This homemade eggnog recipe is easy to make, and you need just 8 ingredients. This spiked eggnog can be easily adapted to a kid-friendly version for your whole family. Learn how to make your own perfect eggnog. By the way, you can make eggnog truffles with it!
Have you ever asked yourself what is eggnog? Basically, it's a punch that's historically made around the holidays with eggs, milk, cream, sugar, and spices. It's also very well known as a drink you can add alcohol to for parties or events.
So, how does eggnog taste like? Many people would say that it tastes similar to melted ice cream. It's creamy, and you can add spices like cinnamon, nutmeg, and even pumpkin pie spice to give it more flavors. It's a thick, creamy drink and has a unique flavor that's sweet and delicious.
Ingredients notes and substitutions
- Egg yolks - Use fresh raw egg yolks. You don't need pasteurized ones because you are going to cook the egg yolks when making this recipe. Don't discard the egg whites. Make angel food cake or meringue and add it on top of lemon tart, chocolate cream pie, banana cream pie, or s'mores cake.
- Rum - I prefer to use dark rum for this spiked eggnog recipe. However, you can substitute the rum for other kinds of alcohol if you want to. You could also use brandy, red wine, or bourbon. Try several options to see what you like best. You can also skip the rum entirely. Simply make the recipe as directed, but leave out the rum. Sometimes I make 2 batches, one for the adults and one for the kids.
Start by mixing the egg yolks and sugar with an electric mixer with a whisk attachment in a large bowl. Mix for about 2-3 minutes on medium-high speed until the mixture looks pale and creamy.
In a heavy saucepan, heat the milk and cinnamon over medium-high heat until it begins to boil.
Then turn the heat down to low and remove ¼ cup of the hot milk and whisk into the egg yolks mixture to slowly temper the egg yolks.
Carefully pour the tempered egg yolk mixture back into the saucepan while whisking continuously. Continue cooking on low heat for approximately 5 minutes until the mixture thickens a little. Do not boil at any time.
Then remove the milk mixture from the stove and whisk in the vanilla and nutmeg. Let it cool to room temperature and stir occasionally.
After the milk mixture has cooled, continue with the recipe by mixing the heavy cream until soft peaks form.
Then add the whipped cream and the rum to the cooled milk mixture and whisk to combine.
Transfer the eggnog to the refrigerator and chill covered for at least 2-3 hours but preferably overnight.
- Tempering the egg yolks before adding them to the hot milk prevents them from warming up too fast and makes sure your eggnog stays smooth and without any egg lumps.
- While cooking, constantly stir and don't allow the mixture to boil once the egg yolks are added. If you let it boil, you will likely end up with scrambled eggs.
- Making it ahead and let it chill in the fridge overnight gives it time to develop the best possible flavor and consistency.
I recommend storing the eggnog in an airtight container in the refrigerator for up to 1 week. You could use a glass jar with a lid or any other container that you have on hand.
You also can freeze it. Therefore, pour the eggnog into a freezer-safe container or plastic bag (make sure it is perfectly sealed and there are no holes in) and freeze up to 3 months. To thaw, place it in the refrigerator overnight. Once it's thawed, give it a stir or two and serve.
More festive recipes
If you need more holiday recipe inspiration, you've come to the right place. The following recipes will bring Christmas spirit to your home!
Best Eggnog Recipe
- 6 large egg yolks
- ⅝ cup granulated white sugar
- 4 cups milk
- ½ teaspoon cinnamon
- 2 teaspoon vanilla extract (or the seeds of 2 vanilla pods)
- ¼ teaspoon nutmeg
- 1 ½ cups heavy whipping cream
- ½ cup dark rum
- With a handheld or stand mixer fitted with a whisk attachment whisk the egg yolks and sugar until creamy and pale for about 2-3 minutes and set aside.
- Heat the milk and cinnamon in a heavy saucepan over medium-high heat until it reaches a boil and stir continuously.
- Turn the heat down to low. Add about a ¼ cup of the hot milk to the egg yolks and whisk until combined. Pour the tempered egg yolks into the hot milk.
- Cook for about 5 minutes over low heat until the mixture gets thicker. Stir consistently. Do not boil at any time.
- Remove from the heat and stir in vanilla and nutmeg. Then let cool to room temperature and stir occasionally.
- Mix the heavy cream with an electric mixer with a whisk attachment on medium-high speed until soft peaks form. Add cream and rum to the cooled milk mixture and stir with a whisk to combine. Chill in the fridge for at least 2-3 hours but preferably overnight. Store leftovers in the fridge for up to 1 week or freeze up to 3 months.
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Karen M Parker
Awesome. I didn't have whole milk so I used 2 cups each of almond milk and half and half.
I did use dark rum.
This also makes really good french toast.
I love it! So easy to prepare and delicious with a touch of Caribbean flavor!
Can I use less sugar in this recipe? Will it change the consistency?
Yes, you can use less sugar if you prefer but this recipe is not overly sweet. I would suggest using at least a 1/2 cup of sugar. No, it would not change the consistency in this case. I hope that helps.
Hi do you reheat this to serve as a hot drink or serve cold as a dessert?
No, eggnog should not be reheated but served cold.
I know it's not Christmas but I'm an eggnog-all-year-round kinda gal. It's so dang creamy and ho ho delicious. As an eggnog fan I can tell you you nailed it! Applause!!
Same here! Could sip it all year long. Thank you so much for your nice feedback, Shannon!
Yesss, I will totally try this one for Christmas this year! Looks delicious!
Thank you so much! Merry Christmas and enjoy it!