Homemade Eggnog Recipe

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

This homemade eggnog recipe is the best eggnog you will ever taste. It’s thick and creamy with hints of nutmeg, cinnamon and vanilla. It’s easy to make and so delicious that you’ll never settle for store-bought again!

two glasses with homemade Eggnog, topped with whipped cream and ground nutmeg


Every year as the weather changes and the holidays draw near, the first holiday treat that my family asks for is eggnog.

Eggnog is a must-have to enjoy while we decorate our Christmas tree (along with homemade hot chocolate, and peppermint hot chocolate)!

However, I usually don’t prefer to buy store-bought eggnog because of the ingredient list. So I created this homemade eggnog recipe. It’s thick and creamy with hints of nutmeg, cinnamon and vanilla. Plus, it’s easy to make with a handful of ingredients.

Making homemade eggnog ensures you can use organic ingredients and emulsifiers, preservatives and artificial flavors.

two glasses of Eggnog with a cinnamon stick in it and ground nutmeg on top

Eggnog Recipe: Ingredients & Substitutions

  • 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.
  • Pure vanilla extract. Vanilla bean paste or the seeds of one vanilla bean are good substitutes.
overhead photo of the labeled ingredients in the eggnog recipe

How to Make Eggnog

This homemade eggnog recipe comes together in 10 minutes and is fairly simple to make. We’ll walk through 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.

two photos showing How to Make Eggnog - beating eggs and sugar together

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.

two photos showing How to Make Eggnog - whisking ingredients in a saucepan

Once the mixture is warm, temper the eggs by slowly adding the warm milk to the beaten eggs as you whisk vigorously.

Note: the egg mixture will be thick upon the first addition of milk. As you whisk in more milk it will thin out.

two photos showing How to Make Eggnog - tempering the eggs

Next, pour the tempered egg/milk mixture back into the saucepan and cook until it starts to thicken but does not boil (160 degrees F on an instant read thermometer), whisking often. (it will lightly coat the back of a spatula).

two photos showing How to Make Eggnog - cooking the egg/cream mixture

Then, place the heavy cream into a bowl with a fine mesh strainer on top of the bowl.

two photos showing How to Make Eggnog - straining the eggnog mixture through a metal strainer

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.

two photos showing How to Make Eggnog - straining mixture and adding vanilla

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.

two photos showing How to Make Eggnog - storing in a glass jar to chill

Serve

This eggnog recipe is best served cold with some homemade whipped cream and an extra sprinkle of nutmeg.

two glasses filled with Homemade Eggnog

How to Store Eggnog

Store leftover eggnog in a glass jar with a lid in the refrigerator for up to 5 days.

Freeze

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. Reheat slowly on the stovetop or in the microwave.

two glasses of Homemade Eggnog with whipped cream and ground nutmeg on top and a cinnamon stick inside.

Homemade Eggnog Recipe FAQs

Does egg nog have raw eggs?

In this eggnog recipe the eggs are tempered and then cooked to 160 degrees F with the milk so they are not raw and are safe to drink.

What alcohol goes best with eggnog?

Typically the types of alcohol associated with eggnog are brandy, rum and bourbon.

What is the first ingredient in eggnog?

The main ingredients in eggnog are heavy cream, whole milk and egg yolks.

How long does homemade eggnog last?

This recipe lasts for up to 5 days in the refrigerator.

a glass of Homemade Eggnog with whipped cream and ground nutmeg on top and a cinnamon stick inside.

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!

Homemade Eggnog Recipe

Laura
This homemade eggnog recipe is truly the best eggnog you will ever taste. It's thick and creamy with hints of nutmeg, cinnamon and vanilla. It's easy to make and so delicious that you'll never settle for store-bought again!
5 from 11 votes
Course Dessert, Drinks
Cuisine American
Servings 8 Servings
Calories 336
Prep Time15 minutes
Cook Time10 minutes
Chilling4 hours
Total Time4 hours 25 minutes

Ingredients 
 

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 F), 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.
  • Chill for 4 hours.
  • Serve cold with some homemade whipped cream and an extra sprinkle of nutmeg.

Video

Notes

Ingredient Substitutions
  • 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.
Serve
This eggnog recipe is best served cold with some homemade whipped cream and an extra sprinkle of nutmeg.
Store
Store leftover eggnog in a glass jar with a lid in the refrigerator for up to 5 days.
Freeze
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. Reheat slowly on the stovetop or in the microwave.

Nutrition

Serving: 0.5Cup | Calories: 336kcal | Carbohydrates: 21g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 231mg | Sodium: 79mg | Potassium: 103mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1119IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

Try these recipes




latest recipes

Post a Comment or Ask a Question!

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  1. 5 stars
    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.

  2. 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.