Eggnog (Ponche de huevo) is a rich, creamy holiday drink made with milk, cream, sugar, and eggs, traditionally flavored with nutmeg and cinnamon and sometimes spiked with rum or brandy. It has a smooth, custard-like texture and is enjoyed chilled or warm.
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This eggnog recipe uses a gently cooked custard base with milk and cream, warm spices, and vanilla for classic flavor, finished with whipped cream for a light, frothy texture that's perfect for Christmas or New Year celebrations.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Heavy Cream: Adds richness and a smooth, velvety mouthfeel.
- Egg Yolks: Create the custard base, giving the eggnog its classic thickness, color, and creamy body while helping it set gently when heated.
- Milk: Balances the richness of the custard, keeping the eggnog smooth and drinkable.
- Salt: Enhances sweetness and rounds out the overall flavor.
- Nutmeg & Ground Cinnamon: Add warm, aromatic spice and classic eggnog flavor.
- Vanilla Extract: Boosts flavor.
- Rum: Adds warmth and classic holiday depth, giving traditional eggnog flavor.
How to Make Eggnog
Note: Full instructions are provided in the recipe card below.
- In a medium bowl, whisk together ¾ cup of the cream, egg yolks, and the sugars until smooth and light in color, about 30 seconds. Set aside. In a medium saucepan, heat the milk and salt over medium-high heat, stirring occasionally, until it just begins to simmer.
- Remove the saucepan from the heat. While whisking the egg mixture continuously, slowly pour in the hot milk to gently warm the yolks. Transfer everything back to the saucepan and cook over medium-low heat, whisking constantly, until the custard thickens slightly and reaches 160°F, about 1 to 2 minutes.
- Pour the eggnog immediately into a clean bowl and stir in the rum, vanilla, cinnamon, and nutmeg. Place the bowl inside a larger bowl filled with ice to cool it quickly. Refrigerate, stirring occasionally, until fully chilled and about 40°F, 1 to 2 hours.
- Right before serving, beat the remaining ¾ cup cream in a stand mixer fitted with the whisk attachment on medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until soft peaks form, 1 to 3 minutes. Gently whisk the whipped cream into the chilled eggnog. Serve topped with additional nutmeg. The eggnog can be covered and refrigerated for up to 24 hours.
Hint: For a thicker ponche de huevo, cook the custard to 175-180°F. Do not let it boil, or it will curdle. Remove from the heat and place the bowl in an ice bath to stop the cooking process.
Storage, Make Ahead, & Freezing
Storage: Keep it covered and refrigerated for up to 24 hours. Stir well before serving.
Make Ahead: Prepare the custard base in advance and chill completely. Whip and fold in the cream just before serving for the best texture.
Freezing: Not recommended.
Camila's Tips & Variations
- Use freshly grated nutmeg for the best aroma and flavor.
- Heat the custard gently, whisking constantly, until it reaches 160°F for a smooth, safe texture or 175-180°F for a thicker, creamier consistency. Do not let it boil, as boiling will cause the eggs to curdle. Keep a large ice bath ready to cool the custard quickly and stop the cooking process.
- Light brown sugar adds a subtle caramel depth.
- Sweetness can be adjusted to taste by reducing the sugar for a less sweet eggnog or adding more if you prefer it sweeter.
- Chill thoroughly before serving so the spices fully develop.
- For extra froth, fold in whipped cream just before serving.
Frequently Asked Questions
What is eggnog made of?
Eggnog is made with milk, cream, eggs, sugar, and warm spices like nutmeg or cinnamon. Some versions also include vanilla or alcohol, such as rum or brandy.
Can I make eggnog without alcohol?
Yes. Eggnog can be made completely non-alcoholic while keeping the same rich, creamy texture and classic spiced flavor.
Can I adjust the sweetness of eggnog?
Yes. You can reduce or increase the sugar to taste depending on how sweet you prefer your eggnog.
❤️ Love this Ponche de Huevo recipe?
Make sure to check out our Christmas punch recipe, which can be made kid-friendly or spiked for adults, making it perfect for holiday gatherings.
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Recipe
Eggnog
Equipment
- Large bowl (for ice bath)
- Stand mixer with whisk attachment (or hand mixer)
Ingredients
- 1 ½ cups heavy cream
- 6 large egg yolks
- 4 tablespoons Sugar ( see Notes)
- 4 tablespoons light brown sugar
- 3 cups whole milk
- ¼ teaspoon kosher salt
- ½ cup dark rum
- 1 tablespoon vanilla extract
- ¼ teaspoon freshly grated nutmeg , plus extra for serving
- ⅛ teaspoon ground cinnamon
Instructions
- In a medium bowl, whisk together ¾ cup of the cream, egg yolks, and the sugar until smooth and light in color, about 30 seconds.
- Set aside. In a medium saucepan, heat the milk and salt over medium-high heat, stirring occasionally, until it just begins to simmer.
- Remove the saucepan from the heat. While whisking the egg mixture continuously, slowly pour in the hot milk to gently warm the yolks.
- Transfer everything back to the saucepan and cook over medium-low heat, whisking constantly, until the custard thickens slightly and reaches 160°F, about 1 to 2 minutes.
- Pour the eggnog immediately into a clean bowl and stir in the rum, vanilla, cinnamon, and nutmeg. Place the bowl inside a larger bowl filled with ice to cool it quickly. Refrigerate, stirring occasionally, until fully chilled and about 40°F, 1 to 2 hours.
- Right before serving, beat the remaining ¾ cup cream in a stand mixer fitted with the whisk attachment on medium-low speed until foamy, about 1 minute.
- Increase the speed to high and whip until soft peaks form, 1 to 3 minutes. Gently whisk the whipped cream into the chilled eggnog. Serve topped with additional nutmeg. The eggnog can be covered and refrigerated for up to 24 hours.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
