You wont believe how easy and DELICIOUS homemade Eggnog is, and this recipe really is the best! Thick and creamy with the perfect mild flavor and hint of nutmeg. You’ll never buy store-bought eggnog again!
Eggnog
I absolutely love eggnog! I have nothing against store-bought eggnog–we have it all the time in our fridge this time of year–but this homemade eggnog recipe is truly what dreams are made of! If you’ve ever thought you didn’t like it, you just have to try it made from scratch.
Several years ago I sought out to make homemade eggnog. My first attempt was not a success and left my husband cringing. Let’s just say that the completely “raw egg” method of making eggnog is just not for me.
I pressed forward, determined to succeed, and ended up loving this recipe from Cuisine at Home. I used ground nutmeg instead of fresh, because I always have ground on hand. I also ignored their ice-water bath suggestion and just refrigerated it instead.
The end result was liquid gold, and it’s become our family’s favorite eggnog recipe ever since! Seriously, this homemade recipe will “WOW” even the biggest eggnog snob!
This eggnog recipe is thick, sweet, creamy and smooth, with the perfect flavor. It doesn’t contain alcohol (if you’d like to add some, read on for my suggestions), but we are non-alcohol drinkers at my house, and I wanted an eggnog recipe my kids can enjoy too.
How to make eggnog:
Start by whisking the egg yolk and sugar together in a small bowl. Then, in a saucepan over medium-high heat, combine cream, milk, salt, and nutmeg and stir the mixture until it just reaches a simmer. Next temper the eggs by adding small spoonfuls of the hot mixture to the egg mixture.
Stir each spoonful and once most of the hot mixture has been added, add the entire mixture back to the saucepan. Continue cooking and whisking for just another minute or two until it barely thickens. It will continue to thicken as it cools. Then remove it from the heat and add the vanilla. Refrigerate the eggnog mixture until chilled.
We like to serve it with a some whipped cream and an extra little dash of cinnamon and nutmeg on top.
What type of alcohol goes in eggnog?
If you would like to add alcohol to your eggnog, choose a drink with a high alcohol concentration to help counterbalance the sweetness of the eggnog. Common choices of alcohol to add to eggnog include brandy, rum, bourbon or whisky.
Don’t miss my Eggnog French Toast!
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Recipe
Homemade Eggnog
Ingredients
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream
- 2 cups milk
- 1/2 teaspoon ground nutmeg
- pinch of salt
- 1/4 teaspoon vanilla extract
- ground cinnamon , for topping
- alcohol optional, see note
Instructions
- Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
- In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer.
- Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
- Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
- Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
- Remove from heat and stir in the vanilla, and alcohol*, if using.
- Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap.
- Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
- Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.
- Store homemade eggnog in the fridge for up to one week.
Notes
Nutrition
Did You Make This Recipe?
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
My boyfriend and I are picky when it comes to eggnog. This recipe was outstanding! I think maybe some reviews weren’t as favorable because the recipe doesn’t say to take the saucepan off the heat when spooning it into the egg/sugar mixture. I only knew to do that because I was looking at several recipes. Really great recipe. I’ll be making this over the holidays!
Made this today.
Plus: it did turn out EXTRA thick and creamy.
Minus: odd taste. It seemed to lack flavor and the flavor it had tasted like bacon. I’m thinking of following a recipe switching steps and adding more spices.
Overall: Not for me
my turned out awful. wasn’t even edible. what did I do wrong?
I am a HUGE fan of everything eggnog (coffee, candy, flavoring, etc.) I have it all. I LOVED this recipe so much! It is definitely a keeper. I will just need to remember to double or triple the recipe next time. It’s that good!!!
Excellent! My dad loves this recipe. Easy, just need to keep an eye on the burner.
It made our snow day magical!!! I am so happy to have eggnog without awful corn syrup so I doubled it and am happy I did.
So delicious!!!! Very easy to make.
Smashingly good!
Easy and delicious! I highly recommend as your guests will think you slaved over it, they will love and it really only takes about 30 minutes and then into the Fridge and once chilled…. Enjoy!
I made this at Christmas and now have made it three times since … because it is SO DELICIOUS! Thank you for taking the time to share this recipe.
I’ve played around with turning it into ice-cream and I’ve added clove to a glass or two. It also is great used as coffee creamer. I am truly hooked!
Blessings all !
So easy and so delicious!
Store bought ?? Never Again !
Great simple recipe, if you can boil water you can make this. (Use fresh grated nutmeg for extra flavor).
Unfortunately eggnog sold in stores is seasonal and I didn’t get enough last Christmas so I found your recipe and have made it all year! I can’t get enough! BEST eggnog ever!!!!!
We always had Egg Nog for Easter growing up and I can’t find it anywhere for sale. My Mom made it with raw eggs, but that’s a risk.
Peach Schnapps is my favorite adult beverages that I add to egg not when I pour it in the glass.
What a great recipe! You’re right, I will not be buying eggnog in the store anymore. Thanks for sharing!
My whole family loves this! I never liked eggnog, but even i thought it was good. Some added brandy, some didnt. It was surprisingly an easy recipe to follow, too! Just have a plan for the egg whites-I made lemon meringue pie and even used meringue like whipped cream on top of the eggnog!
My really husband loves Chai Tea Latte’s made with Eggnog. We used to get it from Starbucks at holiday time, but sadly, they discontinued it this year. Since we spent time with family and away from home this Christmas and New Year, my husband wasn’t able to get his fix. I made this yesterday and Oh Em Gee! So incredibly delicious. I used Rum Extract (hubs can’t have alcohol due to medication) and the extract works great. Pinned this page/recipe. Will for sure make again! TY!
This is the best ever eggnog I have ever tasted! Thank you.
I have never made eggnog before, and I usually do not like store bought, I COULD NOT GET ENOUGH OF THIS EGGNOG! Delicious recipe! I used fresh eggs from our own chickens, this just became a new tradition for our family, thanks for a great recipe!
Tasted awful and nothing like eggnog, I’ll stick with the southern comfort brand out of the store.
Omg! This is so delicious! I couldn’t find any eggnog in the store so I made some using this recipe! It was so easy and absolutely delicious! Thank you!
I’d never had homemade eggnog and thought I wasn’t a fan. My husband made this for Christmas, and I can’t get enough. I’m about to make my 3rd batch!
But what to do with all the egg whites??? 😅
Make egg white omelettes!
I pour the egg whites into a bowl, add a few tablespoons of sugar and whisk it into a whipped topping for the eggnog. It’s pretty good.
The best recipe I’ve tasted!
I love how it came out it’s better than store-bought happy holidays to you and yours
Great that this was out there!! No eggnog to be found and my grandson wants eggnog pie for Birthday.
Fantastic! Easy to make and so much better than store bought. The first batch didn’t last very long (we drank it all) so I am making a second batch now.
Thank you for this wonderful recipe! I’m in northern Europe and really wanted to experience a genuine American eggnog. This was so easy to make, and super delicious! Second year making it now. 🙂
Eggnog is in fridge chilling. I tripled the recipe. I would have given higher review, but some of the instruction baffled me. I wasn’t quite sure what a bare simmer was. So I took off heat as soon as I saw bubbling around the edge of saucepan.
I was also a bit confused when you said when most milk and cream mixture has been tempered with eggs. Does that mean over half, 3/4 of mixture, or all you can scoop out????
I’m not a huge cook, but this wasn’t too difficult once started.
Can’t wait to add some rum.
Thank you.
Denise in San Diego
On the tempering, you are raising the temp of the eggs slowly so they do not scramble. So, you can combine completely when the egg mixture is as warm as what you are adding to them. Hope this helps.
look up questions like tempering on youtube. they have little videos on everything. you will see how to do it in 2 minutes.
Absolutely delicious! My family loved it. I will definitely makes this again next year 💕
Made it today and I will never buy store bought again. The recipe is super easy to follow and the ingredients are just everyday staples most people have on hand. Thanks for the new tradition in our family.
I think homemade eggnog may not last more than 2-3 days. See site here: http://www.eatbydate.com/dairy/milk/how-long-does-egg-nog-last-shelf-life-expiration-date/. 🙂
My wife made your recipe for the first time yesterday, on Christmas. It was wonderful. Thank you for sharing your expertise, Lauren.
My husband loves Eggnog so I decided to try this recipe as we always have the ingredients on hand, which is not the case for store bought eggnog. Anyway… the recipe was easy to follow…I used stevia instead of sugar and half n half instead of cream and it is pure Heaven! I let it sit in the fridge overnight and it was so thick I added about 1/2 cup milk and shook it in the mason jar before serving! Thank you!!
Soooo good! Mine ended up pretty thick, so more like a custard but it was so yummy!!
Tastes great ty for the recipe. I’m curious though, has everyone been able to get 6 serves out of this? 🙂
When can I add rum to the eggnog
At the very end, to taste.
Hubby and son LOVE egg nog at Christmas. They have very high standards and tried hard to find a great egg nog. Couldn’t find any that met their standards this year so they were trying all brands. On Christmas Eve, all stores were sold out. I have never made egg nog and thought it might be a long and difficult task, but I thought I would try for them. Boy was I wrong. This recipe was extremely easy and it passed the taste test with my guys. They thought it was “excellent” and since they have been drinking just about every brand of egg nog for years I think that is a very high compliment. No more store bought egg nog for us. I will enjoy making this part of our holiday tradition.
LOVE LOVE LOVE it! Doubled the recipe and it turned out perfect! This will be my “go to” for every holiday season in the future! Mahalo for sharing and mele kalikimaka!
5 Star 🌟 it was amazing the taste of the eggnog was delicious and so simple to follow the directions 😋 making this one again! My very first time making homemade eggnog. Thank you for the recipe. Homemade is the B E S T. Irene from Port Huron Michigan Happy Holiday and FELIZ NAVIDAD Happy New Year ❄❄️
Delicious! This was my first time ever making eggnog from scratch. Made a few changes to the recipe: used 3 cups heavy cream and 1 cup half and half. Also used 1.5 fresh vanilla beans instead of vanilla extract and added 3 tbsp of maple syrup and replaced white sugar with turbinado. I love really really rich foods, so you can understand why I made these changes. Making these changes makes the egg nog really thick, but we are going to booze it up after chilled to thin it out for the adults.
I’ve made this as a Christmas treat the past few nights – eggnog never lasts long around here. 1st batch – VERY thick and kind of lumpy – but very tasty. I strained it and it was quite enjoyable, enough that I tried again. I thought the heat might’ve been too high. It wasn’t lumpy during the tempering process. Only upon serving. 2nd batch I added a bit more milk than indicated in the recipe and turned my heat down slightly to a more medium than medium-high setting. Still a bit thick but not lumpy. I have two small children and a pregnant sister, so getting it to an appropriate temp was an absolute MUST. The third times the charm! I guess the trick here is to start cooling it immediately after cooking. Do not make my mistake and cool to room temp and then refrigerate. Good news is it’s December and I just put it outside for a quick cool down instead of straight in the fridge. Absolute perfection third time around.
Delish my guests really enjoyed this at a safe distance of course
So easy, yummy but wanted to thin it out just a tad. My plan is to spice it up later with a bit of fireball cinnamon whiskey 😋..
fireball is the best for this!!!!!
I absolutely love this recipe. It was such a hit with my family (who thought they didn’t like eggnog…lol). This will become a tradition for every holiday.
I just finished making this (not even cool yet), and I know it is going to be a favorite recipe. Can’t wait for it to get cool and to add a little rum, brandy, and bourbon. Yum!
Amazeballs
Amazing; best tasting eggnog I’ve made in years – not too sweet, not too heavy. And so easy! I’ll use this every year
I wish I could give it 4.5 stars. It’s a wonderful recipe that makes the perfect texture of eggnog except it’s way too sweet.
My husband made AB’s eggnog recipe before I made this one, and while this recipe is far superior, the sweetness level of Alton Brown’s recipe is definitely more bearable (1/3 cup sugar).
Hello I made this eggnog taste great I really did enjoy and will be making this again plus it was easy to follow direction
The constant whisking ented up just cooking the eggs making the whole thing a chunky egg cream
Store was all out and I wasn’t about to go eggnog-less through the week, so I made a batch of this last weekend. It turned out AMAZING: nice and thick and way better than any store-bought kind I’ve ever had, my boys and I all agreed it was easily the best we’d ever had. I went big on the next batch and tripled the recipe to share some as gifts. While the flavor turned out great, it wasn’t nearly as thick as the first, smaller batch. So last night I tried two more small batches in hopes of returning to the thick consistency, but this morning upon checking the chilled bottles, they were also thin like the large batch. Can’t figure out what happened with the first batch that caused it to be so much thicker (and better, in my opinion) – have been researching “egg tempering” and trying to figure out if something in that part of the process “happened” differently the first time such as different temperatures of the mix or the tempered eggs, letting it cool longer at a certain point in the process, etc. I used the same ratios each batch – exactly according to this recipe – and it’s crazy to me that the first one turned out so much thicker than the subsequent ones. Trying to find that thick magic – anybody have thoughts/suggestions? Not looking to add another agent like xanthan gum – I know it can be done with just these ingredients because I didn’t add anything to the first round! 🙂 Thanks in advance to the author for posting a great recipe and to anybody that has any advice, happy holidays! -Don
What is this? Eggnog for Muslims? Eggnog is an adult Beveridge. Why not just stuff your face with whip cream mixed with sugar. Incredibly naïve. Seriously why would people sit around gulping cream? It’s meant to be laced with rum or whiskey. That is its only purpose.
I have made this twice and it never lasts more than 2 days. Really good with your choice of alcohol. I love it
I absolutely love this recipe
I made it with my grandma and we both enjoyed it. #Tastesbetterfromscratch
What if I don’t have Heavy cream can I use half and half instead?
Left disappointed with this recipe, thin under spiced nog.
Many better recipes out there
We tried this tonight with dairy free milk and coconut cream and it was so good! Thank you for sharing!
Grandma was so bummed we couldn’t find eggnog anywhere. So glad I found this recipe!
I’m the neighborhood chicken/egg lady and every year, just before Christmas, I make everyone on our road a quart of homemade egg nog with farm fresh eggs and farm fresh milk/cream….
This is the recipe I use and everyone loves it… with the exception of those who just refuse, but eh… they don’t know what they are missing!
I love eggnog and was excited to try making it but I won’t again. It was so rich and thick, even after blending it and adding lots more milk. Maybe it’s just me, but I will definitely buy it premade instead.
And some people prefer cranberry sauce that’s in the shape of a can… Doesn’t mean it’s better, eggnog done right should be rich and creamy.
So much easier than I expected and delicious! I added some Whiskey but if I kept it alcohol-free I would slightly reduce the sugar.
Wow, honestly thought this recipe would be a bust. I was pleasantly surprised to find that this recipe is probably one of the best recipes I’ve made this year that is absolutely divine. I came across your recipe after seeing all the nasty ingredients inside store-bought eggnog (yuck!). I knew I had to make my own. I substituted the sugar instead with Erythritol & Stevia blend. I also added a sprinkle more of nutmeg to give it a little more spice. Perfect. Even my husband loved it!! This is definitely a recipe I will be making more of!
And there was someone who said that there wasn’t enough “eggy” flavor. This has 6 egg yolks. And it was a small amount when poured into a quart milk glass. 6 is enough. The egg flavor is definitely present.
hi, for 3x serving, will the eggnog be thicker if i use 4 cups instead of 3 cups of whipping cream and 5 cups instead of 6 cups of milk. i need to know because i am going to start preparing it Tuesday for the family and friends. thank you and happy holidays
I’ve been making this eggnog for over 50 years. My Mom made it like this with the except she didn’t temper her eggs and I never did either, But after reading this I am going to temper them. Best Eggnog ever.
I made your eggnog recipe only being diabetic I used Splenda measure and it was amazing. Thank you so much for sharing your recipe I will use it again and again
This was SO delicious! I’ve never made eggnog before and I’m so happy with how it turned out. This will be a new Christmas tradition for me 🙂 Thank you!!
Hi! I live in a country were they don’t pasteurize eggs (I think that’s the word for it). Is this still safe? Thank you!!
This turned out fine and it tasted good. That said, it was missing a real Eggy flavor that I was wanting while consuming it and if I make it again, I think I’ll try adding at least 3 more eggs. I don’t think it’ll get too thick and even if it did, there’s enough sugar to thin it all down with some extra milk. Thank you. 🙂
Delicious!!!
I made this eggnog last year and loved it, so I made a lot more this year; Four triple-batches!
I added a bit of cinnamon and a couple of cloves along with the nutmeg then fished out the cloves before chilling. I spiked half with Canadian Hunter, and left the other half as is, then asked my neighbors to come and share a toast with me. Everyone loved it. Goodwill and happy spirits to all!
When did you put in the alcohol? While the milk mixture came to simmer or after the eggs were added?
Add alcohol at the very end, to taste.
You add it before serving or after chilling.
Does it matter what type of milk you add in? Or is whole milk the best ? I usually have 1%milk on hand
Whole milk will make it creamier, but 1% will work fine
I love this recipe! If I wanted to add hard alcohol would I simply whisk it in after it has cooled or wait until it has been refrigerated?
Either way is fine!
I’m going to try your egg now recipe. Like you I don’t like raw eggs either. Yours looks delicious!
It turned out better than store bought. I definitely agree with putting it in the blender before serving. Well done.
Very delicious.
I’m also curious about the egg whites though.
I’m used to whisking them prior drinking and adding them in.
I haven’t tried using them in this recipe yet, in case it ruins it.
Did you say egg whites? Eggnog is made with egg yolks!
Do you throw away egg whites?
Just curious
Use it for an omelette? No need to waste it.
They’re just not used in the recipe- whites freeze great for up to a couple months to be used later for something like merengue cookies (favorite around Christmas at my house), pancakes, swiss buttercream, macaroons- tonnes of ways to use them up!
You can make merengue, angel food cake, or royal icing with them. Even an egg white omelette.
Whip half the egg whites until stiff and fold into chilled nog. Makes it thicker.
I usually put them to the side for a merengue or pie filling! Super convenient
Make a pavlova. I made this with leftover egg yolks from that. Perfect!
make an omelet
I love this eggnog!!! It is seasoned perfectly! I’m the only one in my family who likes eggnog, so I seldom have it. I had 3 egg yolks on hand (from making coconut macaroons) and HAD to try half a recipe. What a treat! A pint is the perfect eggnog fix for me! Thanks, Lauren, for sharing—and Merry Christmas!
So if you add bourbon do you change any of of the consistency or just add it in addition to everything else?
I have a question: if I need to add rum to it, how much should I put?
You really just add it to taste–This recipe makes just under 4 cups, so just start with a splash, and add more if you want, to taste.
Absolutely fabulous! I doubled the recipe and was afraid to burn it, so it took closer to an hour to heat up the liquids initially, but it was definitely worth the wait. I’ve never cared for eggnog but made it to spoil my husband, since you almost can’t find store-bought eggnog that doesn’t contain thickeners and other unnecessary junk. However, eggnog is now a new favorite if mine as well thanks to this recipe!
I use my microwave to heat the liquids, then I NEVER have to worry about scorching. Just stir every couple minutes, or so, until it is cooked to your preference.
What can I use instead of nutmeg. I have a severe allergy to nuts.
Pretty sure nutmeg is a seed, not a nut….but I’d do your own research to make sure.
Im lactose intolerance anx with my milk. I tried this recipe last year and loved it. It tastes great
I followed the recipe for the normal serving yield, and think everything worked out right (I just added a little extra vanilla & spices). But mine turned out more white-colored than yellow. After chilling in the fridge it got really thick (more than darigold egg nog), and tasted a little different. I’m going to try/compare to other recipes before I come back to this one & tweak next time.
Mine came out delicious! Flavor was absolutely perfect, but its a tad thin. Any thoughts on how to thicken it?
Cook it a little longer once the eggs are in- those are are the thickening agent.
I have the same question. I made it the night before Xmas and in the morning all the fluff was gone and it was 1/4 of the amount, but it is still like the consistency of heavy cream. I thought it would be thicker. 😝
Great recipe!!!
Hi can I substitute something non dairy for the heavy whipping cream? We are alway buying lactose free from store. But I would like to try and make it. Thanks!
This was the very first time I had ever made eggnog. It was absolutely delicious!
Followed recipe to a T.
We added a bit of spiced rum to it, and it was the perfect end to an evening looking at Christmas lights! Thanks for sharing the recipe.
Well, it looked good until I returned the eggnog to the stove and simmered it again. Now I’ve got a lot of grits looking like egg nog. 😝
This will be my first attempt at making egg-nog (which I love) but my biggest issue is a disability that may not help. My question is…
Can I use a hand blender or does it have to be whisked?
Can I make as directed, but fold in beaten eggwhites at the end to make it fluffier?
That’s what I did last year and I really liked the added fluffiness.
Would this work with lactose free milk and lactose free cream?
Any recommendations for tripling the recipe?? I want to try making it for a larger group, thinking about just tripling all ingredients but am open to other suggestions!
Yes, just triple all ingredients.
Just triple the numbers. If you go to print it, it actually has “servings” at the top, click the + sign and it adjusts the numbers for ease.
My husband loved it. I unfortunately have diary allergy so I’m not able to consume it. It looked so good though.
I had fun making this but unfortunately it didn’t thicken 🙁 i dont know what i did wrong! Ive cooled it and its been a day in the fridge. Is there a way i can thicken it still?
The longer it cooks, the thicker it will get.
I love egg nog, but had never made my own until now. Made some last night and it tastes like liquid tapioca pudding. Sooo good.
I was curious the serving size of this Recipe?
One serving size per egg yolk. So a double recipe would be 12 servings.
I’m going to give this a 4 out of 5 for the method. I’ll be trying it out at my Christmas gathering. My usual eggnog involves raw eggs, which I don’t trust here in Mexico, and a bunch of extra steps. Felíz Navidad, Lauren.
You don’t trust raw eggs in Mexico? Really? Because of non gmo corn and free range happy chickens?
They are the best! As nature intended!
Fabulous. Will never purchase pre packaged eggnog again. Thanks for sharing the recipe. Made it exactly as described and it turned out perfectly
My 15 year old son loves eggnog so him and I made this today. We both agreed it was the best we have ever had. So easy to make and delicious! Thank you!
How much does the EGG NOG make please…would like to give as a gift
I love your recipes and easy to read…bless you
About 4 cups. Enjoy!
It’s the bomb, really really good.
Great recipe, I used brown sugar (reduced by half) and added a shot of port.
I made it exactly as the recipe instructs. It is perfect. I will make again. Thanks for specific details.
Hello my name is Lauryn too;) I’m going to try your recipe for thanksgiving hopefully I’ll get it right
OK, I haven’t made the Egg Nog yet but with the good reviews, how could I not love it. So, I’ll return to do a review after I’ve made it.
🤔What I wanted to inquire about was if anyone substituted Stevia for the sugar, but thanks to the the folks who had already answered the question. 😊
I had to drastically cut sugar from my diet so I made this with monkfruit sweetener and it turned out great! Thanks!
Glad to hear that the monkfruit sweetener subbed well with this recipe! Did you use the same amount of monkfruit sweetener as sugar from the recipe?
I was looking for a decent recipe I could make for someone with a lot of dietary restrictions preventing her from drinking the store-bought stuff, including pre-diabetes. The only changes I made were to swap stevia for the sugar (in appropriate quantity) and not add the cinnamon at the end.
The results were AMAZING. We love a good thick eggnog, and this came out THICK (we did NOT use the blender). The ingredients are so simple, and that comes through in the delicious flavour. It takes time and patience, but not much effort. Very simple to make, will absolutely make it again (she won’t give me a choice!)
How much stevia did you use?
Reduced the sugar to 1/4 cup and it was still very good. I second adding cloves.
Deliscious!!! I made this recipe but substituted half of the sugar with brown sugar and the other half with Allulose. Extra nutmeg and a few dashes of clove made this recipe rich and flavorful.
OMG I can not say enough great things about this egg nog recipe! TBH I have not made a ton of egg nog but this is by far the best egg nog I have ever had!
Thanks a bunch!
Can you add bourbon or rum?
Yes! Enjoy!
i’m still trying to get my dad to let me make the eggnog but i don’t know what to say to convince him 🙁
Just tell him it tastes heavenly and he’s missing out on something magical! 😊
If its the eggs, just leave them out. Add a bit more milk.
I did that. (We don’t eat a lot of eggs in our house)
Sooooooooo delicious. I mean, how can sugary milk taste bad? (If its frozen, its ice cream, sool?!?! 😉 )
Reassure him it’s brought to temperature so it’s not like drinking raw eggs which can put of some.
Read the comments to your dad 😊
This recipe is essentially thin pudding- totally cooked!
This is basically English custard just not thickened as much.
Wow! This is the best eggnog we’ve ever had. This isn’t just a winner, it is a champion of all winners.
We love eggnog and this is amazing!
Thank you for sharing.
Can you add canned pumpkin to it? Or anything else? To the eggnog?
Sure, that sounds delicious!
If you add a pinch of clove to this it tastes uncanny to store bought. I used a half teaspoon in the 3x batch. Yum.
This egg nog is delicious! I’ve been waiting and waiting since the end of September hit for it to be out in store and today I got impatient and found this gem. So happy I did. Thank you for this wonderful recipe
This is ridiculously, insanely good!! I was actually looking for an eggnog mix to purchase but none of the reviews were consistently good. Instead I found this recipe. It is so easy and better than store bought eggnog. I cut the recipe in half because I was unsure if I would like it. It made Starbucks grande size cup. Tomorrow I will be buying eggs and making more for my kids to try.
I haven’t tried making it yet, but I did give five stars haha. I’ll be making it soon and shall edit accordingly!
I did want to ask because the original recipe called for 2 cups of cream and one cup of milk where as yours is flipped.
Is there a reason why?
Thank you!
Made this last night and tried it tonight after it fully cooled and omg, it’s fantastic!! I will say it tastes very good without cinnamon but I for sure prefer it with. Will be making again for the rest of the family this Christmas season! Thank you so much!
Turned out perfect. Thanky
this is my favorite go to recipe for homemade egg nog! Simple and delicious! I make it year round for my 3 year old grandson who loves it! Reading other reviews i will now make an angel food cake with a doubled batch of egg nog to use the egg whites. I had just dumped mine down the drain when i read to do this! Enjoy everyone, you will not be disappointed.
How do you make such Good eggnog?
I will show you one day.
I’ve made this recipe a couple of times for my son and grandkids. They love it!! Actually I double the recipe cuz the original recipe is gone in just a couple of minutes —- and am then left with 12 egg whites which is EXACTLY what it takes for a yummy angel food cake which I then send along with the eggnog. Works out great if you’re worried about what to do with the egg whites.
Eggnogy as I like! Perfect for any time of the year
Simple, easy, delicious eggnog!! Thank you
Try it in a hot cup of black tea for breakfast! My new favorite!
OH MY GOD!!!!! I will NEVER drink store bought egg nog again!!! I can’t believe how much better yours is!! I’m a 65 year old man who loves cooking and spending time in the kitchen but for some reason never thought of trying this…. wow….amazing!!! Thank you Lauren!!!
My mom would use the egg whites and beat them with a little sugar and cream of tartar and make a delicious meringue. She would spoon the meringue on top of the heated egg nog and and serve warm with whiskey or spiced rum. It was delicious!
My concern was the same, a waste of egg whites. I know you can make meringue with them, but can you store them either before or after making the meringue?
I do use all the egg, and it turns out so yummy! Love this recipe. We use it in coffee all year long.
Egg whites freeze really well! I collect them for a few months and then use them when I have enough for whatever I wanted to make- almond cake, angel food, lemon meringue pie, a lot of European cookies use egg whites, too.
My mother made egg nog back in the 1950s. She used a stand mixer (B4 blenders were made) used the entire egg, heavy cream, sugar & vanilla extract. Mixed it cold for at least 10 minutes. She never put booze in it but I used peppermint schnapps when I grew up.
When u say, mixed it cold, does that mean she never cooked the eggs? Cuz the only part of this recipe I don’t like, is wasting the egg whites. I would rather use whole eggs, but I know if I do it with this recipe, I will screw it up. On the other hand, drinking raw eggs makes me a little nervous as well. By u adding the schnapps, the alcohol kills any bacteria that may make u sic. I have had samonila twice, and I don’t ever want to experience that again, so ya, the raw eggs scare me a bit, but if yr Mom did it, it works, and u get more, cuz yr using the whole egg….now u got me wondering, have u tried this recipe yrself, or do u stick with yr Ma’s old faithful?
I usually make a swiss meringue so not to waste the whites.
You could also make the recipe from the website with 3 or 4 whole eggs instead of 6 yolks, I’ve seen come custards made this way and I don’t see why it wouldn’t work with eggnog
If I’m not mistaken the bacteria comes from the outside of the egg shell when cracked it gets mixed in causing you to get sick. If you soak the eggs in 1 tablespoon of bleach to 1 quart water for 10 minutes it will kill any bacteria present and you should be fine as long as the egg is fresh. Alcohol content would have to be greater than 60% to kill the bacteria. That’s why hand sanitizer is minimal 60%.Good luck.
Egg shell is porous. Do not put an egg in bleach!
NEVER BLEACH! Linda is correct..Egg shells are porous and bleach will get to inside. Fresh laid eggs don’t need washing.
Wash hands before cooking 😉
I can wait to try to make this recipe but also can’t use white sugar.. I’m hoping Monk or Coconut sugar might not ruin the taste. I also like “ not so sweet anything” so I always go “ halfsies” with anything calling for sugar..
You are correct about bacteria on the shell. But using bleach is a bit dodgy. Food grade hydrogen peroxide is recommended.
How about making egg white sandwiches for breakfast the day you are going to make the egg nog? Thats what I do 3egg whites for each sandwich. If you have left over egg whites cook them for sandwiches and then refrigerate or freeze depending on how long it will be before you are going to use them.
Freeze the leftover egg whites in an ice cube tray Once frozen, put in freezer in ziplock bag and use as you need them
i buy davidsons eggs. they are pasteurized in the shell. it seems to make everyone feel a bit better about consuming raw eggs (although everyone eats cookies dough raw!) I usually have to google ‘Davidson’s Pasterurized Eggs: and call around to find them but it’s worth the drive every year!!
Awesome sweet, thick, spicy and creamy delete of a Christmas-time drink, you can make yourself anytime you want, any way you want, leaded or unleaded, it’s all great. ❤️
I, too, am never ready to give it up when the holiday is over and the stores run out. Never!
It really is easy and tastes great. As long as you don’t cook to much or at too high of temperature, you’ve got it, and anytime you want.
So, my opinion, is EggNog-On Dudes & Dudets 😋
Oh I can’t cook to much at once? I was gonna make a double order of it, cuz I’m making eggnog rice pudding as well, and all these great comments, I know I’m gonna wanna drink some as well. Maybe I will just make one batch at a time. I would rather take my time, and have it come out right, then go half fast, and ruin it completely. Glad I read yr comment, thanks for the heads up!
It’s January 8 and I’m making more! I need more!
Right there with you Ann! The stores have run out of eggnog and I am just not ready to give up on it’s comforting goodness just yet, especially after the year we just had. Have never made homemade before, so excited to try this recipe!
Getting ready to make this for the 2nd time. I added a cinnamon stick while heating the milk/cream, turned out so rich and creamy.
Way better than store bought!! I added about 1/4 cup of brandy, whiskey and rum to the batch and it is perfect for a chilly Wiaconsin winter evening!
You added 1/4 cup of each of them?
I sure hope not
That was my question? I guess I’ll try the 1/4 cup each and see what happens. The eggnog recipe is sooooo good!
With a 1/4 cup each, I am surprised you feel any cold. 🙂
I sure hope they did! Make a double batch next time and give me a call!!
Excellent! It was a little too eggy for my taste, so I used 5 yolks instead of 6. The amount of time you whisk it on the stove determines how thick it is. I found about 6 minutes of whisking to be perfect.
This eggnog is fantastic. Since it is a custard, it’s relatively involved, though not as much as pastry cream. Extremely creamy, easy to master, a good balance of sweetness to the spice of the nutmeg. Perfect with whipped cream and cinnamon. Well done on this recipe!
Oh yeah, I have a tip. The second time I made this, I cooked it too long, causing the egg to scramble and the eggnog to separate. To fix this, I put the pot in a big bowl of cold water and whisked for a while. Doesn’t completely return it to normal, but helps the texture a ton.
Thank you for this recipe!
The most delicious and fresh tasting nog I’ve ever had!! So easy. Wayyy better than store bought just because it tastes so fresh and you know exactly what’s in it.. love it!!
I love this recipe. I made this for the 2nd time and its cooling down in the fridge as we speak. I also 5 1/2 tbsp brandy. Delicious. Thank you for a great recipe.
I’ve tried many store bought versions of eggnog that I did not enjoy. I always assumed that I didn’t like eggnog. My husband loves it. I usually buy him a small container around the holidays. This year I forgot and decided to make my own. Oh my goodness, this is so delicious. After we finished the first batch I made another smaller batch. Halving the recipe is super easy and still tastes perfect. I couldn’t wait for it to cool so I ended up adding a bit of French pressed coffee and making eggnog lattes. I’ll definitely make this recipe every year.
Am on the front end of making your delicious eggnog, and may have missed how many ounces there will be with the finished product. Thanks. George in Carlsbad CA.
Mine came out at almost exactly a quart.
Amazing!!! I moved to Germany last March for love and to get married. I was super worried about not having eggnog this Christmas, because it’s not a thing here. Christmas is my birthday, and eggnog is one of my favorite things about my birthday. I tried it and seriously could not be happier!! Going to make my other half and family here try this for sure! Thank you for saving my birthday, and I hope you had a very merry Christmas.
PS. Do you think you could add conversions (Grams/Milliliters/etc.) to the ingredients in this recipe? It would make anyone (American or not) in a foreign country happy. 😂 Thank you again!!
Weird guess you’ve never been to a supermarket? Eierlikör is absolutely a thing here, we just don’t have non-alcoholic ones…
I’ve definitely seen that here. But I was looking for a family-friendly recipe. I have 3 kids that LOVE Eggnog, and there were just no options here. Unless you have found some place that sells it without alcohol? Thanks for the comment though, and please let me know if you have found it in a Supermarkt without hard alcohol. ❤️
So good! and I loved that it wasn’t overly sweet like the kind at the store.
Eggscellent! 😉 And easy!
Thank you for the recipe on how to make this. You actually made my holiday. A bit of background about me: I currently live in Romania and having (non-alcoholic) eggnog was my personal Christmas tradition. …In fact, giving me alcoholic eggnog invoked my rage.
But living in Romania, they do not sell them at stores. Using the recipe gave me a very wonderful personal Christmas and provided me an alternative to the point where I cannot go back to store bought eggnog.
THE BEST EGG NOG EVER!
I will never buy egg nog again.
I have made this twice since Christmas Eve and it is the best. Thank you for sharing the recipe. I am now a big fan of homemade egg nog!
Absolutely fantastic !
This was so delicious. Thank u for sharing
We made this yesterday and shared it with guests last evening. It was delicious, both hot and cold! We did learn the hard way that reheating in the microwave needs to proceed with caution. If you heat it too much, it will turn into custard chunks. 🙂 But SO delicious! Definitely bookmarking this recipe! I am not a fan of storebought eggnog and this is a real treat! I also used Purecane sweetener to cut the sugar in half and it was still amazing! It’s a very rich drink, but perfect for Christmas!
This is perfect homemade eggnog! Thank you so much.
Last May, we bought a small flock of day old chicks, and organically raised them. We are rebuilding our homestead. Eggs! Eggs! Everywhere eggs! And, COVID, in addition to startling increases in the grocery stores, and twice I’ve beaten cancer. Given all this, we decided to make our own nog, something I’ve never done. I followed your recipe without deviation. WOW!! It’s amazing how wonderful nog tastes when made with organic milk, organic cream, and organic eggs! Goodbye store bought with all your chemicals!! Thank you for taking the time and effort to bring us your recipe! Merry Christmas!
Seriously delicious! I bought some from the store for Thanksgiving and it was too thick and not good. So happy worth this recipe. Add some Fireball and call it a night.
Outstanding flavor! Waaaaaaay better than HollyNog from the grocery store, which I’ve used for years to make my grandmother’s Peppermint Eggnog Punch. I love nutmeg, so I may have added a little extra (fresh grated), but this is delicious. And for the punch, mix together equal parts peppermint stick ice cream, eggnog, and lastly Vernors ginger ale. I use a stick blender for the ice cream and a little bit of eggnog to get it started.
Super easy. Super delicious.
Turned out great! Thx!!
Easy and delicious! even my 6 year old likes it. I’ve shared it a million times. It’s my new yearly tradition 🙂 Thank you!
I made this with Oatmilk and it was amazing. Was think and creamy the next morning. Best to let it sit and whisk up with a fork. Really great with bourbon!! Imaging it would be better with whole milk.
Made this yesterday for Christmas Eve. Takes a little longer than i thought to thicken it up in the fridge but It tastes amasing and My loved it so much!!! Thank you very much. This recipe made my first homemade eggnog experience great!
This is fantastic and so easy to make that I can’t imagine buying pre-made eggnog ever again!!!
Amazing!
Could you freeze this egg nog?
I don’t drink eggnog , but my husband loves it. I waited too long to buy eggnog for my him to have on Christmas Eve. Saw this recipe online and thought I’d give it a try so at least he’d have his cup of nog! Luckily i had all the ingredients and it took about 20 minutes to make. Cooled it for about 1/2 hour in frig and he drank a cup. Loved, loved it and said it was the best he’d ever had. Imagine it will be better the next day. No more store bought for us.
Fantastic! Followed the recipe exactly, stirred in a jigger of Barbadian rum in my glass. It was delicious!
I much prefer a cooked eggnog to the raw one.
Made it with my daughter as a new holiday tradition. It’s the start of something delicious, easy and beautiful.
My family keeps begging for more of this eggnog. It is delicious! The only change I made was to beat the egg whites and some some of that in after it has cooled. It makes it thicker, a little fluffy and, of course, it stretches the recipe. Tastes great with or without alcohol – so I use the same recipe for both versions. Thanks for sharing!
This recipe is my first attempt at making eggnog and I was not disappointed I chose this recipe
As not too keen on raw egg. This recipe makes approx 1 pint or 3 servings. I also added some whiskey and good vodka at the cooling stage, 1/2 good shot of each for this recipe, lovely warmth added and a kick! Might try and add a meringue from the left over egg whites with sugar on top to serve to see how that tastes next year!
Taste better then store bought and was sooo easy to make my daughters made it
I made this recipe as written using 1% Milk and it turned out perfectly. It’s so delicious and was still thick and creamy with the 1% milk.
It’s so easy, this man made it, but then I drank most of it…too good to share, lol, Gary.
Incredible Recipe!!!
this is the bom that is how good this resipy is it is great with cookies and also with lots of huney bread
Very good, but mine curdled because of the heat! If I don’t have a thermometer, any tips to keep that from happening?
Can I use half and half to replace both the heavy cream and milk?
Sure!
Awesome, simple, classic and delicious! Great recipe. Very American. Thank you!
Wonderful!
Was fantastic and easy.. thank you for sharing!
My Mother used to take the egg whites and add some sugar to them and use an egg beater to whip them up to a meringue and add it to the egg nog. I grew up thinking that was the way everyone else made it..I guess not?
Yes! Waste not want not! And yummy 🙂 Merry Christmas 🎄
Hi Laura…and Merry Christmas!!
I’m trying it your way. I’m making it now. I’ve actually been looking for this particular way to do it. Thanks!!
Hi is this recipe thick enough to layer into a trifle please ?
I’d add 1-2 teaspoons of a cornstarch slurry to thicken it a bit more.
if a bare simmer is 180 -200, how can i put it back on the heat until it reaches 160
Because by the time you are getting back up to 160, you would have removed most or all of the bare simmering liquid and whisked it into the eggs/sugar mixture, thus bringing the temp down.
Can you drink this warm? And if so, would you chill it first to thicken and then heat up again? Or just drink it when it’s warm before the chilling part?
Either would be fine!
Quite sweet but came out very tasty. And there’s nothing wrong with enjoying eggnog warm! I don’t know why people seem embarrassed that they liked tasting it warm. Drink it how you want it!!
So so delicious! I made some last Xmas the trick is the eggs definitely take your time w the hot mixture! I did not change anything perfect!!!!
Amazing eggnog!! I made 2 batches to enjoy with my Family while watching National Lampoons Christmas Vacation 🙂
Hi! I am from Brazil. This will be my first time trying homemade eggnog. Can anyone tell me how long does it take to expire? And how should I keep it? Refrigerated or frozen? Thank you!!!
Store it in the fridge for up to one week (depending on the freshness of your ingredients.)
Mine ended up coming out something like custard. I think I cooked too much.
Just found this recipe after being lazy and buying egg nog. I’ve never had egg nog and truly, the smell of the store bought nog was like acetone. I knocked this out in just a few minutes and had to stop myself from drinking it warm. I’ll have to make more if anyone else is going to have a taste. I kept thinking of homemade custard. Sooo yummy
As a devout foodie and home chef I always taste the food I’m making. I am genuinely excited about this recipe!! It was even good warm!😀. Just put the first batch in the fridge and am working on making a triple batch. .it’s that good.
Would you mind sharing about how much this recipe yields? I’d like to make a gallon for Christmas, and want to make sure I get enough eggs 🙂
I made this last night and it made a little bit more than a 32 oz mason jar. I’d say about 40 oz.
If you have been reducing your sugar intake, cut the sugar amount in this nog down. This tasted very sweet to me, and I used about 3/4 c of sugar. Outside of the sweetness level, this is very tasty! I will make this again, but with less sugar. Great recipe 🙂
I agree with you about the sugar. I used 1/2 cup per the recipe but will decrease this next time I make it. I also substituted 1 cup of evaporated milk since I didn’t have heavy cream. It was definitely super good. I always drink mine warm. Yummy !
It only requires 1/2 cup of sugar per recipe… 3/4 was too much!
The recipe calls for 1/2 c of sugar not 3/4 c so that’s probably why yours tasted to sweet!
If you used 3/4 cup of sugar, you used more than the recipe called for. That might be why it was too sweet for you
Better than store bought for sure!
I’m wondering if you can whip the egg whites & fold them in after cooling. I haven’t made eggnog in a couple of years. I used to make the recipe from “The Joy of Cooking”. Maybe I’ll look back & compare.
I love this recipe! So easy and so good. I was fortunate to buy some whole nutmeg and have been grinding my own and wow, does it taste delish in this eggnog. I also just use all half and half and it turns out just perfect…thick and creamy! Yummy!
Looking forward to surprising my husband with this! Any idea if whipping cream may work??
The spice from the shell of a nutmeg is called, mace! xo
Can you use whole eggs instead of just the yolk?
Including the egg whites might make it stiffer and less rich
This recipe truly is THE BEST!!! I love the store bought eggnog but after everyone at home drinks it up way too quickly I decided I needed to make my own. That and the stores not carrying it after the holidays. After making this recipe I can honestly say it is better than the store bought brands. Rich, thick and creamy…and whenever and whatever time of year I want it. And I want it all year long!
I give this recipe TEN STARS!
So delicious and surprisingly simple!
This might be a tad too late but I live in Asian country and have always wanted to try eggnog whenever I see them on western shows. However I was always afraid it’ll taste like egg. Does it taste like egg?
No, it tastes more like a custard drink :-)/ Hope you get to try it!
Oh my, that sounds like heaven. Thanks for replying! I’m gonna try making it for Christmas this year (:
Nope! It actually tastes nothing like the eggs inside. It’s better than ice cream! You’ll love it if you try it 🙂
very good
So easy and absolutely delicious!!! I hate wasting, so I whipped the egg whites to “almost” meringue and folded in at the end.
It’s so good! We just made it and I’ll never buy it from the store again. I put it in the fridge for keeping but I actually prefer it warm. I can always heat up a cup in the microwave later right?
I think no, actually. When you cook eggs and milk you get a custard, which usually doesn’t reheat well in the microwave. The heat is too high at certain places, and it cooks the egg at those spots, so you will get little chucks of scrambled egg mixed in with a thinner custard (thinner because some of the egg cooked out).
If you want to reheat I would recommend a small pot on the stove on low, keeping it below 70 C/160 F (just like you do in the recipe when you make it). That’s how it usually is with stuff like this. I haven’t tried it myself for this recipe though. But definitely try a small cup of it in the microwave before you do a whole bunch!
The Best! I cut this recipe in half because I DO NOT NEED to drink the entire recipe by myself! I could, but shouldn’t. Fabulous!
Your recipe looks delicious! In the UK eggnog is not a staple at Christmas but my husband loves Crème Angeles ( custard) on any and all deserts. He is going to love it as the recipes are virtually the same, although I add a small TSP of cornstarch to the egg and sugar as it stabilizes the mixture.
this is fast, easy, and delicious! the hubby and i have drank almost all of it and im going to need to make another batch! i did add more warm spices, but i love them so much that i add them to almost all recipes during the fall and winter. thank you for sharing this recpipe!
This is so good! I substituted Lakanto monkfruit baking sweetener for the sugar and it worked out perfectly. I also did 1/4 cup instead of 1/2 cup because recipes are always too sweet for me. Couldn’t be happier with how this turned out!
We have egg laying hens and have a lot of eggs on hand right now so decided to try this. I did substitute honey since we have bees. I told my mom who is 83 and she told me her mother used to make eggnog all the time. I put some spiced rum in it. So far just taste tested and happy with the results and looking forward to sitting down and enjoying a cup with my neighbor who can’t wait to come sample it. Thanks for the recipe. I’m very proud of my achievement.
How much honey do you substitute for the sugar?!
I cannot wait to try, just wanna use something to substitute the sugar!
Good recipe but way too sweet for my liking. I think i would cut the sugar to 1/3 or 1/4 cup
I agree
thank you so much for this recipe. i made some eggnog from this recipe a few months back
and now for the holidays i am going to make some more for my family, with a bit of rum added to it.
God bless and happy holidays!!
Tried this last night and it came out tasting like custard. Not sure what I did wrong.
The BEST! thank you!! I have always hated egg nog. However, my brother was in town visiting and knowing he’s an egg nog lover, I wanted to find a recipe to make him some. *I* tried a sip with the same expectations, because it’s still fun to try out what you bake yourself. Literally so different from any egg nog I’ve ever tried, I’m hooked! This is probably the only egg nog I’ll ever wanna drink, lol. It’s that good!! Thanks so much for sharing your recipe!
Thank you! This was such a simple way to make egg nog I just had to complicate it a little bit. I whisked the whites with some sugar until fluffy and folded that into the egg nog after they both cooled to make it even thicker.
been wanting to make Eggnog for years as I love it and want it more than around holidays. It is also so expensive to buy. used this for my first try and drank my first cup hot out of the pan..yum! I will be making it often.
The best eggnog EVER!!! My mom never buys enough for me i drink so much and it is great but this recipe is the best!!! I would highly recommend this!!!
Do you think I could use a stand mixed with the whisk attachment on low while adding the hot milk to the eggs? So excited to try this!
Don’t see why not, but it’s easy to just wisk it together. make sure to add the milk slowly and a little at a time
I have never liked the store bought eggnog but this was phenomenal! The instructions were easy to follow and I patiently tempered the eggs and it was so yummy! Even my husband liked it. I am going to add Brandy to some tomorrow to just try that too. Will definitely make this again. Thank you
This recipe is FABULOUS!!! So much better than store bought! Same great flavor without any of those guar gum, carageenan type ingredients…and no funny aftertaste. I’m go glad I found your recipe. Thank you for sharing it with all of us. Pretty sure I’m never buying eggnog again.
I made a couple of changes, mostly because I’ve never been very successful at adding hot milk mixture to egg mixture and we are limiting sugar intake. So I used Truvia blend instead of full on sugar. I threw all ingredients, except imitation rum flavoring (my hubby likes the rum flavor better than vanilla) into a blender until smooth. Cooked it over the stove whisking constantly, then added rum flavoring to taste. Finally, and because I didn’t want to waste the egg whites, I made a soft meringue with the remaining egg whites (added about 1/2 tablespoon sugar) and folded into the hot eggnog. Can’t wait for it to cool!
Thank you for this simple and delicious eggnog recipe. I had all the ingredients in the house. I had to use granulated monk fruit in place of the sugar (same measurement) so not to spike my blood sugar and it was amazing. I’m so happy I found your site.
Im from the United States but have loved in Finland for 3 years. Egg nog is something I miss so much during the holidays because they don’t sell it here. I made this hoping it was good. It tastes exactly like store bought egg nog 😍 I am SO excited to have this recipe!!
perfect 👌
If I were to add alcohol, how much would I need to add?
All of it.
First time making eggnog. Amazing recipe. It it was Absolutely delicious!
Ingredient amounts are spot on but I would do one additional step that is not listed. After adding vanilla, you should strain your mixture before refrigerating, This step eliminates the egg white that is cooked along with the egg yolks and sugar mixture and therefore there are no lumps.
All in all a great recipe and well described recipe steps.
Another aside: A2 Milk is my milk of choice because I have milk sensitivity . (From”Plant Paradox” by Stephen Gundry.)
Just say’n.
You’re supposed to separate the yoke from the white so straining isn’t needed if you follow the recipe.
You are only supposed to use the egg yolks. There are no egg whites in this recipe. That way you don’t have to worry about straining anything as long as you temper the yolks before pouring it back into the pan.
I have always loved eggnog. So, I immediately doubled the recipe and used 6 whole eggs, instead of just the yolks. It turned out delicious. Great way to warm up on cold December day . Enjoy.
My first time trying eggnog. Easy to follow recipe. Wonderful taste. Thank you!
Wonderful recipe. tasted fantastic!
I made this for Thanksgiving and my family loved it. It was very easy! I get really tired of all the added ingredients in store bought eggnog and your recipe was simple ingredients with a much fresher taste!! Thank you.
Can you cut down the sugar?. I’m not a fan of sweet egg nog.
This recipe is awesome! I just can’t get enough of it. It’s better than the store bought kind and I don’t have to wait for Christmas to roll around again before I can have it again. It’s perfect!!!
This recipe is awesome!!! I can’t get enough of it. I sometimes male 2 batches of this at the de same time… separately though as I believe doubling all of these ingredients are just too big in volume and each batch prepared comes out just right at the current volume. It’s easy enough to make the batches separately, but at the same time. It comes out perfect and tastes at least as good as the store bought kind….but I feel it’s better and has the same great consistency and even more delicious. They only sell it during the Christmas season and I just can’t wait for a year to pass before I have more.
You can also try using up the leftover whites by whipping them up and adding them to the cooled next-day nog. It creates an ever creamier and frothy mixture that is delicious!
This was so easy to make and so delicious! Thank you!!!
I don’t understand why but my milk curtled after mixing it with the egg. I’ve made custard multiple times which is a similar process and this is never happened before my only guess is that the cinnamon that I added is the problem but I just don’t know.
I think what happened was the milk was too hot and scrambled the egg. Slowly add the hot temp. Temper the eggs without cooking them.
Add a little milk to the eggs at a time (like a splash), just like you would if you were incorporating cornstarch into a hot gravy, and stir before adding the next bunch. You can’t add it all at once. You have to go especially slow if you’re not using whole milk or less heavy cream.
If you’re using rum, when would you add it?
I like to freeze my Spirit. Then I pour EggNog over the Spirit of choice and give it a slight stir. Personally I prefer Cognac but Rum is great also. You want to choose a Spirit with a high proof but does not have to be top shelf. After all the point is to taste the Eggnog and catch a slight or mild buzz right. Also I usually go with 1.5 oz of Spirit to one serving of EggNog. Please please please use a good quality vessel no cheap plastic cups lol. Enjoy!
Can you substitute lactose free milk?
Can you substitute almond milk for whole milk to make eggnog
It will obviously change the taste slightly but that should work!
Does it matter how fatty the milk is? Whole vs. 2%?
Any will work–it will just be creamier with fattier milk. 🙂
I’d say whole is best if you are going for the best flavor. But it will work with 2%. Also if you like your egg nog thinner consistency then I would use 2% milk. Hope this helps!
Hi there, I made this recipe for the time and I don’t know what I did wrong.. it never really thickened up. Please let me know if there are any tips.. Did I maybe mix my eggs too much?
I have backyard chickens that have recently started producing. What to do with all those eggs? This is AMAZING ! I won’t be buying any eggnog this year. This has just the right amount of sugar, eggnog and vanilla and I didn’t change a thing.
Incredible!!! Thank you for this recipe. It was a big hit! I can’t have cow milk, so I subbed goat’s milk for the milk and a coconut heavy whipping cream, and I can finally have a delicious eggnog again! You made my holiday 🥰
If you have a vitamix/ blendtec or other high power blender that makes hot soup I recommend you try this. Put everything except the vanilla in your blender and use the soup mode. It will temper your eggs while it gets steaming hot. Put the vanilla in at the end to preserve it’s delicate flavor and enjoy warm or poor it into a carafe or pitcher to put in the fridge to cool. I do this will homemade custards and pudding and it works every time!
Thank you so much for this tip! Preparing it in the blender was less intimidating for me and it turned out great! This might be a dangerous discovery for our house.
Trying THIS!!
I’ve been using this recipe since last year. I make a big batch and give them away as a gift to friends and family. Everyone loves it.
how many servings does this make? Just one? I didn’t see the serving size..
It makes 6 servings:)
If I want to use powdered sugar, how much should I add to make it equivalent to the granulated in the recipe? Thank you! I am looking forward to this recipe 🙂
DELISH!!!
Omg this is good. I didn’t wait for it to cool down. Its thick and creamy. Im enjoying mine right now with some locally made bourbon from woodenviile wa. Yummy.
Excellent taste. Not too sweet but just enough to be delicious! I didn’t even have any whipping cream and instead used a local organic whole milk with organic 2%. They both have cream at the top of the jugs. I tasted the eggnog while still warm and didn’t want to quit drinking.
I used Captain Morgan spiced rum and it was delicious!
I add 1/2 cup of rum to mine and I use coconut rum just because my family likes cocunit
Hello from the UK. This eggnog recipe sounds fantastic and something I’ve always wanted to make for my family. I notice that you say alcohol can be added and I was just wondering how much you’d add to this particular recipe and at what stage.
Many thanks in advance.
I add 1/2 cup of rum to mine and I use coconut rum just because my family likes cocunit
Was not a fan of this recipe. It ended up being super thick i had to cut it with a whole cup of milk extra before it was the right consistency. And the flavor is also off. For me at least.
My son was joking with me about how I won’t buy anything if it’s “not in season” and mentioned egg nog. He clearly missed the point of seasonal foods but I thought why not find a recipe for egg nog even though it’s June. This looks easy and delicious. I’m expecting accolades!
What if the eggs don’t turn light and creamy? And don’t look as thick as yours? Is is only yolk like do you have to remove the whites somehow?
Yes, you separate the yolks from whites.
I am lactose intolerant, can I skip the cream and use almond milk?
You can! (although it wont thicken quite as much.)
I’d recommend using full fat coconut milk (it’s usually in a can) to make it thicker. I’ve used it for a lot of vegan/dairy-free recipes. I’m not sure if you’d want to use the whole can or just separate just the fat for this recipe. But that’d be how I’d thicken it in substitute of heavy cream.
Cut the sugar down to 1/4 cup and drank it warm from the saucepan – couldn’t wait for the fridge cooling time. Delicious!
Oh my, this is delicious! I wasn’t sure what kind of milk to use, but all I had was unsweetened vanilla almond milk and it turned out great. I couldn’t wait for it to cool down – had to slurp down a few spoonfuls warm and it was oh-so-good. Thanks for the wonderful and easy-to-follow recipe!
What a beautiful recipe! Today our chickens turn 2 years old so I made homemade eggnog for the first time. It’s chilling in the fridge now. Smells absolutely wonderful. I can’t wait to drink some tonight with my late grandpa’s favourite Raynal French Brandy.
PS. Terry- the egg is NOT RAW. If you follow this recipe, It’s cooked to 160˚F which will kill any salmonella or other bad bacteria. The eggs are tempered so they maintain their liquid state while still being cooked thoroughly. I’d use this recipe any day over store bought chemicals. But to each their own. 😉
The Egg Nog came out excellent! We loved it! I’m making it again for sure.
Thought about your recipe and after careful consideration made my eggnog using Jello instant vanilla pudding and 1/2&1/2
Ran it thru the blender,topped with nutmeg
Great,no raw egg
To Terry, no raw egg, just all the chemicals in the pudding mix.
No raw egg anyway. Its cooked.
Terry read the recipe, the egg yolks are cooked, not raw… P.S. it’s called EGGNOG not pudding nog
Will consume chemicals but not natural ingredients. Probably a “vegan”.
Go back to Twitter
lol, thank you for the laugh. So true.
To inform you Terry, The eggs are not raw but it’s ok I at first also thought they were raw eggs until I read the directions
Delicious! I used fresh eggs from my chickens. Oh, yum! If only I had my own cow for the milk and cream. 🙂 This was perfect with some Captain Morgan black spiced rum for a grown up dessert.
So I went and got all the cheapest of these I could find just in case I ruined it or didn’t like it. I can’t wait to try it again with high quality ingredients, it turned out far better than the most expensive store bought brands. I found that using a hand mixer speeds the process along, as does chilling it in the freezer and periodically stirring to keep from freezing. Then finishing it off in a high speed blender made it super smooth. I added cinnamon to the recipe.
The finished product got a healthy shot of pyrat rum then sprinkled with nutmeg, cinnamon & clove. FANTASTIC!!!
I’m about to try this recipe as I can not do completely raw eggs either! It kills me that immediately after Christmas eggnog is impossible to find! They could at least give us till New year’s!!! Ugh! I will definitely come back to give a full review after I’ve tried it. 😁
Delicious! I love eggnog in my coffee and this will get me by since AE eggnog is a seasonal product.
Oh love me some AE anything!
Easy to make tastes delicious but doesn’t make a very big batch.
I love this recipe, it was delicious!
Recipe is as easy to follow as any, and it honestly tasted same if not better than expensive brand name versions!
haven’t tried it yet but I am sure it will taste great
“The Best Eggnog I have had!” all of my guests and family said.
The slow heating of the egg and two stage whisking was what I was missing. Thank you!
This is wonderful as is, but I added a pinch of ground cloves, a dash of cinnamon, a bit of freshly grated nutmeg, and used vanilla paste. It’s fabulous! I like mine sans alcohol, but for my husband, I add a shot of a smoky scotch or rum, then top with cloud of whip and more freshly grated nutmeg. I save orange juice jugs to store it in the fridge. What a treat!
Excellent recipe! I just made it and doubled the vanilla …so creamy and tasty. I also blended it to make it smoother.
This was delicious! It is milder than a store bought egg-nog, but very good. My kids loved it too, especially our one year old. It’s a great drink to add needed fat and protein to her diet!
What if I don’t have heavy cream? Will 3 cups of whole milk work as well?
Yes, that’s fine, the taste just wont be as creamy.
Made this Christmas morning (although should have made night before as everyone was impatiently waiting for it to cool 😉 and it was excellent. I couldn’t find my “go to” recipe, and this seemed to be the closest version. It was a huge hit… family said it was the best batch ever. I made two additions… added about 4 x 1″ pieces of orange peel into the mixture on the stove, and only strained them out at the end; plus I beat the egg whites and added about 1/2 of them into the eggnog, whisking them in completely, just before serving. This is my new “go to” recipe! Thank you 🙂
Solo good! Way better than store bought! Thank you bunches❤
I made eggnog my first time ever with fresh eggs from my ducks. Everybody really liked the eggnog !Thanks for a great recipe.It will be a new tradition for me!
So I might have messed something up but I tried to get this to 160 degrees. It got to 150 and then the egg started cooking and it thickened so much that there are chunks of egg in it. I made sure to whisk it the whole time, too. I’m bummed because I looked forward to it. It looked really good til the last minute or so. I don’t recommend letting it cook too long. R
The cooked egg chunks would have most likely happened because the eggs were not tempered properly (step 3). You have to slowly raise the temperature of the eggs up so that they don’t cook, and then you can add it to the rest of the mixture. And then when cooking the remaining mixture you don’t want it over a high heat.
Don’t be dismayed, the same thing happened to me this morning and I started not to attempt to ever try this again, but I hate defeat, so I decided to give it one more try this evening and it turned out perfect.
I didn’t temper it correctly the first time, so I started out with a punch bowl dipper full, and kept adding and whisking it this way until the pot was almost empty. Then I addeded it back on the stove, but I turned the temperature down to just below medium and only beat for 2- 3 minutes until I saw steam rising and the mixture began to coat the back of the spoon. It was ready then.
Give it another try….it’s worth it!
OMG so incredibly good. I’ll never buy it again! Makes it keto with Monkfruit sugar substitute and it was still delicious.
Delicious. I added a little cinnamon with the nutmeg and doubled the vanilla called for, but otherwise kept everything else the same. I also strained the eggnog into the pitcher, just to be sure I didn’t have any egg bits (I didn’t). The recipe easily doubles. Thank you!
How long did you refrigerate your eggnog before serving?
Can you add rum to this??
Yes.
Wow! This was so easy and SO good.
Best homemade eggnog I’ve ever had
Made this eggnog last night this has got to be the Best eggnog I have tasted in a long time after the first batch cooled I tasted it and then made more taking some to my brother I know he’ll love this won’t be buying that store brought mess anymore Thank you
How much rum or bourbon do you recommend adding in if I choose to make it alcoholic and do I add that as a last step? Thanks for your help!
I think just “to taste”.
Can anyone tell me the total yield, in ounces?
Best guess is approximately 32 ounces
Can I substitute honey or agave for the granulated sugar?
I have not tested either, but it should be fine. It would just slightly change the flavor.
Just made this eggnog recipe a couple of hours ago. It’s soooo delicious. I did add a full teaspoon of vanilla (I make my own organic vanilla extract) and I added an additional 1/4 tsp. of nutmeg freshly ground. Very very pleased. My new go to for the future. Thanks for sharing.
How do you make your organic vanilla extract?? Thanks!
Seriously delicious! I even had to thin it down a little bit with regular milk since it was so rich and creamy.
I am definitely giving it 5 stars. My husband decided he likes egg nog after we made this recipe together! We both love it now! 🙂
I’m not sure what happened, but this did not turn out for me. My new son-in-law to be loves egg nog, so I thought I would surprise him and make some. I followed the recipe to the letter, but when we tasted it, we both agreed it would be more suitable as a filling for a donut than for drinking. This tasted NOTHING like egg nog. What went wrong?
This is by far the best recipe and very easy to make! My son and husband absolutely loved it and now I’m going to have to make it on demand!
will this work with plant based milk?
I haven’t tried but I think it would!
I am allergic to milk so I used a coconut water/almond milk blend. Halfed the recipe. Threw it all in the Blendtec. Halved the sugar as well 1/8 cup. Nomnomnom. So refreshing
Excellent!! Thanks for the recipe.
Absolutely amazing! I’m hooked. Mine did turn out pretty thin… any ideas how to make it thicker?
With the egg whites make a stiff peak meringue with about 2 Tbl sugar. Whisk that into the mixture.
How many 6 oz servings does this recipe make?!
About 4 1/2.
Excellent. We tried to find some at the local grocery store but all the fake flavoring they add makes it gross. We have farm fresh eggs so it was a dark rich color. Easy to make and quick. Thanks.
This looks so good! I’m planning to make it for our Christmas Eve fondue dinner party this year. The idea of the eggs being cooked is great for me since I’m pregnant this year! I was just wondering, do you have an approximate amount of how many do ozs this makes? (Preferably before the alcohol is included as we’ll be leaving that out for people to include as they want.) I see it’s 6 servings but I’m not sure how many ozs you’re considering per serving. I have a specific pitcher in mind to use and would like to fill that up (it’s 48 ozs) as we’ll have a good sized crowd coming this year. I think I’ll start by doubling the recipe and see where that gets me.
Thanks!!
You know, I just realized that you don’t even have the alcohol included and you’ve already answered my question in a previous comment! I’m sorry, please ignore me and my pregnancy brain! Can’t wait to try this soon!
i make this with fat free half and half, skim milk, and truvia. it’s still amazing!!
So… If we add booze? what is people’s favorite and when and how much to add?
I believe that is up to personal taste.. Our family adds 1 to 1 1/2 cups of brandy or dark rum to the recipe, but I have also served the eggnog without the brandy or rum and let the company add what they want such as Bailey’s or Kahlua.
I like to add a shot of fireball cinnamon whiskey, stir and sprinkle some cinnamon and nutmeg on top for garnish. It’s off the hook!
Mine is Brandy and I Love it.
Tried the recipe last night and I’m BLOWN away. The only eggnog I had ever had before was the PET carton that my grandma served up at her house around the holidays, and I liked it then. But THIS! This is incredible! I have a random question, though; where can I buy those cute little clear glass mugs? I’ve been drinking the eggnog out of a mason jar, but your cups are adorable!!!
Thanks Karsen, I’m so happy you liked it! The mugs came from Crate and Barrel a few years ago!
This recipe was so simple to make and turned out delicious! For reference, I’m 17 and don’t cook all that much and this was easy to follow.
If you are making for a family/occasion, I would definitely recommend making at least a double batch. One recipe made about 4 small-medium sized glasses.
Made this back in July for a Christmas themes 4th of July.
I have tried numerous egg nogs over the years, but this was definitely better than ALL of them.
I was shocked how good it tasted!
I was able to use all organic ingredients also!
Thanks so much!
i like it
still waiting to let it cool! was delicious right after it was made to! i had a whole cup of it when it just came off the stove and cant wait to have the rest.
My son wanted me to make eggnog and I found your recipe. It was delicious! We actually didn’t wait to let it cool and ate it with a spoon carefully since it was hot. Didn’t know it was so caloric. Oops! I’m not trying to gain but lose a few pounds. Will have to leave the rest for my sons. Will definitely make again! Yum!
This recipe is amazingly thick and creative!! It’s so much better than the cartons of eggnog at the store. The creamy ness just blows me away lol
I just made this yesterday for my husband’s grandfather who turned 86. He was so surprised to have eggnog in August and he love it! It was very easy to make and it does thicken to a lovely thick texture. Thank you so much for sharing!
I made this last night….. At first, I thought I had screwed it up. But after it chilled for a day…… Oh my goodness. This was so delicious.
As caregiver for my 85 year old dad who suffers from Alzheimer’s as well as physical limitations i am always looking for food he enjoys. At Christmas time…he became hooked on egg nog. Of coarse the supply disappeared with the holidays. Your recipe sounded delicious. I now make it in quadruple batches. He has actually gained some much needed weight. He has 2 to 3 glasses a day and we use the nog as an additional protien source for him. I thank you for this recipe and want you to know that I have suggested to many people who are in need of some weight to give it a try.
Thanks so much for the suggestion to use this recipe as a source to gain weight as well as an additional source for more protein. This will be the “go-to” for my friend who loves eggnog and has lost too much weight post- cancer treatments. She’ll love this!
I am a teacher and one of my students was asking me to make eggnog for a long time. But I could not find something simple and easy. And I found this recipe this morning and followed exactly the way it’s described. Omg! It tastes sooo delicious. My students loved it. So am I .
I am definitely going to make some for my family.
Loved this recipe, it turned out just perfect!
I found putting all ingredients in a blender with just a shake of nutmeg and 1 tsp vanilla and 1/3 more sugar, then pouring into large sauce pan and heating to 160+ to kill the chance of samonilla it tastes like my favorite eggnog- Hood Golden eggnog.
I went and made this recipe, step by step, and the texture was very chunky and smelled of rotten scrambled eggs. I’m not entirely sure what it was, but we couldn’t get past the smell to taste it.
Unfortunately it sounds like the eggs were not tempered properly (Step 3).
This is absolutely wonderful! I noticed a few comments mentioning the chilled eggnog was chunky – ours also was a little chunky once chilled. As suggested, we added a few tablespoons of whole milk and mixed it with a hand held immersion blender. Absolute perfection!
One note – if you have a candy thermometer, clip it to the side of your pan in the last step (careful not to let it touch the bottom) to cook to exactly 160°F.
Looking forward to trying this with some lower fat and calorie options as well. Thanks so much for the recipe and very thorough instructions!
I don’t know what I did wrong, but it turned out to have the texture of pureed baby food. It wasn’t like egg nog at all ?
Did I over beat the eggs? Maybe overheated it?? Help!
My best guess is that your eggs were not tempered properly (step 3). You want to add the simmering milk just a little at a time to the egg yolks so that they don’t “cook” but slowly get warmed up by the milk, before being added to the pot. They may have also been overcooked in step 5.
You could try blending the batter in a blender with a little milk or cream.
I only added 1/3 cup at a time to the eggs. Should the eggs have been room temperature? Would that help?
I may have overcooked it at the end because I am overly paranoid about raw eggs and I was making sure it reaches 160 degrees.
Also try starting with your eggs at room temperature and adding the milk mix along the side of the bowl when it’s time
I want to try this recipe, as Costco was out of eggnog when I was there today. But I am scared. Rawish eggs? No no no, not at all. It’s a great fear of loving it too much and having it available year round… And I’m already heavier than I’ve ever been.
AHHHH I don’t know what to do!!!
In step 5 the eggs are cooked to a safe temperature for eating.
This is the first time I’ve ever had and made eggnog, and I am so happy I used this recipe. I followed it exactly, and my whole family LOVED it. I did add a splash of vanilla whiskey in for those that wanted it. It was so creamy yet not too sweet. It was the perfect addition to our Christmas meal. Thanks For sharing Lauren!
We were in the store, went to grab eggnog for my 83 year old Dad, and they were sold out, as he said they have been all season. Sooooooo… I pulled out my phone, found this recipe, grabbed the ingredients (enough to double) and made it last night.
WHOA! We are NEVER BUYING EGGNOG AGAIN! ? Thank you so much for sharing your wonderful recipe!
I waited until the last minute to buy my childhood favorite Christmas drink..eggnog. Store shelves were empty! So I pulled up recipes while in the store and this was the first one that popped up. I bought the cream and headed home. I will never buy store bought again! This recipe makes the most delicious nog I have had yet. Such simple ingredients and so quick and easy to make. It thickened in the fridge but, as the recipe stated it was easy to thin down with a little milk. Beautiful beautiful recipe! Will pass down to my kids.
Would honey work in place of the sugar? Has anyone tried this?
Back to report honey definitely works. And oh MY, this eggnog is delicious.
I used a little over 1/3 cup raw honey and added 1/2 tsp more nutmeg, as well as 1/4 tsp cinnamon before cooling the eggnog.
After cooling it overnight, I found the eggnog to have almost the consistency of ice cream (not a bad thing), which was perfect for my coffee. I blended the mixture with whole milk (50:50) and it was the perfect consistency for drinking–still a bit thick, and slightly frothy from blending.
THANK YOU. I’m actually in my kitchen making this again as I type this.
This was great and I made it low fat and sugar free by doing it with truvia, fat free half and half and fat free milk. It was an experiment because I am on Weight Watchers. It came out fantastic!!! Couldn’t believe it. Thick and creamy.
I have a similar recipe that my Grandma made. It includes a box of vanilla pudding and uses raw egg whites. It is called float pudding.
Can I use Splenda in place of sugar?
I haven’t tried it but I think it should work fine. 🙂 enjoy!
Quick funny story. Made eggnog yesterday for the first time ever using this recipe. Got distracted in the store when buying nutmeg and accidentally picked up mustard seed. Didn’t notice until I was done and chilled it and took a drink! Let’s just say I don’t recommend it….at all!
Made it again with the correct ingredients. It’s delicious! Thank you so much for sharing this recipe. I’m sure this will become a holiday tradition for my family especially since the kids enjoyed helping with the whisking….and the tasting!
Thanks again!
Thanks for sharing! I’m so glad it turned out for you despite the mustard seed mistake :).
I meant to reply with this sooner….
A tradition we have during the holidays is making eggnog biscuits. This recipe made the best eggnog biscuits I’ve ever made/had.
Thanks again for the recipe!
Wow great recipe!!! Better than anything in the store x 3
I don’t understand why people are concerned with raw egg yolks when you’re heating to 160*F
Thanks David! I’m so glad you liked the recipe!
Perfection! Exactly what I was hoping for. It’s my first time cooking eggnog and I really wanted the taste/texture I grew up with.
Thank you!!!
I love your recipe and have a comment about making it thicker. Whip up the egg whites and FOLD them into the cooked eggnog. YUMMY, really thick.
Thanks so much!
This recipe is the closest I’ve ever found to the way my grandmother’s tasted back in the 60’s when I was young. I love that it is so eggy tasting.
Hi Lauren my name is Pat Jackson I’m trying to make homemade egg nog I want a simple recipe and also want to know the best alcohol to put in please email me
Made this last night and it was great!! Even though it was a bit chunky initially (and smelled like scrambled eggs… we didn’t temper the eggs fully because the bowl that the eggs were in was too small, plus I didn’t realize why that step was so important…!), tossing it in the blender with a dash of milk fixed it right up and had the added benefit of making it frothy on top. So good!
Great recipe!! We loved it. So simple and delicious!!
I never made homemade egg nog before. Last year I made this recipe, it was so deliscious I will never buy store bought again. There is no comparison.
I wanted to try this. It’s my first attempt and I was wondering if the recipe is just calling for egg yolks, or the egg whites as well. Thanks
Just egg yolks.
My son and I made it last night. It turned out A-MAZING! We followed the directions word for word . I was super excited when the eggs did not turn into scrambled. I’ve never tempered eggs before. This morning our egg nog is wonderfully thick and super delicious. Thank you thank you! Now I can impress our friends.
Wonderful! I’m so happy to hear it, and thanks for coming back to comment XOX
It’s good dont get me wrong but for me it’s too sweet and not thick enough.
Cook it a little longer it you want it thicker 🙂
Hi, Lauren!
I made this last night and it is Wonderful!! My husband is an eggnog snob, but he really liked it!! We’ve had it both ways–plain and with Amaretto. YUM! Also, we are doing Keto, so I used powdered Xylitol. It’s just fantastic. I saw this by way of FB and am going to repost with kudos!! Thanks!
Thank you so much Karen! I’m glad to hear it got your hubby’s stamp of approval too 🙂
Very Very thick.
I would not consider the eggs raw as they go through a cooking process in the end.
Im using this as a mix with Appleton’s rum. Don’t think I’d use this recipe again because its too thick.
I made some years back that was perfect, just never kept the recipe.
It is tasty .
Hi Corissa, the longer you cook the mixture at the end, the thicker it will get. You can just thin it out with some milk.
This was FANTASTIC! I double the recipe and spiked it with Southern Comfort once it had chilled down. Great recipe! Thanks for posting!
Thanks Sarah! So happy to hear you liked it! Thanks for taking the time to comment.
I’ve made this twice for my hubby. It turned out so great. I didn’t have heavy cream so I made it with 3 1/2 cups of whole milk with one stick of butter. It’s just as good and cheaper. Thanks for the tips on how to temper eggs. So many possibilities have opened up now.
Hi, How long will this keep in the refrigerator?
Hi Michele, because it is cooked, it should stay good for at least one week in the refrigerator!
Hi, I tried this recipe but mine didn’t thicken. It’s been in the refrigerator for about 3hrs now and still hasn’t thickened up. Will it maybe take like overnight to get it thick? Or should I just scratch it and start over?
Next time, make sure to cook it in step 2 until you see the mixture thicken slightly.
I wish the consistency wasn’t like chowder! The taste is good, but I don’t know why the texture is thick and lumpy. I must have stood over the stove whisking like crazy for a good 40 minutes. Any advice?
Hi Julie, It shouldn’t have taken anywhere near 40 minutes to cook. After you add the tempered eggs it should thicken slightly within just a few minutes, and it thickens even more after it cools. If you want a super smooth consistency I would suggest letting it cool, then add a few tablespoons of milk and pour it all into a blender. Blend for a few seconds and it should be perfectly smooth.
HI to all I did your recipe and is great!!
We did one like your recipe and then we did one with a little rum on it and it was a great hit on our party!!
Thank you so much!!
I am ready to make that eggnog for the new year
Pretty good recipie. My kids loved their egg milk lol I refridgerated it overnight, it was really thick. So I thinned it out with milk and it was still great!
I made this for a Christmas party last night. It’s perfect. Even one of my guests who hates eggnog decided to try a shot glass of it since everyone else raved about it and ended up filling an entire cup up with it. She actually said it tastes really good. I added just a touch of bourbon before chilling it. Thank you for this recipe. I have a feeling I will be making this multiple times this Christmas season.
Hi Amanda, I’m so happy everyone at your party loved it! It’s so yummy, I feel like I can’t go back to store-bought now! Thanks for coming back to comment 🙂
I have been looking for a recipe because my daughter is lactose intolerant. We’ve been able to find cream, milks, cheese, yogurt, and whipping cream, but no eggnog. I made your recipe tonight, and it’s fantastic. I tried some before it was completely cool, and loved it. I have a feeling I’ll be making lots of it this year. Thank you for sharing!
I’m about lactose intolerant as well and wonder if you use actual dairy milk or if you use a milk alternative?
This is now my go to eggnogg recipe. I love it. Sometimes I add a little rum extract to it. Thank you.
Off to make it again right now.
Ha, so I commented here before. Well it’s still good.
I’ve never had eggnog except from a carton- didn’t like it. But I’ve been wanting to try it homemade bcz it seems so festive :). This recipe is perfect. I love it! Thank you for sharing.
If you pour the eggnog over peppermint ice cream, it makes a nice treat that even my non eggnog children like. If you want to make it like a punch, put the ice cream in the punch bowl and pour the eggnog over it, then pour Sprite over it. Candy cane stir sticks make it a little more festive.
So I am dying to make this recipe! I have about a cup of milk and 3 cups of heavy cream…do you think if I flipped the amount for the milk/cream it would still taste like eggnog…or a giant cup of cream?
Thanks!
Hi Katie–I would suggest just watering down the cream a little bit–use your 1 cup of milk. Then measure out 1.5 cups of heavy cream. Add 1/2 cup of water to the cream to make 2 cups. That should work great!
I can’t wait to make this! My boyfriend and I moved to the Czech Republic last month for his job, and there is NO EGGNOG HERE!!! I drink it every Christmas and I think i’d become a scrooge without it. Thank you for sharing your successful recipes online. It’s people like you that make it possible for me to have home anywhere. =]! Happy Holidays!
Thanks for your sweet comment! I would die without eggnog too! haha Hope you guys love it!
I’d like to make this for a party of about 15 people. When you say “serves 4,” how large are the servings? I’m afraid of having WAY TOO MUCH eggnog if I quadruple the recipe.
Hi Jessie, it makes about 3 1/2 cups of eggnog! Hope you love it!
I will be making this for my boyfriend for his birthday this week and cannot wait to try it out! Do you remember about how many ounces or cups it makes?
Hi Rebecca, sounds like fun! It makes about 3 1/2 cups!
I made this for our family on thanksgiving. Everyone loved it, now I’m making this for the neighbors . Can’t get enough taste so good!
Yum!! I’m glad you liked it!! Nothing quite like homemade nog 🙂
Can any kind of milk be used (whole milk, 2%, skim)?
Yep–I used 1% –whole milk would obviously make it even creamier and yummier 🙂
We love egg nog and the stores do not stock it after the holidays so I went online to find a recipe and came across yours and decided to dive in and go for it. We I did not have heavy cream and used half/half instead and I was not disappointed. We are happy… happy… happy… we can have eggnog anytime of year now!
Thanks. Karen
Thank you everyone’s comments made sense. On hand, the 2% milk and the half and half worked really great. Whipping the egg yolks ahead of time, stirring continuously, love the recipe. Added a little rum at the end. Made Philly (mushroom onion cheese pepper in Au jus sauce) steak hoagies to go with. Bake hoagies until crispy. Melt cheese on them at the end of oven toasting when very crispy. *spoon on with a lil bit of sauce. Pour remainder sauce in very small bowls. Thank you Lauren (beautiful name like Sarah, Melissa)
This looks amazing and can’t wait to try! Can someone tell me if this recipe can be doubled? I would love to put it in a punch bowl for a party!
Hi Cheryl, you could definitely double the recipe! Enjoy!
I made this. So amazingly delicious. Thank you for the recipe. Off to make it for the second time.
Thanks for you comment! So happy you liked it! Homemade Eggnog is the best!
Is there a way you could make it just a little thicker? I mean like if your is a 3 make it a 6. Very small difference
I apologize for explaing it weird. I am still only a teen. And get very upset when I mess something up. Cooking is what I am going to college for. So thats why it stresses me out
Hi Megan, thanks for commenting! That’s really awesome you are thinking of culinary school! The egg yolks are what thicken the eggnog (and the cream does a little as well.) I would add 1 additional egg yolk to make it thicker. Hope that helps!
I used an electric mixer to whip the egg yolk and sugar, and then again while adding the hot milk to the yolk mixture. Mine came out incredibly creamy and delicious. I ended up adding some milk later on to thin it out.
We make homemade Irish Cream every holiday season. It actually kicks off the season for us on done random Saturday morning. I do use raw eggs in it. Maybe it’s my farm upbringing but raw eggs don’t bother me at all although I know all the warnings. I’m 55, from a large extensive daily of raw cookie dough eaters and don’t know of anyone who has ever gotten sick. It’s hard to be a believer. A rare steak makes me much more anxious!
Yum ,homemade Irish cream sounds so good. I never use raw eggs ,only because my little boy is allergic to eggs and im afraid he might happen to get into stuff. He has gotten into the fridge at night and decided to make a cake. We caught him before he ate thE “pudding” mix and eggs but still ended up in the ER just by handling raw eggs. He was one big welp . So if anyone has a child with bad allergies (our son has to get shots twice a week) be careful with raw eggs.
But man I tell you homemade Irish cream sounds delish!
I’ve made Irish Cream for years. I used to use raw eggs, but now I use Egg Beaters.
We love eggnog but I’ve been hesitant to make a homemade version because of the raw egg. I’ll have to give this a try!
I do use the raw eggs, because I go out and collect them that morning! I buy raw milk from a local dairy to go with it. Unfortunately, I have to use completely ‘dead’ overheated ultra pasteurized cream 🙁 Oh well. I just use less of it and more milk than recipes call for.
I wouldn’t use raw eggs if they came from a store though.
How could i get this a little thicker?
Cook it longer 🙂
Leave it without stirring in the stove but low heat
No.. never leave it without stirring! Treat it like a creme anglaise and stir continuously under low heat until it coats a wooden spoon.
most eggnog and boiled custard (a similar variant found in Tennessee and Kentucky) use a few tsp of cornstarch added to the egg/sugar mixture.
I don’t know. My self I think I’d like it a little bit thinner. I ‘m just trying to remember a version you Dad made when I was a was a child ?!! ?⛄️????
More cream less milk
Yay oh, good for you! We had chickens and bought raw milk at the Farmers Market so we are a believer.