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!

A cup of homemade eggnog served with whipped cream on top and a cinnamon stick, with holly berries, pinecones and another glass of eggnog in the background.


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!

Overhead photo of two cups of eggnog with cinnamon sticks, pine, holly berries and pinecones.

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.

Side by side process photos for making eggnog including a saucepan with cream next to a a bowl with eggs and sugar, and the other photo with the simmered cream being mixed into the egg yolks bowl.

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.

Side by side photos of a saucepan with egg nog and then the eggnog being poured into a cup.

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.

Overhead photo of two cups filled with eggnog with whipped cream and a cinnamon stick and a spoon lifting a spoonful of eggnog from the cup.

Don’t miss my Eggnog French Toast!

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A cup of homemade eggnog served with whipped cream on top and a cinnamon stick, with holly berries, pinecones and another glass of eggnog in the background.
Prep 15 minutes
Cook 10 minutes
Total 25 minutes
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  • 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


  • 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.


Alcohol: If you want to add alcohol to your eggnog, start with ¼ cup brandy, bourbon, rum or whisky added at the same time as the vanilla, or after cooling the eggnog. Add more to taste, if desired. 
Yield: about 4 cups


Calories: 307kcalCarbohydrates: 22gProtein: 6gFat: 21gSaturated Fat: 12gCholesterol: 246mgSodium: 58mgPotassium: 155mgSugar: 20gVitamin A: 960IUVitamin C: 0.2mgCalcium: 140mgIron: 0.5mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 5 stars
    SOOOOOOO Good!!! I made a few batches, well past the acceptable “Holiday” season. If you haven’t tried this eggnog, make it tonight and you’ll never go back to store brands again!

  2. 5 stars
    I made this for my son-in-law. He is the only one in the family to like eggnog until now. I liked it because it was made with our farm fresh eggs!

  3. 5 stars
    Making this for the second time right now, it is very simple & tastes great. However instead of straining the entire finished product, I strained the egg yolks which was a lot easier to get the chunky membrane off the yolk. My only other tweak would be to let the product completely cool b4 adding alcohol so that the alcohol doesn’t steam off.

  4. 5 stars
    Our family gives this eggnog recipe 10 Stars! It is our new Christmas must have at Christmas dinner. My only quibble is that you have to quadruple the recipe for there to be enough for my large family. (Serving 7 to 8 people per meal) That’s a lot of eggs! Good thing we have chickens.

  5. 5 stars
    This recipe is perfection. I actually made it dairy free using almond milk and dairy free cream and it’s delicious. I live in the Uk and find it hard to find any sort of egg nog so this recipe made my Christmas. ❤️

  6. I followed the basic recipe exactly. I was dismayed by how difficult it was to get the heated (160°) mixture through the fine-mesh strainer. About 40% of the volume stayed in the strainer. I had to mash the strainer with a spoon to get as much liquid as possible through it. The recipe did not yield six cups. Seems like a waste of the material strained out. I can only surmise that I did something wrong, but I have no idea what that could be. Any advice would be appreciated.

  7. 5 stars
    I made it last night and left it to cool. This morning I tried it, and it is fantastic. It’s a little thicker than I expected, but I might have left it on the heat a bit to long. So It’s a custardy eggnog combo. I will definitely use this recipe again, but I’ll double it because this will be gone quickly.

  8. 3 stars
    This turned out really thin and never did thicken up. I followed the recipe and my thermometer got to 163°. Not sure what I did wrong. It tasted OK, but seemed to me a waste of ingredients and time. I will stick to store bought, which I love!

  9. 4 stars
    Quite nice. Way too sweet though, and not nutmeg-y enough for my taste. Next time I’ll use maybe 1/4 to 1/3 of the sugar and at least double the nutmeg.

  10. 5 stars
    I didn’t think I was a fan of eggnog, but this recipe convinced me otherwise! Made it for Christmas to rave reviews. I put a tad less sugar, per personal preference. Keeping this recipe handy this winter! Five stars

  11. 5 stars
    We got chicks back in May which all turned out to be girls and now we’re inundated with eggs! I made my first batch of this eggnog for Christmas and it’s the perfect way to use up some eggs as well as being DELICIOUS! I added dark rum and just love it. I’m about to make my second batch, then use some of the nog for eggnog cookies. Can’t wait! Excellent recipe for those who like eggnog!

    1. 5 stars
      Excellent recipe. Very easy and the result is a smooth creamy nog.
      I made the recipe 1.5 and exactly measured by half.
      Did it all by hand. No mixer. Didn’t need to strain.
      Thank you for this.
      A permanent addition to my holiday recipes.

  12. 4 stars
    1st time making eggnog. Everyone I shared it with liked it. I added rum which thinned it out a bit plus melting ice cubes in the drink thinned it out more. I like that is was think and I didn’t find it too sweet.

  13. 5 stars
    Incredible. I love how smooth it is. I agree that it’s a tad sweet, but I know how to reduce. I put the egg/sugar mixture in a blender for a REALLY smooth consistency. Also, a digital thermometer is a great tool. I brought the final mix to 165°.

  14. 5 stars
    Brilliant recipe! This was my first time making eggnog (or creme anglaise for that matter) and it worked perfectly. Used a bourbon flavoured vanilla extract. While lukewarm I added Jack Daniel’s, about 10-15% by volume, and strained after it cooled completely, just before serving. Went up to 30% whiskey by volume in some portions, and it didn’t cause issues with the texture. It’s pretty much homemade Baileys Irish Cream at that point. The sprinkled cinnamon on top really elevates it, in terms of presentation and flavour. I put the leftover mixture in the freezer, looking forward to some vanilla bourbon icecream tomorrow morning.

  15. 4 stars
    Too sweet for me. Half the sugar and would give it full marks. Delicious with a little slug of rum in the bottom of the glass

  16. 5 stars
    I’m 37, and have had store bought eggnog once. I nearly threw up and haven’t tried it since. The recipe converted me. It’s beyond delicious. Not too thick, not too watery, not too sweet, and perfect amount of flavor if you grate fresh nutmeg and cinnamon on top.
    This recipe, like any other recipe that includes tempering eggs, requires a fair amount of technique. If you’re one of the people that left a negative review because your eggs cooked, I’m sorry to say it’s user error. There is nothing wrong with the temps and cooking time in this recipe.
    If you’re familiar with the techniques in this recipe, I highly suggest making it! It’s freakin’ delicious.

  17. 5 stars
    Loves this recipe!!! My husband is beyond picky with his food and he said this is the best eggnog he’s ever had! I will definitely be making this again!

  18. 5 stars
    This was delicious and not hard if you accurately follow the instructions. I reduced the sugar as some
    comments suggested, especially as I was adding a spiced rum that was quite sweet. It really was so tasty – will be making again! Thank you 🙂

  19. 5 stars
    We waited till Christmas Eve to buy eggnog and the stores were all out. Since eggnog is a tradition for us on Christmas morning, I tried this recipe. We love it!! It is perfect for those who like to add alcohol or a tasty treat as is. I used a digital thermometer to make sure I didn’t over cook. All those egg whites will be a high protein addition to our Christmas breakfast pancakes !!! Yummilicious !!!

  20. 5 stars
    I made this on Christmas Eve because they were talking about eggnog on The Grinch. This was insanely perfect! Even my 7-year-old picky daughter liked it and she’s never had eggnog in her life. I used Splenda instead of sugar and it measures cup for cup so I didn’t have to tweak anything! Thank youuuuu!

  21. 5 stars
    This was the first eggnog recipe that popped up on The Google while I was in the store, on Christmas Eve, and looking for nog for Christmas drinks…the grocery store was sold out.

    By far best eggnog ever. I’ll be making it from scratch from now on.

    Super easy and we all got involved making it.

  22. This is best home style eggnog recipe I have tried and probably will become my annual one. It’s makes a flavorful rich eggnog and good size for a a couple.
    I cut back the sugar to 1/3 cup to reduce the sweetness for my home and added a pinch of allspice.

  23. 5 stars
    Simple to make delicious and makes a good batch. Dangerously morish and indulgent but as a Christmas eve treat is delish

  24. 3 stars
    Insanely sweet, like crazy sweet. Basically ice cream. I would have loved it as a kid, but as an adult I need to cut it with milk and cream just to make it palatable. The alcoholic version would probably help reduce that also. The consistency is great though!

    1. 5 stars
      John, my grandmother made homemade eggnog, and you’re correct it does come out thicker than the mass made stuff from the store. It’s perfect for being thinned with your favorite add-on. Really, to each his or her own.

    2. The recipe does have instructions to thin it out, put it in a blender with a couple tablespoons of milk and blend until smooth

    3. It’s possible you overcooked it. I made this recipe twice using a cooking thermometer, and found that when cooked exactly to 160°F it turned out too thin for my liking. But when I tried again at about 176°, it came out too thick, the eggs hadn’t cooked but were on the edge.

  25. 5 stars
    This was delicious! I was looking to replicate my mom’s homemade eggnog but with cooked eggs (I’m pregnant and also have a toddler who loves eggnog so didn’t want to risk it). This really hit the spot! Just use a thermometer to make sure you don’t overcook the eggs!

    1. You could definitely leave a helpful review without being generally hateful and incredibly wrong about diabetes….. No need to leave a 2* review just because you don’t know how to taste your food before you flavor it.

  26. Has anybody tried it with dairy substitutes like oatly barista and cream?
    I can’t have dairy but would prefer not to alter the taste by using coconut products.

    1. I have made Irish Cream using Califia Farms Oat Barista Blend Oat Milk and Silk heavy whipping cream. Plan on using the same for this. Those two are the best tasting.

    2. Purchase the Califia Farms Barista Blend Oat Milk on Amazon it’s the cheapest versus buying in grocery store.
      Silk cream is only available in grocery store.

    3. Purchase the Oat Milk on Amazon it’s the cheapest versus buying in grocery store.
      Silk cream is only available in grocery store.

    4. 5 stars
      This took longer than I expected but it is a delicious brew! Rather than use any cream, I chose a less creamy version and used only Guernsey milk. So tasty! I’m also enjoying this warm since I cannot wait for it to chill.

    5. Yes! Every year I do both for a friends holiday chowder party.
      When I make the dairy free eggnog, I replace the heavy cream with homemade hazelnut creamer. That helps with getting that creamy eggnog mouthfeel. And I use oat milk or cashew milk in lieu of cow milk.

    6. This is a great eggnog recipe thag is simple to make dairy free. We loved the version I made for a friend who can’t have dairy or gluten! For the whipping cream, I used a dairy free coffee creamer (Natual Bliss Brown Sugar Oat Milk creamer, as it was on sale at the time). It was creamy and flavorful! You could probably also try a plant based heavy whipping cream? I’ve never used such a product. I hope this helps!

  27. 3 stars
    So sickeningly sweet that even my 8 year-old wouldn’t finish it. We ended up throwing it away. Try half the sugar to start.

  28. 5 stars
    If you like store-bought eggnog, don’t make this. It will ruin all other eggnogs for you. This is the only eggnog that is acceptable now. If you grate in fresh nutmeg it’s *Chef’s Kiss*

  29. 5 stars
    I am just now learning how to work with new recipes. I am a slow learner. But your step by step instructions really help me out a great deal. Thank you.

  30. 5 stars
    This was amazing!!!! I just made it tonight and I will NEVER buy eggnog again. I cooked it a little too long, so I see what you meant about scrambled eggs, but I saved it by immediately throwing it in the blender and it came out perfectly smooth and creamy! (I like mine hot anyways)
    Thank you for the amazing recipe!!!!

  31. 5 stars
    I thought I didn’t like eggnog until I made this recipe for a party. Holy cow. This is so good!!! And was a crowd favorite! Everyone made the same comment – “I didn’t know eggnog tasted this good!” And then asked for the recipe. I made a double batch and don’t like a boozy drink, but added around 1/4 of bourbon and it added just a hint of more flavor. This recipe is perfection!!

  32. 5 stars
    Grew up watching gram get entire meal out of the back yard.flour milk probably only store items. Even chase the chickens down after heads were relieved of their body. Desert was whatever we found growing from cherry tree, peach, blackberries. Just the best.

  33. 5 stars
    I folded in the egg whites beaten to stiff peaks with
    half teaspoon of cream of tarter after it chilled this recipe is perfection!The addition of the beaten egg whites creates a fluffy texture and increase the amount this recipe yields !

    1. 5 stars
      Wow! We loved this recipe and it tastes just like Straus egg nog which is the best store bought nog. I did reduce the sugar to 1/3 cup and it was plenty sweet. I found it relatively easy to make but it does take a little time. The recipe made less than a quart so I would probably make a double batch next time. Thabks for a new annual holiday recipe.

  34. 1 star
    I made a half batch to be sure I would like it.
    I’m glad I did because I found it WAY too sweet, and I normally like extra sweet anything, but I can finally understand what cloying means.
    It didn’t have that eggnogey taste I like from store bought, instead I can taste the cooked eggs, which doesn’t add to the flavor. Sadly I will not be making this one again.

    1. 5 stars
      Roy, try it again but make the full recipe. Also take your time when adding the milk mixture to the eggs. This is a great recipe!

  35. 5 stars
    Delicious. Only issue I have is the spices are caught in the mesh strain and made it hard to strain. Otherwise it’s a simple yet delicious recipe.

  36. 5 stars
    Oh yea, baby! Best eggnog eva’! So simple, my 14 yr. old son made it himself. Very impressed. Thanks for a wonderful recipe we will make time and again.

  37. 4 stars
    This recipe was great, but it kinda lacked flavor. I feel like it’s not sweet enough, and I added cloves to mine. But the consistency came out great! I would make it again with those minor adjustments.

  38. 5 stars
    I made your recipe and it was a hit! And it was so easy….thank you for making an old housewife into a gourmet hostess! Lol. I AK really impressed with the way you set up the recipe….it was so easy to follow and you even included the recipe with alcohol…which is how I made mine….wow…it was just sooooooo goooooood!

  39. My family loves eggnog! Usually I buy eggnog during the holidays. But it is good to know a recipe for it when I need it.

  40. 5 stars
    The flavor is wonderful, but it has a strange texture that sticks to the roof of your mouth. I love store-bought eggnog. It is not that texture. Its an odd film, which by itself is almost bitter. Is that just what you get with homemade eggnog, or did I do something wrong? Any tips?

  41. 5 stars
    Great recipe. Made a 3x full dairy version, and a 1x dairy-free using oatly full fat milk, and full fat coconut milk as the heavy cream. Did everything the same on both, both are outstanding. IMPORTANT: using a stand or hand mixer will up the game, especially if you stream the hot milk mixture extremely slowly into the egg yolk mixture.

  42. Hey, I had a question. When I made this recipe, it turned out really eggy. I know it’s eggnog, but you could smell the egg and it tasted like eggs. Any idea of what I did wrong?

    1. If you’re sure the eggs were fresh, then they may not have been tempered properly. Be sure to very slowly mix simmering water with the yolks first, before adding them to the pot.

    2. What we are making here is a runny custard or ‘anglaise’. The key point here is not to overcook the egg so never above 80-85C (175-185F)wisking or at least turning constantly with a large spoon to avoid cooking the egg and turning them into scramble eggs and give it that “eggy flavour”. It is ready when the liquid coats the back of your spoon in a nice uniform shiny layer. Remove from the flame, shock the pan in cold water to stop the cooking process , then keep turning/whiking for another few minutes whilst the pan rest on a cool surface or trivet and cover the surface of the liquid with clingfilm until until fully cool this will prevent the formation of a skin. Hope this help 😊

  43. Hello!
    Quick question, if I want to make this for more people, do I just double or triple the amount of ingredients? I was thinking maybe for about 20 people!

    1. Yes, I would triple the recipe (click the x3 button at the top of the recipe card and it will do it automatically for you!)

  44. 5 stars
    Delicious, quick and easy. Husband has been hooked on Darigold brand and says he chooses this recipe instead. Love it! I made a double batch 2-cups whole milk, 2-Cups Non-fat Milk, 2-cups heavy whipping cream and 12-eggs. Even tastier after in the refrigerator overnight.

  45. The taste was great. Mia batch came out super thick. In fact it was so thick you have to eat it with spoon. What did I do wrong?

    1. Hi Donna, it just got cooked a little too long in the saucepan. You could try adding some warm milk to it, to thin it out.

  46. 5 stars
    Great recipe i made one 6 egg recipe. My only regret was i didnt make more.
    4 cups of milk and 12 egg yokes. Yeilds a half gallon. Thank you for sharing

  47. 5 stars
    This is incredible. Wow!! So worth it. I added 1/4 cup of brandy and loved it. Adding more when serving to make it 1 shot per glass. I’ll also serve it with cinnamon on it and stirring in more nutmeg. I found it lost some of that flavor when setting in the fridge.

  48. After reading some of the comments I found people were wondering about sugar replacements. I’m diabetic so I used Splenda. The next time I will use less. It worked perfect! Thick, creamy and just full of awesomeness! I hope this helps.

    1. Your comment truly help me answer a question I have. I too cannot have sugar . I was wondering if Splenda would work. Thanks for posting this info.

  49. Oh, oh, oh…my taste buds went berserk ! Of course I added the rum. Using it to make egg nog trifle. YUMMY!!!

  50. 5 stars
    Love This Recipe! So easy to make and the taste exceeded my expectations. I typically have all of the ingredients in stock, so I can make anytime. I will no longer buy store bought. Thank you for sharing this recipe!

  51. 2 stars
    I was expecting it to taste like store-bought eggnog or better, but it tastes exactly like melted tapioca pudding for some reason. I don’t like tapioca, so it was a big disappointment for me.

    1. 4 stars
      YES same I couldn’t put my finger on the taste and why I didn’t like it that’s it and it tastes nothing like store bought egg nog I’m super sad and now have to try to find another recipe

      1. A local chef told me about adding whiskey, rum, and cognac in the last heating, then burning off the alcohol to get that “chemical bubblegum” flavor we all know and love. I might try that at some point.

  52. 5 stars
    This is an amazing recipe. If you want it even thicker like the stuff at the grocery store you can add a cornstarch slurry at the end (2tsp cornstarch whisked with 1tbs milk worked perfectly). I added extra nutmeg and vanilla because I thought it needed it but that is just personal preference.

  53. 4 stars
    Great taste! For some reason it didn’t thicken and I left it to rest in the fridge almost 24 hours. Maybe I didn’t whisk the egg yolks and sugar long enough? It’s the only thing I can think of that I was unclear on from the recipe and video. I’ll definitely try again. I made it to use in my eggnog cake so I used it anyway and it came out fabulous!

  54. 4 stars
    Lauren! Your recipe for both the lemonade and the eggnog look simple and not complicated at all. As it’s not time right now for eggnog, with temps in the 80, but it’s a good time for the lemonade.

    PS. I will be making mine with sweetener, not sugar as I’m a diabetic, I will let you know how it turns out, and what I use as I have several different kinds of sugar sub.. Thank you again.

  55. 5 stars
    Amazing recipe! This is my first time making eggnog, but it turned out perfectly. I added some cinnamon and cloves for extra flavor because I was omitting the alcohol. Thank you!

  56. 5 stars
    I really like it, although I feel like it’s a little too sweet. But all recipes are customizable for everyone who makes it. I think I’ll try it again next time with a teaspoon or two less sugar… But I’m drinking it now with a lot of happiness. Maybe next time I’ll even use a different sugar like cane or demerara! I’m excited to have homemade eggnog for the first time.

  57. I tried this recipe just to try something different. However, the overall product was really bad. I couldn’t even drink it all. It even made my stomach hurt. I don’t recommend to try this recipe. Maybe I did something wrong but I am sure I followed it to the tee. It was not sweet and too much nutmeg in my opinion.

  58. Loved the Eggnog recipe can’t wait to make it!! I remember my Grandmother making it when I was a little girl!! And now I’m in my 60’s

  59. 5 stars
    Easy to follow directions and had all the ingredients! Simple and everyone loved it 🙂 Thanks for such a great reçipe!

  60. 5 stars
    I just made a double batch of this and it smells absolutely delicious! A tiny lick of the spoon has my son (who hates eggs) and I impatient for it to cool but we’ve never had warmed eggnog and it seems perfect for a snowy night like tonight! It was quick and easy too and much cheaper than store bought! I do have one question: I didn’t have to strain it as I’m used to this type of method, however, the tempered egg mixture ended up being quite frothy, I’m guessing the extra air added by using my standing mixer to temper, but is this normal or will it effect the end product?

  61. I thought I hated eggnog because the store bough version my husband drank was not to my liking. Well this Christmas I couldn’t pick some up at the store so I found your recipe. It is amazing! Thank you for sharing!

  62. 5 stars
    This eggnog was amazing! I made few changes including using monk fruit sweetener, and coconut milk instead of whole milk. I planned on drinking it hot for the chilly Chicago weather. It was delicious. I was thinking of making it again today.

  63. 5 stars
    Delicious. So easy to make. Will definitely be in the rotation next year. Wayyyyy better than store bought. Thickens perfectly with time

  64. 5 stars
    Definitely easy to make and really delicious. I made it last minute and needed some substitutions. I used evaporated milk for heavy whipping cream and pure maple syrup instead of vanilla. Worked out perfectly.

  65. 5 stars
    This was amazing! As long as you follow the recipe, it’s simple and fantastic! Absolutely love the texture and flavor. I added 1/8 tsp of ground cloves, ginger, and the cinnamon all into the milk mixture, gave it a fuller flavor.

  66. 5 stars
    I found this recipe and didn’t look back!!! Eggnog from the store is so sweet and usually has HFCS, so last year I decided I needed to make it. This recipe is absolutely the best and so easy I wondered why I waited so long to make my own!! Thank you!!!

  67. Oh. My. Goodness. This is divine! So much better than what you can get at the store. Creamy, thick and oh so flavorful. A new Christmas tradition has begun! Thank you Lauren!❤️

  68. 5 stars
    My son and I made this together and I put him in charge. Next thing I knew Ingredient in the blender.So we just put it all in the sauce pan and started warming it up medium-low, whisking till steamy. Turned out perfect and didn’t need to strain. Added some rum extract too. Very tasty!

  69. 5 stars
    I made this recipe dairy free with almond milk and dairy free whipping cream. It was so delicious! No one could tell that it was dairy free! It tasted just like the dairy version according to others and what I remembered from childhood.

  70. 5 stars
    It curdled the first time. Second time was perfect, I tried not to overheat the mixture, and it worked perfectly. Tastes better than the one we buy, which is already awesome.

  71. 5 stars
    Easy and delicious! My kiddo was craving some nog so I figured I’d give this a try. Will definitely make this recipe again!

  72. 5 stars
    The milk cream mixture won’t curdle if the fat content is high enough, like when you are making a cream sauce. Don’t use skim or low fat milk. Use real heavy cream. Once it simmers you can turn off the heat and drizzle in more milk to thin it if you want. Refrigerate covered, overnight if possible.

  73. 5 stars
    This is SO good! It curdled on me the first time, then I watched the video and saw what I did wrong. It’s so easy. I added twice as much nutmeg and used Rye whisky 1/3rd cup and oh my so yummy!!

  74. 5 stars
    This is the best eggnog I’ve ever had. I used Alexander Farm’s A2 cream and milk, which are outstanding.

    The only tip is to be careful not to over temper the mixture at the end, it’s literally like drinking the creamiest, smoothest liquid custard and those eggs could cook a bit.

  75. 5 stars
    Love this recipe! I hate that gummy flavor from the store bought egg nog and this one is perfect! This recipe made me an eggnog snob!

  76. The first batch came out really foamy, when i whisked in the hotter cream/milk into the egg yolk/sugar mixture. When the foam recided, after 160F, it was wattery. Second batch, I whisked it in less vigourously, no foam, but still watery. Still had good flavor, but not at all thick. Hmmm?

  77. Delicious!!! First time I have ever made it. Mom made it during winters but I never learned. This recipe puts store bought to shame!

  78. Thank you for this recipe! Turned out just the way I remember. My two cents: Amaretto takes eggnog to the next level. I slightly reduce the sugar in the egg yolk mixture to counteract the extra sweetness.

  79. The milk and cream mixture should not be heated over medium high heat. This is the reason people are getting curdling. Go low and slow when heating the milk. You can safely hot 160 with no cuddling–but use a thermometer and STOP THERE because milk proteins start to denature above 160.

  80. 5 stars
    The eggnog MUST be cooled QUICKLY for this to work. We made it once, put it in the fridge and it turned to scrambled egg. We made it the second time and created an ice bath in the sink then put the eggnog into a bowl that had been sitting in the ice bath, already cooled. It cooled quickly and voila, it worked!!

  81. 1 star
    It curdled with I reheated it. I tried to strain the mixture but it was too thick. I threw it away. What a waste of time and resources.

  82. 5 stars
    A great recipe! I have been making my own for years but this one is even better. Please let it sit in the fridge for at least a day before consuming it. The flavors have more time to infuse! Ill never reach for a carton from the store again. Great job.

  83. 5 stars
    I used Splenda in place of the sugar so it doesn’t spike my blood sugar. Added extra Irish whisky. It’s delicious! 😀

  84. 5 stars
    I normally hate eggnog. I made this for my family this year and tried it myself and it’s one of the most delicious drinks I’ve ever had. I added a little more vanilla and I actually added a dash of cinnamon to the batch when I added the nutmeg. I’ll be making another, bigger batch this week!

  85. 5 stars
    This is amazing! I used 4 whole eggs instead of 6 yolks, subbed the sugar for same amount of monk fruit (so I can drink it ALL), and then blended it all together in the Vitamix (only part of the milk/heavy cream in the blender) and tempered the rest of the warm heavy cream/milk heated on the stove into the blender (being careful to not turn it into whipped cream), and then put it all back in the pan on the burner to 160 degrees and then added 3/4 cup of whiskey after I was cooling it down. This recipe is so great, I was just in a rush to get my nog on which is why I mixed it a bit differently. Can’t wait to make it again. Thanks for the amazing recipe!

    1. Thank you, Sarah for coming up with a way to use while eggs as I know I wouldn’t be able to use all the whites from 6 or more eggs. I’ll try your versions d keep my fingers crossed. 😬😌. Hopefully, I can follow your directions enough to get it to come out right

  86. 5 stars
    Made a practice batch before making for Christmas day. So simple and so tasty. Better than store-bought. Don’t know why I was worried, lol.

  87. 5 stars
    After reading ingredients on the back of the packaging of store egg nog I thought I need to do better. This recipe couldn’t have been simpler and is absolutely delicious!!! I will never buy store egg nog again! Thank you!

    1. Me too. It’s so yummy. We don’t hAve store bought here in New Zealand, so I’ve always made my own. Old family tradition. This recipe was delicious and we drink it warm on Christmas Eve. Not enough left to put in the fridge or for Christmas morning French toast. Will have to make a bigger batch

  88. 5 stars
    Tried the recipe raw with banannas, homemade coconut yogurt , dates, cinammon, nutmeg, and plant enzymes…was so delicious! Thanks for the recipe so I could play with it!

  89. 5 stars
    10 stars. I wanted to make my own non dairy egg nog since store bought never tastes close. Needless to say this recipe works great with non dairy milk too! I subbed milk for a very sweet brand of vanilla soy milk and subbed heavy cream for a sweet-cream oat milk creamer. Definately worth splurging on the rich and creamy stuff! You might not get a low simmer but 5-10 mins on med/hi heat did the trick for me. I’ve never commented on a recipe before but I just had to for this one. I honestly wasnt expecting it to work so well but after tasting it i had to compliment the cook. Delicious 😋

  90. I did this twice now, does it normally have a scrambled egg type smell to it? There were no clumps and I tempered it as directed!

  91. 5 stars
    This was my first time ever making anything like this, how simple. The taste was amazing, I thinned this out with just a little bit of whiskey on the back end and it was perfect. My mom and I loved it. I will be making another batch this weekend. I will never buy egg nog from the store again, as long as I remember to make it in the morning to give it time to cool

  92. 5 stars
    This eggnog is absolutely delicious. Better than anything I’ve tried at the store. My husband doesn’t like eggnog and he likes it.

  93. 5 stars
    Thank You for posting this recipe! I love egnog and I really love that I can make at home now!

  94. Thank for your recipe.
    This was the first time I ever made Eggnog.
    It came out great! My wife said it was perfect! Will definitely make more for Christmas! 5 ⭐ +!

  95. 5 stars
    Love this recipe. Eggnog is my husband’s favorite thing about Christmas. Started making it homemade this year and he can’t get enough. Definitely suggest thinning it up after it’s cooled. This recipe ends up being too thick in my opinion but tastes delicious. I mixed 1 part milk to 2 parts eggnog, added a little extra sprinkle of nutmeg, and it was perfect to us.

  96. 5 stars
    Awesome recipe! I made a mistake by having my milk/cream/egg mixture at too high of a temp and the eggs cooked or curdled, giving it an unappealing and chunky texture. I stuck it all in a blender and it fixed the curdled eggnog! It turned out smooth after the extra step, glad I could salvage.

  97. 5 stars
    My 1st time of making fresh eggnog. Very easy & quick. I won’t be buying the other stuff again. Love it!

  98. 5 stars
    Turned out great. I had to use whipping cream topping by whisking with whole milk to meet requirements for dairy
    Very easy

  99. 5 stars
    I didn’t have whole milk so I used what I had – vanilla almond milk. That was my only substitution for this recipe and it was so delicious! I came out just thick enough and so tasty! Yum!!!

  100. 5 stars
    I have never enjoyed Egg Nog until now. Great taste, not thick and gluggy. I will continue to make it over the Holiday Season.

  101. 4 stars
    I made this yesterday following every step but it turned out very thin. It didn’t thicken up at all. What can I do to thicken it up? The taste was fine but I was hoping for more of a shake consistency.

  102. I absolutely love eggnog, and this recipe is the best. I can have eggnog year round now, if I want it. And my dogs love the egg whites

  103. Absolutely delicious! I wanted to make a bread pudding with Egg Nog and didn’t have any on hand. Your recipe delivered great flavor and made an excellent holiday bread pudding. Thank you!

  104. 1 star
    I tried it. The 2X recipe. Way too eggy taste. The dogs liked it. Maybe should leave out a few yolks and or add more vanilla extract. No alcohol ever used in my eggnog. I buy at least 2 gallons of it every year. Prairie Farms is preferred, can do southern comfort.

  105. 5 stars
    The flavor is perfect, mine didn’t thicken up though, any tips? Again: love the recipe, it’s as good as, or better than, my favorite store-bought; and I am a nog connoisseur

    1. Is the secret to whip up those egg whites after separating and then fold into mixture to make it thick? I wonder if a step was left out….

      1. 5 stars
        Some eggnog recipes call for adding in whipped egg whites, this one does not. This recipe is easy and delicious. But if you want to incorporate your egg whites, you can easily google eggnog recipes and you will find those as well.

  106. 5 stars
    I did this eggnog 3-times already and it is very good. I had it with and without alcohol, I mixed it in before serving according to alcohol level preferences. The only disadvantage is, that it is gone in no time. And that I need to find different purpose for 6 egg whites each time 😀

  107. 5 stars
    Excellent!! I never liked eggnog but was always willing to try. My husband likes eggnog and I wanted to get him some and try it myself but everything I found in the store had carrageenan which gives me migraines. This recipe was easy to make. I bought my ingredients the day before Thanksgiving so I was not able to get HWC so instead of mixing milk and HWC, I used all half and half. It turned out great and even I liked it! I can’t wait to make more. Yummy!!!

  108. 5 stars
    I made this for Christmas two years ago & it was delicious! I’m going to make it again this year for our ugly sweater party. I did add the rum in it & it was even better. I sent this to a friend to make her own.

  109. 5 stars
    Best egg nog I have ever had. I will never buy store bought ever again my family and friends absolutely love this recipe.

  110. 5 stars
    Hi Lauren. Thanks so much for this recipe! I like to make coquito around the holidays and I’ve been asked to make it for Thanksgiving. I was gonna buy egg nog at the store but I decided to see how hard it is to make. I found your recipe and I’m sooo glad I did. I made a test batch this morning and we just tried it, even though it wasn’t really cold enough yet. It is amazing and so much better than store bought. My husband can’t stop raving about it! I’ll never buy egg nog again!!

  111. 5 stars
    I love this recipe, my first time ever making eggnog and am happy the recipe is easy (since I am a beginner). I totally love eggnog and can drink it all year, but of course the stores only carry it during the holidays.

    Now, I can make it whenever I like!!

    1. I made it. Flavour is amazing but it didn’t thicken at all. I followed all steps and measurements. Any suggestions on where I went wrong?

    1. It works great with duck eggs! One duck egg is equivalent to 1.5 chicken eggs. For this recipe I would use 4 duck eggs.

  112. 5 stars
    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!

  113. 3 stars
    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

  114. 5 stars
    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!!!

  115. 5 stars
    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.

  116. 5 stars
    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!

  117. 5 stars
    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 !

  118. 5 stars
    Store bought ?? Never Again !
    Great simple recipe, if you can boil water you can make this. (Use fresh grated nutmeg for extra flavor).

  119. 5 stars
    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!!!!!

    1. 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.

  120. 5 stars
    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!

  121. 5 stars
    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!

  122. 5 stars
    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!

  123. 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!

  124. 5 stars
    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??? 😅

    1. 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.

  125. 5 stars
    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.

  126. 5 stars
    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. 🙂

  127. 4 stars
    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

    1. 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.

    2. look up questions like tempering on youtube. they have little videos on everything. you will see how to do it in 2 minutes.

  128. 5 stars
    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.

  129. 5 stars
    My wife made your recipe for the first time yesterday, on Christmas. It was wonderful. Thank you for sharing your expertise, Lauren.

  130. 5 stars
    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!!

  131. 5 stars
    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.

  132. 5 stars
    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!

  133. 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 ❄❄️

  134. 5 stars
    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.

  135. 5 stars
    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.

  136. 4 stars
    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 😋..

  137. 5 stars
    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.

  138. 5 stars
    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!

  139. 5 stars
    Amazing; best tasting eggnog I’ve made in years – not too sweet, not too heavy. And so easy! I’ll use this every year

  140. 4 stars
    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).

  141. Hello I made this eggnog taste great I really did enjoy and will be making this again plus it was easy to follow direction

  142. 5 stars
    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

  143. 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.

    1. Yikes. What’s it like being so miserable? It literally has directions to add alcohol at the end, but if it didn’t, are you not clever enough to know how to add it yourself?

  144. 5 stars
    I have made this twice and it never lasts more than 2 days. Really good with your choice of alcohol. I love it

  145. 5 stars
    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!

  146. 3 stars
    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.

    1. 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.

  147. 5 stars
    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.

  148. 5 stars
    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.

  149. 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

  150. 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.

  151. 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

  152. 5 stars
    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!!

  153. 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!!

  154. 3 stars
    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. 🙂

  155. 5 stars
    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!

  156. 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?

  157. 5 stars
    It turned out better than store bought. I definitely agree with putting it in the blender before serving. Well done.

  158. 5 stars
    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.

    1. 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!

  159. 5 stars
    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!

  160. So if you add bourbon do you change any of of the consistency or just add it in addition to everything else?

    1. 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.

  161. 5 stars
    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!

    1. 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.

  162. 3 stars
    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.

  163. 5 stars
    Mine came out delicious! Flavor was absolutely perfect, but its a tad thin. Any thoughts on how to thicken it?

    1. 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. 😝

  164. 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!

  165. 5 stars
    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.

  166. 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. 😝

  167. 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?

  168. 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!

    1. 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.

  169. 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?

  170. 5 stars
    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.

  171. 4 stars
    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.

    1. 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!

  172. Fabulous. Will never purchase pre packaged eggnog again. Thanks for sharing the recipe. Made it exactly as described and it turned out perfectly

  173. 5 stars
    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!

  174. Hello my name is Lauryn too;) I’m going to try your recipe for thanksgiving hopefully I’ll get it right

  175. 5 stars
    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. 😊

    1. 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?

  176. 5 stars
    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!)

  177. 5 stars
    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.

  178. 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!

  179. 5 stars
    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 🙁

    1. 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?!?! 😉 )

  180. 5 stars
    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.

  181. 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.

  182. 5 stars
    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

  183. 5 stars
    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.

  184. 5 stars
    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!

  185. 5 stars
    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!

  186. 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.

  187. 5 stars
    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.

  188. 5 stars
    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!!!

  189. 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!

    1. 5 stars
      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?

      1. 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.

  190. 5 stars
    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.

    1. 5 stars
      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?

      1. 5 stars
        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

      2. 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.

          1. 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..

        1. 4 stars
          You are correct about bacteria on the shell. But using bleach is a bit dodgy. Food grade hydrogen peroxide is recommended.

      3. 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.

        1. 4 stars
          Freeze the leftover egg whites in an ice cube tray Once frozen, put in freezer in ziplock bag and use as you need them

      4. 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!!

  191. 5 stars
    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 😋

    1. 5 stars
      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!

    1. 5 stars
      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!

  192. 5 stars
    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.

  193. 5 stars
    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!

      1. That was my question? I guess I’ll try the 1/4 cup each and see what happens. The eggnog recipe is sooooo good!

  194. 5 stars
    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.

  195. 5 stars
    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!

  196. 5 stars
    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!!

  197. 5 stars
    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.

  198. 5 stars
    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.

  199. 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.

  200. 5 stars
    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!!

    1. Weird guess you’ve never been to a supermarket? Eierlikör is absolutely a thing here, we just don’t have non-alcoholic ones…

      1. 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. ❤️

  201. 5 stars
    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.

  202. 5 stars
    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!

  203. 5 stars
    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!

  204. 5 stars
    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!

  205. 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.

  206. 5 stars
    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.

  207. 5 stars
    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!

  208. 5 stars
    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.

  209. 5 stars
    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!

  210. 5 stars
    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.

  211. 5 stars
    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.

  212. 5 stars
    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!

  213. 5 stars
    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!

  214. 5 stars
    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.

  215. 4 stars
    Very good, but mine curdled because of the heat! If I don’t have a thermometer, any tips to keep that from happening?

  216. 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?

    1. 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!!

      1. 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.

  217. 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?

  218. 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!!

  219. 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!!!!

  220. 5 stars
    Amazing eggnog!! I made 2 batches to enjoy with my Family while watching National Lampoons Christmas Vacation 🙂

  221. 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!!!

  222. 5 stars
    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

  223. 5 stars
    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.

    1. 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 🙂

  224. 4 stars
    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 🙂

    1. 5 stars
      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 !

  225. 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.

  226. 5 stars
    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!

  227. 5 stars
    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!

  228. 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?

    1. 5 stars
      Nope! It actually tastes nothing like the eggs inside. It’s better than ice cream! You’ll love it if you try it 🙂

  229. So easy and absolutely delicious!!! I hate wasting, so I whipped the egg whites to “almost” meringue and folded in at the end.

  230. 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?

    1. 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!

  231. 5 stars
    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!

  232. 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.

  233. 5 stars
    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!

  234. 5 stars
    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!

  235. 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.

    1. How much honey do you substitute for the sugar?!
      I cannot wait to try, just wanna use something to substitute the sugar!

  236. 5 stars
    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!!

  237. 5 stars
    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!

  238. 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.

  239. 5 stars
    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.

  240. 5 stars
    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!!!

  241. 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!

    1. 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

  242. 5 stars
    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

  243. 5 stars
    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.

  244. 5 stars
    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!

  245. 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.

  246. 5 stars
    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!!

  247. 5 stars
    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.

    1. 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.

    2. 5 stars
      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.

  248. 5 stars
    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.

  249. 5 stars
    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!!!

  250. 5 stars
    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.

  251. 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!

  252. 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.

    1. 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.

    2. 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.

    1. 5 stars
      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!

    1. 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!

  253. 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?

  254. 5 stars
    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.

  255. 5 stars
    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 🥰

  256. 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!

    1. 5 stars
      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.

  257. 5 stars
    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.

  258. 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 🙂

  259. 5 stars
    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.

  260. 5 stars
    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.

  261. 5 stars
    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.

  262. 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.

  263. 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!

  264. 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?

    1. 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.

  265. Cut the sugar down to 1/4 cup and drank it warm from the saucepan – couldn’t wait for the fridge cooling time. Delicious!

  266. 5 stars
    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!

  267. 5 stars
    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. 😉

  268. 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