Homemade Eggnog

Prepare to be amazed by the incredible simplicity and exquisite flavor of Homemade Eggnog. This easy recipe results in a velvety, luxurious texture and a subtle nutmeg flavor. Once you’ve experienced it, you’ll never buy store-bought eggnog again!

Not only is this rich and decadent eggnog recipe delicious as is, but it also makes the perfect base for an Eggnog Milkshake, Eggnog Latte, or can be used in Eggnog Pie. For those looking to toast the holidays, you can use it to make an Eggnog Martini.

What I Love About This Recipe

• Rich, Creamy, and Delicious: This traditional eggnog recipe is luxuriously creamy, making it a decadent sweet treat.
• Family Favorite: Making eggnog from scratch can become a cherished family favorite and tradition that’s passed down through generations.
• Quick: You can whip up a batch in under 20 minutes. The mixture does need 2 hours to chill in the fridge before serving, but it can be prepared quickly.
• Makes a Great Gift: You can bottle your homemade Eggnog and give it as a thoughtful, personalized gift.

How to Make Eggnog

1. Heat. In a large saucepan heat the milk, cream, salt, and nutmeg over medium heat, stirring frequently, until just warmed.
2. Whisk. While the milk and cream are heating whisk the sugar and egg yolks together in a small mixing bowl until fully combined.
3. Temper the egg mixture. Using a ladle take 2 to 3 scoops of the warmed milk mixture and pour it into the mixing bowl with the egg yolk mixture. Stir constantly as you pour it in and continue until well mixed.

4. Combine and heat to 160º F. Pour the warmed egg yolk mixture into the saucepan with the remaining milk and cream mixture. Bring the eggnog to a slow boil, whisking the ingredients continuously. Warm until the mixture reaches 160℉ (you can clip a candy thermometer to the pot).
5. Add the flavoring. Remove from the pot from the heat and stir in the vanilla extract (and alcohol if using).
6. Strain and chill. Pour the mixture through a fine mesh sieve into a pitcher and cover with plastic wrap. Place the pitcher in the refrigerator to chill and thicken the eggnog for about 2 hours.

Make-Ahead and Storage Instructions:

• Make-Ahead Instructions: Prepare this homemade Eggnog up to 2 days before serving and enjoy it within 4-5 days of preparation. Simply follow the recipe, store it in an airtight container, and give it a good stir before serving.
• Storage Instructions: This traditional eggnog stays fresh for up to 5 days when stored in an airtight container or covered securely in a pitcher in the fridge.

What type of alcohol goes in eggnog?

Eggnog is often spiked with a variety of distilled spirits to add depth and complexity to its flavor. Commonly, spiced rum, brandy, bourbon, or whiskey are used to give it a spirited kick.

Homemade Eggnog Recipe

Prepare to be captivated by the enchanting simplicity and delectable flavor of our Homemade Eggnog. This recipe yields a velvety texture and a gentle nutmeg touch that will have you forsaking store-bought eggnog forever!

4.89 from 9 votes

Print Pin Rate

Course: Drinks

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 10 Servings

Calories: 355kcal

Author: Aimee Mars

Equipment

• ▢
  Large Saucepan
• ▢
  Candy Thermometer
• ▢
  Fine Mesh Sieve

Ingredients

• ▢ 2 cups Whole Milk
• ▢ 1 cup Heavy Whipping Cream
• ▢ 1 teaspoon Ground Nutmeg
• ▢ 1/8 teaspoon Salt
• ▢ 1 cup Sugar
• ▢ 6 large Egg Yolks
• ▢ 2 teaspoons Vanilla Extract

Instructions

• Heat. In a large saucepan heat the milk, cream, salt, and nutmeg over medium heat, stirring frequently, until just warmed.
• Whisk. While the milk and cream are heating whisk the sugar and egg yolks together in a small mixing bowl until fully combined.
• Temper the egg mixture. Using a ladle take 2 to 3 scoops of the warmed milk mixture and pour it into the mixing bowl with the egg yolk mixture. Stir constantly as you pour it in and continue until well mixed.
• Combine and heat to 160º F. Pour the warmed egg yolk mixture into the saucepan with the remaining milk and cream mixture. Bring the eggnog to a slow boil, whisking the ingredients continuously. Warm until the mixture reaches 160℉ (you can clip a candy thermometer to the pot).
• Add the flavoring. Remove from the pot from the heat and stir in the vanilla extract (and alcohol if using).
• Strain and chill. Pour the mixture through a fine mesh sieve into a pitcher and cover with plastic wrap. Place the pitcher in the refrigerator to chill and thicken the eggnog for about 2 hours.

Notes

• • Make-Ahead Instructions: Prepare this homemade Eggnog up to 2 days before serving and enjoy it within 4-5 days of preparation. Simply follow the recipe, store it in an airtight container, and give it a good stir before serving.

• • Storage Instructions: This traditional eggnog stays fresh for up to 5 days when stored in an airtight container or covered securely in a pitcher in the fridge.
  • Best Alcohol to Use: Eggnog is often spiked with a variety of distilled spirits to add depth and complexity to its flavor. Commonly, spiced rum, brandy, bourbon, or whiskey are used to give it a spirited kick.

Nutrition

Serving: 1cup | Calories: 355kcal | Carbohydrates: 27g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 202mg | Sodium: 138mg | Potassium: 211mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1042IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 1mg

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Originally published November 14th, 2019, updated 11/05/21, and again in October 2023.