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You wont believe how easy and DELICIOUS homemade Eggnog is, and this recipe really is the best! Thick and creamy with the perfect mild flavor and hint of nutmeg. You'll never buy store-bought eggnog again!
Eggnog
I absolutely love eggnog! I have nothing against store-bought eggnog–we have it all the time in our fridge this time of year–but this homemade eggnog recipe is truly what dreams are made of! If you've ever thought you didn't like it, you just have to try it made from scratch.
Several years ago I sought out to make homemade eggnog. My first attempt was not a success and left my husband cringing. Let's just say that the completely “raw egg” method of making eggnog is just not for me.
I pressed forward, determined to succeed, and ended up loving this recipe from Cuisine at Home. I used ground nutmeg instead of fresh, because I always have ground on hand. I also ignored their ice-water bath suggestion and just refrigerated it instead.
The end result was liquid gold, and it's become our family's favorite eggnog recipe ever since! Seriously, this homemade recipe will “WOW” even the biggest eggnog snob! For a fun flavor twist, try my Pumpkin Spice Eggnog recipe!
This eggnog recipe is thick, sweet, creamy and smooth, with the perfect flavor. It doesn't contain alcohol (if you'd like to add some, read on for my suggestions), but we are non-alcohol drinkers at my house, and I wanted an eggnog recipe my kids can enjoy too.
How to make eggnog:
Start by whisking the egg yolk and sugar together in a small bowl. Then, in a saucepan over medium-high heat, combine cream, milk, salt, and nutmeg and stir the mixture until it just reaches a simmer. Next temper the eggs by adding small spoonfuls of the hot mixture to the egg mixture.
Stir each spoonful and once most of the hot mixture has been added, add the entire mixture back to the saucepan. Continue cooking and whisking for just another minute or two until it barely thickens. It will continue to thicken as it cools. Then remove it from the heat and add the vanilla. Refrigerate the eggnog mixture until chilled.
We like to serve it with a some whipped cream and an extra little dash of cinnamon and nutmeg on top.
What type of alcohol goes in eggnog?
If you would like to add alcohol to your eggnog, choose a drink with a high alcohol concentration to help counterbalance the sweetness of the eggnog. Common choices of alcohol to add to eggnog include brandy, rum, bourbon or whisky.
Don't miss my Eggnog French Toast!
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Homemade Eggnog
Ingredients
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream
- 2 cups milk
- 1/2 teaspoon ground nutmeg
- pinch of salt
- 1/4 teaspoon vanilla extract
- ground cinnamon, , for topping
- alcohol, optional, see note
Instructions
- Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
- In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer.
- Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
- Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
- Whisk constantly for a minute or so, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
- Remove from heat and stir in the vanilla, and alcohol*, if using.
- Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap.
- Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
- Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.
- Store homemade eggnog in the fridge for up to one week.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
This is my second time making this and it is so good! I made homemade whip cream with it and it literally tastes like ice cream!!
Can I ask how you made whipped cream from
This? Wouldn’t the added milk and ingredients to the cream make the eggnog not able to whip up into a fluffy whip cream? Ty! 🙂 I’d love to learn
She made whipped cream to accompany the drink.
You add the whipped cream to top it off at the end when your put it in your glass.
If you’d like eggnog flavored whipped cream you can add eggnog syrup or extract instead of vanilla to your whipping cream
Ummm, it’s exactly the same recipe for an ice cream base that NYT Cooking uses. Unfrozen nutmeg ice cream.
That’s because the custard for homemade ice cream is the same as the custard for egg nog, pudding, custard pie.
I made this eggnog for Christmas Eve. It is out of this world delicious!
Oh. My. Word. So delicious and so easy! As others have said…I’ll never buy eggnog again! Thank you so much for sharing!
Oh wow!!!! This is awesome!!!! My husband loved it!!
I made a couple of changes, mostly because I’ve never been very successful at adding hot milk mixture to egg mixture and we are limiting sugar intake. So I used Truvia blend instead of full on sugar. I threw all ingredients, except imitation rum flavoring (my hubby likes the rum flavor better than vanilla) into a blender until smooth. Cooked it over the stove whisking constantly, then added rum flavoring to taste. Finally, and because I didn’t want to waste the egg whites, I made a soft meringue with the remaining egg whites (added about 1/2 tablespoon sugar) and folded into the hot eggnog. Can’t wait for it to cool!
Thank you for this simple and delicious eggnog recipe. I had all the ingredients in the house. I had to use granulated monk fruit in place of the sugar (same measurement) so not to spike my blood sugar and it was amazing. I’m so happy I found your site.
Im from the United States but have loved in Finland for 3 years. Egg nog is something I miss so much during the holidays because they don’t sell it here. I made this hoping it was good. It tastes exactly like store bought egg nog 😍 I am SO excited to have this recipe!!
perfect 👌
If I were to add alcohol, how much would I need to add?
All of it.
First time making eggnog. Amazing recipe. It it was Absolutely delicious!
Ingredient amounts are spot on but I would do one additional step that is not listed. After adding vanilla, you should strain your mixture before refrigerating, This step eliminates the egg white that is cooked along with the egg yolks and sugar mixture and therefore there are no lumps.
All in all a great recipe and well described recipe steps.
Another aside: A2 Milk is my milk of choice because I have milk sensitivity . (From”Plant Paradox” by Stephen Gundry.)
Just say’n.
You’re supposed to separate the yoke from the white so straining isn’t needed if you follow the recipe.
You are only supposed to use the egg yolks. There are no egg whites in this recipe. That way you don’t have to worry about straining anything as long as you temper the yolks before pouring it back into the pan.
I have always loved eggnog. So, I immediately doubled the recipe and used 6 whole eggs, instead of just the yolks. It turned out delicious. Great way to warm up on cold December day . Enjoy.
My first time trying eggnog. Easy to follow recipe. Wonderful taste. Thank you!
Wonderful recipe. tasted fantastic!
I made this for Thanksgiving and my family loved it. It was very easy! I get really tired of all the added ingredients in store bought eggnog and your recipe was simple ingredients with a much fresher taste!! Thank you.