Homemade Eggnog Recipe

I love making my homemade eggnog as a family tradition every year. Everything tastes better from scratch, so I use beaten eggs, milk, cream, sugar, and warm spices to make it rich and flavorful. This classic holiday drink is one of my favorite ways to celebrate Christmas with the people I love.

I am not the type of person who takes shortcuts just because it is the holiday season. I genuinely enjoy making drinks from scratch, especially festive ones like my festive champagne cocktail and my snowflake martini. This time of year is unique to me, and I enjoy using it as a reason to treat my family and friends to good food and thoughtful drinks. I encourage you to skip store bought eggnog and make my recipe instead. It is a classic eggnog that is easy to prepare and tastes great, you do not have to take my word for it. Make a batch, share it with your guests, and watch how quickly everyone asks for another glass, so you may want to make extra.

I truly mean it! Having your own homemade recipe to pass down to your kids and grandkids is a wonderful Christmas gift, just like when I bake my rosette cookies recipe for my family. This homemade eggnog is a winter drink that fits the holiday season perfectly, made with simple ingredients like eggs, sugar, vanilla, heavy cream, and warm spices. One of the best parts of making it at home is that you can adjust the flavors exactly the way you like, and you can even use it later in desserts, pancakes, or waffles. Yes, that is right, and I really hope you give it a try and make it part of your holiday tradition.

Why you will love this recipe

• Made the old fashioned way: I make this eggnog completely from scratch using eggs, milk, cream, sugar, vanilla, nutmeg, and cinnamon so I know exactly what I am serving my family.
• Easy steps I can manage at home: I whisk, heat, and chill the mixture slowly, which helps me get a smooth custard texture without anything complicated or rushed.
• Works for everyone at the table: I can adjust the sweetness, spices, or add alcohol for adults, which makes this recipe flexible for kids, guests, and holiday gatherings.
• A classic holiday drink we look forward to: The creamy texture and warm spices make this eggnog a drink I enjoy serving during the winter season alongside desserts and family meals.

What you will need 

• Eggs: I use large room temperature eggs with separated yolks to help the custard mix smoothly.
• Dairy: I combine heavy cream and whole milk to create a rich and creamy base.
• Sweetener: I add sugar to balance the flavor and sweetness of the eggnog.
• Flavorings: I use vanilla, nutmeg, and salt for the classic flavor I love.

How to make

1. Whisk the milk and vanilla: I add the milk and vanilla to a saucepan and whisk over medium low heat, removing it once it starts to simmer.

2. Add eggs, spices and sugar: I use a separate bowl to whisk the egg yolks, whole eggs, sugar, nutmeg, and a pinch of salt for about 5 minutes until the mixture looks thick

3. Combine and cook: I slowly add the egg mixture to the warm milk while whisking, then return the saucepan to medium heat and cook for about 5 minutes until it reaches 165 degrees F.

4. Add the cream and serve: I pour the mixture into a medium bowl, stir in the cream until pale yellow and frothy, then refrigerate for about 3 hours before serving in a mug with a cinnamon stick.

Expert tip

Patient heat method

My best recommendation for this eggnog recipe is to heat the custard slowly and keep whisking the entire time. I never rush this step because gentle heat helps the eggs thicken into a smooth custard without scrambling, which creates the creamy texture and consistent flavor I want in my homemade eggnog.

More tips to consider:

• I always use room temperature eggs because they mix more smoothly into the custard and help prevent curdling.
• I whisk constantly and scrape the bottom of the saucepan so nothing sticks or overheats.
• You could also choose to whisk your egg whites separately until soft peaks form before adding to the milk mixture.
• I use a thermometer and stop cooking right at 165 degrees F to keep the texture smooth and safe.
• I strain the mixture before chilling to remove any small bits and keep the eggnog silky.
• Use an electric mixer to beat your eggs to save time. 
• I chill the eggnog for several hours so the flavors of vanilla, nutmeg, and cream fully settle before serving.

Recipe variations and add-ins:

• Holiday spirits: I stir in about 1 to 2 tablespoons of bourbon or rum per serving after the eggnog has chilled. I only add it when serving adults.
• Less sweet: I reduce the sugar by about 2 tablespoons and add an extra pinch of nutmeg. This keeps the flavor warm and balanced.
• Extra rich: I use only the egg yolks and skip the whole eggs for a thicker custard. The texture stays creamy and smooth.
• Lighter sip: I replace about half a cup of heavy cream with whole milk. This keeps the eggnog lighter while still creamy.
• More vanilla: I add an extra half teaspoon of vanilla extract to the mixture before chilling. This adds a deeper vanilla flavor.

Serving suggestions:

I refrigerate the eggnog for several hours before serving it in a wooden mug with a cinnamon stick. When I am setting up a holiday spread, I like to pair it with my Santa Claus cheese board or my sugar cookie truffles because both work well alongside a creamy holiday drink. For extra sweetness, I sometimes add a scoop of homemade whipped cream or vanilla ice cream right on top.

If I am hosting a holiday party, I swap the cinnamon stick for a candy cane to keep things festive, and my kids always enjoy it. I also like using this eggnog later by turning it into eggnog waffles for breakfast or brunch, which is a simple way to use leftovers and enjoy the flavor again.

How to store leftovers:

• Store: I store leftovers in a mason jar or another airtight container in the fridge, where they stay fresh for about 3 days.
• Freeze: If I have extra, I freeze it in a freezer safe container for up to 6 months.
• Thaw: The night before serving, I move the frozen eggnog to the fridge so it can thaw slowly.
• Reheat: I usually enjoy it cold, but when I want it warm, I gently reheat a larger batch in a saucepan on medium heat or warm it in the microwave using a large bowl for a few minutes.

Frequently asked questions

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