Easy Homemade Eggnog 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.

I will show you exactly how I made it with step-by-step photo instructions and a video to make sure you have perfect results in your own home every time.

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
• Related recipes
• Recipe and Video

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 meringue for example and add it on top of lemon tart, chocolate 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.

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.

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.

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.

Related recipes

You can't get enough of homemade eggnog? Great! You can use this eggnog recipe for cheesecake, truffles, and tiramisu or get inspired by browsing through our Holiday category.

Recipe and Video