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 mins
Cook 10 mins
Total 25 mins
Add to Meal Plan


  • 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


  • 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.
  • Pour the eggnog 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, and fresh whipped cream, if desired.
  • Store homemade eggnog in the fridge for up to one week.



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. We love eggnog but I’ve been hesitant to make a homemade version because of the raw egg. I’ll have to give this a try!

    1. I do use the raw eggs, because I go out and collect them that morning! I buy raw milk from a local dairy to go with it. Unfortunately, I have to use completely ‘dead’ overheated ultra pasteurized cream 🙁 Oh well. I just use less of it and more milk than recipes call for.
      I wouldn’t use raw eggs if they came from a store though.

          1. No.. never leave it without stirring! Treat it like a creme anglaise and stir continuously under low heat until it coats a wooden spoon.

        1. most eggnog and boiled custard (a similar variant found in Tennessee and Kentucky) use a few tsp of cornstarch added to the egg/sugar mixture.

        2. I don’t know. My self I think I’d like it a little bit thinner. I ‘m just trying to remember a version you Dad made when I was a was a child ?!! ?⛄️????

  2. We make homemade Irish Cream every holiday season. It actually kicks off the season for us on done random Saturday morning. I do use raw eggs in it. Maybe it’s my farm upbringing but raw eggs don’t bother me at all although I know all the warnings. I’m 55, from a large extensive daily of raw cookie dough eaters and don’t know of anyone who has ever gotten sick. It’s hard to be a believer. A rare steak makes me much more anxious!

    1. Yum ,homemade Irish cream sounds so good. I never use raw eggs ,only because my little boy is allergic to eggs and im afraid he might happen to get into stuff. He has gotten into the fridge at night and decided to make a cake. We caught him before he ate thE “pudding” mix and eggs but still ended up in the ER just by handling raw eggs. He was one big welp . So if anyone has a child with bad allergies (our son has to get shots twice a week) be careful with raw eggs.
      But man I tell you homemade Irish cream sounds delish!

    1. Is there a way you could make it just a little thicker? I mean like if your is a 3 make it a 6. Very small difference

      1. I apologize for explaing it weird. I am still only a teen. And get very upset when I mess something up. Cooking is what I am going to college for. So thats why it stresses me out

        1. Hi Megan, thanks for commenting! That’s really awesome you are thinking of culinary school! The egg yolks are what thicken the eggnog (and the cream does a little as well.) I would add 1 additional egg yolk to make it thicker. Hope that helps!

      2. I used an electric mixer to whip the egg yolk and sugar, and then again while adding the hot milk to the yolk mixture. Mine came out incredibly creamy and delicious. I ended up adding some milk later on to thin it out.

  3. This looks amazing and can’t wait to try! Can someone tell me if this recipe can be doubled? I would love to put it in a punch bowl for a party!

      1. We love egg nog and the stores do not stock it after the holidays so I went online to find a recipe and came across yours and decided to dive in and go for it. We I did not have heavy cream and used half/half instead and I was not disappointed. We are happy… happy… happy… we can have eggnog anytime of year now!
        Thanks. Karen

        1. 5 stars
          Thank you everyone’s comments made sense. On hand, the 2% milk and the half and half worked really great. Whipping the egg yolks ahead of time, stirring continuously, love the recipe. Added a little rum at the end. Made Philly (mushroom onion cheese pepper in Au jus sauce) steak hoagies to go with. Bake hoagies until crispy. Melt cheese on them at the end of oven toasting when very crispy. *spoon on with a lil bit of sauce. Pour remainder sauce in very small bowls. Thank you Lauren (beautiful name like Sarah, Melissa)

  4. 5 stars
    I made this for our family on thanksgiving. Everyone loved it, now I’m making this for the neighbors . Can’t get enough taste so good!

  5. I will be making this for my boyfriend for his birthday this week and cannot wait to try it out! Do you remember about how many ounces or cups it makes?

  6. I’d like to make this for a party of about 15 people. When you say “serves 4,” how large are the servings? I’m afraid of having WAY TOO MUCH eggnog if I quadruple the recipe.

  7. I can’t wait to make this! My boyfriend and I moved to the Czech Republic last month for his job, and there is NO EGGNOG HERE!!! I drink it every Christmas and I think i’d become a scrooge without it. Thank you for sharing your successful recipes online. It’s people like you that make it possible for me to have home anywhere. =]! Happy Holidays!

  8. So I am dying to make this recipe! I have about a cup of milk and 3 cups of heavy cream…do you think if I flipped the amount for the milk/cream it would still taste like eggnog…or a giant cup of cream?

    1. Hi Katie–I would suggest just watering down the cream a little bit–use your 1 cup of milk. Then measure out 1.5 cups of heavy cream. Add 1/2 cup of water to the cream to make 2 cups. That should work great!

  9. I’ve never had eggnog except from a carton- didn’t like it. But I’ve been wanting to try it homemade bcz it seems so festive :). This recipe is perfect. I love it! Thank you for sharing.

    1. If you pour the eggnog over peppermint ice cream, it makes a nice treat that even my non eggnog children like. If you want to make it like a punch, put the ice cream in the punch bowl and pour the eggnog over it, then pour Sprite over it. Candy cane stir sticks make it a little more festive.

  10. 5 stars
    This is now my go to eggnogg recipe. I love it. Sometimes I add a little rum extract to it. Thank you.
    Off to make it again right now.

  11. 5 stars
    I have been looking for a recipe because my daughter is lactose intolerant. We’ve been able to find cream, milks, cheese, yogurt, and whipping cream, but no eggnog. I made your recipe tonight, and it’s fantastic. I tried some before it was completely cool, and loved it. I have a feeling I’ll be making lots of it this year. Thank you for sharing!

  12. 5 stars
    I made this for a Christmas party last night. It’s perfect. Even one of my guests who hates eggnog decided to try a shot glass of it since everyone else raved about it and ended up filling an entire cup up with it. She actually said it tastes really good. I added just a touch of bourbon before chilling it. Thank you for this recipe. I have a feeling I will be making this multiple times this Christmas season.

    1. Hi Amanda, I’m so happy everyone at your party loved it! It’s so yummy, I feel like I can’t go back to store-bought now! Thanks for coming back to comment 🙂

  13. Pretty good recipie. My kids loved their egg milk lol I refridgerated it overnight, it was really thick. So I thinned it out with milk and it was still great!

  14. HI to all I did your recipe and is great!!
    We did one like your recipe and then we did one with a little rum on it and it was a great hit on our party!!

    Thank you so much!!

  15. I wish the consistency wasn’t like chowder! The taste is good, but I don’t know why the texture is thick and lumpy. I must have stood over the stove whisking like crazy for a good 40 minutes. Any advice?

    1. Hi Julie, It shouldn’t have taken anywhere near 40 minutes to cook. After you add the tempered eggs it should thicken slightly within just a few minutes, and it thickens even more after it cools. If you want a super smooth consistency I would suggest letting it cool, then add a few tablespoons of milk and pour it all into a blender. Blend for a few seconds and it should be perfectly smooth.

  16. Hi, I tried this recipe but mine didn’t thicken. It’s been in the refrigerator for about 3hrs now and still hasn’t thickened up. Will it maybe take like overnight to get it thick? Or should I just scratch it and start over?

  17. 5 stars
    I’ve made this twice for my hubby. It turned out so great. I didn’t have heavy cream so I made it with 3 1/2 cups of whole milk with one stick of butter. It’s just as good and cheaper. Thanks for the tips on how to temper eggs. So many possibilities have opened up now.

  18. 5 stars
    This was FANTASTIC! I double the recipe and spiked it with Southern Comfort once it had chilled down. Great recipe! Thanks for posting!

  19. 3 stars
    Very Very thick.
    I would not consider the eggs raw as they go through a cooking process in the end.
    Im using this as a mix with Appleton’s rum. Don’t think I’d use this recipe again because its too thick.
    I made some years back that was perfect, just never kept the recipe.
    It is tasty .

    1. Hi Corissa, the longer you cook the mixture at the end, the thicker it will get. You can just thin it out with some milk.

  20. 5 stars
    Hi, Lauren!

    I made this last night and it is Wonderful!! My husband is an eggnog snob, but he really liked it!! We’ve had it both ways–plain and with Amaretto. YUM! Also, we are doing Keto, so I used powdered Xylitol. It’s just fantastic. I saw this by way of FB and am going to repost with kudos!! Thanks!

  21. 5 stars
    My son and I made it last night. It turned out A-MAZING! We followed the directions word for word . I was super excited when the eggs did not turn into scrambled. I’ve never tempered eggs before. This morning our egg nog is wonderfully thick and super delicious. Thank you thank you! Now I can impress our friends.

  22. I wanted to try this. It’s my first attempt and I was wondering if the recipe is just calling for egg yolks, or the egg whites as well. Thanks

  23. I never made homemade egg nog before. Last year I made this recipe, it was so deliscious I will never buy store bought again. There is no comparison.

  24. 5 stars
    Made this last night and it was great!! Even though it was a bit chunky initially (and smelled like scrambled eggs… we didn’t temper the eggs fully because the bowl that the eggs were in was too small, plus I didn’t realize why that step was so important…!), tossing it in the blender with a dash of milk fixed it right up and had the added benefit of making it frothy on top. So good!

  25. Hi Lauren my name is Pat Jackson I’m trying to make homemade egg nog I want a simple recipe and also want to know the best alcohol to put in please email me

  26. 5 stars
    This recipe is the closest I’ve ever found to the way my grandmother’s tasted back in the 60’s when I was young. I love that it is so eggy tasting.

  27. 5 stars
    I love your recipe and have a comment about making it thicker. Whip up the egg whites and FOLD them into the cooked eggnog. YUMMY, really thick.

  28. Perfection! Exactly what I was hoping for. It’s my first time cooking eggnog and I really wanted the taste/texture I grew up with.
    Thank you!!!

  29. Wow great recipe!!! Better than anything in the store x 3
    I don’t understand why people are concerned with raw egg yolks when you’re heating to 160*F

  30. 5 stars
    Quick funny story. Made eggnog yesterday for the first time ever using this recipe. Got distracted in the store when buying nutmeg and accidentally picked up mustard seed. Didn’t notice until I was done and chilled it and took a drink! Let’s just say I don’t recommend it….at all!
    Made it again with the correct ingredients. It’s delicious! Thank you so much for sharing this recipe. I’m sure this will become a holiday tradition for my family especially since the kids enjoyed helping with the whisking….and the tasting!
    Thanks again!

      1. 5 stars
        I meant to reply with this sooner….

        A tradition we have during the holidays is making eggnog biscuits. This recipe made the best eggnog biscuits I’ve ever made/had.
        Thanks again for the recipe!

  31. I have a similar recipe that my Grandma made. It includes a box of vanilla pudding and uses raw egg whites. It is called float pudding.

  32. 5 stars
    This was great and I made it low fat and sugar free by doing it with truvia, fat free half and half and fat free milk. It was an experiment because I am on Weight Watchers. It came out fantastic!!! Couldn’t believe it. Thick and creamy.

    1. 5 stars
      Back to report honey definitely works. And oh MY, this eggnog is delicious.

      I used a little over 1/3 cup raw honey and added 1/2 tsp more nutmeg, as well as 1/4 tsp cinnamon before cooling the eggnog.

      After cooling it overnight, I found the eggnog to have almost the consistency of ice cream (not a bad thing), which was perfect for my coffee. I blended the mixture with whole milk (50:50) and it was the perfect consistency for drinking–still a bit thick, and slightly frothy from blending.

      THANK YOU. I’m actually in my kitchen making this again as I type this.

  33. 5 stars
    I waited until the last minute to buy my childhood favorite Christmas drink..eggnog. Store shelves were empty! So I pulled up recipes while in the store and this was the first one that popped up. I bought the cream and headed home. I will never buy store bought again! This recipe makes the most delicious nog I have had yet. Such simple ingredients and so quick and easy to make. It thickened in the fridge but, as the recipe stated it was easy to thin down with a little milk. Beautiful beautiful recipe! Will pass down to my kids.

  34. We were in the store, went to grab eggnog for my 83 year old Dad, and they were sold out, as he said they have been all season. Sooooooo… I pulled out my phone, found this recipe, grabbed the ingredients (enough to double) and made it last night.

    WHOA! We are NEVER BUYING EGGNOG AGAIN! ? Thank you so much for sharing your wonderful recipe!

  35. 5 stars
    This is the first time I’ve ever had and made eggnog, and I am so happy I used this recipe. I followed it exactly, and my whole family LOVED it. I did add a splash of vanilla whiskey in for those that wanted it. It was so creamy yet not too sweet. It was the perfect addition to our Christmas meal. Thanks For sharing Lauren!

  36. I want to try this recipe, as Costco was out of eggnog when I was there today. But I am scared. Rawish eggs? No no no, not at all. It’s a great fear of loving it too much and having it available year round… And I’m already heavier than I’ve ever been.

    AHHHH I don’t know what to do!!!

  37. I don’t know what I did wrong, but it turned out to have the texture of pureed baby food. It wasn’t like egg nog at all ?
    Did I over beat the eggs? Maybe overheated it?? Help!

    1. My best guess is that your eggs were not tempered properly (step 3). You want to add the simmering milk just a little at a time to the egg yolks so that they don’t “cook” but slowly get warmed up by the milk, before being added to the pot. They may have also been overcooked in step 5.
      You could try blending the batter in a blender with a little milk or cream.

      1. I only added 1/3 cup at a time to the eggs. Should the eggs have been room temperature? Would that help?
        I may have overcooked it at the end because I am overly paranoid about raw eggs and I was making sure it reaches 160 degrees.

    2. Also try starting with your eggs at room temperature and adding the milk mix along the side of the bowl when it’s time

  38. 5 stars
    This is absolutely wonderful! I noticed a few comments mentioning the chilled eggnog was chunky – ours also was a little chunky once chilled. As suggested, we added a few tablespoons of whole milk and mixed it with a hand held immersion blender. Absolute perfection!
    One note – if you have a candy thermometer, clip it to the side of your pan in the last step (careful not to let it touch the bottom) to cook to exactly 160°F.
    Looking forward to trying this with some lower fat and calorie options as well. Thanks so much for the recipe and very thorough instructions!

  39. I went and made this recipe, step by step, and the texture was very chunky and smelled of rotten scrambled eggs. I’m not entirely sure what it was, but we couldn’t get past the smell to taste it.

  40. 5 stars
    I found putting all ingredients in a blender with just a shake of nutmeg and 1 tsp vanilla and 1/3 more sugar, then pouring into large sauce pan and heating to 160+ to kill the chance of samonilla it tastes like my favorite eggnog- Hood Golden eggnog.

  41. 5 stars
    I am a teacher and one of my students was asking me to make eggnog for a long time. But I could not find something simple and easy. And I found this recipe this morning and followed exactly the way it’s described. Omg! It tastes sooo delicious. My students loved it. So am I .
    I am definitely going to make some for my family.

  42. 5 stars
    As caregiver for my 85 year old dad who suffers from Alzheimer’s as well as physical limitations i am always looking for food he enjoys. At Christmas time…he became hooked on egg nog. Of coarse the supply disappeared with the holidays. Your recipe sounded delicious. I now make it in quadruple batches. He has actually gained some much needed weight. He has 2 to 3 glasses a day and we use the nog as an additional protien source for him. I thank you for this recipe and want you to know that I have suggested to many people who are in need of some weight to give it a try.

    1. Thanks so much for the suggestion to use this recipe as a source to gain weight as well as an additional source for more protein. This will be the “go-to” for my friend who loves eggnog and has lost too much weight post- cancer treatments. She’ll love this!

  43. 5 stars
    I made this last night….. At first, I thought I had screwed it up. But after it chilled for a day…… Oh my goodness. This was so delicious.

  44. 5 stars
    I just made this yesterday for my husband’s grandfather who turned 86. He was so surprised to have eggnog in August and he love it! It was very easy to make and it does thicken to a lovely thick texture. Thank you so much for sharing!

  45. 5 stars
    This recipe is amazingly thick and creative!! It’s so much better than the cartons of eggnog at the store. The creamy ness just blows me away lol

  46. 5 stars
    My son wanted me to make eggnog and I found your recipe. It was delicious! We actually didn’t wait to let it cool and ate it with a spoon carefully since it was hot. Didn’t know it was so caloric. Oops! I’m not trying to gain but lose a few pounds. Will have to leave the rest for my sons. Will definitely make again! Yum!

  47. 5 stars
    still waiting to let it cool! was delicious right after it was made to! i had a whole cup of it when it just came off the stove and cant wait to have the rest.

  48. 5 stars
    Made this back in July for a Christmas themes 4th of July.
    I have tried numerous egg nogs over the years, but this was definitely better than ALL of them.
    I was shocked how good it tasted!
    I was able to use all organic ingredients also!
    Thanks so much!

  49. 5 stars
    This recipe was so simple to make and turned out delicious! For reference, I’m 17 and don’t cook all that much and this was easy to follow.

    If you are making for a family/occasion, I would definitely recommend making at least a double batch. One recipe made about 4 small-medium sized glasses.

  50. 5 stars
    Tried the recipe last night and I’m BLOWN away. The only eggnog I had ever had before was the PET carton that my grandma served up at her house around the holidays, and I liked it then. But THIS! This is incredible! I have a random question, though; where can I buy those cute little clear glass mugs? I’ve been drinking the eggnog out of a mason jar, but your cups are adorable!!!

    1. I believe that is up to personal taste.. Our family adds 1 to 1 1/2 cups of brandy or dark rum to the recipe, but I have also served the eggnog without the brandy or rum and let the company add what they want such as Bailey’s or Kahlua.

    2. I like to add a shot of fireball cinnamon whiskey, stir and sprinkle some cinnamon and nutmeg on top for garnish. It’s off the hook!

  51. 5 stars
    Excellent. We tried to find some at the local grocery store but all the fake flavoring they add makes it gross. We have farm fresh eggs so it was a dark rich color. Easy to make and quick. Thanks.

    1. This looks so good! I’m planning to make it for our Christmas Eve fondue dinner party this year. The idea of the eggs being cooked is great for me since I’m pregnant this year! I was just wondering, do you have an approximate amount of how many do ozs this makes? (Preferably before the alcohol is included as we’ll be leaving that out for people to include as they want.) I see it’s 6 servings but I’m not sure how many ozs you’re considering per serving. I have a specific pitcher in mind to use and would like to fill that up (it’s 48 ozs) as we’ll have a good sized crowd coming this year. I think I’ll start by doubling the recipe and see where that gets me.

      1. You know, I just realized that you don’t even have the alcohol included and you’ve already answered my question in a previous comment! I’m sorry, please ignore me and my pregnancy brain! Can’t wait to try this soon!

  52. 5 stars
    I am allergic to milk so I used a coconut water/almond milk blend. Halfed the recipe. Threw it all in the Blendtec. Halved the sugar as well 1/8 cup. Nomnomnom. So refreshing

  53. 5 stars
    This is by far the best recipe and very easy to make! My son and husband absolutely loved it and now I’m going to have to make it on demand!

  54. I’m not sure what happened, but this did not turn out for me. My new son-in-law to be loves egg nog, so I thought I would surprise him and make some. I followed the recipe to the letter, but when we tasted it, we both agreed it would be more suitable as a filling for a donut than for drinking. This tasted NOTHING like egg nog. What went wrong?

  55. 5 stars
    I am definitely giving it 5 stars. My husband decided he likes egg nog after we made this recipe together! We both love it now! 🙂

  56. Just made this eggnog recipe a couple of hours ago. It’s soooo delicious. I did add a full teaspoon of vanilla (I make my own organic vanilla extract) and I added an additional 1/4 tsp. of nutmeg freshly ground. Very very pleased. My new go to for the future. Thanks for sharing.

  57. How much rum or bourbon do you recommend adding in if I choose to make it alcoholic and do I add that as a last step? Thanks for your help!

  58. 5 stars
    Made this eggnog last night this has got to be the Best eggnog I have tasted in a long time after the first batch cooled I tasted it and then made more taking some to my brother I know he’ll love this won’t be buying that store brought mess anymore Thank you

  59. 5 stars
    Delicious. I added a little cinnamon with the nutmeg and doubled the vanilla called for, but otherwise kept everything else the same. I also strained the eggnog into the pitcher, just to be sure I didn’t have any egg bits (I didn’t). The recipe easily doubles. Thank you!

  60. OMG so incredibly good. I’ll never buy it again! Makes it keto with Monkfruit sugar substitute and it was still delicious.

  61. So I might have messed something up but I tried to get this to 160 degrees. It got to 150 and then the egg started cooking and it thickened so much that there are chunks of egg in it. I made sure to whisk it the whole time, too. I’m bummed because I looked forward to it. It looked really good til the last minute or so. I don’t recommend letting it cook too long. R

    1. The cooked egg chunks would have most likely happened because the eggs were not tempered properly (step 3). You have to slowly raise the temperature of the eggs up so that they don’t cook, and then you can add it to the rest of the mixture. And then when cooking the remaining mixture you don’t want it over a high heat.

      1. Don’t be dismayed, the same thing happened to me this morning and I started not to attempt to ever try this again, but I hate defeat, so I decided to give it one more try this evening and it turned out perfect.
        I didn’t temper it correctly the first time, so I started out with a punch bowl dipper full, and kept adding and whisking it this way until the pot was almost empty. Then I addeded it back on the stove, but I turned the temperature down to just below medium and only beat for 2- 3 minutes until I saw steam rising and the mixture began to coat the back of the spoon. It was ready then.
        Give it another try….it’s worth it!

  62. I made eggnog my first time ever with fresh eggs from my ducks. Everybody really liked the eggnog !Thanks for a great recipe.It will be a new tradition for me!

  63. Made this Christmas morning (although should have made night before as everyone was impatiently waiting for it to cool 😉 and it was excellent. I couldn’t find my “go to” recipe, and this seemed to be the closest version. It was a huge hit… family said it was the best batch ever. I made two additions… added about 4 x 1″ pieces of orange peel into the mixture on the stove, and only strained them out at the end; plus I beat the egg whites and added about 1/2 of them into the eggnog, whisking them in completely, just before serving. This is my new “go to” recipe! Thank you 🙂

  64. 5 stars
    This was delicious! It is milder than a store bought egg-nog, but very good. My kids loved it too, especially our one year old. It’s a great drink to add needed fat and protein to her diet!

  65. 5 stars
    Excellent recipe! I just made it and doubled the vanilla …so creamy and tasty. I also blended it to make it smoother.

  66. 5 stars
    This is wonderful as is, but I added a pinch of ground cloves, a dash of cinnamon, a bit of freshly grated nutmeg, and used vanilla paste. It’s fabulous! I like mine sans alcohol, but for my husband, I add a shot of a smoky scotch or rum, then top with cloud of whip and more freshly grated nutmeg. I save orange juice jugs to store it in the fridge. What a treat!

  67. 5 stars
    Recipe is as easy to follow as any, and it honestly tasted same if not better than expensive brand name versions!

  68. I’m about to try this recipe as I can not do completely raw eggs either! It kills me that immediately after Christmas eggnog is impossible to find! They could at least give us till New year’s!!! Ugh! I will definitely come back to give a full review after I’ve tried it. 😁

  69. 5 stars
    So I went and got all the cheapest of these I could find just in case I ruined it or didn’t like it. I can’t wait to try it again with high quality ingredients, it turned out far better than the most expensive store bought brands. I found that using a hand mixer speeds the process along, as does chilling it in the freezer and periodically stirring to keep from freezing. Then finishing it off in a high speed blender made it super smooth. I added cinnamon to the recipe.
    The finished product got a healthy shot of pyrat rum then sprinkled with nutmeg, cinnamon & clove. FANTASTIC!!!

  70. 5 stars
    Delicious! I used fresh eggs from my chickens. Oh, yum! If only I had my own cow for the milk and cream. 🙂 This was perfect with some Captain Morgan black spiced rum for a grown up dessert.

  71. 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

    1. Terry read the recipe, the egg yolks are cooked, not raw… P.S. it’s called EGGNOG not pudding nog

    2. To inform you Terry, The eggs are not raw but it’s ok I at first also thought they were raw eggs until I read the directions

  72. 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. 😉

  73. 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!

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

    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.

  75. 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?

  76. 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!

  77. 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.

  78. 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.

  79. 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.

  80. 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.

  81. 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 🙂

  82. 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.

  83. 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.

  84. 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 🥰

  85. 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.

  86. 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?

    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!

    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!

  87. 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.

  88. 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!

  89. 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.

  90. 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!!!

  91. 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.

  92. 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.

  93. 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!!

  94. 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.

  95. 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!

  96. 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.

  97. 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

  98. 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

  99. 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!!!

  100. 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.

  101. 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.

  102. 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!

  103. 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!!

  104. 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!

  105. 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!

  106. 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!

  107. 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.

  108. 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!

  109. 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!

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

  111. 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 🙂

  112. 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!

  113. 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!

  114. 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.

  115. 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 !

  116. 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 🙂

  117. 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

  118. 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!!!

  119. 5 stars
    Amazing eggnog!! I made 2 batches to enjoy with my Family while watching National Lampoons Christmas Vacation 🙂

  120. 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!!!!

  121. 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!!

  122. 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?

      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.

  123. 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!!

  124. 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?

  125. 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.

  126. 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!

  127. 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!

  128. 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.

  129. 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.

  130. 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!

  131. 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.

  132. 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!

  133. 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.

  134. 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.

  135. 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!

  136. 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!

  137. 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!

  138. 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.

  139. 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. ❤️

  140. 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.

  141. 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.

  142. 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.

  143. 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!!

  144. 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!

  145. 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.

  146. 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!

  147. 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.

    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!

  148. 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!

  149. 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. 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.

  150. 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?

  151. 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!!!

  152. 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.

  153. 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.

  154. 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!

  155. 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!