Homemade Eggnog Recipe
Homemade Eggnog is a creamy, rich holiday classic that’s full of warm spices like cinnamon and nutmeg, blended with fresh eggs and milk to create a smooth, festive treat. This…
Tip: save now, cook later.Homemade Eggnog is a creamy, rich holiday classic that’s full of warm spices like cinnamon and nutmeg, blended with fresh eggs and milk to create a smooth, festive treat. This version tastes so fresh and comforting, making it perfect for cozy winter evenings or holiday parties.
I love making eggnog from scratch because you can adjust the sweetness and spice just the way I like it. It feels special knowing exactly what goes into it—no weird preservatives or extra sugar, just simple, tasty ingredients. Plus, it’s fun to whip up and smells amazing as it simmers on the stove.
My favorite way to enjoy homemade eggnog is chilled, topped with a little extra sprinkle of nutmeg and a cinnamon stick for stirring. It’s lovely on its own or with a splash of rum or bourbon if you want to make it extra festive. Making your own eggnog always brings a bit of joy and a cozy vibe to the season!
Key Ingredients & Substitutions
Eggs: Fresh eggs are key for that rich creamy texture. If you worry about using raw eggs, pasteurized eggs are a safe alternative. Separating yolks and whites lets you create a light, frothy top.
Milk & Cream: Whole milk and heavy cream make the eggnog luscious and smooth. For a lighter version, try half-and-half, or substitute with oat or almond milk for a dairy-free twist.
Spices: Nutmeg and cinnamon bring classic warmth. Freshly grated nutmeg adds the best flavor, but ground is fine too. Feel free to add a pinch of cloves or allspice for extra depth.
Sugar: Granulated sugar sweetens the drink evenly. You can swap it for honey or maple syrup for a different sweetness profile but add slowly to taste.
Alcohol (Optional): Rum, bourbon, or brandy each add a cozy kick. Skip this step for a family-friendly version or substitute with spiced non-alcoholic extracts for flavor.
How Do You Temper Eggs to Avoid Curdling?
Tempering is a simple way to gently raise the temperature of the eggs without cooking them too fast. It keeps the eggnog smooth, not scrambled.
- Whisk the warm milk mixture gradually into the beaten egg yolks while constantly stirring.
- Pour the combined mixture back into the pan, heating it on low and stirring continuously until it thickens slightly.
- Keep the temperature low—do not boil—to avoid curdling and keep the texture creamy.
Taking your time during this step makes a noticeable difference in the silky finish of your eggnog!
Equipment You’ll Need
- Medium saucepan – perfect for gently heating the milk and cream without boiling.
- Mixing bowls – you’ll need separate ones for eggs and whipped whites to keep things organized.
- Whisk – essential for beating eggs smooth and folding in the egg whites without deflating them.
- Measuring cups and spoons – helps keep your spices and liquids balanced for the best flavor.
- Fine mesh strainer (optional) – great if you want an extra smooth eggnog without any cooked bits.
Flavor Variations & Add-Ins
- Add a splash of vanilla or almond extract for extra warmth when you skip the alcohol.
- Stir in ground cloves or allspice for a deeper, more complex spice profile during colder nights.
- Swap rum for bourbon or brandy depending on your preferred holiday spirit flavor.
- Mix in a bit of coffee or espresso powder for a quick mocha twist that wakes you up.
How to Make Homemade Eggnog
Ingredients You’ll Need:
- 4 large eggs, separated
- ¾ cup granulated sugar, divided
- 2 cups whole milk
- 1 cup heavy cream
- ½ teaspoon ground nutmeg, plus extra for garnish
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Cinnamon sticks (for garnish)
- Optional: ½ to 1 cup dark rum, bourbon, or brandy
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep and cooking time. After cooking, you’ll need to chill the eggnog for at least 2 hours or overnight to let the flavors meld and the drink become nicely cold and refreshing before serving.
Step-by-Step Instructions:
1. Whisk Egg Yolks and Sugar:
In a large bowl, whisk the egg yolks until smooth. Gradually add ½ cup of sugar while whisking until the mixture becomes pale and thick.
2. Heat Milk and Spices:
In a medium saucepan over medium heat, combine the milk, heavy cream, ground nutmeg, cinnamon, and salt. Heat this mixture until it’s steaming but not boiling, stirring occasionally to prevent sticking.
3. Temper the Eggs:
Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly. This step warms the eggs gently so they don’t scramble.
4. Cook the Eggnog Base:
Pour the combined mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Avoid boiling during this step.
5. Add Flavor and Cool:
Remove the mixture from the heat and stir in the vanilla extract. Let the mixture cool to room temperature.
6. Beat Egg Whites:
In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and continue beating until stiff peaks form.
7. Fold in Egg Whites:
Gently fold the beaten egg whites into the cooled eggnog base. This gives your eggnog a light and creamy texture.
8. Chill:
Refrigerate the eggnog for at least 2 hours or overnight for the best flavor and temperature.
9. Add Alcohol and Serve:
Just before serving, stir in the optional rum, bourbon, or brandy if you like. Pour into glasses and garnish with a sprinkle of ground nutmeg and a cinnamon stick.
Enjoy your classic, creamy, and festive homemade eggnog chilled for cozy winter gatherings!
Can I Use Pasteurized Eggs for This Eggnog?
Yes! Using pasteurized eggs is a great way to reduce any risk of foodborne illness while keeping the traditional texture and flavor of homemade eggnog.
How Should I Store Leftover Eggnog?
Store leftover eggnog in an airtight container in the fridge for up to 3 days. Give it a good stir before serving since ingredients might settle or thicken.
Can I Make Eggnog Without Alcohol?
Absolutely! Simply skip the rum, bourbon, or brandy. The eggnog is delicious on its own, but you can add vanilla or almond extract for extra flavor if you want.
What’s the Best Way to Reheat Eggnog?
Gently warm eggnog on the stovetop over low heat, stirring continuously to avoid curdling. Avoid boiling as it can affect the texture and flavor.