Delicious Homemade Eggnog Recipe
Are you ready to take your holiday festivities to the next level? Imagine impressing your family and friends with the most delectable, velvety homemade eggnog they have ever tasted. Forget about settling for the store-bought versions that pales in comparison.
Did you have eggnog on Christmas Eve as a kid? I did. NO! not the one with alcohol. Mom would add the alcohol after she saved some for the kids. It’s wonderful how some things are made only during the holiday season, and it just feels so special.
What is eggnog?
Eggnog is a rich, creamy holiday drink traditionally made with milk, cream, sugar, and eggs, and gently flavored with warm spices like nutmeg and vanilla. It’s especially popular during Christmas in the US and Europe, often served chilled or warm, and sometimes spiked with rum, brandy, or bourbon. Think of it as a festive custard you can drink — indulgent, nostalgic, and unapologetically seasonal.
Why you’ll love this eggnog recipe?
- This is the easiest recipe for eggnog, whether you make it spiked with alcohol or non-alcoholic.
- With this one-pot method, there is no need for tempering the eggs or fear of overcooking the eggs. That also makes this a no-fail recipe.
- And, we do not consume raw eggs, so there is no fear of salmonella!
- If you’ve made vanilla pastry cream before, then you will see the process is very similar and a lot easier than that as well.
- The recipe is flexible as well. Almost every ingredient is easy to find, or a simple pantry staple, and every ingredient can be substituted.
- Serve it as a drink for the perfect Christmas party with or without alcohol. Of course, you can omit the alcohol/liquor completely to make non-alcoholic eggnog. Or, like my mom would, add the alcohol to individual glasses.
Ingredients and substitutes
- You can opt for heavy cream instead of milk for a richer and creamier texture. I use 3% milk, which I get as whole milk. For those who are lactose intolerant or prefer a dairy-free option, you can substitute milk and cream with almond milk, coconut milk, or oat milk.
- And if you prefer a less sweet eggnog, reducing the amount of sugar or using alternative sweeteners like honey or maple syrup can do the trick.
- When it comes to eggs, it’s essential to use fresh, high-quality eggs to ensure the best flavor and safety. If you’re concerned about the risk of consuming raw eggs, you can use pasteurized eggs or egg substitutes.
- Traditionally, cornstarch is not used, but it helps stabilize the eggs and prevents them from curdling. Another reason this is a fool-proof recipe! And it also helps add a bit of thickness to the eggnog.
- Cinnamon, nutmeg, and ground ginger are very common spices. But feel free to experiment with pumpkin spice, gingerbread spice, or even chai spice mix.
- While traditional recipes often include rum or bourbon, you can experiment with different spirits like brandy or whiskey to add depth and complexity to your eggnog.
Step-by-step: How to make homemade eggnog
- Egg mixture – In a large saucepan, combine the egg yolks, cornstarch, and sugar along with the cinnamon, cloves, and nutmeg. Combine well with a whisk.
- Milk – Gradually pour in the heavy cream and milk. Combine well with a whisk.
- Thicken – Cook on the stove over medium-low heat. Simmer, stirring continuously with a spoon. Let the mixture thicken slightly, about 160°F on an instant-read thermometer.
Pro tip – The mixture should still be a liquid consistency, not so thick that it coats the back of a spoon - Chill – Remove from heat, and add the heavy cream and alcohol. Pour into a pitcher and chill for a few hours.
- Temper whites – Place egg white with 2 tbsp sugar in the bowl of a stand mixer over a double boiler on medium-low speed. Whisk continuously until the sugar has melted
- Whip white – Then place the mixer on the stand, use the whisk attachment, and whip until stiff peaks.
- Fold whites – Fold the egg whites into the cooled eggnog mixture. This can be served warm, at room temperature, or returned to the fridge to chill completely.
- Serve – Pour into individual serving glasses. Sprinkle with more cinnamon and freshly grated nutmeg. Garnish with a cinnamon stick.
Pro tip – This can be served warm or at room temperature or returned to the fridge to chill completely. I think chilled tastes delicious. - Enjoy
How do you serve eggnog?
- Warm or chilled – My mom served it warm, but I serve it chilled. I have had both a well-chilled glass of eggnog as well as a warm spiked eggnog on a cold Christmas night. It’s hard for me to pick between the two.
- Spiked or not spiked – there is a right time and place for spiked eggnog. I remember ten years ago when eggnog wasn’t eggnog if I didn’t add the alcohol in there. These days, it’s usually not spiked, so the whole family can have the same drink. But again, if you have friends over, go ahead and add some liquor. It’s an experience you will enjoy. (makes Christmas even better)
- Cooked or uncooked – This is always a controversy. I remember when my grandmother made eggnog; she didn’t cook it. Back in those days, they weren’t afraid of raw eggs, but these days, we can’t think of drinking uncooked eggs. For me, it’s always cooked eggnog. My mom did the same.
- Fresh or fermented – Keeping the eggnog overnight is the best way to go for me. First, it makes it chilled, and we all love a well-chilled glass of eggnog. The other is that keeping the eggnog overnight helps mellow down the flavor of the alcohol. It’s softer and smoother on the palette. I remember my grandmother’s excuse for uncooked eggnog was that when kept overnight, the strong alcohol cooks the eggs and also kills all the bacteria in there.
- Dairy or non-dairy – Traditionally, eggnog is made with milk and cream, but you can make it with almond milk or coconut milk and use coconut whipped cream. In fact, one of my absolute favorite eggnog cocktails among friends was my tropical eggnog – It used coconut milk, pineapple juice, and coconut cream with Malibu.
Tips for making perfect eggnog
- Use Fresh Ingredients: The quality of your ingredients directly affects the taste of your eggnog. Opt for fresh eggs, high-quality dairy or dairy substitute, and premium spices.
- Separate the Eggs: Separating the eggs and using only the yolks in your eggnog will give it a richer, creamier texture
- Beat the Eggs Properly: When beating the eggs, make sure to do it thoroughly until they become pale and frothy. This step is crucial as it helps incorporate air into the mixture, resulting in a lighter and creamier eggnog.
- Sweeten to Taste: The amount of sugar you add to your eggnog is a matter of personal preference. Start with a smaller amount and gradually add more until you achieve the desired level of sweetness.
- Let It Chill: After you’ve prepared your eggnog, allow it to chill in the refrigerator for at least a few hours or overnight. This not only enhances the flavors but also allows the ingredients to meld together, resulting in a smoother and more harmonious taste.
Eggnog variations
- Maple Eggnog – replace sugar with 1/2 cup maple syrup
- Caramel eggnog – replace sugar with 1/2 cup caramel syrup
- Cherry eggnog – Add 3 to 4 cherries in the milk and replace some or all of the alcohol with 1/4 cup cherry liquor
- Chocolate eggnog – add 2 oz melted chocolate to the hot eggnog before chilling.
- Hot chocolate eggnog – Add 2 to 4 tbsp hot chocolate mix to the hot eggnog.
Frequently asked questions
Homemade eggnog can typically last for up to four to five days in the refrigerator. However, it is important to note that eggnog contains raw eggs, which can pose a food safety risk. To ensure freshness and minimize the risk of salmonella, it’s best to consume your homemade eggnog within two days. If you have any leftovers, consider using them in baked goods or freezing them for later use.
Dark rum, brandy, whiskey, or bourbon are very commonly used in classic eggnogs. I love cherry brandy, too. You can omit the alcohol, or you can substitute it with the same amount of apple juice to make non-alcoholic eggnog
Every family has its own way of serving eggnog. In our family, on Christmas Eve, after coming back from church, Mom would serve us warm eggnog. Yes, mom served it warm, and it was always so wonderful on a cold winter’s night. That garnish of cinnamon stick, the sprinkle of cinnamon, and nutmeg on the top always made it more special. And, yes, she added the alcohol after she saved some for the kids. So there were always two pitchers, one with alcohol and the other with alcohol-free eggnog.
Absolutely! There are various ways to make a healthier version of eggnog. You can swap out whole milk for almond milk or coconut milk to reduce the fat content. Additionally, using alternative sweeteners like honey or maple syrup instead of granulated sugar can reduce the overall calorie count. Experiment with different substitutions until you find a healthier blend that suits your taste buds.
Absolutely! Eggnog can be enjoyed with or without alcohol. If you prefer a non-alcoholic version, simply omit the rum, bourbon, or brandy from the recipe. You can enhance the flavor with spices like nutmeg and cinnamon or add a splash of vanilla extract. Non-alcoholic eggnog is a great option for those who don’t consume alcohol or for kids to enjoy during holiday festivities.
If you are worried about salmonella, don’t be, because in this recipe, we cook the egg whites too! Having said that, feel free to omit the whipped white, and this drink is still perfect.
Yes, you can make eggnog without raw eggs. Traditional eggnog recipes call for raw eggs, but if you are concerned about the safety of consuming raw eggs, there are alternatives. One option is to use pasteurized eggs or egg yolks, which have been heated to destroy any harmful bacteria while retaining the texture and flavor. Another alternative is to use a cooked eggnog recipe, where the eggs are gently heated with the other ingredients to ensure they are fully cooked.
Absolutely! Eggnog is a great make-ahead drink for parties. It’s best to prepare the eggnog base in advance and refrigerate it. When it’s time to serve, you can simply mix in the alcohol (if desired) and any additional spices or garnishes. This way, you can focus on enjoying the festivities and spending time with your guests without having to worry about preparing drinks on the spot.
Recipe for Eggnog (Spiked or Non-alcoholic)
This is the easiest recipe for eggnog whether you make it spiked with alcohol or non-alcoholic. With this one-pot method, there is no need for tempering the eggs or fear of overcooking the eggs. Also, we do not consume any raw eggs. Isn't this the perfect holiday drink?
Video
Ingredients
- 2 cups (500 ml) Whole Milk
- 1 cup (250 ml) Heavy cream
- 6 large Egg yolks
- ½ cup (100 g) Sugar
- 1 tbsp Cornstarch or tapioca starch
- 1 tbsp Vanilla Extract
- ¼ tsp Freshly grated Nutmeg + more for garnish
- ½ tsp Ground cinnamon + more for garnish
- ⅛ tsp Ground cloves (optional)
- ⅓ cup (80 ml) Dark rum or Brandy or whiskey (optional)
- 2 large Egg whites optional
- 2 tbsp White sugar optional for egg whites
Method
- Egg mixture – In a large saucepan, combine the egg yolks, cornstarch, and sugar along with the cinnamon cloves, and nutmeg. Combine well with a whisk.6 large Egg yolks, ½ cup Sugar, 1 tbsp Cornstarch, 1 tbsp Vanilla Extract, ¼ tsp Freshly grated Nutmeg, ½ tsp Ground cinnamon, ⅛ tsp Ground cloves
- Milk – Gradually pour in the heavy cream and milk. Combine well with a whisk.2 cups Whole Milk, 1 cup Heavy cream
- Thicken – Cook on the stove over medium-low heat. Simmer stirring continuously with a spoon. Let the mixture thicken slightly, about 160°F on an instant-read thermometer.
- Chill – Remove from heat, and add the alcohol (I used whiskey in the video). Pour in a pitcher and chill for a few hours.⅓ cup Dark rum or Brandy
- Temper whites – Place egg white with 2 tbsp sugar in the bowl of a stand mixer over a double boiler on medium-low speed. Whisk continuously until the sugar has melted2 large Egg whites, 2 tbsp White sugar
- Whip white – Then place the mixer on the stand, use the whisk attachment, and whip until stiff peaks.
- Fold whites – Fold the egg whites into the cooled eggnog mixture. This can be served warm or at room temperature or returned to the fridge to chill completely.
- Serve – Pour into individual serving glasses. Sprinkle with more cinnamon and freshly grated nutmeg. Garnish with a cinnamon stick.
Notes
- Warm or chilled – I have had both a well-chilled glass of eggnog as well as a warm spiked-eggnog on a cold Christmas night. It’s hard for me to pick between the two.
- Spiked or not spiked – there is a right time and place for spiked eggnog. I remember ten years ago when eggnog wasn’t eggnog if I didn’t add the alcohol in there. These days, it’s usually not spiked, so the whole family can have the same drink. But Again if you have friends over – go ahead and add some liquor. It’s an experience you will enjoy. (makes Christmas even better)
- Cook or uncooked – This is always a controversy. I remember when my grandmother made eggnog she didn’t cook it. Back in those days, they weren’t afraid of raw eggs, but these days we can’t think of drinking uncooked eggs. For me, it’s always cooked eggnog. My mom did the same.
- Fresh or fermented – Keeping the eggnog overnight to me is the best way to go. First, it makes it chilled, and we all love a well-chilled glass of eggnog. The other is that keeping the eggnog overnight helps mellow down the flavor of the alcohol. It’s softer and smoother on the palette. I remember my grandmother’s excuse for uncooked eggnog was that when kept overnight the strong alcohol cooked the eggs and also kills all the bacteria in there.
- Dairy or non-dairy – Traditionally, eggnog is made with milk and cream, but you can make it with almond milk, coconut milk and use coconut whipped cream. In fact, one of my absolute favorite eggnog cocktails among friends was my tropical eggnog – It used coconut milk, pineapple juice, and coconut cream with Malibu.
Equipment you will need
Nutrition
Tried this recipe?
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These photos are so simple, yet so super elegant!
I can’t wait for the first cup of egg nog this year … I’m ready for a big serving and a warm fireplace to sit by …
Me too Noel. It’ getting cooler already. Thanks.
Love the flavours combination, perfect for the Christmas! It look so yummy! I want to try it immediately. THANK YOU!
Thank you, Dan
I’ve never made my own eggnog before but it’s funny because I was just thinking about trying it this year since I make my own apple cider. I love making everything from scratch when it comes to the holidays. Your eggnog looks perfect…I wish I had a cup right now 🙂
Thank you, Tammy. I hope you try this recipe. So easy.
I love eggnog, never thought to make it. I bet its so much better than anything store bought wow what a great idea for a classic drink!
Thank you, Claudia. I love eggnog too.
There is nothing better than homemade eggnog. That sounds so flavorful! One of my favs. I can’t WAIT to try this! Thank you for this great recipe! So YUMMY!
Absolutely, nothing better than homemade eggnog.
This is the perfect food gift for my mother in law. I can’t wait to make your eggnog recipe and gift it to her on Christmas.
Thank you. Gabi.
Eggnog isn’t really a thing in the UK so I’ve never tried it but I do love all the spices in there 🙂
Oh really, I thought it very much in the UK. Ah well. I hope you enjoy this.
I must admit I have only ever had chilled eggnog (it’s an Australian thing due to the weather). Would love a glass of hot traditional eggnog on Christman eve, and yours looks so good.
Ah that because you have a hot weather for Christmas in Australia, while we have winter for Christmas. Warm or chilled this is a perfect Christmas treat.
Yum! Looks delicious. You can’t buy eggnog in the UK (not that I’ve seen anyway) so this recipe will definitely come in handy, I need to try it! 🙂
Oh really, I was surprised that you can buy them in the US. I’ve always made my own as well.
I LOVE eggnog at Christmas too but have never made it myself. Yours looks and sounds perfect. Going to pin for later and give it a try!
Thank you, Jacqueline. This is definitely a Christmas treat.