Homemade Eggnog
My version of homemade eggnog is creamy, deliciously thick, and spiced with nutmeg, cinnamon, and cloves. Enjoy this drool-worthy and versatile holiday drink with or without booze. You’ll never buy store-bought eggnog again!
While this classic Christmas drink is typically served around the holidays, I don’t see why you can’t have it any time of year. It’s perfect solo or paired with Christmas cookies and other comforting baked treats!
Why Make Your Own Eggnog
Have you ever had eggnog from a carton? I remember very clearly the first time a friend offered me a glass. It took every ounce of self-control not to make faces. It was horrible; my auntie’s version was soooo different.
A holiday beverage popular in the colder parts of North America takes spiced eggs and milk, and warms it up with a shot of rum. Even though it’s usually served from Thanksgiving to New Year’s Day, I love it all year long. Hot if it’s chilly outside, and chilled on a warm summer day.
How to Make Eggnog
- Whisk the egg yolks and sugar until well combined. (Photos 1-2)
- Heat the cream, whole milk, evaporated milk, nutmeg, cinnamon, cloves, and sea salt in a medium saucepan. Stir continuously until the mixture barely starts to bubble. (Photo 3)
- Temper the eggs with a generous amount of the hot milk mixture, stirring constantly while drizzling it in. Keep drizzling and stirring until all of the milk mixture has been stirred in. (Photo 4)
- Pour the eggnog back into the saucepan and continuously whisk until slightly thickened. Immediately remove from heat so it doesn’t clump.
- Stir in the vanilla extract, pour the eggnog into a pitcher, and garnish it with nutmeg and cinnamon sticks. Chill it until ready to serve. (Photos 5-6)
Notes and Tips
- Tempering eggs pasteurizes the eggs without losing the texture. If you don’t mind consuming raw eggs, feel free to skip this process.
- Dark rum, brandy, and bourbon are classics for spiking eggnog.
- Beat the egg yolks and sugar well until they form ribbons.
- If you want foamier eggnog, add the whites because they create froth.
- Adding the alcohol will help preserve it longer. In fact, some people let it age in the fridge for a week or longer before serving.
- Replace the creamer in your coffee with homemade eggnog and sigh gratefully.
Making Homemade Eggnog Ahead
Eggnog definitely needs time to chill, so make it the day before for the best flavor. It should last for at least a week in the fridge, even longer if you add the alcohol.
Eggnog used to be made with two parts eggnog and one part alcohol, then aged for weeks. The alcohol is antibacterial and preserves it just fine. So, if you want to keep it around for more than a week, spike it well.
More Satisfying Holiday Drinks You’ll Love
By Imma
Watch How to Make It
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This blog post was originally published in December 2021 and has been updated with additional tips, new photos, and a video.
Homemade Eggnog
Ingredients
- 8 large egg yolks
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) heavy whipping cream
- 1½ cups (355ml) whole milk
- 12 ounces (355ml) evaporated milk
- ½ teaspoon (1g) ground nutmeg
- ¼ teaspoon (1g) cinnamon
- 4 whole cloves
- ⅓ teaspoon (2g) sea salt
- 1 teaspoon (5ml) vanilla extract
- freshly ground nutmeg and a cinnamon stick for each glass to garnish (optional)
Instructions
- Whisk the egg yolks and sugar together until thoroughly combined, and they form ribbons.
- Heat the cream, whole milk, evaporated milk, nutmeg, cinnamon, cloves, and sea salt in a medium saucepan over medium heat. Stir constantly until the mixture starts to simmer.
- Slowly pour a generous amount of milk mixture into the egg and sugar mixture, stirring constantly until well combined. Repeat until all of the milk mixture has been whisked with the eggs.
- Pour the eggnog back into the saucepan and whisk constantly over low heat until the mixture has slightly thickened. Remove from the heat immediately. You don't want to cook it, just pasteurize it.
- Stir in the vanilla extract, then pour the eggnog into a glass pitcher and chill for 2-3 hours, even better overnight.
- To serve, pour the eggnog into a drinking mug, stir in optional rum or brandy, and garnish with freshly ground nutmeg and a cinnamon stick.
Tips & Notes:
- Turn this eggnog into a hot drink by heating it and adding a splash of spiced rum.
- Freshly grated nutmeg is the way to go, but don’t miss out if you only have a jar of the pre-ground.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used in the recipe.
A good drink for Christmas. I am going to make some eggnog for my family, Happy Holidays to you.
How much Brandy do you add?? Will the alcohol help it last longer?
My recipe is for six drinks, so 6-9 ounces of rum, whiskey, or brandy will work. There are many varying factors that can affect the shelf life. It will last 2-3 days in the fridge, but while it may last longer with alcohol, I would still be careful with drinks containing eggs.
Late to post. I made my 1st homemade eggnog Christmas 2020, it was delicious!
Great recipe, so creamy, and flavorful! Definitely a keeper!
Glad it worked out well for you. Thanks so much!!
What do I do with 8 egg whites? I have seen a recipe when they are added in after the mixture cools down. Is this something that can be done here as well?
I usually save it and make scrabble eggs or egg sandwich with it.
This was SOOOOO good! Thanks for a great recipe!
Glad you liked it! Enjoy!
when do you add the Brandy?
After you add the vanilla extract.
This was soooo delicious! By far my favorite in the search for the best eggnog
WOOHOO! Thanks so much.
Greetings,
You made my day today Imma, thank you for this recipe. I was patiently waiting for you to post this as, I very much along with my family enjoy all your dishes
Greetings Kiesha,
You welcome. So happy I did!!!!! Wishing you and your family the best this holiday season
and throughout the year,
Merry Christmas!