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Home » Dessert Recipes

Easy Homemade Eggnog Recipe

Last updated on January 19, 2022Originally published November 26, 201910 CommentsSabine

Jump to Recipe

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!

Decorative picture of eggnog in glasses with holiday decoration around on brown background

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. 

Jump to:
  • Ingredients
  • Photo instructions
  • Top Tips
  • Substitutions and Variations
  • Storage
  • More festive recipes
  • Recipe

Ingredients

For this homemade eggnog recipe, you need just a couple of ingredients.

  • 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 for example and add it on top of lemon tart, chocolate cream pie, banana cream pie, or s'mores cake.
  • Sugar - You need granulated sugar for this recipe. However, superfine sugar works as well.
  • Milk - I recommend using full-fat milk.
  • Whipping cream - You can use either whipping or heavy whipping cream.
  • Rum - My favorite is dark rum. You could also use light rum or any other alcohol if preferred.
  • Cinnamon - Use ground cinnamon rather than cinnamon sticks for more intense flavor.
  • Vanilla - You can either use vanilla extract or the seeds of two vanilla pods.
  • Nutmeg - You can freshly grind a nutmeg or use already ground one.

Photo instructions

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.

mixing egg yolks and sugar with a hand mixer on bright background

In a heavy saucepan, heat the milk and cinnamon over medium-high heat until it begins to boil. 

whisking milk and cinnamon while bringing to a boil on burner

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.

whisking hot milk mixture into whipped egg yolks on bright background

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.

cooking all ingredients in pot on burner while whisking

Then remove the milk mixture from the stove and whisk in the vanilla and nutmeg. Let it cool to room temperature and stir occasionally. 

whisking vanilla and nutmeg in the milk mixture off the burner on bright background

After the milk mixture has cooled, continue with the recipe by mixing the heavy cream until soft peaks form.

mixing heavy whipping cream in glass bowl with hand mixer on bright background

Then add the whipped cream and the rum to the cooled milk mixture and whisk to combine.

adding whipped cream and rum to the milk mixture while whisking

Transfer the eggnog to the refrigerator and chill covered for at least 2-3 hours but preferably overnight.

Top Tips

  • 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.

Substitutions and Variations

Dairy-free

If you have any dairy restrictions, you can make this eggnog dairy-free. However, keep in mind the flavor and texture will be slightly different. I recommend the following three options:

  1. Use full-fat coconut milk in place of regular milk. Also, replace the whipped cream with coconut whipped cream.
  2. If you don't like the taste of coconut, replace the regular milk with almond milk and the whipped cream with vegan whipped cream.
  3. Use your tried and true milk and whipped cream substitute.

Alcohol

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.

Additional flavors

If you want to add different flavors to your eggnog, I highly recommend you try one of these three variations:

  • Pumpkin Spice - add ¼ cup (57g) of pumpkin puree and ½ teaspoon pumpkin spice to the milk and sugar and cook according to the directions.
  • Gingerbread - add 2 tablespoon (30ml) unsulphured molasses, ½ teaspoon cinnamon, ¼ teaspoon ground ginger, a pinch of ground cloves, and all-spice to the milk and sugar and cook as described.
  • Chocolate - add ¼ cup (21g) unsweetened cocoa powder and additional ¼ cup (50g) sugar to the milk and cook according to the directions.
Decorative picture of eggnog in glasses with holiday decoration around on brown background

Storage

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!

  • Linzer Cookies
  • Chocolate Truffles
  • Christmas Cookies
  • Eggnog Gingerbread Tiramisu
  • Biscotti

Recipe

Decorative picture of eggnog in glasses with holiday decoration around on brown background

Best Eggnog Recipe

5 from 10 votes
Author Sabine Venier
Calories: 243kcal
Servings: 12 servings
Prep 10 minutes
Cook 10 minutes
Chill 3 hours
Total 3 hours 20 minutes
Print Pin Rate
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.

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

Top tips
  • Tempering the egg yolks before you add them to the hot milk prevents them from warming up too fast and makes sure your eggnog stays smooth without any egg lumps.
  • While cooking, stir constantly 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.

Dairy-free
If you have any dairy restrictions, you can make this eggnog dairy-free. However, keep in mind the flavor and texture will be slightly different. I recommend the following three options:
  1. Use full-fat coconut milk in place of regular milk. Also, replace the whipped cream with coconut whipped cream.
  2. If you don't like the taste of coconut, replace the regular milk with almond milk and the whipped cream with vegan whipped cream.
  3. Use your tried and true milk and whipped cream substitute.

Alcohol(-free)
I prefer to use dark rum for this spiked eggnog recipe. However, you can substitute the rum for other kinds of alcohol like brandy, red wine, or bourbon if you wish to. 
You can also skip the rum entirely. Simply make the recipe as directed, but leave out the rum. 

More questions?
Make this recipe perfect every time. So be sure to check the full post above. I included easy step-by-step photo instructions, plenty of useful tips, and variations.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 243kcalCarbohydrates: 16gProtein: 5gFat: 16gSaturated Fat: 9gCholesterol: 141mgSodium: 51mgPotassium: 139mgFiber: 1gSugar: 15gVitamin A: 692IUVitamin C: 1mgCalcium: 122mgIron: 1mg
Course Drinks
Cuisine American
Keyword eggnog, homemade eggnog recipe, spiked eggnog
Did you make this recipe?Leave a feedback and rate this recipe!
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About Sabine

I'm a passionate baker, cookbook author, and award-winning food photographer. You find here kitchen-tested quality baking recipes everyone will love.

Reader Interactions

Comments

  1. Karen M Parker

    December 26, 2020 at 10:14 pm

    5 stars
    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.

    Reply
  2. Carmen Guaba

    December 23, 2020 at 9:24 pm

    5 stars
    I love it! So easy to prepare and delicious with a touch of Caribbean flavor!

    Reply
  3. Kimberly

    November 28, 2020 at 2:55 pm

    Can I use less sugar in this recipe? Will it change the consistency?

    Reply
    • Sabine

      December 01, 2020 at 4:54 am

      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.

      Reply
  4. Adele

    July 17, 2019 at 9:19 pm

    Hi do you reheat this to serve as a hot drink or serve cold as a dessert?

    Reply
    • Sabine

      July 22, 2019 at 4:04 am

      No, eggnog should not be reheated but served cold.

      Reply
  5. Shannon

    June 03, 2019 at 12:33 pm

    5 stars
    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!!

    Reply
    • Sabine

      June 16, 2019 at 1:02 pm

      Same here! Could sip it all year long. Thank you so much for your nice feedback, Shannon!

      Reply
  6. Stine Mari

    December 13, 2017 at 11:16 am

    Yesss, I will totally try this one for Christmas this year! Looks delicious!

    Reply
    • Sabine

      December 13, 2017 at 11:22 am

      Thank you so much! Merry Christmas and enjoy it!

      Reply

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Hi, my name is Sabine Venier! I’m a cookbook author and the food blogger behind Also The Crumbs Please. Here you will find trusted and easy recipes for every occasion. I'm here to teach you how to make delicious food and give you the confidence to bake and cook from scratch.

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