It is that time of the year again, and this luscious Homemade Eggnog Recipe comes together quickly in just a few easy steps and tastes much better than store-bought.
We enjoy ours topped with whipped cream and a pinch of cinnamon. For entertaining, we make two batches, one alcohol-free and the other spiked with brandy or rum. We love to serve this for Christmas Eve dinner and at our holiday parties with spice cake, butter cookies, and gingerbread cake.
What is Eggnog?
Eggnog is a creamy, milky custard dairy beverage lightly seasoned with nutmeg and sometimes other spices. It is traditionally served around the holiday season, chilled and sometimes spiked with rum, whiskey, bourbon, or brandy.
Why I Love This
- It tastes so much better than store-bought without all those darn preservatives. There isn’t any boxed or bottled processed smell or taste—only all-natural ingredients for exceptional flavor.
- It is so easy to make that even your teenager can handle this. You can also have this fresh creamy treat in just a few simple steps.
- You can make this eggnog recipe in about the time it takes to drive to the grocery store.
- With only wholesome, natural ingredients, this is one refreshment you can feel good about feeding your family.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Milk: Use whole or 2% milk
- Heavy cream: you can substitute whipping cream
- Spices: I use ground nutmeg, cinnamon, and cloves. Easy on the cloves, as a little goes a long way.
- Vanilla: Use pure vanilla extract for the best flavor.
How to Make Eggnog
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
- Heat the milk, cream, nutmeg, cinnamon, and cloves over medium heat, frequently whisking to prevent anything from burning.
- In a large bowl, whisk the egg yolks and sugar.
- Spoon about half a ladle full of the hot milk mixture into the eggs and whisk to combine. Continue adding until most of the milk mixture has been incorporated.
- Pour the egg mixture back into the pan on the stove, then add the remaining milk mixture. Cook until the mixture reaches 160-170 degrees F.
- Remove from the heat and whisk in the vanilla and alcohol. Refrigerate until ready to serve.
Preparation Tips
- Stir and whisk the mixture almost constantly. You want the egg yolks and sugar incorporated well. You don’t want the milk mixture to burn or scorch to the bottom of the pan, and you don’t want egg pieces to float around in your final creamy custard. Remember that a spoon helps reach the bottom inside corners of the pot, but a whisk helps keep everything combined.
- For best results, chill overnight.
- If adding alcohol, add 2-3 ounces of dark rum, whiskey, bourbon, or brandy. It will hit the spot just right without overwhelming the eggnog.
Frequently Asked Questions
Rum, brandy, bourbon, or whiskey can be added to Eggnog. I prefer rum, but I like brandy, bourbon, and whiskey. Trust me when I say that just a small amount is all you need, so it does not overwhelm the eggnog.
Use a candy or instant-read thermometer to ensure the final mixture reaches 160 degrees F, which cooks the raw eggs.
More Holiday Recipes
Homemade Eggnog Recipe
Ingredients
- 2 cups whole milk or 2%
- 1 cup heavy cream
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- pinch of ground cloves
- 6 egg yolks room temperature
- ½ cup sugar
- ½ teaspoon vanilla extract
- whipped cream optional
- extra ground cinnamon or nutmeg optional
Instructions
- In a medium saucepan over medium/medium-low heat, combine milk, cream, nutmeg, cinnamon, and cloves. Whisk very frequently while bringing the mixture almost to boiling.
- Meanwhile, in a large bowl, combine egg yolks and sugar. Add sugar 2 tablespoons at a time, whisking thoroughly before adding more.
- Using a soup ladle, add about 1/3 cup of the hot milk mixture to the egg mixture, whisking thoroughly. Keep adding the hot mixture to the egg mixture, whisking thoroughly between each addition. When most of the milk mixture has been whisked into the egg mixture (about 3/4 of it), add it back to the saucepan.
- Cook until the mixture reaches 160 degrees F, whisking constantly. Use a spoon to reach those tight edges at the base of the pan. It will be slightly thick but will thicken more as it cools.
- Remove from the heat and whisk in the vanilla. Serve with whipped cream and a light dusting of cinnamon or nutmeg.
Notes
- Refrigerate in an airtight container for up to 5 days.
- Reheat in the microwave for 30-second intervals or on the stovetop over low heat until warm.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Mel
This sounds like a great version of the drink. It’s a classic for Christmas parties.
Stephanie
I never cared for eggnog until I tried this recipe. My goodness, it is so much better than the eggnog in cartons – I am sure we will make this often during the holiday season.
Beth Pierce
You are right this homemade eggnog is so much better. The stuff in the cartons tastes so processed.
Kit
I haven’t made this yet, i had a question. Will the recipe still work using lactose free milk?
Beth Pierce
I am not sure. I have not tried. Perhaps one of the readers will know the answer to that.
Tisha
Delicious, easy, and perfect for the holidays. Thanks for sharing the recipe.
Erin
Was really fantastic! I will make this again for the holidays. I wanted to try it first.
Fransic verso
What a great recipe! We really enjoyed it! Merry Christmas and Happy New Year!
Ebony
My family and I were just experimenting with eggnog cocktail recipes this week! I decided to try this recipe to make our eggnog from scratch and it turned out perfect! Way better than the store bought stuff! This recipe is a keeper for sure!
Beth Pierce
Thanks so much, Ebony. So glad that you liked the eggnog! It is quite yummy!
Brian
Cool. I never tried to make this before. I know it’s always a big thing around the holidays.
briannemanzb
This is so much better than a store-bought. For the past year, we just buy from stores but now that I have perfected your recipe. It’s gonna be a tradition to have homemade eggnog every year.
Beth Pierce
So glad that you like it! We love it too! It is amazing!
Sienna
I was just at a bakery with an eggnog flavor discussing how I actually have never had eggnog and have no idea what it is! I asked the person helping us what was in eggnog and they said it was their favorite treat they make but he didn’t really know! I did enjoy the treat it was creamy and nutmeg-y and I’m so excited to find your recipe and try out the actual real-deal drink for myself!
Jennifer L Prince
I’ve never tried making egg nog before. I need to test this recipe. It sounds fun!