Best Homemade Eggnog – Creamy, Delicious, and Easy to Make
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This homemade eggnog recipe creates a smooth, creamy holiday drink with a perfect balance of spices and sweetness. With the option for alcohol, it’s a classic, comforting treat that brings warmth and festive cheer to any celebration.
“Crafting homemade eggnog is more than making a drink; it’s creating a tradition. With every sip, celebrate the warmth of the holidays, the comfort of home, and the joy of sharing with loved ones.”
Best Homemade Eggnog
Course: BeverageCuisine: AmericanDifficulty: Easy6
servings10
minutes15
minutes220
kcalCraft your own creamy, spiced holiday favorite with this easy homemade eggnog recipe, perfect for sipping at gatherings or cozy nights by the fire.
Ingredients
4 large egg yolks
1/2 cup granulated sugar
2 cups whole milk
1 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg (plus extra for garnish)
1/4 teaspoon ground cinnamon
1/4 cup bourbon (optional)
1/4 cup rum (optional)
4 large egg whites (optional, for frothy texture)
Directions
- Prepare Egg Yolk Mixture:
- In a medium saucepan, whisk together the egg yolks and sugar until the mixture is smooth and creamy.
- Heat Milk and Cream:
- In a separate saucepan, combine the milk and heavy cream. Heat over medium heat until it begins to steam, but do not bring it to a boil.
- Combine Yolk and Milk Mixture:
- Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Return the combined mixture to the saucepan.
- Cook Eggnog Base:
- Cook the mixture over medium heat, stirring constantly, until it thickens slightly and reaches a temperature of about 160°F (70°C). This should take about 8-10 minutes. Do not let it boil.
- Add Flavorings:
- Once the mixture is thickened, remove it from the heat. Stir in the vanilla extract, ground nutmeg, and ground cinnamon.
- Chill the Eggnog:
- Pour the eggnog through a fine strainer into a large mixing bowl to remove any cooked egg bits. Let it cool for 10-15 minutes, then refrigerate until chilled (at least 2 hours).
- Optional Whipped Egg Whites:
- If you want a frothier texture, beat the egg whites in a clean bowl until stiff peaks form. Gently fold the whipped egg whites into the chilled eggnog.
- Add Alcohol (Optional):
- If you’re making an alcoholic eggnog, stir in the bourbon and rum at this point.
- Serve and Garnish:
- Serve the eggnog chilled in glasses. Sprinkle with extra ground nutmeg or cinnamon on top for garnish.
- Enjoy your homemade, creamy, and delicious holiday eggnog!
Notes
- Recipe Notes
Store eggnog in the fridge for up to 3 days. For a non-alcoholic version, omit alcohol. Add alcohol to taste. - Equipment
Medium saucepan, whisk, large mixing bowl, hand or stand mixer, measuring cups, strainer, serving glasses - Homemade Eggnog FAQs
Can I make homemade eggnog without alcohol?
Yes, simply omit the alcohol for a family-friendly version that’s just as delicious.
Is it safe to use raw eggs in eggnog?
This recipe cooks the eggs to 160°F, making it safe to consume. Always use fresh, pasteurized eggs.
How long can I store homemade eggnog?
Store it in an airtight container in the refrigerator for up to 3 days. Stir well before serving.
Can I make eggnog thicker?
For a thicker texture, use more heavy cream or let the eggnog cook a little longer to reduce it further.
Equipment
