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.

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!

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!

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Recipe

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
Save Recipe

Ingredients
  

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

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

Nutrition

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

Create a FREE Account to save your favorite recipes and create meal plans

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

The BEST (and easiest) Homemade Eggnog recipe! On TastesBetterFromScratch.com

This post contains affiliate links.

Related Posts

Share Recipe

Categories

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.

4 153 votes
Recipe Rating
4.99 from 7249 votes (6,794 ratings without comment)
Subscribe
Notify of
guest

863 Comments
Inline Feedbacks
View all comments
Maria
6 months ago

5 stars
I made this eggnog for Christmas Eve. It is out of this world delicious!

Marilese
6 months ago

5 stars
Oh. My. Word. So delicious and so easy! As others have said…I’ll never buy eggnog again! Thank you so much for sharing!

Linda D. Carr
2 years ago

Oh wow!!!! This is awesome!!!! My husband loved it!!

Coline
2 years ago

5 stars
Awesome! I doubled the nutmeg and plan on adding bourbon to mine. Great flavor!

Ella
2 years ago

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!!!

Emma
2 years ago
Reply to  Ella

I’m so glad you added this!! My friends are lactose and I was hoping this would be a good substitute!

Mary R.
2 years ago

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.

Dee Dee
2 years ago

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.

Admin
2 years ago
Reply to  Dee Dee

The longer you let it cook the thicker it will be!

Haleiwa Steve
2 years ago

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

Annamarie
2 years ago

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!

Ashkey
2 years ago

What kind of milk do you recommend using? Whole or 2%?

Admin
2 years ago
Reply to  Ashkey

Whole milk will make it creamier but any kind will work!

Jeff Kempf
2 years ago

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.

Jeremy
2 years ago

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

Dee Dee
2 years ago
Reply to  Jeremy

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….

Ella
2 years ago
Reply to  Dee Dee

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.

Zuzana
2 years ago

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 😀

Alethea
2 years ago
Reply to  Zuzana

Pavlova!

Ella
2 years ago
Reply to  Zuzana

5 stars
I make macaroons with my leftover egg whites. 🙂

1 35 36 37 38 39 61