Eggnog is that rich, creamy holiday drink that just makes it feel like winter.
It’s warm (even when served cold), cozy, and full of those comforting flavors like nutmeg, vanilla, and cinnamon.
This version is the real deal—homemade from scratch with eggs, milk, cream, and just enough sugar.
It’s not hard to make at all, and once you do it, you’ll never want the store-bought carton again.
What You’ll Need
- 6 large egg yolks
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- Optional: 1/4 to 1/2 cup bourbon, rum, or brandy
- Ground nutmeg, for topping
Why I Love This Recipe
This is the eggnog I grew up with—the one my grandma used to whisk by hand while holiday music played in the background. It brings back cozy memories of laughter and winter nights with family. Every sip is like a creamy hug.
- It’s way creamier and richer than store-bought
- You control the sweetness and spice
- It can be made boozy or non-alcoholic
- Keeps well in the fridge for days
- Feels fancy, but it’s actually super easy to make
Servings: 6
Time: 25 minutes
Macros (per 1/2 cup serving, non-alcoholic)
Calories: 260
Fat: 18g
Carbs: 18g
Protein: 5g
Why This Recipe Works (Quick Science)
The key is tempering the eggs—this means slowly heating them up by whisking in hot milk, which prevents them from scrambling. Then, the mixture thickens just enough over heat to create that creamy, custard-like base. The combination of milk and cream gives it richness, while the spices make it feel festive.
Common Mistakes
- Scrambling the eggs: Always temper the yolks slowly and don’t rush the heat
- Overcooking: If the mixture boils, it’ll curdle—keep it just below a simmer
- Not cooling it fully: It thickens as it chills, so don’t serve too soon
- Too much booze: If you add alcohol, go slow—a little goes a long way
What to Serve With
- Gingerbread cookies
- Cinnamon rolls
- Shortbread or biscotti
- Cheese and cracker board for savory balance
FAQ
Can I use almond or oat milk?
You can, but it won’t be as creamy. Use full-fat versions for best texture.
Is it safe to drink raw eggs?
We cook the eggs in this recipe, so yes—totally safe.
Can I make it dairy-free?
Yes, use coconut milk and coconut cream. Flavor will change slightly but still delicious.
Can I make it ahead?
Yes! It actually tastes better after chilling a few hours.
Substitutions and Variations
- Use maple syrup instead of sugar for a deeper sweetness
- Add a pinch of cloves or allspice for more spice
- Make it decaf with a dash of brewed coffee for depth
- Use only milk if you want it lighter
- Skip the alcohol for a family-friendly version
Tools Required
- Medium saucepan
- Mixing bowls
- Whisk
- Ladle
- Fine mesh strainer (optional)
- Pitcher or container for chilling
- Measuring cups and spoons
Make Ahead Tips
Make it up to 3 days ahead. Store in a sealed container in the fridge. Stir or shake before serving, as it may settle.
How to Make Classic Eggnog
Step 1: Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together 6 large egg yolks and 3/4 cup granulated sugar until the mixture is smooth, pale yellow, and slightly thickened.
Step 2: Heat Milk, Cream, and Spices
In a saucepan, combine 2 cups whole milk, 1 cup heavy cream, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg. Warm it over medium heat until steaming, but not boiling.
Step 3: Temper the Eggs
Slowly pour about 1/2 cup of the hot milk mixture into the yolks while whisking constantly. Then slowly add the rest, whisking the whole time.
Step 4: Cook the Custard Base
Pour everything back into the saucepan. Stir constantly over medium heat until the mixture thickens slightly and coats the back of a spoon—don’t let it boil.
Step 5: Add Vanilla (and Booze if Using)
Remove from heat. Stir in 1 teaspoon vanilla extract. If using, stir in 1/4 to 1/2 cup bourbon, rum, or brandy.
Step 6: Chill and Serve
Pour eggnog into a pitcher and chill in the fridge for at least 2 hours. Serve cold with a sprinkle of nutmeg and a cinnamon stick if you like.
Leftovers and Storage
Store in a sealed container in the fridge for up to 4 days. Stir before serving. If it thickens too much, whisk in a splash of milk to loosen it. Not freezer-friendly.
Wrap-Up
Homemade eggnog is the kind of recipe that makes any winter day feel special. Once you try this version, it’ll become a go-to every holiday season. If you make it, leave a comment below—I’d love to hear how it turned out or help answer any questions you have!
