Homemade Eggnog
This post may contain affiliate links. Read my full disclosure policy.
Whip up some holiday cheer with this irresistibly rich, creamy, and boozy eggnog recipe!
Eggnog is a rich blend of milk, cream, sugar, and eggs, spiked with rum, bourbon, or brandy—essentially a boozy, drinkable custard that’s a holiday favorite, especially for Christmas and New Year’s Eve.
Unlike many traditional recipes that use raw eggs, I opt for gently cooking them—because honestly, who relishes the thought of sipping on raw eggs? If your eggnog experience is limited to the store-bought variety, prepare for a real treat. Homemade eggnog is leagues ahead in flavor and richness—the store-bought versions, while convenient, simply don’t compare!
“Delicious and so easy. I’ll never buy the grocery-store version again – there’s no comparison!!”
WHAT YOU’LL NEED TO MAKE EGGNOG
- Egg yolks: Create a rich, creamy base and help thicken the eggnog.
- Heavy cream and whole milk: The creamy base of the eggnog, this combination provides the perfect balance of richness.
- Sugar: Sweetens the eggnog.
- Salt: Enhances the flavors and balances the sweetness of the drink.
- Dark rum (or bourbon/brandy): Adds a warm, boozy kick to the eggnog.
- Ground nutmeg and cinnamon: Classic holiday spices that give the eggnog warmth and depth of flavor.
- Whipped cream: A creamy topping for an added treat.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In a large bowl, whisk together the egg yolks, cream, sugar, and salt. This mixture will form the custard base of the drink.
In a medium saucepan over medium-high heat, bring the milk to a gentle boil. Remove the milk from the heat and, whisking constantly, slowly pour it into the yolk mixture to temper—this process gradually raises the temperature of the eggs without scrambling them.
Return the milk-yolk mixture to the saucepan. Cook gently, whisking constantly, until the mixture is slightly thickened and reaches between 160°F-165°F, 2 to 3 minutes; do not boil. This step thickens the drink and ensures the eggs are fully cooked, resulting in a smooth, creamy texture that’s safe to drink.
Set a fine mesh strainer over a large clean bowl. Pour the eggnog through the strainer into the bowl to remove any bits of cooked egg or spices, ensuring a smooth, silky texture.
Add the rum, cinnamon and nutmeg, and feel free to adjust the amounts to suit your taste—more rum for an extra kick, or a little more cinnamon for a spicier flavor!
Let the eggnog come to room temperature, then chill in the refrigerator until cold, at least 3 hours and up to 3 days. When ready to serve, ladle the eggnog into glasses and top with whipped cream and a dash of nutmeg or cinnamon.
Eggnog is great on its own for a festive treat, but it also pairs well with a variety of treats to round out your holiday spread. Try serving it with gingerbread cookies, peppermint bark, molasses cookies, spiced nuts, bread pudding, or pecan pie.
You May Also Like
Homemade Eggnog
This rich, creamy, and boozy homemade eggnog is perfect for celebrating the season!
Ingredients
- 6 large egg yolks
- 1½ cups heavy cream
- ½ cup sugar
- ¼ teaspoon salt
- 2 cups whole milk
- ⅓ cup dark rum (bourbon or brandy can be substituted), plus more if desired
- Scant ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cinnamon
- Whipped cream, for serving (optional)
Instructions
- In a large bowl, whisk the egg yolks, cream, sugar, and salt until thoroughly combined.
- In a medium saucepan over medium-high heat, bring the milk to a gentle boil.
- Remove the milk from the heat and, whisking constantly, slowly pour it into the yolk mixture to temper. Return the milk-yolk mixture to the saucepan and place over medium-low heat. Cook gently, whisking constantly, until the mixture is slightly thickened and reaches between 160°F-165°F on an instant-read thermometer, 2 to 3 minutes; do not let boil.
- Set a fine mesh strainer over a large clean bowl. Pour the eggnog through the strainer into the bowl. Whisk in the rum, nutmeg, and cinnamon. Let the eggnog come to room temperature, then cover with plastic wrap and chill in the refrigerator until cold, at least 3 hours and up to 3 days.
- Ladle the eggnog into glasses and top with whipped cream and a dash of nutmeg or cinnamon, if desired.
Nutrition Information
Powered by 
- Per serving (8 servings)
- Serving size: 3/4 cup
- Calories: 300
- Fat: 21 g
- Saturated fat: 13 g
- Carbohydrates: 17 g
- Sugar: 17 g
- Fiber: 0 g
- Protein: 5 g
- Sodium: 117 mg
- Cholesterol: 194 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Is it alright to put the eggnog in the fridge immediately after mixing in the nutmeg and cinnamon (aka when it’s still hot)? Or do we need to wait for it to cool first? Thanks!
Hi Emily, Thanks for catching that. It should come to room temp first – I’ve updated the recipe. Happy holidays!
Do you think it would work with coconut milk or oat milk substituted for the milk and cream?
Hi Doug, I’ve never tried this with milk/cream alternatives so can’t say for sure, but I don’t think I’d risk it. The oat milk may curdle and the coconut milk will give you a totally different flavor. Sorry!
Never liked eggnog until I tried this one. Delicious!!
Delicious and so easy. I’ll never buy the grocery-store version again – there’s no comparison!!