Name: Creamy Homemade Eggnog
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 large egg yolks; 1/3 cup maple syrup (or granulated sugar); 2 cups whole milk; 1 cup heavy cream; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cinnamon; 1 teaspoon pure vanilla extract; Optional: 1/2 cup bourbon, rum, or brandy; Optional garnish: ground nutmeg or cinnamon stick

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This creamy homemade eggnog is a rich, velvety classic that brings cozy comfort to the holiday season. Made entirely from scratch with real egg yolks, whole milk, and warm spices, it’s the perfect festive drink to enjoy on a chilly evening. I love how easy it is to make in under 30 minutes, and I can enjoy it plain or spiked with a little bourbon, rum, or brandy depending on the occasion. It’s a nostalgic recipe that instantly brings holiday cheer to any gathering.

Creamy Homemade Eggnog

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 large egg yolks

⅓ cup maple syrup (or granulated sugar)

2 cups whole milk

1 cup heavy cream

½ teaspoon ground nutmeg

¼ teaspoon ground cinnamon

1 teaspoon pure vanilla extract

Optional: ½ cup bourbon, rum, or brandy

Optional garnish: ground nutmeg or cinnamon stick

Directions

I start by whisking the egg yolks and maple syrup together in a mixing bowl until the mixture is smooth and slightly lightened in color.

In a saucepan, I combine the milk, cream, nutmeg, and cinnamon, then heat it over medium heat until it’s steaming but not boiling.

To temper the eggs, I slowly whisk in a ladleful of the hot milk into the yolks, followed by another ladleful, whisking constantly.

I then pour the tempered egg mixture back into the saucepan with the rest of the milk and cook it over medium heat, stirring constantly, until it thickens slightly and reaches about 160°F (71°C). It’s important not to let it boil.

Once thickened, I remove the pan from the heat and stir in the vanilla and the optional alcohol if I’m using it.

I let the eggnog cool for about 10 minutes, then transfer it to a pitcher and refrigerate it for at least 2 hours before serving.

When it’s fully chilled, I pour it into glasses and garnish with a sprinkle of nutmeg or a cinnamon stick if I want that extra festive touch.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Servings: 6 servings

Calories: Approximately 250 kcal per serving

Variations

Dairy-Free: I like swapping out the milk and cream with unsweetened almond milk and coconut cream for a dairy-free version.

Vegan Version: I use plant-based milk, skip the eggs, and thicken with cornstarch or cashew cream. The texture isn’t the same, but it’s still delicious.

Extra Spiced: For a stronger spice flavor, I add a pinch of cloves or allspice.

Sweeter Option: If I prefer it sweeter, I simply increase the maple syrup or use sweetened condensed milk in place of some cream.

Frothy Finish: I sometimes beat the egg whites until soft peaks form and fold them in for a frothy finish, similar to traditional old-fashioned eggnog.

Storage/Reheating

I store homemade eggnog in the refrigerator in a sealed pitcher or jar for up to 4 days. Since it contains eggs and dairy, it needs to be kept cold at all times. I give it a good stir before serving, as it may settle a bit. I don’t recommend reheating eggnog to serve warm because it can curdle, but I love it chilled anyway. If I want a warm drink, I make a fresh spiced milk base and pour a little chilled eggnog into it off the heat.

FAQs

How do I know when the eggnog is thick enough?

I look for a light coating on the back of a spoon and check that the temperature has reached around 160°F (71°C). That’s when it's safe and the texture is perfect.

Can I use store-bought eggnog instead of making it from scratch?

Sure, but I find that homemade has a fresher taste and smoother texture. Plus, I get to control the sweetness and spice levels.

Is it safe to drink eggnog with raw eggs?

In this recipe, the eggs are cooked to a safe temperature of 160°F, which makes it safe to drink. If I’m concerned, I can also use pasteurized eggs.

Can I make this eggnog ahead of time?

Yes, I often make it a day in advance. The flavors deepen as it chills, and it tastes even better after resting in the fridge overnight.

What alcohol goes best in eggnog?

I prefer bourbon for a strong, smooth flavor, but rum or brandy work great too. I sometimes blend a mix depending on who I’m serving.

Conclusion

Making creamy homemade eggnog is one of my favorite holiday traditions. It’s comforting, customizable, and so much better than the store-bought kind. Whether I keep it non-alcoholic for a family gathering or spike it for an adult treat, it never fails to bring warmth and nostalgia to the season. With just a few ingredients and a little time, I can create a classic festive drink that feels extra special every time I pour a glass.

📖 Recipe:

Creamy Homemade Eggnog

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Author: Cheryl
Total Time: 25 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

This creamy homemade eggnog is a rich and velvety holiday classic made with real egg yolks, whole milk, heavy cream, and warm spices. Perfectly sweetened and customizable with or without alcohol, it's a comforting festive drink for chilly evenings.

Instructions

Whisk the egg yolks and maple syrup together in a mixing bowl until smooth and slightly lightened in color.
In a saucepan, combine the milk, cream, nutmeg, and cinnamon. Heat over medium heat until steaming but not boiling.
Temper the eggs by slowly whisking in a ladleful of hot milk into the yolks, followed by another ladleful, whisking constantly.
Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until slightly thickened and it reaches 160°F (71°C). Do not boil.
Remove from heat and stir in the vanilla extract and optional alcohol if using.
Let the mixture cool for about 10 minutes, then transfer to a pitcher and refrigerate for at least 2 hours.
Once chilled, pour into glasses and garnish with a sprinkle of nutmeg or a cinnamon stick if desired.