Eggnog Recipe -Best Homemade Eggnog
Updated Aug 15, 2026
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This homemade eggnog recipe is thick, creamy perfectly spiced and not overly sweet. It’s easy to make in just 10 minutes with a handful of simple ingredients, and is so much more delicious than store-bought eggnog!
Every year when the holidays roll around, one of the first things my family asks me to make is this homemade eggnog recipe. It’s a must-have treat while we decorate our Christmas tree along with homemade hot chocolate).
I make homemade eggnog because I don’t like store-bought varieties – they tastes like chemicals to me and are way too sweet. So, I created this easy eggnog recipe because I wanted a version made from scratch with real, simple ingredients. And this recipe is so delicious my whole family (including me) loves it. It’s incredibly rich and creamy, perfectly spiced and one of our favorite Christmas drinks.
Why You’ll Love This Eggnog Recipe
- No artificial ingredients: Only real, whole ingredients (organic if you want) – no food dyes, emulsifiers, preservatives and artificial flavors.
- Rich and creamy. Heavy cream, whole milk and egg yolks make it so creamy.
- Perfectly spiced. Cinnamon, nutmeg and vanilla make it delicious!
- No raw eggs. The egg yolks are tempered and cooked to 160 degrees Fahrenheit (71 degrees Celsius), so there’s no worrying about raw eggs.
- Easy to make. The eggnog only takes about 10 minutes to make on the stovetop before chilling.
- Make-ahead recipe. Since it needs to chill, it’s perfect for making in advance for Christmas parties, holiday gatherings or Christmas morning.
Eggnog Recipe: Ingredients & Substitutions
We’ll discuss the ingredients in this easy eggnog recipe as well as possible substitutions.
- Egg yolks. Egg yolks are non-negotiable (it is eggnog)! Save the egg whites to make an omelette, angel food cake, etc.
- Granulated sugar. white sugar or organic cane sugar are the best choices.
- Heavy cream/whole milk. This eggnog recipe calls for 3 cups of liquid dairy. I make it with 2 cups heavy cream and 1 cup whole milk. You can change the ratio (e.g. 2 cups whole milk, 1 cup cream), or use lower-fat products like half and half or 2% milk but you do so at the risk of a less-creamy final product.
- Ground Nutmeg. Nutmeg gives eggnog its signature flavor. Ground nutmeg works well, or you can use freshly grated nutmeg for an even stronger flavor.
- Sea salt. A pinch of sea salt really makes this recipe extra delicious. You can omit it, if you prefer.
- Pure vanilla extract. Vanilla bean paste or the seeds of one vanilla bean are good substitutes.
How to Make Eggnog
Making eggnog from scratch is actually really easy – it only takes 10 minutes, then it just needs to chill. Follow along as I show you how to make eggnog step-by-step, and don’t forget to watch the video.
To begin, beat the eggs and sugar together with a handheld mixer (or vigorously with a whisk by hand), until, thick and light (about 1 minute).
The mixture will thicken as you set it aside and continue making the rest of the recipe.
Next, heat the whole milk, cinnamon, nutmeg, and sea salt in a medium saucepan until the mixture is warm and just barely begins to bubble around the edges, whisking constantly.
Tempering Eggs for Eggnog
Tempering simply means slowly warming the egg yolks before adding them to the hot milk mixture – because no one wants scrambled eggs in their eggnog!
To do this, slowly pour the warm milk into the beaten egg yolks while whisking constantly. Adding the milk gradually prevents the eggs from cooking too quickly and scrambling.
Note: the egg mixture will be thick upon the first addition of milk. As you whisk in more milk it will thin out.
Next, pour the tempered egg/milk mixture back into the saucepan and cook until it starts to thicken but does not boil (160 degrees Fahrenheit (71 degrees Celsius) on an instant read thermometer), whisking often.
It will lightly coat the back of a spatula – but be careful not to overcook – the mixture thickens as it’s cooled in the refrigerator!
Then, place the heavy cream into a bowl with a fine mesh strainer on top of the bowl.
Strain the egg mixture into the heavy cream. Discard the residue that is left on the strainer. Then, stir in the vanilla extract until it’s just incorporated.
How to Make Eggnog With Alcohol
This is a non-alcoholic eggnog recipe, but if you’d like to make spiked eggnog, you can stir in some rum, bourbon or brandy at this step with the vanilla. Or, you can add the alcohol to individual servings so kids and adults can both enjoy it.
Chill the Eggnog
Next, transfer the homemade eggnog to a glass jar with a lid (a large, 1 quart jar) or put it in a glass container with a lid to chill for at least 4 hours.
Serve
This eggnog recipe is best served cold with some homemade whipped cream and an extra sprinkle of nutmeg.
We like to enjoy it with our favorite Christmas cookies, a piece of homemade gingerbread, or a slice of cinnamon swirl bread.
More Delicious Holiday Drinks
- Homemade hot chocolate is better than the mix.
- Or, make this crock pot hot chocolate for a crowd.
- Peppermint hot chocolate is so festive and delicious.
- Warm up with a cozy cup of homemade apple cider.
- Make this pumpkin spice hot chocolate or pumpkin spice latte for the fall.
- Peanut butter hot chocolate tastes like a liquid peanut butter cup.
How to Store Eggnog
Store leftover eggnog in a glass jar with a lid in the refrigerator for up to 5 days.
How to Freeze Eggnog
If you’d like, you can freeze this eggnog recipe in ice cube trays and use it to make some delicious eggnog iced coffee! Yum! Or you can freeze it in larger portions in a silicone storage container. Let the eggnog thaw slowly in the refrigerator, and whisk if it separates.
Homemade Eggnog Recipe FAQs
No, the eggs in this homemade eggnog recipe are cooked to 160 degrees Fahrenheit (71 degrees Celsius), so they are not raw and safe to consume. The egg yolks are tempered with warm milk, then everything is cooked until it reaches a safe temperature.
Tempering the eggs slowly raises their temperature so they don’t cook and scramble when they’re added to the hot milk mixture. It gives you a smooth eggnog.
Rum, bourbon and brandy are the most common forms of alcohol that people add to eggnog. I suggest adding ½ to 1 ounce of alcohol per serving, depending on how strong you’d like it.
The ingredients in eggnog are heavy cream, whole milk, egg yolks, sugar, nutmeg, cinnamon and vanilla.
Homemade eggnog lasts for up to 5 days in the refrigerator when stored in an airtight container. Give it a good shake or stir before serving if separation occurs.
Homemade eggnog looks thinner when it’s warm and thickens significantly as it cools. Don’t overcook it trying to achieve the final consistency on the stovetop. Cook the eggnog until it reaches 160 degrees Fahrenheit (71 degrees Celsius) and lightly coats the back of a spatula, then chill it completely in the refrigerator and it will thicken.
Eggnog is traditionally served cold with a dollop of whipped cream and freshly grated nutmeg or a sprinkle of cinnamon on top.
Yes! Eggnog is actually a great make-ahead holiday drink because it needs time to chill before serving. You can make this homemade eggnog 1 to 2 days in advance, store it in an airtight container in the refrigerator and stir or shake it well before serving.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Best Easy Eggnog Recipe
Video
Equipment
Ingredients
- 6 egg yolks
- ⅔ cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ⅛ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- homemade whipped cream (for serving)
Instructions
- In a medium bowl, beat eggs and sugar together with a handheld mixer (or vigorously with a whisk by hand), until, thick, light and fluffy (about 1 minute).
- Heat milk, cinnamon, nutmeg, and sea salt in a medium saucepan until warm, whisking constantly.
- Temper the eggs by slowly adding warm milk to the beaten eggs as you whisk vigorously.
- Pour the tempered egg/milk mixture back into the saucepan and cook until it starts to thicken but does not boil (160 degrees Fahrenheit (71 degrees Celsius), whisking often. (it will lightly coat the back of a spatula).
- Place the heavy cream into a bowl with a fine mesh strainer on top of the bowl.
- Strain the egg mixture into the heavy cream. Discard what is left on the strainer.
- Add vanilla extract, stir to combine.
- Transfer the eggnog to a glass container with a lid, and chill in the refrigerator for at least 4 hours.
- Serve cold with some homemade whipped cream and an extra sprinkle of nutmeg.
Notes
- Granulated sugar. white sugar or organic cane sugar are the best choices.
- Heavy cream/whole milk. This eggnog recipe calls for 3 cups of liquid dairy. I make it with 2 cups heavy cream and 1 cup whole milk. You can change the ratio (e.g. 2 cups whole milk, 1 cup cream), or use lower-fat products like half and half or 2% milk but you do so at the risk of a less-creamy final product.
- Ground Nutmeg. You can substitute an equal amount of freshly ground nutmeg if you prefer. I use store-bought organic nutmeg with the best results.
- Sea salt. A pinch of sea salt really makes this recipe extra delicious. You can omit it, if you prefer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am going to try this recipe, question though. Is the cream warmed or at room temp before adding the hot mixture to it? If it is straight from the fridge does that risk the egg mixture curdling or changing?
It should be fine straight from the fridge.
OMG, this is the best ‘homemade’ egg nog I’ve ever made. It was easy to make and I love it. Only difference is I added a little booze to mine, lol. This will definitely become my go-to recipe.
I’m SO happy you love it Rhonda!
This homemade eggnog was delicious! I appreciate that you can adjust the ingredient measurements by changing the number of servings. I will say, for our family, when I changed the number of servings to 6 we were only able to get 4 servings from the recipe. Knowing that the serving sizes are small, I will make adjustments next time. I will definitely make this again, during the next holiday season! Thanks for this great recipe.
No egg nog to be found in town. I am going to try this recipe. It’s been years since I made it from scratch, way back when we didn’t know that raw eggs were unhealthy.
Please come back and let me know how you like it!
Hi Laura, I have tried many of your recipes and they all have been Great !