Rich, creamy eggnog with a hint of nutmeg. Skip the dairy case—this thick homemade version tastes far better than store-bought.
I love creamy cocktails like the Mudslide and the Colorado Bulldog. Deck the halls and trim the tree — ’tis the season for yule logs, frosted cookies, and, most importantly, homemade eggnog. Store-bought varieties are convenient, but this simple homemade eggnog is richer, fresher, and easy to make. Add rum, brandy, or bourbon for a spiked version that will be the hit of your next holiday party.
It’s sure to become a festive favorite at your next gathering.
Craving more holiday drinks?
Cranberry Margaritas
Copycat Starbucks Apple Cider With Caramel
Copycat Starbucks Peppermint Mocha
What is Eggnog?
Eggnog is a classic holiday drink made from beaten egg yolks, cream, and milk, usually flavored with nutmeg and vanilla. A little sugar sweetens it, and an optional splash of rum or another spirit turns it into a festive cocktail. Traditionally served chilled, it’s a popular choice for Christmas Eve, office parties, or any winter gathering.
Ingredients
You’ll need egg yolks, sugar, heavy cream, whole milk, freshly grated nutmeg, a pinch of salt, and vanilla extract.
How to Make Eggnog
Gather your tools: a medium bowl, a saucepan, a whisk, and a thermometer. Start by whisking the egg yolks and sugar in the bowl until the mixture is light and creamy, then set it aside.
In a saucepan, combine the heavy cream, whole milk, nutmeg, and a pinch of salt. Heat over medium, stirring frequently, until the milk mixture is hot but not boiling. Pour about half a cup of the hot milk into the egg yolks while whisking constantly to temper the eggs.
Gradually add more hot milk to the egg mixture a little at a time, whisking to combine. Return the blended mixture to the saucepan and heat gently, whisking constantly, until the mixture reaches 160°F (71°C) on a thermometer to pasteurize the eggs.
Remove from heat, stir in the vanilla, then transfer to a bowl and cover with plastic wrap. Refrigerate until chilled. Serve cold, topped with a dusting of nutmeg or a dollop of whipped cream. If you like a spiked version, add your spirit of choice just before serving.
Frequently Asked Questions
Can you add alcohol?
Yes. Rum is a classic choice for spiked eggnog, but brandy, bourbon, or a combination of spirits also work well. For a balanced drink, start with about 1/2 tablespoon of liquor per cup of eggnog and adjust to taste.
Yes. Rum is a classic choice for spiked eggnog, but brandy, bourbon, or a combination of spirits also work well. For a balanced drink, start with about 1/2 tablespoon of liquor per cup of eggnog and adjust to taste.
How long does it last?
Stored in the refrigerator, homemade eggnog will keep for up to seven days. If you make it in advance, you can freeze it (without added alcohol) for several months—thaw in the fridge the night before serving.
Stored in the refrigerator, homemade eggnog will keep for up to seven days. If you make it in advance, you can freeze it (without added alcohol) for several months—thaw in the fridge the night before serving.
Is it safe to drink?
Raw eggs carry a risk of Salmonella, but heating the mixture to 160°F (71°C) pasteurizes the eggs and removes that risk. Use a thermometer to ensure the mixture reaches the correct temperature—after that, it’s safe, similar to a properly cooked custard or quiche.
Raw eggs carry a risk of Salmonella, but heating the mixture to 160°F (71°C) pasteurizes the eggs and removes that risk. Use a thermometer to ensure the mixture reaches the correct temperature—after that, it’s safe, similar to a properly cooked custard or quiche.
Serve with:
This creamy drink pairs beautifully with holiday cookies, candy, pastries, or any dessert flavored with cinnamon or vanilla. It’s also a welcome addition to a Christmas buffet or brunch spread.
This creamy drink pairs beautifully with holiday cookies, candy, pastries, or any dessert flavored with cinnamon or vanilla. It’s also a welcome addition to a Christmas buffet or brunch spread.
Can You Freeze It?
Yes. To freeze, leave out any alcohol or add it after thawing—alcohol prevents a full freeze. Place eggnog in an airtight container, leaving room at the top for expansion. It will keep well in the freezer for 4–6 months.
When ready to serve, thaw in the refrigerator (do not defrost at room temperature). Stir or blend to recombine any separated ingredients before serving.
Use in These Recipes Too
Eggnog Fudge
Eggnog Cheesecake
Eggnog Cookies with Eggnog Buttercream
📖 Recipe
Homemade Eggnog Recipe
Rich and creamy eggnog with a hint of nutmeg. This thick homemade version tastes far better than store-bought.
Course:
Drink
Drink
Cuisine:
American
American
Prep Time:
5 minutes
5 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
20 minutes
20 minutes
Servings:
6 Servings
6 Servings
Calories:
312 kcal
312 kcal
Author:
Krystle Smith
Krystle Smith
Ingredients
- 6 Egg Yolks
- 1/2 Cup White Sugar
- 1 Cup Heavy Cream
- 2 Cups Whole Milk
- 1 Teaspoon Fresh Grated Nutmeg
- 1 Teaspoon Vanilla Extract
- Pinch of Salt, to taste
Instructions
- In a medium bowl, whisk the egg yolks and sugar until pale and creamy. Set aside.
- In a saucepan, combine the heavy cream, milk, nutmeg, and salt. Heat gently until hot but not boiling.
- Pour 1/2 cup of the hot milk into the egg mixture while whisking constantly to temper the eggs.
- Continue adding the hot milk a little at a time until fully combined, then return the mixture to the saucepan.
- Whisk constantly over low heat until a thermometer reads 160°F (71°C).
- Remove from heat and stir in the vanilla. Chill thoroughly before serving.
Nutrition
Calories: 312 kcal
| Carbohydrates: 22 g
| Protein: 6 g
| Fat: 22 g
| Carbohydrates: 22 g
| Protein: 6 g
| Fat: 22 g
