Skip to content
Try New Plant-Based Caesar Seasoning | Free Shipping On Orders $49+
Try New Plant-Based Caesar Seasoning | Free Shipping On Orders $49+

Test Kitchen Approved

Best Ever Eggnog

Recipe By Kate Wheeler, Savory Spice—Santa Fe, NM owner


4 cups

Recipe By Kate Wheeler, Savory Spice—Santa Fe, NM owner

Homemade eggnog is so easy to make and so much tastier than the store-bought stuff.


4 egg yolks

1/2 cup granulated sugar

2 cups whole milk

1 cup heavy cream

2 oz. brandy per serving (optional)

4 egg whites, beaten to soft peaks with 1 Tbsp. sugar (optional)

Savory Spice ingredients in this recipe

  • Indonesian Cinnamon Sticks

    These hard cassia sticks from Indonesia are 4 inches in length.

  • Madagascar Cloves

    Cloves are the unopened flower buds of the clove tree, which is a tropical evergreen that can live up to 100 years. They have a pungent aroma as we...

    View full details
  • Mexican Vanilla Beans

    Our Mexican Vanilla Beans are Grade A, the highest quality. Grade A beans, which are also known as gourmet or prime quality, are plump and pliable....

    View full details
  • Whole Nutmeg

    Nutmeg, native to the Banda Islands of Indonesia (commonly referred to as the Spice Islands), is the seed of a fruit produced by an evergreen tree....

    View full details


Whisk egg yolks in an electric mixer until lightened in color. Slowly add sugar, beating after each addition, whisking until fluffy. Slice vanilla bean and scrape seeds into egg-sugar mixture, mixing until incorporated; reserve rest of vanilla bean. Combine milk, 1 cinnamon stick, cloves and remaining vanilla bean in a thick-bottomed pan. Slowly heat until the milk is steaming hot but not boiling. Slowly whisk about ¼ cup of the hot milk mixture into the egg yolks to temper them; add slowly so as not to scramble the eggs. Pour egg mixture back into the saucepan of milk. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens coats the spoon. (This is usually around 160 degrees on a candy thermometer.) Remove from heat and stir in cream and nutmeg. Strain mixture through sieve then cover and refrigerate to chill for at least 1 hour. Serve garnished with a fresh grating of nutmeg and cinnamon (from the remaining cinnamon stick. Optional: Stir in 2 oz. of brandy per serving for a boozy version and/or fold in or top with beaten egg whites to for a fluffy version.