Homemade Eggnog
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This homemade eggnog recipe is rich, creamy, and warmly spiced with nutmeg, cinnamon, and dark rum—holiday cheer in a glass.
If you’ve only ever had eggnog from a carton, this homemade eggnog recipe will win you over. Unlike traditional versions made with raw eggs, mine starts with a gently cooked custard base, which gives it a wonderfully smooth, velvety texture and takes the worry out of sipping raw eggs (no thank you!).
Best of all, it’s perfect for making ahead. The eggnog needs a few hours in the fridge to get nice and cold, and you can make it up to three days before serving. Pour it into glasses, top with whipped cream and a dusting of nutmeg, and enjoy.
“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: Give the eggnog its rich, custardy texture. This recipe gently cooks the yolks, so there are no raw eggs in the finished drink.
- Heavy cream and whole milk: Using both gives you an eggnog that’s rich and creamy without being overly heavy.
- Sugar and salt: Sugar provides the sweetness, while a pinch of salt balances the flavors.
- Dark rum: I love the warm, slightly caramel-like flavor of dark rum here, but bourbon or brandy work well, too. If you’d like to keep the batch alcohol-free, you can leave it out and let guests add a splash of rum to individual glasses instead.
- Nutmeg and cinnamon: The classic warm spices that give eggnog its distinctive holiday flavor. Feel free to adjust them to taste.
- Whipped cream: Optional, but a dollop on top with a little extra nutmeg makes the eggnog feel especially festive.
- Jump to the printable recipe for precise measurements
How To Make Homemade Eggnog
Make the custard: Start by whisking the yolks with the cream, sugar, and salt. Next comes the only slightly tricky part: tempering the eggs. Slowly whisk in the hot milk so the yolks warm up gradually rather than scramble. Then everything goes back into the saucepan to cook gently until the custard thickens slightly.
Strain and flavor the eggnog: Strain the custard for an extra-smooth texture, then add the rum, cinnamon, and nutmeg. 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.
Chill and serve: Let the eggnog come to room temperature, then chill in the refrigerator until cold. Once the eggnog is thoroughly chilled, it’s ready to serve. I like to finish each glass with a dollop of whipped cream and a dusting of nutmeg or cinnamon—it makes it feel especially festive.
More Holiday Drinks You’ll Love
Homemade Eggnog
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 (see note)
- 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 to 165°F (71 to 74°C) 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.
Notes
- For an alcohol-free eggnog, you can omit the rum or serve it on the side for everyone to add their own. The eggnog will still be rich and creamy, though the rum adds wonderful depth of flavor and balances the sweetness.
- Make-Ahead Instructions: Eggnog is ideal for making ahead—it actually benefits from time in the fridge, which allows the flavors to meld and gives it plenty of time to get nice and cold. You can make it up to 3 days in advance and keep it covered in the refrigerator. Give it a good stir before serving, then add the whipped cream and any garnishes just before serving. Freezing is not recommended.
Nutrition Information
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.
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I love eggnog but not the thought of drinking raw eggs, so I was really happy to see this recipe. I omitted booze so people could decide on whether/how much. It was a little sweet for my taste, will reduce sugar next time. I also overdid it on the nutmeg – I only had fresh and wasn’t sure how much to use. It did not thicken for me at all, though I cooked several minutes and to 165, but it was still delicious. Will definitely be making this again!
What a timely post not only because of the season but also because eggnog is $9 a container. This recipe is so good I have already made it twice. I did make a lower fat version exchanging the heavy whipping cream for 1 can of coconut milk, and exchanged whole milk for 2%. I can only imagine the thickness changed but the flavor remained just like the real thing. The amount of rum was just right and not over powering, and I loved the fact the eggs are cooked. Thank you for another great recipe Jenn. I never imagined I would make homemade eggnog until I saw your post! Thank you again and Happy New Year! ❤️
Happy holidays Jenn! I made this delicious eggnog on Christmas Eve for a Christmas brunch. We loved it! I made it non-alcoholic and carried the Myers dark rum for individual splashing. The eggnog was thinner than store bought eggnog. Did I cook it correctly? I followed your instructions to a T.
Thank you for ALL of your recipes! They have all been five stars for me! :o)
Hi Kim, It should be as thick or thicker than store-bought. Next time try cooking it a bit longer. You can also fold in the whip cream topping for a thicker consistency.
I will! Thank you Jenn! I love you and your website ❤️🥰
First time making eggnog at home and I can’t believe how easy it is! This is dessert in a glass. Very rich, perfectly balanced, creamy, and very festive. I made it with Brandy and added a splash more than the recipe called for after it had cooled. So, so good.
Outstanding! You gave me courage to try this for the first time! So happy NOT to have to drink raw eggs! Smooth as silk after heating yolks and putting it through the sieve. I then added 2/3 cup of bourbon and 1/3 cup of dark rum! A little kick but not too much. I hated to waste the egg whites so i beat them to stiff peaks and folded into the nog. It fluffed it up a little. Have a wonderful holiday and thanks for our new tradition 🎉🎄
This is sooooo delicious.
I am always stopped short of using recipes that leave me with a lot of egg whites after using a lot of egg yolks. My family and I LOVE egg nog and I’m wanting to try this recipe, but six egg yolks and then the “leftover” six egg whites….. Other than meringue, what do you do with all of those egg whites??
Thanks for all the great recipes.
Annie
Hi Annie, You’re not alone! Here are some ideas for using up your egg whites. Hope you find it useful and enjoy the eggnog if you make it!
Hi,
I always freeze them in ice cube trays if I don’t have an immediate use for them. That way I can pull out later for cake, or whatever that just calls for egg whites and not the yolk :0)
I’m wondering if one could add the rum before heating to remove alcohol, but keep flavor for those on meds?
Sure, that will work. Enjoy!
Any non-alcoholic modifications you suggest if I want to omit the rum?
Hi Debbie, It’s fine to just leave it out. Enjoy!
Hi Jenn, we’ve only ever had store bought eggnog. I’m very tempted to try this recipe but would like to make it non-alcoholic. What would you suggest? Can I just eliminate the 1/3 cup of spirits?
Many thanks, MPW
Yep perfectly fine to leave it out 🙂