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The holidays officially begin when you make your first batch of Homemade Eggnog for the season. This eggnog is velvety smooth, spiced just right, and can be served classic, with a little bit of alcohol, or kid friendly.
“Eggnog is the one holiday drink that instantly makes the season feel complete.”
-Becky
There is something so cozy about whisking the ingredients together, along with the amazing smell it makes in the kitchen! Every sip tastes like Christmas. Once you try it from scratch, you will never want store-bought eggnog again.
If you love festive drinks, you’ll also enjoy Halloween Punch, Virgin Piña Colada, or this Bahama Mama. For a holiday vibe, you will love this Fall Sangria or this delicious Pomegranate Martini. Each one is fun, festive, and perfect for sharing.
Table of Contents
Ingredients You Will Need
- egg yolks – Whisked with sugar for a custard base.
- granulated sugar – Adds sweetness.
- whole milk – For creaminess.
- heavy cream – Creates a rich, velvety texture.
- ground nutmeg – Classic holiday spice.
- ground cinnamon – Warm flavor boost.
- vanilla extract – Rounds out the flavor. This Homemade Vanilla is delicious in eggnog!
Optional:
- bourbon, rum, or brandy (optional) – For a traditional boozy version.
- egg whites (optional) – Beaten to soft peaks for a frothy finish.
- Cinnamon sticks (optional) – For garnish.
- Pinch of ground cloves – this is perfect for extra flavor! But just add a pinch so it doesn’t overpower the eggnog.
A full list of ingredients is included in the recipe card below.
Variations
- Cooked version: This recipe is fully cooked to 160 degrees F (70 degrees C), making it safe to drink. For extra smoothness, strain through a fine mesh sieve after cooking.
- Non-alcoholic eggnog: Skip the liquor. Adults and kids will still love sipping on it.
- Frothy texture: Beat egg whites to soft peaks and fold into the cooled eggnog before serving.
- Make ahead: Chill overnight or up to 2 days. Flavors deepen and the spices become more pronounced. Make sure you stir again before serving because the spices can settle.
- Dairy-free option: Use almond milk and coconut cream for a lighter, dairy-free version.
How to Make Homemade Eggnog
- In a medium bowl, whisk the egg yolks and sugar until it’s pale and thick.
- In a saucepan, combine the milk, cream, nutmeg, and cinnamon. Warm over medium heat until steaming but not boiling.
- Slowly pour the milk mixture into the eggs and sugar mixture, constantly whisking while adding. (This helps temper the mixture without cooking the eggs)
- Cook over medium heat, stirring constantly, until the mixture reaches 160 degrees F (70 degrees C) and coats the back of a spoon. Just a light simmer-do not boil. Remove from heat. Stir in vanilla and alcohol (if using). Strain through a fine mesh strainer into a pitcher. Cover and chill for at least 2 hours to overnight.
Expert Tips
Cook to 160 degrees F: This is the sweet spot for safe eggnog that’s still silky smooth.
Use pasteurized eggs: If you skip cooking, pasteurized eggs make a safe no-cook version.
Don’t boil: Boiling can scramble the eggs and ruin the custard base.
Chill overnight: Resting develops deeper flavor and better texture.
Adjust liquor to taste: Add more or less depending on preference and shelf life.
Strain before chilling: This guarantees a silky, lump-free drink. Cheesecloth or a fine mesh strainer really does the trick. I’ve tried just using a strainer and it doesn’t make it as smooth as I like.
Homemade Eggnog FAQs
Yes, this recipe is cooked to 160 degrees F (70 degrees C), which makes it safe. If you prefer a no-cook version, use pasteurized eggs.
Without alcohol, homemade eggnog lasts 2–3 days in the refrigerator. With alcohol, it can last up to a week when properly chilled.
Yes, and it actually tastes better when chilled overnight or longer. The flavors deepen and blend beautifully. Just be sure to mix the egg mixture before drinking as the spices can settle.
Yes, use almond milk in place of milk and coconut cream instead of heavy cream. The result is lighter but still festive.
Bourbon, rum, or brandy are traditional choices. You can also combine them for more depth of flavor.
More Holiday Recipes
Desserts
Homemade Pie Crust
Desserts
Pecan Pie Recipe
Christmas Recipes
Meringue Christmas Trees
Holidays
Christmas Tree Cupcakes
If you have tried this recipe or any others from Celebrating Simply, I’d love it if you would leave a ⭐ star rating and share your thoughts in the ✍️ comments below. Your feedback means a lot!
This recipe is intended for adults 21 and over, when alcohol is added. Please drink responsibly and follow the legal drinking age in your country or region.
Homemade Eggnog
Equipment
- Saucepan
- Whisk
- Strainer
Ingredients
- 6 egg yolks
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy whipping cream
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Optional: Add a pinch of ground cloves for extra flavor. To make spiked eggnog, add 3/4 cup bourbon, rum, or brandy.
Instructions
- In a medium bowl, whisk the egg yolks and sugar until it's pale and thick.
- In a saucepan, combine the milk, cream, nutmeg, and cinnamon. Warm over medium heat until steaming but not boiling.
- Slowly pour the milk mixture into the eggs and sugar mixture, constantly whisking while adding. (This helps temper the mixture without cooking the eggs)
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture reaches 160 degrees F (70 degrees C) and coats the back of a spoon. Just a light simmer-do not let it boil.
- Remove from heat, and stir in the vanilla and alcohol if using.
- Strain through a fine mesh into a pitcher or large bowl. Cover and chill for at 2-3 hours or overnight. (I strain again after it's chilled for an even smoother eggnog).
Notes
Use pasteurized eggs: If you skip cooking, pasteurized eggs make a safe no-cook version.
Don’t boil: Boiling can scramble the eggs and ruin the custard base.
Chill overnight: Resting develops deeper flavor and better texture.
Adjust liquor to taste: Add more or less depending on preference and shelf life.
Strain before chilling: This guarantees a silky, lump-free drink. Cheesecloth or a fine mesh strainer really does the trick. I’ve tried just using a strainer and it doesn’t make it as smooth as I like.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So creamy! And easy to make!