This homemade eggnog is a classic holiday treat you can make in about 10 minutes. Rich, creamy, and warmly spiced, it outshines most store-bought versions and makes a cozy addition to any Christmas gathering.
Our family has a simple tradition of enjoying eggnog while we decorate the tree and the house each year. Though we sometimes sip warm Mexican hot chocolate, eggnog is our top pick for holiday cheer.
This recipe is straightforward and uses everyday ingredients. Tempering the egg yolks into the warmed milk and cream gives the drink its signature silky thickness. Ground nutmeg, vanilla, and a hint of rum extract create the familiar, nostalgic flavor.
Ingredients & Substitutions
- Whole milk and heavy cream: Use dairy or a creamy non-dairy alternative. Adjust the milk-to-cream ratio to control richness — more cream yields a thicker, creamier eggnog.
- Egg yolks: These thicken the eggnog; I don’t recommend omitting them for this recipe.
- Ground nutmeg: Freshly grated nutmeg works beautifully. Add a pinch of cinnamon if you prefer a spicier profile.
- Rum extract: Adds that classic eggnog aroma and flavor. If you prefer, omit it and use only vanilla extract or add a splash of actual rum when serving (see FAQs).
How to Make Homemade Eggnog
Pour the milk and cream into a medium saucepan and warm over medium heat. Add the ground nutmeg and a pinch of salt, stirring to combine. Heat the mixture until it begins to bubble gently around the edges.
While the milk warms, whisk the egg yolks in a medium bowl. Add the sugar and continue whisking for 2–3 minutes until the yolks thicken and form ribbons when the whisk is lifted.
To temper the eggs, slowly ladle 2–3 spoonfuls of the hot milk into the yolk mixture while whisking constantly. Repeat until the yolks are warmed and pourable. Then, pour the tempered egg mixture back into the saucepan, whisking continuously.
Whisk the mixture over medium-low heat until it reaches 160°F (71°C). Remove from the heat, stir in the vanilla and rum extracts, then strain the eggnog through a fine-mesh sieve into a pitcher.
Chill in the refrigerator for at least 4–6 hours to develop flavor and thicken. Before serving, whisk briefly to reincorporate any settled cream. If the eggnog seems too thick, stir in a little milk to reach your preferred consistency.
Serve
Serve cold with a dollop of whipped cream and a dusting of nutmeg. Kids especially enjoy colorful sprinkles on top.
Storage
Keep homemade eggnog in a sealed container in the refrigerator for up to 5 days. Use leftovers in an eggnog latte or in baked recipes that call for a rich, spiced milk.
Freeze
Freezing is not recommended, as the texture can separate and become grainy after thawing.
Frequently Asked Questions
Brandy, rum, or bourbon are traditional choices. Add the alcohol after removing the eggnog from the heat and after it has cooled slightly, or add a splash when serving.
This recipe uses tempered eggs and then heats the mixture to a safe temperature (about 160°F), which reduces the risk associated with raw egg.
Aged eggnog can be made safely if sufficient alcohol is added. If you plan to age eggnog, follow tested guidance on ratios and storage to ensure safety.
If you make and enjoy this recipe, please leave a comment and rating.
Homemade Eggnog
Details
Prep: 10 mins | Cook: 10 mins | Servings: 8 | Author: Serene
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon ground nutmeg
- 1 pinch salt
- 6 large egg yolks
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
Instructions
- Pour milk and cream into a medium saucepan and warm over medium heat.
- Add nutmeg and salt, stir, and bring to a gentle simmer.
- Whisk egg yolks in a bowl, then add sugar and beat 2–3 minutes until thick and ribboning.
- Temper the eggs by slowly adding 2–3 spoonfuls of hot milk into the yolks while whisking. Repeat until pourable.
- Pour the tempered egg mixture into the saucepan while whisking and heat until the mixture reaches 160°F.
- Remove from heat, stir in vanilla and rum extracts, and strain through a fine-mesh sieve into a pitcher.
- Chill in the refrigerator 4–6 hours. Whisk before serving and thin with milk if desired. Top with whipped cream if you like.
Notes
- Use dairy or non-dairy milk and adjust the milk-to-cream ratio to control richness.
- Egg yolks thicken the drink; they are important for texture.
- Substitute fresh grated nutmeg for ground nutmeg, or add a pinch of cinnamon for extra warmth.
- Store in a sealed container in the refrigerator up to 5 days. Freezing is not recommended.
Nutrition (per serving)
Calories: 232 kcal | Carbohydrates: 17 g | Protein: 5 g | Fat: 16 g | Saturated Fat: 9 g | Cholesterol: 187 mg | Sodium: 43 mg | Sugar: 16 g
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