or 7 chicken egg yolks)*
1/2 cup sugar
1 cup heavy cream
2 cups whole milk
1/2 teaspoon ground nutmeg
1 pinch salt
1 teaspoon vanilla extract
Optional: Brandy, rum, or bourbon, to taste
*Duck eggs are available at Clara’s Eggs at our farmers markets
METHOD:
In a medium bowl, whisk the egg yolks and sugar until pale, creamy, and slightly thickened.
In a saucepan over medium heat, combine the heavy cream, milk, nutmeg, and salt. Heat gently until the mixture just begins to simmer. Do not allow it to boil.
While whisking constantly, add the hot cream mixture to the egg yolks one spoonful at a time, allowing the eggs to warm gradually without curdling.
Pour the mixture back into the saucepan. Cook over low heat for 1 to 2 minutes, stirring constantly, until the eggnog is slightly thickened and coats the back of a spoon.
Remove from heat and stir in the vanilla extract and alcohol, if using. Strain into a pitcher or jar and refrigerate until thoroughly chilled.
SERVING SUGGESTIONS:
- Serve cold in small glasses topped with freshly whipped cream
- Finish with a light dusting of freshly grated nutmeg or cinnamon
- Garnish with a cinnamon stick or star anise for an elegant presentation
- Offer optional spirits tableside so guests can customize their pour
- Pair with gingerbread cookies, shortbread, or spiced nuts
PARTY SIZE EGGNOG RECIPE: Serves 10-15
INGREDIENTS:
12 duck egg yolks (or 14 chicken egg yolks)
1 cup sugar
2 cups heavy cream
4 cups whole milk
1 teaspoon ground nutmeg
2 pinches salt
2 teaspoons vanilla extract
Optional: 1 to 1 1/2 cups rum, brandy, or bourbon, to taste
METHOD:
Prepare exactly as written in the original recipe above. Use a large saucepan and keep the heat low once the eggs are added. Stir constantly.
