Homemade Eggnog

Save The Recipe

Enter your email below & we'll send a link to this recipe to your inbox & you'll subscribe for new recipes

Rich and creamy eggnog in a gold snowflake glass with a swirl of whipped cream on top, perfect for the holidays.

There’s nothing more festive than some homemade eggnog! This cozy drink is creamy and spiced, making it perfect for the holiday season.

Course Drinks

Cuisine American

Keyword egg nog, holiday recipes

Prep Time 5

Cook Time 15

Chill Time 1

Total Time 1 20

Servings people

Calories 615kcal

Author Jillian Wade

Cost $2.79

Equipment

medium mixing bowl
whisk
medium saucepan
Measuring cups & spoons
Thermometer (instant-read or candy)
wooden spoon
Pitcher or large container (for chilling and serving)

Ingredients

6 large egg yolks
½ cup granulated sugar
1 cup heavy cream
2 cups whole milk
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
⅛ teaspoon salt
½ teaspoon pure vanilla extract

For Serving:

Ground cinnamon
Cinnamon sticks
Whipped cream
Ground nutmeg

US Customary - Metric

Instructions

Whisk the eggs and sugar

In a medium mixing bowl, whisk together the egg yolks and sugar until the mixture becomes thick and pale yellow. Set aside.

Heat the milk mixture

In a medium saucepan, combine the heavy cream, milk, nutmeg, cinnamon, and salt. Cook over medium heat, stirring often, until the mixture reaches a light simmer. Do not boil. Reduce the heat to low.

Temper the eggs

To avoid scrambling the yolks, slowly whisk in about 1 tablespoon of the hot milk mixture into the egg yolks. Continue gradually adding about ¼ cup at a time, whisking constantly, until most of the hot liquid is incorporated.

Thicken the eggnog

Pour the tempered egg mixture back into the saucepan. Cook over medium-low heat, whisking constantly, until the mixture has slightly thickened and reached 160°F on a thermometer. Do not let it boil.

Add vanilla and chill

Remove from the heat and stir in the vanilla extract. Pour the eggnog into a pitcher and refrigerate for at least 1 hour, or until thoroughly chilled.

Serve

Pour the chilled eggnog into cups. Top with whipped cream, a sprinkle of cinnamon or nutmeg, and garnish with a cinnamon stick for that festive touch.

Notes

Storage (in refrigerator):

Store the eggnog in a sealed pitcher or container. It’s best consumed within 3–4 days. After that, flavors may degrade, and the texture can become loose.

Freezing / thawing:

I don’t typically recommend freezing eggnog because custard mixtures often separate or become grainy upon thawing. If necessary, freeze in small portions and thaw slowly in the refrigerator; then whisk well before serving.

Make-ahead:

You can prepare the eggnog base up to a day ahead. After cooking and straining, cool it to room temperature, then refrigerate overnight. Add whipped cream and any garnish just before serving.

Variations & Enhancements

Egg white foam: For a frothy top, beat the reserved egg whites until soft peaks form and fold them in just before serving.
Spice twist: Try adding a pinch of ground cloves, allspice, or even cardamom for a more exotic note.
Vanilla bean upgrade: Use ½ vanilla bean (split & scraped) instead of extract for a more seductive vanilla layer.
Lighter version: Use part milk or half-and-half in place of some heavy cream. It won’t be as rich, but it will still be tasty.
Spiked version: Add ¼ to ½ cup of bourbon, rum, brandy, or a mix (adjust according to your crowd’s needs).

Nutrition