This post contains affiliate links.
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!
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
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.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
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!!
Amazing eggnog!! I made 2 batches to enjoy with my Family while watching National Lampoons Christmas Vacation 🙂
Hi! I am from Brazil. This will be my first time trying homemade eggnog. Can anyone tell me how long does it take to expire? And how should I keep it? Refrigerated or frozen? Thank you!!!
Store it in the fridge for up to one week (depending on the freshness of your ingredients.)
Mine ended up coming out something like custard. I think I cooked too much.
Just found this recipe after being lazy and buying egg nog. I’ve never had egg nog and truly, the smell of the store bought nog was like acetone. I knocked this out in just a few minutes and had to stop myself from drinking it warm. I’ll have to make more if anyone else is going to have a taste. I kept thinking of homemade custard. Sooo yummy
As a devout foodie and home chef I always taste the food I’m making. I am genuinely excited about this recipe!! It was even good warm!😀. Just put the first batch in the fridge and am working on making a triple batch. .it’s that good.
Would you mind sharing about how much this recipe yields? I’d like to make a gallon for Christmas, and want to make sure I get enough eggs 🙂
I made this last night and it made a little bit more than a 32 oz mason jar. I’d say about 40 oz.
If you have been reducing your sugar intake, cut the sugar amount in this nog down. This tasted very sweet to me, and I used about 3/4 c of sugar. Outside of the sweetness level, this is very tasty! I will make this again, but with less sugar. Great recipe 🙂
I agree with you about the sugar. I used 1/2 cup per the recipe but will decrease this next time I make it. I also substituted 1 cup of evaporated milk since I didn’t have heavy cream. It was definitely super good. I always drink mine warm. Yummy !
It only requires 1/2 cup of sugar per recipe… 3/4 was too much!
The recipe calls for 1/2 c of sugar not 3/4 c so that’s probably why yours tasted to sweet!
If you used 3/4 cup of sugar, you used more than the recipe called for. That might be why it was too sweet for you
Better than store bought for sure!
I’m wondering if you can whip the egg whites & fold them in after cooling. I haven’t made eggnog in a couple of years. I used to make the recipe from “The Joy of Cooking”. Maybe I’ll look back & compare.
I love this recipe! So easy and so good. I was fortunate to buy some whole nutmeg and have been grinding my own and wow, does it taste delish in this eggnog. I also just use all half and half and it turns out just perfect…thick and creamy! Yummy!
Looking forward to surprising my husband with this! Any idea if whipping cream may work??
The spice from the shell of a nutmeg is called, mace! xo
Can you use whole eggs instead of just the yolk?
Including the egg whites might make it stiffer and less rich
This recipe truly is THE BEST!!! I love the store bought eggnog but after everyone at home drinks it up way too quickly I decided I needed to make my own. That and the stores not carrying it after the holidays. After making this recipe I can honestly say it is better than the store bought brands. Rich, thick and creamy…and whenever and whatever time of year I want it. And I want it all year long!
I give this recipe TEN STARS!