Homemade Eggnog
Try this creamy and smooth old-fashioned holiday drink this Christmas. This classic homemade eggnog recipe has spice and sweetness and is easy to make on the stovetop.
When I think of Christmas drinks, the first one that comes to mind is eggnog! I’ve been a fan for as long as I can remember. Even as a picky child, eggnog was always one of my favorite holiday drinks.
Around Christmas, the stores sell out of eggnog, so instead of doing without it, I make my own homemade eggnog. It’s pretty easy and tastes even better, in my opinion.
When my daughter was young, she used to call eggnog “Yellow milk.” She loves this perfect Christmas beverage, following in my footsteps.
Why You’ll Love This Recipe
- It’s super creamy and perfectly spiced with just the right sweetness.
- It makes about 5 cups of eggnog but can be doubled or tripled.
- It takes only 30 minutes to make, plus chill time in the fridge.
- The eggs are cooked, so you don’t have to worry about consuming raw eggs.
- You can add a little alcohol to make an adult version.
- Easy to find ingredients.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Large eggs – Buy pasteurized eggs for an extra measure of food safety.
- Granulated sugar
- Fine sea salt
- Whole milk – I don’t recommend substituting this ingredient since whole milk will give you the creamiest eggnog. We call this “homogenized milk” in Canada.
- Heavy whipping cream – This addition makes the eggnog even more creamy and yummy.
- Ground cinnamon – Use this ingredient in the drink, then add some extra for garnish.
- Ground nutmeg
- Pure vanilla extract – You can use artificial vanilla extract if that is what you have in your pantry.
How to Make Homemade Eggnog
- Step One: Whisk the eggs, sugar, and sea salt until combined in a large mixing bowl. Set aside.
- Step Two: Combine the whole milk, cream, cinnamon, and nutmeg in a large saucepan. Heat over medium-low heat, whisking often, until it begins to steam, about 10 to 15 minutes.
- Step Three: Add ¼ cup of the warm milk to the egg mixture and whisk well. Add another ¼ cup of the milk mixture and whisk again. Repeat twice more until you’ve added a total of 1 cup of the milk mixture to the egg mixture.
- Step Four: Pour the egg mixture into the saucepan with the rest of the milk mixture and continue to heat and whisk almost constantly until the mixture thickens and reaches 160°F, about 15 minutes.
- Step Five: Remove from heat and whisk in the vanilla extract. Strain the mixture into a jar or other container with a cover. Allow to chill thoroughly in the fridge.
- Step Six: Stir well before serving and top with a sprinkle of cinnamon if desired.
What to Serve with It
Christmas Cookies
- Ritz Cracker Cookies
- Cinnamon Roll Cookies
- Whipped Shortbread Cookies
- Thumbprint Cookies
- Chocolate Peppermint Cookies
Christmas Treats
Check all my Christmas recipes.
Variations and Substitutions
- Add some pumpkin puree to the mixture for a fall meets winter vibe.
- Love chocolate? Try adding a spoonful of Nutella for an even richer taste.
- Add some bittersweet chocolate shavings for garnish to complement the eggnog flavors.
- Try caramel extract instead of vanilla extract.
How to Store
You can store this eggnog in the refrigerator in a covered jar or pitcher for up to three days. Give it a little stir before you pour yourself a drink.
Can you Freeze?
Yes, you can freeze homemade eggnog. After you cook it, let it come to room temperature. Then, place it in freezer bags and store them in the freezer for up to three months.
When you’re ready to drink it again, place the frozen eggnog in the fridge to defrost overnight.
Can I Add Alcohol?
Yes, you can add alcohol to this eggnog recipe. Mix in the alcohol after the eggnog has cooled or add it to individual servings.
Some options include:
- Rum – Spiced rum is delicious!
- Brandy
- Bourbon
- Whipped Cream Vodka
- Vanilla Vodka
- Butterscotch Schnapps
- Peppermint Schnapps
- Kahlua
- Amaretto
- Whiskey
- Frangelico
- Scotch
Can You Bake with It?
Yes, you can bake with eggnog. I do it often during the holidays, substituting eggnog for milk in recipes.
Here are some ways you can use leftover eggnog in your recipes.
- Eggnog Dip
- Eggnog Donuts
- Eggnog Pie
- Eggnog Bread Pudding
- Eggnog Cheesecake Bars
- Eggnog Cupcakes
- Eggnog Breakfast Casserole
- Eggnog Pudding Shots
Holiday Drinks
- Christmas Punch
- Cinnamon Hot Chocolate
- Cranberry Mint Mocktail
- Gingerbread Latte
- Spiced Cranberry Punch
- Gingerbread Martini
- Gingerbread Eggnog
- Boozy Peppermint Mocha
- Homemade Kahlua
Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.
Homemade Eggnog
SAVE THIS RECIPE!
Enter your email and we’ll send this recipe to your inbox.
Video
Ingredients
- 6 large eggs
- ¾ cup sugar
- ¼ tsp fine sea salt
- 3 cups whole milk
- 1 cup heavy whipping cream
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2 tsp pure vanilla extract
Instructions
- In a large mixing bowl, whisk together the eggs, sugar, and sea salt until combined. Set aside.
- In a large saucepan, combine the whole milk, cream, cinnamon and nutmeg. Heat over medium-low heat, whisking often, until it begins to steam, about 10 to 15 minutes.
- Add ¼ cup of the warm milk mixture to the egg mixture and whisk well. Add in another ¼ cup of the milk mixture and whisk again. Repeat twice more so you've added a total of 1 cup of the milk mixture to the egg mixture.
- Pour the egg mixture into the saucepan with the rest of the milk mixture and continue to heat and whisk almost constantly until the mixture begins to thicken and reaches 160°F, about 15 minutes.
- Remove from heat and whisk in the vanilla extract. Strain the mixture into a jar or other container with a cover. Allow to chill completely in the fridge.
- Stir well before serving and top with a sprinkle of cinnamon if desired.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Did you make this recipe?
I’d love to see it! Make sure to share it on your favorite social platform.
Want Even More Recipes?
Join Moms Best Recipes to find more delicious family recipes.
free ebook!
The Best of Simply Stacie
When you subscribe to the newsletter for the latest updates!
Great taste! Thank you!
I am ready for more!
I’m a Canadian living in New Zealand and unless I fly home for Christmas I don’t get it – until now. This is the best eggnog recipe I’ve tried. Do you have a coconut eggnog recipe… this time I subbed oat milk for the cows milk, but used the regular cream it required – could I sub this cream for coconut cream?
Hi Jenny, So glad to hear you enjoyed it! You could probably do that too with the coconut cream!
You never said anything about the whipping cream. You said we needed it but never used it
It’s in step 2.
Hey. I’ve never made eggnog. This is my first attempt. I’m not sure if it turned out right. It seems really thick. Should it be ?
It is thick, but you could add a bit more milk if you are finding it too thick for your liking.
Which is the best alcohol to use for this homemade eggnog recipe?? When do I add the alcohol into the recipe or after the eggnog is made?
Spiced rum is good! I have a full list in the post. I would add it after the eggnog is made.
Would this work with almond milk?
I haven’t tried it personally, but it should work!
Can you substitute the whole eggs with egg beaters or liquid eggs?
To be honest, I’m not sure! I’ve never tried it with those.
What is the typical type of alcohol used, and how much?
Hey! I have a big list of options in the blog post of alcohol to use. I would add 1 shot per every 8 oz glass.
First time making egg nog and it wasn’t only easy, but it was delicious!!
I Am going to make this for my family!!
This is the best eggnog recipe I have tried! I made this recipe with the whole egg and then made this recipe again with just the yolk to see which way I prefer and it is 100% better with the whole egg. Thank you for a wonderful recipe. I can’t wait to make it for my family!
It’s correct that this recipe uses 6 WHOLE Eggs? Not Yolks? Every other recipe calls for Yolks, so I just wanted to be sure.
Yes, that’s correct. You’re right. Most do call for just egg yolks, but there are some that include the whole egg.
This is how I remember my mother making eggnog after she had to change from the family recipe where no cooking of eggs was required
Thank you for sharing