This rich, spiced eggnog is a study in patience and technique — pasteurized egg yolks are whisked into a pale, silky base, then slowly cooked with milk, cream, nutmeg, and cinnamon until it turns into a proper custard that coats the back of a spoon. A splash of vanilla rounds out the warmth, and once chilled, freshly whipped egg whites get folded in to give the whole thing that signature light, frothy texture instead of a heavy, flat pour. Ladled into glasses with a dusting of nutmeg on top, it's the kind of make-ahead treat that feels like a holiday party in a cup. Add a pour of bourbon or dark rum if you want an adults-only version, or leave it out entirely for a kid-friendly batch. Either way, this one is a natural fit for a vegetarian table and makes a beautiful centerpiece for cozy gatherings.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
In a large mixing bowl, whisk the egg yolks with 1/4 cup of the granulated sugar until the mixture is pale yellow and slightly thickened, about 2 minutes.
Combine the milk, 1/2 cup of the heavy cream, the remaining 1/4 cup sugar, nutmeg, and cinnamon in a medium saucepan over medium heat. Warm, stirring occasionally, until the mixture is steaming and small bubbles form around the edges, about 5 minutes — do not let it boil.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
