Homemade Eggnog Recipe

This homemade eggnog recipe is a holiday classic you’ll want to make every year! Thick, creamy, and spiced with cinnamon and nutmeg, this easy eggnog is so delicious you’ll never need store-bought again. Add your favorite toppings or a splash of bourbon for the ultimate festive treat.

Why Make Homemade Eggnog?

Homemade eggnog offers a richer, fresher taste compared to store-bought versions. It’s simple to prepare and customizable for both non-alcoholic and alcoholic preferences.

Plus, making it from scratch means you can control the sweetness and spice levels, ensuring a perfect drink every time.

Ingredients for Homemade Eggnog

To make this creamy and flavorful eggnog, you’ll need the following ingredients:

• 6 large egg yolks
• 1/2 cup granulated sugar
• 1 cup heavy cream
• 2 cups whole milk
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• 1 tablespoon vanilla extract (or upgrade with Spanish vanilla)
• Optional: Bourbon, rum, or brandy for a spiked version

Pro Tip: Use high-quality spices and vanilla to elevate the flavor of your eggnog.

How to Make Homemade Eggnog

Step 1: Separate the Egg Yolks

Using an egg separator, separate the yolks from the whites. If you don’t have a separator, crack the egg and gently pass the yolk between the shell halves, letting the whites fall into a bowl.

Step 2: Whisk the Egg Yolks and Sugar

In a mixing bowl, whisk the egg yolks and sugar until the mixture becomes thick and pale yellow. Set aside.

Step 3: Heat the Milk Mixture

In a medium saucepan, combine the heavy cream, milk, nutmeg, cinnamon, and salt. Cook over medium heat until the mixture is hot but not boiling.

Step 4: Temper the Egg Yolks

Slowly pour a small amount of the hot milk mixture into the egg yolks, whisking constantly. Gradually add the tempered yolks back into the saucepan.

Step 5: Cook the Eggnog

Cook the mixture over medium-low heat, stirring frequently, until it reaches 160°F to ensure the eggs are safely cooked. Use a food thermometer for accuracy.

Step 6: Add Vanilla and Chill

Remove the saucepan from heat and stir in the vanilla extract. Transfer the eggnog to a pitcher or airtight container, cover, and refrigerate for at least 4 hours.

Storage Instructions

Store leftover eggnog in the refrigerator in an airtight container for up to 3 days. Shake or stir before serving. Avoid freezing, as it may alter the texture.

This recipe stands out for its balance of creaminess, sweetness, and spice. Whether you’re serving it at a holiday party or sipping it by the fireplace, this eggnog is guaranteed to impress.

FAQs About Homemade Eggnog

Is it safe to use raw eggs in eggnog?

Cooking your homemade eggnog to an internal temperature of 160°F ensures that the eggs are safely pasteurized, minimizing any health risks. Use a food thermometer to confirm the temperature for peace of mind.

Can I make eggnog ahead of time?

Absolutely! Homemade eggnog actually tastes better when made ahead. Let it chill in the refrigerator for at least 24 hours to allow the flavors to blend beautifully. This makes it an excellent option for holiday parties or meal prep.

What’s the best alcohol for spiked eggnog?

The best alcohol for spiked eggnog depends on your taste. Common choices include:

• Bourbon for a smooth, caramel-like flavor.
• Rum for a slightly sweet, tropical touch.
• Brandy for a rich, warming finish.

Feel free to adjust the amount of alcohol to suit your personal preference or skip it entirely for a non-alcoholic version.

For more tips and detailed instructions, check out the full recipe above!

You may also enjoy these eggnog desserts.

Sign up with your email to get recipes sent straight to your inbox and follow along on Pinterest.