Eggnog (Spiced Milk Punch)
Why this recipe works
- Silky custard base: Tempering the yolks before gently heating them with the dairy creates body without scrambling the eggs.
- Warm, balanced spice: Blooming the nutmeg and cinnamon in the hot milk helps the spices infuse evenly through the drink.
- Built for chilling: Eggnog improves once properly cold, making it easy to prepare ahead and serve straight from the fridge.
Get the most out of this recipe
Timing notes
- Chill until properly cold: The texture is best once the eggnog has had time to cool fully in the fridge; serving it warm can make it taste heavier.
- Serve within two days: Keep it covered in the fridge and whisk well before serving to bring the texture back together.
Texture tips
- Keep the heat gentle: Cook the custard over a low heat and whisk continuously; if it starts steaming aggressively, take it off the heat and keep whisking.
- Strain before chilling: Passing the mixture through a sieve removes any small cooked egg pieces and keeps the finished drink smooth.
Alcohol-free alternatives
- Make it alcohol-free: Simply omit the bourbon; the vanilla, cream and warm spices still give the eggnog a full, rounded flavour.
- Add depth without spirits: A little extra vanilla or a slightly stronger pinch of spice can help replace the warmth that bourbon would bring.
Ingredient notes
- Use pasteurised yolks when needed: Because this drink contains egg yolk, pasteurised yolks are the safer choice for young children, pregnant people, older adults or anyone immunocompromised.
- Nutmeg gives the classic note: Nutmeg is the defining spice in eggnog; cinnamon can make the drink warmer and sweeter-tasting, but it changes the balance.
Equipment you'll need
Ingredients
Instructions
- In a saucepan, warm the whole milk and double cream over a low heat until steaming and just starting to bubble at the edges. Remove from the heat and stir in the vanilla extract, ground nutmeg and ground cinnamon. Leave to stand for 5 minutes so the spices bloom.
- In a mixing bowl, whisk the egg yolks and caster sugar until paler and slightly thickened. While whisking constantly, slowly pour in a ladleful of the warm milk mixture to temper the yolks. Repeat with another ladleful.
- Pour the tempered yolk mixture back into the saucepan and cook over a low heat, whisking continuously, until it lightly thickens and coats the back of a spoon. Do not let it boil. Remove from the heat.
- Strain the eggnog through a sieve into a clean bowl to remove any tiny bits of cooked egg and excess spice. Cool for 10 minutes, whisking once or twice to release heat. Cover and chill until properly cold.
Recipe notes
Tips
- For the smoothest texture, keep the heat low when thickening and whisk constantly; if you see steam increasing rapidly, take the pan off the heat and keep whisking.
- If serving with bourbon, stir it in once the eggnog is fully chilled so the flavour stays clean and the texture remains silky.
- Food safety: this recipe contains egg yolk; if you are pregnant, elderly, immunocompromised, or serving young children, use pasteurised egg yolk if available.
Substitutions
- Replace Bourbon with aged rum for a rounder, molasses-like warmth.
- Replace Ground nutmeg with an equal amount of Ground cinnamon for a more cinnamon-forward eggnog.
Storage
- Refrigerate up to 2 days
- Store covered in the fridge and whisk well before serving. Serve cold; do not reheat once chilled, as it can split and turn grainy.
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Recipe overview
- Servings: 4 glasses
- Total time: 1h 15min (15min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Milk
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