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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!!
Wow, honestly thought this recipe would be a bust. I was pleasantly surprised to find that this recipe is probably one of the best recipes I’ve made this year that is absolutely divine. I came across your recipe after seeing all the nasty ingredients inside store-bought eggnog (yuck!). I knew I had to make my own. I substituted the sugar instead with Erythritol & Stevia blend. I also added a sprinkle more of nutmeg to give it a little more spice. Perfect. Even my husband loved it!! This is definitely a recipe I will be making more of!
And there was someone who said that there wasn’t enough “eggy” flavor. This has 6 egg yolks. And it was a small amount when poured into a quart milk glass. 6 is enough. The egg flavor is definitely present.
hi, for 3x serving, will the eggnog be thicker if i use 4 cups instead of 3 cups of whipping cream and 5 cups instead of 6 cups of milk. i need to know because i am going to start preparing it Tuesday for the family and friends. thank you and happy holidays
I’ve been making this eggnog for over 50 years. My Mom made it like this with the except she didn’t temper her eggs and I never did either, But after reading this I am going to temper them. Best Eggnog ever.
I made your eggnog recipe only being diabetic I used Splenda measure and it was amazing. Thank you so much for sharing your recipe I will use it again and again
This was SO delicious! I’ve never made eggnog before and I’m so happy with how it turned out. This will be a new Christmas tradition for me 🙂 Thank you!!
Hi! I live in a country were they don’t pasteurize eggs (I think that’s the word for it). Is this still safe? Thank you!!
This turned out fine and it tasted good. That said, it was missing a real Eggy flavor that I was wanting while consuming it and if I make it again, I think I’ll try adding at least 3 more eggs. I don’t think it’ll get too thick and even if it did, there’s enough sugar to thin it all down with some extra milk. Thank you. 🙂
Delicious!!!
I made this eggnog last year and loved it, so I made a lot more this year; Four triple-batches!
I added a bit of cinnamon and a couple of cloves along with the nutmeg then fished out the cloves before chilling. I spiked half with Canadian Hunter, and left the other half as is, then asked my neighbors to come and share a toast with me. Everyone loved it. Goodwill and happy spirits to all!
When did you put in the alcohol? While the milk mixture came to simmer or after the eggs were added?
Add alcohol at the very end, to taste.
You add it before serving or after chilling.
Does it matter what type of milk you add in? Or is whole milk the best ? I usually have 1%milk on hand
Whole milk will make it creamier, but 1% will work fine