Homemade Eggnog Recipe

I’m so excited to share this Homemade Eggnog Recipe with you because it’s honestly one of the coziest, most delicious treats you can whip up during the holidays—or anytime you want a little festive comfort. It’s creamy, smooth, and just the right balance of sweet with a gentle hint of nutmeg that makes it irresistible. When I first tried making eggnog from scratch, I discovered it’s actually pretty simple, and the flavor blows store-bought versions out of the water. Stick with me, and you’ll have a fan-freaking-tastic eggnog ready to impress friends, family, or just to enjoy by your favorite fire.

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Ingredients You’ll Need

This Homemade Eggnog Recipe uses pantry staples and a handful of simple ingredients that come together beautifully. I always recommend using fresh eggs and whole ingredients for the best flavor and texture.

• Egg yolks: Key for richness and that silky custard base; make sure they’re at room temperature for easier whisking.
• Granulated sugar: Balances the creamy base with just the right level of sweetness.
• Heavy whipping cream: Adds lusciousness and body that makes this eggnog feel indulgent.
• Milk: I use whole milk for creaminess, but you can experiment with 2% if you want it lighter.
• Ground nutmeg: My secret spice for authentic eggnog flavor—freshly grated works wonders too.
• Salt: Just a pinch to enhance the sweetness and depth of flavor.
• Vanilla extract: Adds warmth and rounds out all the flavors.
• Ground cinnamon: For dusting on top—it’s a classic garnish I never skip.
• Alcohol (optional): Traditionally bourbon or rum, but completely up to you if you want to keep it kid-friendly.

Variations

Part of the fun of making your own homemade eggnog is tailoring it exactly how you like it. Over the years, I’ve played around with different spins on this recipe, and I encourage you to do the same!

• Spirited Eggnog: Adding a splash of bourbon or spiced rum really kicks it up and warms you from the inside out—my family goes crazy for this boozy version.
• Non-Alcoholic Version: Simply skip the alcohol and maybe add a touch of extra vanilla or cinnamon for complexity—just as indulgent without the buzz.
• Dairy-Free Swap: Use coconut milk or almond milk with coconut cream in place of heavy cream for a creamy vegan eggnog—I’ve tested it and it’s surprisingly good!
• Extra Spiced: Feel free to add a pinch of ground cloves or allspice for a more complex holiday spice profile.

How to Make Homemade Eggnog Recipe

Step 1: Whisk Your Egg Yolks and Sugar Until Creamy

Start by vigorously whisking 6 large egg yolks with 1/2 cup granulated sugar until the mixture becomes pale and creamy. I find this step is key—it helps dissolve the sugar fully and gives your eggnog that lovely smooth texture. Taking your time here pays off and sets the stage for everything else.

Step 2: Warm the Cream, Milk, and Spices

In a medium saucepan over medium-high heat, combine 1 cup heavy whipping cream, 2 cups whole milk, 1/2 teaspoon ground nutmeg, and a pinch of salt. Keep an eye on it and stir often to prevent a skin from forming. Once you see steam and tiny bubbles just at the edges (a bare simmer), it’s ready. Don’t let it boil—that can toughen your eggs later.

Step 3: Temper Your Eggs

This is the trickiest step but trust me, it’s doable! Slowly add a big spoonful of the hot milk mixture into your egg yolk mixture, whisking vigorously as you go. Repeat one spoonful at a time—this gradual warming prevents the eggs from scrambling. I learned this the hard way the first time and it’s saved me so many times since.

Step 4: Cook Until Slightly Thickened

Pour your tempered egg mixture back into the saucepan. Over medium heat, whisk constantly for about a minute or until the mixture thickens enough to coat the back of a spoon or reaches about 160°F on a kitchen thermometer. It will still be pourable and take on more thickness as it cools—don’t rush this part!

Step 5: Add Vanilla and Optional Alcohol

Remove the saucepan from heat and stir in 1/4 teaspoon vanilla extract and your alcohol of choice if using (about 1/2 to 1 cup bourbon, rum, or brandy works great). This is also where your homemade eggnog starts to smell absolutely heavenly.

Step 6: Strain, Chill, and Serve

Pour the mixture through a fine mesh strainer to catch any bits of cooked egg for the smoothest texture, then transfer to a pitcher and cover with plastic wrap. Refrigerate until it’s nicely chilled and thickened—usually at least 4 hours or overnight. If you want it thinner and perfectly smooth, blitz it in a blender with a tablespoon or two of milk right before serving.

How to Serve Homemade Eggnog Recipe

Garnishes

I love keeping it classic with a light dusting of freshly grated nutmeg or cinnamon on top, plus a generous swirl of whipped cream for extra indulgence. Sometimes I add a cinnamon stick as a stirrer—that also doubles as a pretty presentation touch that guests adore.

Side Dishes

This homemade eggnog pairs perfectly with holiday treats like gingerbread cookies, buttery shortbread, or even a slice of rich fruitcake. My family loves dunking soft cookies right into their glass—it’s a nostalgic favorite every year.

Creative Ways to Present

For special occasions, I’ve served eggnog in vintage glass mugs or mason jars tied with festive ribbons. Adding a sprig of fresh rosemary or a star anise on top creates a charming and aromatic garnish that’s always a hit at parties.

Make Ahead and Storage

Storing Leftovers

I usually pour leftover eggnog into an airtight container and keep it refrigerated— it stays fresh and delicious for up to one week. Just give it a gentle stir or shake before serving since it can settle or thicken a bit.

Freezing

While you *can* freeze eggnog, I don’t recommend it because the texture changes when thawed. The cream can separate, making it less smooth. I’d rather make a fresh batch since it only takes about 25 minutes.

Reheating

If you want warm eggnog, gently reheat on the stovetop over low heat while stirring constantly—don’t boil it or it’ll curdle. Alternatively, microwave in short bursts, stirring often, until pleasantly warm.

FAQs

Final Thoughts

This Homemade Eggnog Recipe has become a beloved tradition in my household – it’s the perfect way to make any moment feel festive and special. I love how it’s simple enough for a weeknight treat but elegant enough for holiday gatherings. Plus, once you taste homemade eggnog, you’ll realize you don’t need to ever buy the pre-packaged stuff again. So go ahead and give this recipe a shot—I promise, you’ll be glad you did, and your friends will be asking for seconds!

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