Skip to content
Sussex Holiday GuidebyLocal Loop
All holiday recipes

Drinks · Good Housekeeping

Grandma’s Homemade Eggnog

A classic cooked-custard eggnog with vanilla and nutmeg, lightened with whipped cream. Spirits are optional.

Recipe adapted from Good Housekeeping — view original recipe (opens in a new tab).

Directions independently written by Local Loop; not tested in our kitchen. AI-generated illustrative photo, not the source’s photo.

Jump to recipe

Illustrative punch bowl of creamy eggnog dusted with nutmeg beside small glass cups

The recipe

32 servings
Prep
Not specified
Cook
10 min
Total
35 min

Good Housekeeping lists 10 minutes cook time and 35 minutes total, plus at least 3 hours to chill.

Ingredients

0 of 9 checked

For the eggnog

Equipment

  • Heavy 4-quart saucepan
  • Small and large bowls
  • Wire whisk
  • Electric mixer
  • 5-quart punch bowl

Allergen note: Contains eggs and milk.

Instructions

  1. Mix the cornstarch

    In a small bowl, slowly stir ½ cup cold milk into the cornstarch until smooth. Set aside.

  2. Whisk the eggs

    In another bowl, whisk the eggs, sugar, and salt until blended.

  3. Heat the milk

    In a heavy 4-quart saucepan, bring 4 cups of the milk to a simmer. Stir in the cornstarch mixture and return to a simmer over medium-low heat.

  4. Temper and cook the custard

    Whisking constantly, add the hot milk to the eggs ½ cup at a time. When about three-quarters has been added, pour everything back into the pot. Cook on medium-low, stirring constantly, about 5 minutes, until the custard thickens slightly and coats the back of a spoon.

  5. Flavor and chill

    Transfer the custard to a large bowl and stir in the brandy or rum (if using), vanilla, nutmeg, and the remaining cold milk. Cover and refrigerate at least 3 hours, until well chilled.

  6. Fold in cream and serve

    Beat the cream on medium until soft peaks form, then gently fold it into the custard with a whisk. Pour into a chilled 5-quart punch bowl and dust with nutmeg.

Kitchen notes

  • Skip the brandy or rum for a family-friendly version; label the bowl if it contains alcohol.
  • Local Loop food-safety note: cooking the custard until it coats a spoon helps; for extra assurance, heat it to 160°F.

Storage & make-ahead

The source does not give storage guidance. Local Loop food-safety note: keep refrigerated and serve within 2–3 days; don’t leave it out more than 2 hours.