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Homemade Eggnog

close up shot of a glass of Homemade Eggnog topped with whipped cream and sprinkled with cinnamon
Our easy homemade eggnog recipe will be a hit this time of year. Creamy and rich, you will love sipping away at this treat during the holidays.
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Table of Contents
  1. HOMEMADE EGGNOG INGREDIENTS
  2. HOW TO MAKE THIS HOMEMADE EGGNOG RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

There’s no better way to celebrate the holiday season than with a big glass of delicious homemade eggnog. Ready in less than 15 minutes, this rich and creamy drink can be enjoyed any time of day or night.

We’ve got a few brilliant new ways to enjoy delicious eggnog. Check out our eggnog jello shots and eggnog pie.

HOMEMADE EGGNOG INGREDIENTS

You’ll need:

  • 6 large eggs, separated into yolks and whites (you won’t be using the egg whites, save them for another recipe)
  • ¾ cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • ½ to 1 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla extract
  • ½ to 1½ cups of bourbon (optional)

SUBSTITUTIONS AND ADDITIONS

ALCOHOL: A half-cup of bourbon is a light addition and tastes mild in this amount of eggnog. You can add up to 1½ cups of liquor if you would prefer a stronger drink. Other brown liquors are also used in this seasonal treat – cognac, rum, etc. Some people also like to use a combo of liquors. 

FOAM: If you’d like some extra foam and froth, traditional eggnog includes whipping the egg white into stiff peaks and then folding them into the eggnog. 

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HOW TO MAKE THIS HOMEMADE EGGNOG RECIPE

PRO TIP:

Raw eggs can be safely consumed, especially with the presence of alcohol in the eggnog, but heating the eggnog will also ease concerns about consuming the egg yolks.

STEP ONE: Separate egg whites from yolks. Place egg yolks in a medium bowl and set the egg whites aside (you can use them for another recipe as they will keep in the refrigerator for two days and in the freezer for up to three months.)

STEP TWO: Add sugar to the egg yolks and whisk vigorously until the mixture is pale yellow and fluffy. Set aside.

STEP THREE: In a medium saucepan, heat milk, heavy cream, and ½ teaspoon freshly ground nutmeg over medium heat until just before it boils. Bubbles will form around the top edge of the milk mixture, and it will begin to steam.

PRO TIP:

If you heat the milk mixture too high (or the mixture reaches a boil), the eggs will “scramble” right in your saucepan, and you’ll have to start over.

STEP FOUR: Remove from heat.  

STEP FIVE: To temper the eggs, spoon one ladle full of the hot milk mixture and whisk it into the egg mixture. Continue adding ladles of the hot mixture to the egg mixture until most have been added.

STEP SIX: Slowly drizzle the egg mixture back into the saucepan, whisking as you do so.

STEP SEVEN: Heat over medium, stirring constantly until mixture begins to thicken. DO NOT BOIL. The mixture should not be heated above 160°F.  

STEP EIGHT: Remove the hot liquid from the heat and stir in vanilla extract and bourbon.

STEP NINE: Cover the eggnog mixture with plastic wrap and place it in the refrigerator to cool for at least 1 hour.

STEP TEN: Serve your creamy eggnog with freshly grated nutmeg.

PRO TIP:

Use a zester or spice grinder to grind fresh nutmeg for a more potent and fresh punch of nutmeg flavor.

HOW TO SERVE

Eggnog season is nearly upon us, and our boozy eggnog will be a winner at your holiday parties. Add a tray of Christmas cookies, including our Christmas pinwheels and Christmas sugar cookies, and the holiday spirit will be in full swing!

STORAGE

IN THE FRIDGE: Eggnog with alcohol will keep for several weeks in the refrigerator in a mason jar or other sealed airtight container and will become richer and more flavorful over time. Eggnog with no alcohol or even light amounts of alcohol will keep and develop more flavor over a few days in the refrigerator.

This homemade version of classic eggnog is so much richer than the grocery store version. Whip up your own eggnog, and I guarantee you will get an enthusiastic thumbs up from everyone you serve it to.

FREQUENTLY ASKED QUESTIONS

How long will this eggnog last in the fridge?

This homemade recipe will last for several weeks in the fridge if it has alcohol in it, while a version without alcohol will last about three days.

What is the best alcohol to use in eggnog?

This creamy cocktail tastes best with dark alcohol such as rum, brandy, or bourbon.

Is it safe to drink homemade eggnog?

By “tempering,” i.e., heating the eggs in this recipe makes it safe to consume the raw eggs. The addition of alcohol also makes drinking this eggnog safe.

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close up shot of a glass of Homemade Eggnog topped with whipped cream and sprinkled with cinnamon

Homemade Eggnog

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Our easy homemade eggnog recipe will be a hit this time of year. Creamy and rich, you will love sipping away at this treat during the holidays.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings 6

Ingredients
  

  • 6 large eggs separated into yolks and whites
  • ¾ cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • ½ to 1 teaspoon nutmeg freshly grated
  • 1 teaspoon vanilla extract
  • ½ to 1 ½ cups bourbon optional

Instructions
 

  • Separate egg whites from yolks. Place egg yolks in a medium mixing bowl and set the egg whites aside (you can use them for another recipe as they will keep in the refrigerator for two days and in the freezer for up to three months.)
  • Add sugar to the egg yolks and whisk vigorously until the mixture is pale yellow and fluffy. Set aside.
  • In a medium saucepan, heat milk, whipping cream, and ½ teaspoon freshly ground nutmeg over medium heat until just before it boils. Bubbles will form around the top edge of the milk mixture, and it will begin to steam.
  • Remove from heat.
  • To temper the eggs, spoon one ladle full of the hot milk mixture and whisk it into the egg mixture. Continue adding ladles of the hot milk to the egg mixture until most have been added.
  • Slowly drizzle the egg mixture back into the saucepan, whisking as you do so.
  • Heat over medium, stirring constantly, until mixture begins to thicken. DO NOT BOIL. The mixture should not be heated above 160°F.
  • Remove from heat and stir in vanilla extract and bourbon.
  • Cover with plastic wrap and place in the refrigerator to cool for at least 1 hour.
  • Serve with freshly grated nutmeg.

Notes

PRO TIP: Raw eggs can be safely consumed, especially with the presence of alcohol in the eggnog, but heating the eggnog will also ease concerns about consuming the egg yolks.
 
PRO TIP: If you heat the milk mixture too high (or the mixture reaches a boil), the eggs will “scramble” right in your saucepan, and you’ll have to start over.
 
PRO TIP: Use a zester or spice grinder to grind fresh nutmeg for a more potent and fresh punch of nutmeg flavor.

Nutrition

Calories: 407kcal | Carbohydrates: 33g | Protein: 10g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 248mg | Sodium: 123mg | Potassium: 234mg | Fiber: 1g | Sugar: 32g | Vitamin A: 985IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 1mg
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    • Layne Kangas says

      Hi, Kathleen – you don’t use the egg yolks in this recipe. You can use them for another recipe as they will keep in the refrigerator for two days and in the freezer for up to three months. Enjoy!

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