Martha Stewart Eggnog Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart eggnog is a rich, creamy holiday drink with a silky texture from egg yolks and heavy cream, gently spiced with nutmeg and cinnamon. It tastes softly sweet, warmly vanilla-scented, and festive without being heavy. My version is inspired by Martha Stewart’s classic American entertaining style. You cook the base gently on the stovetop, chill it well, and serve it cold in small glasses or mugs.

Total time is about 2 hours, though most of that is hands-off chilling. The active work is only around 30 minutes, and the method is simple enough for a first-timer. It fits best at holiday gatherings, a weekend potluck, or a quiet December evening when you want something special to sip. Make it early in the day so it is ready when guests arrive.

Why This Martha Stewart Eggnog Works

Tempering the eggs is the step that makes or breaks the drink. Ladling the hot milk in slowly while whisking keeps the yolks smooth instead of curdling them into scrambled bits.

Pulling the base off the heat at 160°F (71°C) gives you a safe, custard-like base without a cooked egg flavor. Straining removes any stray bits, and a full chill thickens the eggnog to a lovely sipping consistency.

What You’ll Love About It

You get a silky, spoon-coating texture from real egg yolks and cream. The gentle nutmeg and cinnamon taste festive but not overpowering. It also makes a generous batch for eight, so it works well for a crowd.

Ingredients

Use whole milk and fresh eggs for the creamiest result, and have everything measured before you start.

• 6 large egg yolks
• 3/4 cup (150g) granulated sugar
• 1/4 teaspoon kosher salt
• 4 cups (960ml) whole milk
• 1 cup (240ml) heavy cream
• 1 whole vanilla bean, split lengthwise and seeds scraped, or 2 teaspoons vanilla extract
• 1/2 teaspoon freshly grated nutmeg, plus more for serving — fresh grating gives the best flavor
• 1/4 teaspoon ground cinnamon
• 1/4 cup (60ml) heavy cream, whipped to soft peaks, for serving (optional)

Equipment

• Medium saucepan — 3 to 4 quart (2.8 to 3.8L) size works well
• Medium bowl — for whisking the yolks
• Balloon whisk
• Wooden spoon or silicone spatula — for constant stirring
• Instant-read thermometer — to check the 160°F (71°C) mark
• Fine-mesh sieve — for straining
• Large bowl — to catch the strained eggnog

How to Make Martha Stewart Eggnog

Step 1: Whisk the Yolks Until Pale

Whisk 6 large egg yolks, 3/4 cup (150g) granulated sugar, and 1/4 teaspoon kosher salt in a medium bowl until pale and thick, about 2 minutes. The mixture should fall in a ribbon from the whisk. If it looks grainy, keep whisking until it smooths out.

Step 2: Heat the Milk and Cream

Heat 4 cups (960ml) whole milk, 1 cup (240ml) heavy cream, the vanilla bean and seeds (or 2 teaspoons vanilla extract), 1/2 teaspoon freshly grated nutmeg, and 1/4 teaspoon ground cinnamon in a medium saucepan over medium heat until steam rises and small bubbles form around the edge, about 5 minutes. Do not let it boil, or the dairy can scorch and give the eggnog a cooked flavor.

Step 3: Temper the Eggs

Slowly ladle about 1 cup of the hot milk mixture into the egg mixture while whisking constantly to temper the eggs. If you add it too fast, the yolks can curdle into scrambled bits. Keep the whisk moving the whole time.

Step 4: Cook Until Thickened

Pour the tempered egg mixture back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens enough to coat the back of the spoon and an instant-read thermometer registers 160°F (71°C), 6 to 8 minutes. Do not let it simmer. If it starts to bubble at the edges, lower the heat right away.

Step 5: Strain the Base

Strain the eggnog through a fine-mesh sieve into a large bowl to remove any cooked egg bits and the vanilla bean pod. Press gently on the solids with the back of a spoon to extract as much liquid as possible.

Step 6: Chill Completely

Cover the bowl and refrigerate until completely chilled, at least 2 hours or up to overnight. The eggnog will thicken further as it cools. This is the step that brings it to its best sipping texture.

Step 7: Serve Cold with Whipped Cream

To serve, stir the chilled eggnog well, then ladle into glasses or mugs. Top each with a small dollop of whipped cream, if using, and grate fresh nutmeg over the top.

What to Serve With It

Pair it with gingerbread cookies, a slice of pound cake, or a simple tray of shortbread. For a holiday spread, set out roasted nuts and dried fruit alongside. Coffee makes a good partner for an afternoon treat, and it also suits a cookie swap table.

Tips for the Best Results

• Keep it simmer-free — gentle heat protects the dairy from scorching.
• Cool before storing — chill the base uncovered briefly, then cover.
• Stir before pouring — the spices settle as it sits.
• Grate fresh nutmeg — pre-ground loses its punch fast.
• Serve well chilled — cold eggnog tastes richest.
• Use a thermometer — it takes the guesswork out of doneness.

Easy Variations

For a coffee-flavored version, stir 1 to 2 tablespoons of cooled espresso into the chilled base. A cinnamon-forward take uses 1/2 teaspoon ground cinnamon instead of 1/4 teaspoon. For a lighter sip, use 3 cups (720ml) whole milk and 1 cup (240ml) heavy cream in the base.

Storing and Reheating

• Fridge — keep it in an airtight container for up to 4 days.
• No freezing — the dairy separates, so make it fresh for the occasion.
• Make ahead — prepare up to 2 days ahead and keep it chilled.
• Serve cold — stir well and pour straight from the refrigerator.

Nutrition (per serving)

These values are estimates per serving and will vary with your exact ingredients.

FAQs

Can I make this Martha Stewart eggnog recipe ahead of time?

Yes, you can make it up to 2 days ahead and keep it chilled in the refrigerator. Add the whipped cream just before serving so it stays fresh.

What can I use instead of a vanilla bean?

Use 2 teaspoons vanilla extract in place of the whole bean. Stir it in with the milk so the flavor blends evenly.

How do I know when the eggnog is done cooking?

The base is ready when it coats the back of a spoon and an instant-read thermometer reads 160°F (71°C). It should look slightly thicker than heavy cream but still pourable.

Why did my eggnog curdle?

Adding the hot milk too quickly or letting the base simmer will curdle the yolks. Temper slowly while whisking and keep the heat at medium-low throughout.

Martha Stewart-Inspired Eggnog

Print Recipe

This homemade eggnog is rich, creamy, and gently spiced with nutmeg and cinnamon, inspired by Martha Stewart’s classic American holiday entertaining style. It has a silky texture from egg yolks and heavy cream, with a warm vanilla note and just enough sweetness to feel festive without being cloying.

• Author: Anabelle McLean
• Prep Time: 15
• Cook Time: 15
• Total Time: 120
• Yield: 8 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 6 large egg yolks
• 3/4 cup (150g) granulated sugar
• 1/4 teaspoon kosher salt
• 4 cups (960ml) whole milk
• 1 cup (240ml) heavy cream
• 1 whole vanilla bean, split lengthwise and seeds scraped, or 2 teaspoons vanilla extract
• 1/2 teaspoon freshly grated nutmeg, plus more for serving
• 1/4 teaspoon ground cinnamon
• 1/4 cup (60ml) heavy cream, whipped to soft peaks, for serving (optional)

Instructions

1. Whisk the egg yolks, sugar, and salt in a medium bowl until pale and thick, about 2 minutes. The mixture should fall in a ribbon from the whisk; if it looks grainy, keep whisking.
2. Heat the milk, 1 cup (240ml) heavy cream, vanilla bean and seeds (or extract), nutmeg, and cinnamon in a medium saucepan over medium heat until steam rises and small bubbles form around the edge, about 5 minutes. Do not let it boil, or the dairy can scorch and give the eggnog a cooked flavor.
3. Slowly ladle about 1 cup of the hot milk mixture into the egg mixture while whisking constantly to temper the eggs. If you add it too fast, the yolks can curdle into scrambled bits.
4. Pour the tempered egg mixture back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens enough to coat the back of the spoon and an instant-read thermometer registers 160°F (71°C), 6 to 8 minutes. Do not let it simmer.
5. Strain the eggnog through a fine-mesh sieve into a large bowl to remove any cooked egg bits and the vanilla bean pod. Press gently on the solids with the back of a spoon to extract as much liquid as possible.
6. Cover the bowl and refrigerate until completely chilled, at least 2 hours or up to overnight. The eggnog will thicken further as it cools.
7. To serve, stir the chilled eggnog well, then ladle into glasses or mugs. Top each with a small dollop of whipped cream, if using, and grate fresh nutmeg over the top.

Notes

Store eggnog in an airtight container in the refrigerator for up to 4 days; stir well before serving. It does not freeze well because the dairy separates, so make it fresh for the occasion. The eggnog can be made up to 2 days ahead and kept chilled; add the whipped cream just before serving. Serve cold, straight from the refrigerator.

Nutrition

• Calories: 285
• Sugar: 22g
• Sodium: 95mg
• Saturated Fat: 10g
• Carbohydrates: 24g
• Fiber: 0g
• Protein: 7g
• Cholesterol: 190mg

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