Homemade Eggnog Recipe
Posted Dec 03, 2021, Updated Feb 27, 2022
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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!
Every year as the weather changes and the holidays draw near, the first wintery 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 skip the food dyes and artificial flavors. And organic doesn’t have to mean pricey – I regularly cook and bake with the organic products from Walmart (like organic cinnamon, organic nutmeg, etc.) and love them for both the quality and price.
Egg Nog: Ingredients & Substitutions
This recipe is so delicious that I don’t recommend making substitutions. However, if you must, here are a few suggestions.
This is true about all recipes, but especially true for this eggnog recipe – the quality of the ingredients you choose really matters and will make an impact on the final product.
- Egg yolks. Use large, organic eggs for the best results!
- Granulated sugar. Regular white granulated sugar and organic cane sugar both work well in this recipe.
- Heavy cream/whole milk. This eggnog recipe calls for 3 cups of liquid dairy. I always 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.
- Ground Cinnamon. Using a high-quality organic cinnamon will yield 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. Be sure to use the real thing, not imitation. You can substitute vanilla bean paste or the seeds of one vanilla bean.
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.
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.
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.
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).
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.
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.
How to store eggnog
Store leftover eggnog in a glass jar with a lid in the refrigerator for up to 5 days.
To 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.
Recipe FAQs
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.
Typically the types of alcohol associated with eggnog are brandy, rum and bourbon.
The main ingredients in eggnog are heavy cream, whole milk and egg yolks.
This recipe lasts for up to 5 days in the refrigerator.
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Homemade Eggnog Recipe
Equipment
Ingredients
- 6 egg yolks
- â…” cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 tsp ground nutmeg
- ½ tsp ground cinnamon
- 1/8 tsp fine sea salt
- 2 tsp 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 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
- Egg yolks. Use large, organic eggs for the best results!
- Granulated sugar. Regular white granulated sugar and organic cane sugar both work well in this recipe.
- Heavy cream/whole milk. This eggnog recipe calls for 3 cups of liquid dairy. I always 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.
- Ground Cinnamon. Using a high-quality organic cinnamon will yield 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. Be sure to use the real thing, not imitation. You can substitute vanilla bean paste or the seeds of one vanilla bean.
Serve
This eggnog recipe is best served cold with some homemade whipped cream and an extra sprinkle of nutmeg.How to store eggnog
Store leftover eggnog in a glass jar with a lid in the refrigerator for up to 5 days.To 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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