Homemade Eggnog

What You’ll Need

Warm, kicky spices balance out the eggnog’s richness. Scroll to the printable recipe card at the bottom of the post for exact amounts.

• Whole milk – This helps give the perfect amount of creaminess. Not too thick, not too thin.
• Spices – Grab whole cloves and ground cinnamon and nutmeg for this recipe.
• Vanilla – Use pure vanilla extract for the very best flavor.
• Salt – A touch of salt makes the flavors pop.
• Egg yolks – This adds rich flavor and creamy texture.
• Sugar – To sweeten the drink.
• Half & half – Again, this adds the perfect amount of creaminess.
• Rum – I prefer light rum.
• Brandy – Add your favorite brandy.
• Heavy cream – This gets added at the end, for a delightfully creamy, frothy texture. You can also top your drinks with additional whipped cream!

How to Make This Eggnog Recipe

Just follow my easy instructions and you’ll be sipping yummy eggnog in no time! Scroll to the bottom of the post for the full recipe card. Scroll to the bottom of the post for the full recipe card.

• Heat milk with flavorings. Warm the milk, spices, vanilla, and salt in a pot, until it’s just shy of coming to a boil. Remove from heat.

• Beat egg yolks & sugar. Beat the yolks and sugar until pale and slightly fluffy.
• Temper the egg yolks. Very slowly pour the hot spiced milk mixture into the whisked egg yolk mixture, while continuously whisking. Incorporate the hot mixture very slowly to keep the eggs from “cooking”.

• Simmer it again. Pour the tempered mixture into the pot and set it over medium heat. Stir constantly for 5 minutes or until thickened and foamy. Strain it to remove the cloves and any curdled bits of egg.
• Chill. Set it aside to cool for one hour. Then stir in half & half, a little more vanilla extract, and the (optional) rum and brandy. Refrigerate overnight to chill thoroughly and let the flavors mingle.
• Finish. Before serving, beat the heavy cream until soft peaks form – then fold the whipped cream into the chilled eggnog. Some eggnogs call for incorporating whipped raw egg whites, which I didn’t want to do. To make up for the loss of body to the drink, I use whipped cream. No raw egg whites for me!

• Serve. Pour the eggnog into serving glasses, garnish with additional whipped cream if desired and a sprinkle of nutmeg. Enjoy!

Tips & Variation Ideas

• Temper the eggs. When pouring the hot spiced milk mixture into the eggs, do so VERY slowly and whisk constantly. This will keep the egg yolks from “cooking”.
• Go alcohol-free. Skip the rum and brandy for a family-friendly eggnog recipe. Our girls have liked to sip on eggnog since they were young!
• Use it for cocktails. Incorporate this homemade eggnog into my Eggnog Cocktail or an Eggnog White Russian.
• Add chocolate. Whisk a bit of unsweetened cocoa powder into the eggs and sugar for a chocolatey variation.
• Add fall flair. Stir a little pumpkin puree and pumpkin spice into the mixture as it simmers for some cozy autumn vibes.
• Grate your own nutmeg. I really like to use freshly grated nutmeg for this recipe. I love adding the frilly gratings to the top of the drink, plus it smells so wonderfully fresh. But this is not a requirement!
• More garnishes. Crumbled Biscoff cookies, toasted shredded coconut, and chopped candied pecans are great ways to add more flavor and texture to each cocktail.
• What’s the best eggnog alcohol? Rum, brandy, and/or whiskey are usually added to eggnog. I good tip might be to use whatever you like when not drinking eggnog. My recipe calls for mostly rum, with a bit of brandy. The rum gives a very clean flavor and the brandy rounds out the drink and warms it up just a bit. I also know people who insist on using bourbon.

How long does eggnog keep? 

Here’s how to store eggnog!

• Fridge: Store your homemade eggnog in an airtight container. Without alcohol, it will keep well for up to 5 days. Adding alcohol will lengthen that time. Also, a colder fridge and a higher concentration of alcohol will keep the eggnog longer. Use your senses – It will taste and smell “off” when it starts to spoil.
• Freezer: Transfer it to freezer bags in serving-size portions. Freeze for up to 3 months. Thaw overnight in the fridge.