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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!!
Absolutely delicious! All natural without any additives like the store bought. Definitely a keeper!
Can you use powder eggs instead of fresh ones?
You could, but honestly fresh eggs work way better for eggnog. Powdered eggs won’t give you that rich, creamy custard texture they’re better for baking. If you’re worried about raw eggs, this recipe cooks them to 160°F so they’re totally safe. Stick with fresh if you can!
This recipe worked out great (with rum flavoring), although I did modify it a bit the 2+ times I made it. I only put half as much sugar and eggs than it called for. It still thickened up just fine and tasted the same, but did add some turmeric to make it more yellow for esthetics; didn’t affect the taste in the slightest.
I love this eggnog! The recipe is so easy to follow with great results every single time. I think the only way you could mess this easy recipe up is if you did not temper your eggs properly. It is SO GOOD!
I am especially glad to have this since I need to be gluten free and you never know with store bought eggnog. With this delicious recipe, I know that I am getting a gluten free treat. Thanks so much!!
Can you freeze this?
I wouldn’t recommend it. Eggnog can separate and get grainy when frozen due to the dairy and eggs. Your best bet is to keep it in the fridge for up to one week.
Can you reheat and use in a eggnog latte?
Yes, you can totally reheat this and use it in an eggnog latte!
Why does it seem like my eggnog came out a little too thin and I can taste the milk a lot still? what did I do wrong??
Sounds like you either didn’t cook it long enough or didn’t chill it long enough. It should reach about 160°F and thicken slightly while cooking keep whisking until it coats the back of a spoon. Then it thickens even more as it chills in the fridge. If it’s already cold and still thin, you can gently reheat it and cook a bit longer to thicken it up!
so excited to make this eggnogg
SO delicious! The best! Easy, too!
Curious if replacing the milk with a dairy free almond substitute will harsh the recipe at all. Doing a half batch with Cpt. Morgan and will update
Using almond milk instead of regular milk will totally work, just expect a slightly thinner texture and a milder flavor. Since you’re keeping the cream in, it’ll still be rich and creamy enough to feel like eggnog, especially with that splash of Cpt. Morgan. 😏