Easy Homemade Eggnog

Rich, creamy, and deliciously indulgent this drink is the ultimate holiday treat that you can make at home in under 15 minutes. This Easy Homemade Eggnog can be sweetened or spiced to your liking and is also made with cooked eggs (but there’s a raw egg version too).

Why This Recipe Works

It’s certainly easy to purchase eggnog from the store, but the silky smooth decadence is far more delicious if you make it at home. There are only a handful of ingredients and this recipe can be prepared in under 15 minutes. Don’t be fooled by those cartons in the store, eggnog is easy to make.

Though the store-bought version is thick and creamy it also comes laden with additives and preservatives that make it thick and also preserve the shelf-life. Making it at home ensures a richer flavor that’s not full of chemicals.

This version of eggnog could be considered a “safe” version since it’s cooked, however, traditional eggnog is made using raw eggs. Both recipes are delicious. I’m also a traditionalist and usually prefer the traditional recipes, however, I do prefer my eggs cooked. If you’d prefer the traditional option I’ve included it below.

You can also use this recipe to make other delicious holiday recipes such as an Eggnog Martini or an Eggnog Milkshake.

Ingredients Needed

Ingredient Notes

• Milk: for this recipe you will need whole milk, you can use other versions of milk such as skim, but it will create a much thinner version of the drink. Whole milk is extra creamy and thicker with more flavor as well.
• Eggs: if you are preparing the raw version of this recipe I recommend paturized eggs, which are less likely to contain salmonella because of the heating process they endure. You will also be seperating the egg yolks from the white for this recipe.
• Nutmeg: I recommend grating your own nutmeg for this recipe. There are so few ingredients and each was is equally important. Grating your own nutmeg gives it a stronger flavor, but it’s certainly not necessary. Ground nutmeg will work too.

Recipe Variations

Not only can you add alcohol to eggnog and turn it into a delicious cocktail, but you can also change up the recipe a bit for some variations.

• Pumpkin Spice: add 1/2 cup pumpkin puree, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground allspice to the cream and milk mixture.
• Chocolate: add 4 ounces dark chocolate chopped and 2 tablespoons cocoa powder to the milk and cream mixture.
• Añogo Eggnog: mix in 3/4 cup añejo tequila and 1/4 cup sherry once the eggnog is completely prepared.

Step-by-Step Instructions

• Heat. In a large saucepan heat the milk and cream over medium heat, stirring frequently, until just warmed.
• Whisk. In a small bowl whisk the sugar, egg yolks, and salt together until fully combined.

• Warm the yolks. Using a ladle scoop some of the warmed milk mixtures into the egg yolk mixture and stir constantly as you pour the ingredients in. Stir until well mixed.
• Warm. Pour the warmed egg yolk mixture into the saucepan and bring to a slow boil, whisking the ingredients continuously. Warm until the mixture reaches 160℉ (the safe temperature for eggs). Remove from the heat and let cool.

• Beat. Using a handheld mixer or an electric mixer fitted with the whisk attachment beat the 6 tablespoons of sugar and egg whites until a ribbon-like texture begins to form. This is just before it turns into stiff peaks. Mix in the nutmeg and vanilla extract until just combined.
• Combine. Pour the egg white mixture into the warmed milk mixture and gently fold in until smooth. Add the vanilla extract and nutmeg (if using).
• Chill. Pour the eggnog into a pitcher and cover. Place in the refrigerator to chill and thicken for a minimum of 2 hours.

Raw Eggnog Instructions

Classic eggnog is made using raw eggs and it’s equally delicious as the cooked egg version. Below are the steps for making the classic.

• Place the egg whites into a large bowl and the egg yolks into a medium bowl.
• Add the sugar and salt to the egg yolks and whisk together until smooth and creamy.
• Pour the milk, cream, and vanilla extract into the mixture and mix well until blended and well combined.
• Whisk the egg whites using an electric mixer or a handheld mixer until a ribbon-like texture begins to form.
• Carefully fold the egg whites into the milk and cream mixture and place in the fridge to chill for a minimum of two hours.

Helpful Equipment

• Candy Thermometer: you can clip this on the side of your pot when you’re heating the mixture. It will need to reach 160ºF, which is consider the safe temperature for cooking eggs. This thermometer helps you get an accurate reading.
• Egg Separater: separating eggs can be a real pain, which is why I use this handy tool all the time to make it easier.
• Whisk: when stiring the milk and cream I like to use a whisk, which helps to evenly mix without allowing it to burn on the bottom of the pan.
• Electric Mixer or Handheld Mixer: yes you can beat the egg whites by hand, but it’s certainly easier to use an electric mixer or a handheld mixer. I prefer to use my handheld mixer since it’s quick to get out of the cabinet and easy to clean.

Storage Information

• Make-Ahead Instructions: eggog can be made up to 2 days in advance of when you plan on serving it and should be consumed in 4 to 5 days after preparing it. Follow the recipe completely to make it ahead and store it in a container with an air-tight lid until ready to serve. Before serving give the mixture a good stir.
• Leftover Instructions: this beverage will last for up to 5 days after you prepare it and should be stored in an air-tight container in the fridge. You can also keep it in a pitcher and cover the pitcher tightly with plastic wrap.

Aging Eggnog

Classically, eggnog is aged for weeks or even months using alcohol, which acts as a preservative and a sterilizer and thus making it have a long shelf-life (especially if you use raw eggs). There are very few bacteria, including salmonella, that can survive when alcohol is present.

If you add 1/2 cup to 1 cup of liquor to this easy homemade eggnog will last for several days and if you add 1 1/2 cups of liquor to the mixture it will last for several weeks. If you plan on aging the eggnog for more than a few days place it in a sealed container such as a mason jar.

Recipe Notes and Tips:

• When warming the milk and cream make sure to stir it constantly so the milk doesn’t burn. You want it to be warm, not boiling.
• You will know the egg whites are done when they form a ribbon-like texture, which is just before stiff peaks form.
• For an even richer and more intense flavor instead of using vanilla extract scrap the seeds out of 1 vanilla bean and add them to the mixture.
• Before serving place some whipped cream on top of each drink and grate some fresh nutmeg on top.
• For a nuttier flavor swap the vanilla extract for almond extract or try some rum extract for a little flavor kick.
• Eggnog is best when you let it age for a bit in the fridge, which is why I recommend the bare minimum of 2 hours, but ideally, you’ll make it 2 days in advance of when you plan on consuming it for the best flavor.

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If you made this Easy Homemade Eggnog I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!