Homemade Eggnog

Make creamy homemade eggnog with fresh eggs, milk, cream, and warm spices for a classic holiday drink. This easy recipe is rich, smooth, and perfect for Christmas parties, family gatherings, or cozy winter nights. Serve it plain or spiked with rum, bourbon, or brandy for a festive touch.

Ingredients

• 6 large egg yolks
• 1/2 cup granulated sugar
• 1 cup heavy whipping cream
• 2 cups milk
• 1/2 teaspoon ground nutmeg
• Pinch of salt
• 1/4 teaspoon vanilla extract
• Ground cinnamon, for topping
• Alcohol (optional, see note)

Instructions

1. In a medium bowl, whisk together the egg yolks and sugar until pale and creamy.
2. In a saucepan set over medium-high heat, combine the cream, milk, nutmeg, and salt. Stir frequently and heat until the mixture is just about to simmer.
3. Slowly temper the eggs by whisking in a spoonful of the hot milk mixture at a time, stirring vigorously after each addition. Continue until most of the hot milk has been incorporated.
4. Pour the tempered egg mixture back into the saucepan. Cook over medium heat, whisking constantly for 1–2 minutes, until slightly thickened or the mixture reaches 160°F (70°C).
5. Remove from the heat and stir in the vanilla and alcohol, if using.
6. Strain the eggnog through a fine mesh sieve into a pitcher or container. Cover and refrigerate until well chilled. The eggnog will thicken as it cools.
   • For a thinner and smoother consistency, blend the chilled eggnog with 1–2 tablespoons of milk.
7. Serve cold with a dusting of cinnamon or nutmeg and a dollop of whipped cream, if desired.
8. Store in the refrigerator for up to 1 week.

Tips

• Use a thermometer to avoid overheating; the eggnog should not boil.
• Whisk constantly to prevent scrambled eggs.
• Straining is key for a silky smooth texture.
• Chill for at least 4 hours for the best flavor.

Variations and Substitutions

• Dairy-free: Substitute whole milk and cream with almond milk, oat milk, or coconut milk.
• Sugar swap: Replace granulated sugar with maple syrup, honey, or coconut sugar.
• Spice boost: Add cloves, allspice, or cardamom for extra warmth.
• Boozy version: Mix in rum, bourbon, brandy, or whiskey for a traditional spiked eggnog.

FAQs

Can I make eggnog without alcohol?
Yes, this recipe is delicious on its own and safe for the whole family.

Is eggnog safe to drink with raw eggs?
This recipe cooks the egg mixture to 160°F, which pasteurizes the eggs and makes it safe to consume.

Can I freeze homemade eggnog?
Yes, but it may separate when thawed. Blend after defrosting to restore smoothness.

Serving Suggestions

• Top with freshly whipped cream and a sprinkle of nutmeg or cinnamon.
• Serve with holiday cookies, gingerbread, or shortbread.
• Use as a base for festive lattes or milkshakes.
• Add a splash of coffee for a creamy holiday twist.

Why You’ll Love This Recipe

• Made from scratch with simple ingredients.
• Rich, creamy, and perfectly spiced for the holidays.
• Versatile: serve it plain, spiked, or dairy-free.
• A comforting and festive drink to share with family and friends.

Homemade Eggnog

Servings

6

servings

Prep time

15

minutes

Cooking time

10

minutes

Ingredients

• 6 large egg yolks

• 1/2 cup granulated sugar

• 1 cup heavy whipping cream

• 2 cups milk

• 1/2 teaspoon ground nutmeg

• Pinch of salt

• 1/4 teaspoon vanilla extract

• Ground cinnamon, for topping

• Alcohol (optional, see note)

Directions

• In a medium bowl, whisk together the egg yolks and sugar until pale and creamy.
• In a saucepan set over medium-high heat, combine the cream, milk, nutmeg, and salt. Stir frequently and heat until the mixture is just about to simmer.
• Slowly temper the eggs by whisking in a spoonful of the hot milk mixture at a time, stirring vigorously after each addition. Continue until most of the hot milk has been incorporated.
• Pour the tempered egg mixture back into the saucepan. Cook over medium heat, whisking constantly for 1–2 minutes, until slightly thickened or the mixture reaches 160°F (70°C).
• Remove from the heat and stir in the vanilla and alcohol, if using.
• Strain the eggnog through a fine mesh sieve into a pitcher or container. Cover and refrigerate until well chilled. The eggnog will thicken as it cools.
• For a thinner and smoother consistency, blend the chilled eggnog with 1–2 tablespoons of milk.
• Serve cold with a dusting of cinnamon or nutmeg and a dollop of whipped cream, if desired.
• Store in the refrigerator for up to 1 week.