Easy homemade eggnog is the perfect holiday drink! It comes together in less than 20 minutes. Add some rum and make it a festive holiday cocktail.
Rich and creamy drinks are the perfect comfort food during the cold winter season. This homemade eggnog is a traditional eggnog recipe made with egg yolks, sugar, milk, heavy cream and a few spices. Simmer the ingredients over the stove to slow cook, chill and then serve.
Serve eggnog during the holidays like Thanksgiving, Christmas and New Years. Prep it ahead and store it for up to three days in your refrigerator.
What’s Eggnog?
Eggnog is a rich and creamy drink made with milk, cream, eggs, sugar and spices. It’s usually served during the winter holiday season, especially during the month of December.
Why You’ll Love This Recipe
- The entire homemade eggnog recipe comes together on the stove top with a few basic ingredients.
- It’s rich and creamy and tastes better than anything you can buy at the grocery store.
- Serve it with or without alcohol.
- You can easily prep ahead and store for up to 3 days.
Eggnog Ingredients
- Egg yolks: They serve as the base of the eggnog. Using only yolks creates a rich and creamy consistency. Reserve the leftover egg whites for something else.
- Granulated Sugar: You can reduce the amount of sugar slightly or use maple syrup instead.
- Milk and Cream: Use a combination of milk and heavy cream to make a rich and creamy eggnog. You can use half and half instead of a combination of milk and heavy cream.
- Spices: Use freshly grated nutmeg or ground nutmeg and whole cloves, plus a pinch of salt and a dash of vanilla extract. You can add more or less spices, as desired to achieve the perfect eggnog flavor. Add ground cinnamon too, if desired.
- Rum (Optional): To make spiked eggnog, you can add rum just prior to serving. You can also use bourbon, whiskey or brandy.
Expert Tips
- Adjust the spices to add more flavor. The amount of spices add a mild spiced flavor to this eggnog. Double the spices to add more spiced flavor.
- Slowly pour some of the hot milk mixture into the egg mixture to temper the eggs. This is important as you do not want to overcook the eggs.
- Do not allow the mixture to boil.
- Don’t forget to discard the cloves before chilling.
- Refrigerate the eggnog overnight for the best taste. The chilling process allows the flavors to combine and texture to slightly thicken.
- Serve it chilled. You can serve it over ice and add a pinch of nutmeg or cinnamon to the glass.
- To make spiked eggnog, add rum just before serving.
- Serve the homemade eggnog with whipped cream for an extra special treat.
- Sprinkle additional spices on top for a garnish.
FAQs
Dark alcohol like rum, brandy or bourbon tastes best in eggnog. It also tastes good with a combination of dark rum and cognac. This recipe still tastes great without the alcohol.
Eggnog has a sweet flavor similar to custard ice cream. It’s rich and cream with a hint of spice.
Eggnog lasts 2 to 3 days in the refrigerator. Store it in a pitcher in the refrigerator until ready to serve.
If you’re looking for a way to use up leftover homemade eggnog, try an eggnog latte. Replace the milk in a latte with eggnog. Or use homemade eggnog instead of milk in pancakes.
Other Holiday Drink Recipes
- Cranberry Moscow Mule
- Grapefruit Gin Fizz
- Pomegranate French 75
- Homemade Hot Chocolate
- Golden Milk
- Mocha Latte
Did you try this homemade eggnog recipe? Leave a recipe rating and review below.
Homemade Eggnog Recipe
Ingredients
- 6 large egg yolks
- 3/4 cup granulated sugar
- 2 cups milk
- 2 cups whipping cream
- 1 teaspoon ground nutmeg
- 2 whole cloves
- pinch of salt
- 1 teaspoon vanilla extract
- 1/2 cup rum , (optional)
Instructions
- Whisk the egg yolks and sugar together in a medium bowl until light and fluffy.
- In a saucepan over medium-low heat, combine the milk, cream, nutmeg, cloves, and salt. Stir often until mixture reaches a bare simmer.
- Whisk ½ cup of the hot milk mixture slowly into the egg mixture to temper the eggs. Continue slowly adding the milk until incorporated.
- Transfer the mixture back to the saucepan and return to the stove.
- Increase temperature to medium heat, whisking constantly for 3 to 4 minutes, until the mixture is just slightly thickened. Do not allow it to boil.
- Remove from heat and stir in the vanilla and rum. Remove and discard the cloves, and allow the eggnog to cool for 1 hour before transferring it to a pitcher.
- Refrigerate overnight before serving for best taste. Store in the fridge for up to 3 days.
Notes
- Nutritional information does not include the optional rum.
- Spices: You can add more or less spices, as desired to achieve the perfect eggnog flavor. Add ground cinnamon too, if desired.
- Sugar: You can reduce the amount of sugar slightly or use maple syrup instead.
- You can use half and half instead of the whipping cream and milk.
Nutrition
This recipe originally published in December 2018. It was updated with new process photos and tips in December 2020.
I’ve shared and made this several times it’s so good. I’ve made it keto by using Fairlife milk which is the lowest regular milk in carbs you can buy and regular heavy cream. I use bocha sweet for the sugar substitute. I gotta say 3/4 cup sugar substitute is too sweet for me anymore. I reduced to 1/2 cup and that was perfect for me. I also leave out the cloves cause I’m not a fan of that particular spice. Thank you for this awesome recipe and the easy instructions. I’d have never made it had you not shared it.
Eggnog is our yearly family tradition but I’ve never tried the cooked version. I needed it for Xmas Day for 7 people so used 9 eggs, 3 cups milk, 3 cups cream, 1/2 cup rum and 1/2 cup bourbon. I think I forgot the vanilla but it wasn’t missed. I probably added a little more booze after tasting it and lastly, I whipped the egg whites into a meringue and folded them under about 2 hours before serving. It makes for a very creamy, thick eggnog. People loved it and every drop was gone within the hour. I can’t imagine the amounts as written would be enough for 8 people. They’d get a very small amount indeed.