This homemade eggnog recipe (easy) only needs 8 ingredients. This spiked eggnog can be easily adapted to a kid-friendly version for your whole family.
I like making eggnog ahead because giving it a few hours in the fridge makes the flavor and consistency even better. If you're planning some holiday baking too, try my eggnog truffles. They're another simple way to enjoy that familiar eggnog flavor during the holidays.
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Video Tutorial
Try This Easy Eggnog Recipe
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. 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 flavor, which doesn't always neccesarily come in a store-bought eggnog, which tends to also have a lot of sugar and calories. It's a thick, creamy drink and has a unique flavor that's sweet and delicious.
Why You’ll Love It
- Easy to make: There are only a few steps, and most of the work is whisking and stirring.
- Rich and creamy: Egg yolks, milk, and whipped cream give the eggnog its thick, smooth consistency.
- Easy to make alcohol-free: I simply leave out the rum when I want a family-friendly batch made from scratch.
- Great for making ahead: The eggnog needs time to chill, so it's a good recipe to prepare the day before.
- Full of holiday flavor: Cinnamon, nutmeg, and vanilla give it the warm flavor I expect from homemade eggnog.
Ingredients
- Raw Egg yolks: These are what give my eggnog its rich flavor and creamy texture. They are cooked in the milk mixture, so there's no need to use pasteurized eggs.
- Milk: I use four cups as the main liquid base. Heating it with cinnamon gives the spice time to flavor the milk before the remaining ingredients go in.
- Heavy whipping cream: Whipping the heavy cream before adding it makes the finished eggnog thicker and creamier. I only whip it to soft peaks.
- Dark rum: I like dark rum because its deeper flavor works well with the vanilla and spices. You can leave it out completely for an alcohol-free easy eggnog recipe.
- Minerals and Vitamin-filled delicious drink: You get all sort of healthy vitamins in this drink, including vitamin c, calcium, potassium, and sodium.
How to Make Homemade Eggnog
1. Add the egg yolks and sugar to a medium bowl. Beat with a handheld mixer, immersion blender, or stand mixer for 2–3 minutes, until pale and creamy.
2. Add the milk and cinnamon to a heavy saucepan. Heat over medium-high heat, stirring continuously, until the milk reaches a boil.
3. Reduce the heat to low and let it simmer. Slowly whisk about ¼ cup of the hot milk into the egg mixture to temper the eggs.
4. Pour the tempered egg yolks into the saucepan. Cook over low heat for about 5 minutes, stirring constantly, until the eggnog mixture thickens. Don't let it boil.
5. Remove the saucepan from the heat and stir in the vanilla and ground nutmeg. Let the hot mixture cool completely to room temperature, stirring occasionally.
6. Beat the heavy whipping cream on medium-high speed until soft peaks form. Add the whipped cream and dark rum to the cooled milk mixture and whisk until combined.
7. Refrigerate the eggnog for at least 2–3 hours. I prefer chilling it overnight before serving because the flavor and texture get even better. I also add a hint of nutmeg sprinkled over the top right before.
Recipe Tips
- Temper the egg yolks slowly. Adding a little hot milk first prevents the eggs from scrambling.
- Keep stirring. Once the yolks are added, stir constantly and don't allow the mixture to boil.
- Cool before adding the cream. Let the cooked mixture reach room temperature before stirring in the whipped cream.
- Give it enough time to chill. At least 2–3 hours is needed, but overnight works even better.
- Leave out the rum when needed. You don't have to make any other changes for an alcohol-free version.
- Don't waste. The leftover egg whites can be frozen for use at a later time, as you only need the egg yolk for this recipe. You can make recipes like meringues, etc.
- Variety is what you get. You can choose what goes into this recipe. You can switch it up by adding and substituting things like maple syrup, low-fat milk, cognac, and so much more!
What Can You Serve With This?
- Gingerbread cookies
- Linzer cookies
- Christmas sugar cookies
- Chocolate truffles
- Biscotti
- Cinnamon rolls
- Pound cake
- Holiday brunch dishes
FAQs
While this recipe isn’t overly sweet already, you can certainly still use less sugar. That said, I still highly recommend using ½ cup of sugar at the very least.
Don’t worry, using less sugar in the recipe won’t affect your eggnog’s consistency.
No, eggnog should not be reheated. It is best served cold.
I have used dark rum for this recipe. That said, there are other traditional options available such as brandy and bourbon.
No. The yolks are tempered with hot milk and then cooked with the milk mixture over low heat.
Store it in an airtight container in the refrigerator for up to 1 week.
Recipe
Homemade Eggnog Recipe (Easy)
Ingredients
- 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
Instructions
- 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.
Notes
Cooking Time and Temperature
The milk is first heated over medium-high heat until it reaches a boil. Once the egg yolks are tempered and added, reduce the heat to low and cook for about 5 minutes, stirring constantly. Don't allow the eggnog to boil after adding the yolks. Once finished, cool it to room temperature before adding the whipped cream and rum. Chill for at least 2–3 hours, preferably overnight.Taste & Texture
This homemade eggnog is thick, smooth, and creamy, with plenty of warm holiday flavor. The vanilla adds sweetness, while the cinnamon and nutmeg give it that familiar spiced taste. The whipped cream makes the texture richer than regular milk-based eggnog. If you include the dark rum, it adds another warm flavor without taking away from the spices.Storage, Freezing & Reheating
Store homemade eggnog in an airtight container in the refrigerator for up to 1 week. I like using a sealed glass jar because it's easy to give the eggnog a quick stir before pouring. You can also freeze it for up to 3 months in a freezer-safe container or bag. Thaw it overnight in the refrigerator and stir well before serving. There's no need to reheat eggnog before serving. It's best served chilled.Serving Recommendations
Serve the eggnog cold in individual glasses with a light sprinkle of nutmeg or cinnamon on top. You can also add whipped cream if you want something a little richer. For holiday parties, I like keeping the alcohol-free and spiked versions separate so everyone can choose the one they prefer.Recipe Variations and Substitutions
- Alcohol-free: Leave out the dark rum without making any other changes.
- Bourbon: Swap the dark rum for bourbon for a slightly different flavor.
- Brandy: Brandy also works well with the creamy base and warm spices.
- Extra spice: Add a little more cinnamon or nutmeg if you prefer a stronger spiced flavor.
- Vanilla bean: Replace the vanilla extract with the seeds from two vanilla pods.
Proper Storage Tips
- Keep the eggnog refrigerated in a tightly sealed container.
- Don't leave it sitting at room temperature for extended periods.
- Give it a good stir before serving if it has been refrigerated overnight.
- Use refrigerated eggnog within 1 week.
- Freeze leftovers in a completely sealed freezer-safe container for up to 3 months.
- Thaw frozen eggnog overnight in the refrigerator.
Pro Tips
- Whisk the egg yolks and sugar until noticeably pale and creamy before moving on.
- Add the hot milk gradually when tempering the yolks.
- Keep the heat low once the eggs are in the saucepan.
- Stir continuously so the egg mixture heats evenly.
- Don't rush the cooling stage before adding the whipped cream.
- Whip the cream only until soft peaks form.
- For the best consistency and flavor, make the eggnog the day before you plan to serve it.
Video
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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.
Carmen Guaba
I love it! So easy to prepare and delicious with a touch of Caribbean flavor!
Kimberly
Can I use less sugar in this recipe? Will it change the consistency?
Sabine
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.
Adele
Hi do you reheat this to serve as a hot drink or serve cold as a dessert?
Sabine
No, eggnog should not be reheated but served cold.
Shannon
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!!
Sabine
Same here! Could sip it all year long. Thank you so much for your nice feedback, Shannon!
Stine Mari
Yesss, I will totally try this one for Christmas this year! Looks delicious!
Sabine
Thank you so much! Merry Christmas and enjoy it!