Homemade Eggnog Recipe: Rich, Creamy, and Perfectly Spiced
Because cardboard belongs in the recycling bin, not your holiday mug…
Store-bought eggnog often tastes like someone bottled regret. Let’s fix that. This homemade eggnog recipe is velvety, custard-like, and kissed with warm spices that make every sip feel like a holiday hug. Whether you’re cozying up by the fire or clinking glasses at a party, this festive drink is the ultimate way to toast the season. Bonus: it’s flexible enough to serve straight-up or with a spirited splash of bourbon, rum, or brandy.
And if you’re building a holiday spread, this eggnog pairs beautifully with our
Cranberry Eggnog Braided Bread (a showstopper centerpiece),
Holiday Orange Eggnog Cake (because one form of eggnog is never enough), and
Caramel Pecan Cinnamon Sticky Buns (the indulgent breakfast your guests will thank you for).
Why You’ll Love This Recipe
- Creamy, dreamy texture that rivals any café version.
- Made with simple pantry staples.
- Flexible: serve it as-is or spike with your favorite holiday spirits.
- Perfect for holiday gatherings or a quiet night at home.
- Pairs beautifully with other holiday entertaining recipes in our archive.
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
- Optional upgrades:
- 1 cinnamon stick (infused while heating milk for depth)
- 1–2 whole cloves (for subtle spice)
- Zest of 1/2 orange (brightens the richness)
- Alcohol (optional: brandy, bourbon, rum, or whisky)
How to Make Homemade Eggnog
Whisk the eggs and sugar: In a medium bowl, whisk the egg yolks and sugar together until pale and creamy, about 2–3 minutes using a hand or stand mixer on medium speed.
Heat the milk and cream: Combine the heavy cream, milk, nutmeg, salt, and optional cinnamon stick or cloves in a medium saucepan over medium heat. Stir frequently and heat until just barely simmering —
Temper the eggs: Gradually add a spoonful of the hot milk mixture to the egg yolks while whisking continuously. Repeat until most of the milk is incorporated.
Cook until slightly thickened: Return the tempered egg mixture to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens slightly — about 3–5 minutes or until it reaches approximately 160°F. It will continue to thicken as it cools.
Add flavorings: Remove from heat. Stir in vanilla extract and, if desired, alcohol such as brandy, bourbon, rum, or whisky.
Strain and chill: Pour the eggnog through a fine mesh sieve into a pitcher to remove any cooked egg bits or spice solids, creating a silky smooth texture. Cover and refrigerate until fully chilled, about 4–6 hours or overnight. For extra smoothness, blend with 1–2 tablespoons of milk before serving.
Serve and garnish: Pour into glasses and top with a sprinkle of cinnamon or nutmeg and, optionally, a dollop of whipped cream. Store homemade eggnog in the refrigerator for up to one week.
Expert Tips
- Tempering is key: Slowly adding hot milk to eggs prevents scrambling.
- Fresh nutmeg matters: Grating whole nutmeg elevates flavor.
- Customize sweetness: Taste after chilling and adjust sugar if needed.
- Creamier texture: Add extra cream before blending.
Variations & Creative Twists
- Spiked Eggnog: Add 1/4 cup liquor when stirring in vanilla. Adjust to taste.
- Vegan Eggnog: Use coconut or oat milk, swap yolks for silken tofu.
- Extra Spices: Cardamom or cloves can be infused for a chai-like vibe.
- Coffeehouse Style: Add a shot of espresso for an eggnog latte.
Serving Suggestions
- Pour into festive mugs, garnish with whipped cream and nutmeg.
- Pair with Holiday Cranberry Bread or Gingerbread Cookies for a cozy spread.
- Serve in punch bowls at parties with cinnamon sticks as stirrers.
FAQs
Q: Can I make this eggnog ahead of time? Yes! It can be made 1–2 days in advance and stored in the refrigerator.
Q: Can I skip the alcohol? Absolutely. This non-alcoholic eggnog recipe is just as delicious.
Q: How long does homemade eggnog last? Store covered in the refrigerator for up to one week.
More Holiday Recipes
Final Thoughts
Homemade eggnog isn’t just a drink—it’s a holiday tradition in a glass. Creamy, spiced, and endlessly customizable, this recipe will become your go-to for seasonal celebrations. Whether sipped plain or spiked, it’s the perfect way to add warmth and cheer to your holidays.
Homemade Eggnog Recipe: Rich, Creamy, and Perfectly Spiced
This creamy, custard-like homemade eggnog is spiced with nutmeg, cinnamon, and optional alcohol, making it the perfect festive holiday drink. Enjoy it as-is or paired with our Cranberry Eggnog Braided Bread, Holiday Orange Eggnog Cake, or Caramel Pecan Cinnamon Sticky Buns for a festive holiday spread.
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
Optional upgrades:
- 1 cinnamon stick (infused while heating milk)
- 1–2 whole cloves (subtle spice)
- Zest of 1/2 orange (brightens richness)
- Alcohol (optional: brandy, bourbon, rum, or whisky)
Instructions
- Whisk the eggs and sugar: In a medium bowl, whisk the egg yolks and sugar together until pale and creamy, about 2–3 minutes.
- Heat the milk and cream: In a medium saucepan, combine cream, milk, nutmeg, salt, and optional cinnamon stick/cloves. Stir frequently until barely simmering (small bubbles around edges, 5–7 minutes).
- Temper the eggs: Gradually whisk a spoonful of hot milk mixture into the yolks, repeating until most milk is incorporated to prevent scrambling.
- Cook until slightly thickened: Return egg mixture to saucepan. Stir constantly over medium heat until thickened slightly (~3–5 minutes) or until 160°F.
- Add flavorings: Remove from heat, stir in vanilla extract and, if desired, alcohol.
- Strain and chill: Strain through a fine mesh sieve into a pitcher. Cover and refrigerate for 4–6 hours or overnight. For extra smoothness, blend with 1–2 tablespoons of milk before serving.
- Serve and garnish: Pour into glasses, sprinkle with cinnamon or nutmeg, and optionally top with whipped cream.
Notes
Notes:
- Non-alcoholic version tastes just as rich and creamy.
- Adjust sweetness after chilling if needed.
- Freshly grated nutmeg enhances flavor.
- Store refrigerated up to one week.
Expert Tips:
- Tempering the eggs is key to avoid scrambling.
- Optional spices like cardamom or cloves can be added for depth.
- Pair with internal recipes for a holiday brunch or dessert spread: Cranberry Eggnog Braided Bread, Holiday Orange Eggnog Cake, Caramel Pecan Cinnamon Sticky Buns.
More Recipes:
- For a cozy holiday breakfast, serve this eggnog alongside our Cranberry Eggnog Braided Bread.
- Want a dessert that matches the eggnog flavor? Try the Holiday Orange Eggnog Cake.
- For an indulgent treat your guests will thank you for, pair with Caramel Pecan Cinnamon Sticky Buns.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 345Total Fat: 21gSaturated Fat: 12gUnsaturated Fat: 9gCholesterol: 241mgSodium: 128mgCarbohydrates: 27gFiber: 0gSugar: 22gProtein: 11g
The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.