This homemade Eggnog Recipe blends milk, cream, egg yolks, sugar, nutmeg, and vanilla for an irresistible holiday drink.

author’s note

One Sip and You’ll Understand Why I’m Obsessed!

I used to walk right past the store-bought cartons of eggnog without a second thought. It always felt a little too sweet and a little too… mysterious. Then, a few years back, I went to a holiday party where my friend served homemade eggnog. I took a polite sip, fully expecting it to be like the cartons I avoided every December.

But one sip changed everything.
It was silky. Warmly spiced. Sweet without being heavy. I loved it so much that I shamelessly took a few sneaky sips from my husband’s glass, too. The next morning I was in my kitchen, recreating it until it tasted exactly like what I’d had the night before.

Now homemade Eggnog is one of my must-make holiday traditions (along with this Christmas punch). Nothing compares! And if you’ve only had the store-bought stuff, this version will absolutely convert you.

Process shots-- images of the cream, milk, salt, and nutmeg being combined and then eggs and sugar being whisked together

Eggnog Recipe Ingredients

Ingredient	Helpful Tip or Swap
Whole Milk	2 percent works, but whole milk gives the best flavor.
Heavy Cream	Light cream works, but it won’t thicken as much.
Egg Yolks	Use very fresh eggs for the smoothest eggnog. Save whites for breakfast or meringues.
Granulated Sugar	Reduce slightly if adding alcohol.
Nutmeg, cinnamon, and vanilla	These add a cozy, holiday flavor.
Salt	Even a small pinch makes a big difference.
Optional Alcohol	See below.

What Alcohol Is In Eggnog?

Eggnog recipes usually includes rum, brandy, or bourbon.

This version is alcohol-free so kids can enjoy it. For adults, feel free to add some. More alcohol will also reduce the sweetness.

Process shots of making Eggnog-- images of the eggs and cream mixture being mixed together

How To Make This Eggnog Recipe

Heat: In a pot, warm cream, milk, nutmeg, and salt (don’t let it boil).
Whisk: In a bowl, mix egg yolks with sugar.
Temper: Slowly pour hot cream into the eggs, stirring constantly.
Combine: Add the egg mixture back to the pot, stirring until it’s a bit thicker.
Add & Chill: Mix in vanilla (and alcohol if using), strain, and chill for 3 hours.
Serve: Pour into glasses, top with cinnamon or whipped cream, and enjoy cold!

Tips For Success

Slowly temper the eggs by adding hot cream a little at a time, stirring constantly to keep them smooth.
Heat the mix to 160°F, using a thermometer if you have one. (Then make my favorite Buttercrunch Candy or Honeycomb Candy!)
Strain through a fine strainer for a smooth, creamy texture, then chill well before serving.

Process shots of Eggnog-- images of the mixture being heated through to thicken and then strained to chill

Storage

This Homemade eggnog recipe typically lasts up to a week if made with very fresh ingredients and stored in an airtight container in the fridge. If it smells “off,” it’s probably no longer safe to drink.

More Holiday Favorites:

Quick And Easy

Christmas Snack Mix

Desserts

Easy Fudge Recipe

Desserts

Melted Snowman Cookies

Beverages

White Hot Chocolate Recipe

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Eggnog

By Chelsea Lords

This favorite homemade Eggnog Recipe combines milk and cream with egg yolks, sugar, nutmeg, and vanilla extract to create a delicious holiday beverage.

Prep Time: 20

Chilling Time: 3

Total Time: 3 20

Servings: servings (it’s rich!)

Video

Equipment

Large pot nonstick

Ingredients

▢ 9 large egg yolks see note 1
▢ 3/4 cup granulated sugar
▢ 1-1/2 cups heavy cream
▢ 3 cups whole milk
▢ 3/4 teaspoon ground nutmeg
▢ 1/8 teaspoon salt
▢ 1/2 teaspoon vanilla extract
▢ Ground cinnamon optional, for topping
▢ Whipped cream optional, for topping

Instructions

In a large nonstick pot set over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a simmer (but don’t boil).
Meanwhile, in a large bowl, add the egg yolks only (save whites for another recipe or discard—see note 1) and granulated sugar. Use a whisk to whisk until combined.
While whisking the egg mixture constantly and vigorously, scoop and very gradually pour in 1/2 cup of the hot cream mixture into the eggs. Repeat, adding another 1/2 cup hot cream into eggs (gradually while whisking constantly) until incorporated. Repeat this process, adding a total of 1 more cup.
Once the eggs are tempered, gradually pour the egg mixture back into the pot on the stove. Add it slowly while whisking constantly! Whisk constantly for a few minutes or until you can feel the mixture slightly thicken (or it hits 160°F on a thermometer). Don’t worry—it thickens more as it cools.
Remove pot from heat and stir in the vanilla. If adding alcohol, add now too. Place a fine mesh strainer over a pitcher or another container and pour the eggnog through strainer. Cover container with plastic wrap and chill in the fridge until fully cooled, about 3 hours.
Pour into small glasses (it’s rich!) and top with a sprinkle of cinnamon or a doll-up of whipped cream and sprinkle of cinnamon. Enjoy cold!

Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: Use only the egg yolks in this recipe. I like to save leftover whites to add to breakfast the next morning (throw in a couple in an omelette, scrambled eggs, this Egg Skillet, or Egg Wrap). Or try these Meringue Cookies—they’re one of my favorites!

Note 2: A traditional eggnog recipe is typically made with rum, brandy, or bourbon. I make this Eggnog non-alcoholic, but if you’re serving adults only, feel free to get creative here. Also, the higher the alcohol level, the more it will cut through the sweetness of the rest of the ingredients.

Storage: Store leftover eggnog in an airtight container in the fridge for up to 1 week.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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Eggnog Recipe