Homemade Eggnog Recipe

The holidays are all about cozy traditions, and for me, nothing brings the festive spirit alive like a creamy, spiced glass of homemade eggnog. It’s rich, velvety, and brimming with the warming flavors of cinnamon, nutmeg, and a subtle hint of vanilla. Sure, store-bought eggnog is convenient, but trust me—once you try making it at home, you’ll never look back. There’s just something magical about sipping a cup of something you’ve made from scratch, and this recipe is surprisingly easy to whip up!

this RECIPE

A family holiday memory in a cup

I’ll never forget the first time I tasted homemade eggnog. My grandmother, the queen of all things holiday, would make a batch every Christmas Eve. Her secret? She always insisted on freshly grated nutmeg, claiming it made all the difference. I remember standing on my tiptoes by the counter, watching her whisk the eggs with sugar, her hands moving quickly, her face calm yet focused. The aroma of cinnamon and cloves filled the air, mingling with the scent of a fresh pine tree. As I took my first sip, the creaminess and warmth made the world outside the window disappear—it was just us, the twinkle of fairy lights, and that perfect cup of eggnog.

Now, I make it every year for my own family, passing along this little tradition. Whether you’re looking to recreate those cozy vibes or start your own tradition, this recipe is the perfect place to begin.

A brief history of eggnog (and why we still love it)

Eggnog has been around for centuries, with its roots tracing back to medieval Britain. Originally called “posset,” it was more of a warm, boozy milk drink made with ale or wine. When the recipe crossed the Atlantic, colonial Americans swapped in rum and added a creamy twist with milk and eggs. Over time, it evolved into the festive beverage we know today. While purists might argue over whether it needs alcohol, this non-alcoholic version is all about the creamy texture and those classic holiday spices.

Fun fact: Eggnog was once considered a drink for the wealthy because dairy and eggs were expensive. Thankfully, today it’s accessible to anyone with a kitchen and a little holiday cheer!

Let’s talk ingredients: simple, festive, and versatile

This eggnog is made with just a handful of pantry staples, but each one plays a starring role. Here’s what makes this recipe shine:

• Milk: I like using whole milk for that perfect balance of creaminess without being too heavy. If you’re in a pinch, 2% milk works just fine, though it won’t be quite as rich. Oat milk also makes a great dairy-free swap for a lighter option.
• Heavy cream: This adds that luscious, velvety texture that makes eggnog so indulgent. You could use half-and-half if you want to lighten things up, but let’s be real—it’s the holidays.
• Egg yolks: The base of any proper eggnog! They give the drink its rich, custard-like consistency. Pro tip: Use room-temperature eggs for easier whisking.
• Sugar: Adds just the right amount of sweetness. You can experiment with brown sugar for a caramel-like twist, or even a touch of honey.
• Spices (nutmeg, cinnamon, cloves): These warm spices are the soul of eggnog. I recommend grating your own nutmeg if you can—it’s a small detail, but the flavor payoff is huge.
• Vanilla extract: Adds a gentle sweetness and rounds out the flavors beautifully.

Kitchen gear: what you need to make magic happen

Don’t worry—you won’t need any fancy gadgets for this recipe. In fact, you probably already have everything you need:

• Medium saucepan: Essential for heating the milk and cream mixture. Use one with a thick bottom to prevent scorching.
• Whisk: Your best friend for creating a smooth, silky texture. A balloon whisk works best for incorporating air as you whisk the eggs and sugar.
• Candy thermometer: While optional, it’s super helpful for ensuring your eggnog reaches the perfect temperature (160°F) without overcooking the eggs.
• Ladle: Makes it easy to temper the eggs without spilling.
• Fine-mesh sieve (optional): If you’re a texture perfectionist, you can strain the eggnog at the end for extra smoothness.

Step-by-step: making homemade eggnog

Ready to bring your holiday spirit to life? Let’s get started!

1. Infuse the milk and spices.
   In a medium saucepan, combine the milk, cream, nutmeg, cinnamon, and a pinch of ground cloves. Heat this over medium to medium-low heat, whisking often. You want to warm it just until it’s almost boiling, but don’t let it bubble over. (Been there, cleaned that!) The kitchen will smell incredible as the spices bloom in the warm milk.
2. Whisk the eggs and sugar.
   While your milk is heating, grab a large bowl and whisk together the egg yolks and sugar. Add the sugar a couple of tablespoons at a time to avoid clumps, whisking thoroughly in between. This step takes a bit of arm power, but it’s worth it for that smooth, creamy texture.
3. Temper the eggs.
   This is the “don’t-scramble-the-eggs” part. Using a ladle, add about 1/3 cup of the warm milk mixture to the egg mixture while whisking constantly. Repeat this process, gradually adding more of the milk until about three-quarters of it is incorporated. This gentle process raises the temperature of the eggs without cooking them.
4. Finish cooking the eggnog.
   Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over low heat, whisking constantly, until the mixture reaches 160°F. If you don’t have a thermometer, look for a slight thickening—similar to a light custard. (Just don’t boil it, or you’ll end up with scrambled eggs!)
5. Add vanilla and cool.
   Remove the pan from the heat and stir in the vanilla extract. At this point, your eggnog will thicken more as it cools. Serve it warm for ultimate coziness, or chill it in the fridge for a classic cold glass.

Fun variations to try

Want to shake things up? Here are some fun twists on the classic recipe:

• Dairy-free: Swap the milk and cream for almond milk or oat milk. Coconut milk also works, adding a tropical touch.
• Boozy eggnog: Stir in a splash of dark rum, bourbon, or brandy for a grown-up version. Start with 1-2 ounces per serving and adjust to taste.
• Spiced chai eggnog: Add a chai tea bag to the milk mixture while it heats for a tea-spiced variation.
• Pumpkin spice eggnog: Stir in a tablespoon of pumpkin purée and a pinch of pumpkin spice for an autumnal twist.
• Sugar-free: Use your favorite sugar substitute, like monk fruit sweetener, for a lower-calorie treat.

How to serve and make it extra festive

Presentation is half the fun! Serve your eggnog in clear mugs or glasses to show off its creamy texture. Top with a generous dollop of whipped cream and a dusting of freshly grated nutmeg or cinnamon. For extra flair, garnish with a cinnamon stick or a star anise pod. Pair it with gingerbread cookies, sugar cookies, or even a slice of warm apple pie for the ultimate holiday dessert spread.

Drink pairings: what works best?

If you’re keeping it non-alcoholic, a hot cup of coffee or tea is the perfect complement to eggnog’s richness. Feeling indulgent? Try a side of hot chocolate for a decadent duo. If you’re adding alcohol, I love pairing this eggnog with a glass of bubbly Prosecco—it cuts through the creaminess and adds a celebratory vibe.

Storing and reheating tips

Homemade eggnog can be stored in an airtight container in the fridge for up to three days. When reheating, do so gently over low heat to avoid curdling. Stir frequently and don’t let it boil. Pro tip: Eggnog tends to thicken as it sits, so feel free to whisk in a splash of milk before reheating to bring it back to your desired consistency.

Scaling up or down

Need to make enough for a crowd? Simply double or triple the recipe, but be prepared to temper those eggs in batches—it’ll take a bit longer, but the results are worth it. For a smaller batch, halve the ingredients and follow the same method.

Potential issues and how to avoid them

• Scrambled eggs: Temper the eggs slowly and whisk constantly. If it happens, you can salvage the batch by straining the mixture.
• Too thick or too thin: Eggnog thickens as it cools. If it’s too thick, whisk in extra milk. Too thin? Cook it a little longer next time.

Ready to make your own holiday magic?

I hope you’re inspired to try this creamy, spiced homemade eggnog—it’s a recipe that brings people together and makes any holiday gathering feel extra special. Whether you’re sipping it by the fire or serving it to friends, this eggnog is the perfect way to celebrate the season. Cheers to starting new traditions (or reviving old ones)!

Frequently asked questions

Q: Can I make eggnog ahead of time?
A: Absolutely! Homemade eggnog tastes even better after sitting for a day in the fridge. Just give it a good whisk before serving.

Q: Can I freeze leftover eggnog?
A: While you can freeze eggnog, the texture might change when thawed. It’s best enjoyed fresh.

Q: Is homemade eggnog safe to drink?
A: Yes! Cooking the mixture to 160°F ensures the eggs are pasteurized and safe to consume.

Q: How can I make this vegan?
A: Swap the milk and cream for almond or oat milk, and use a plant-based egg replacer like JUST Egg.

Q: Can I add alcohol directly to the whole batch?
A: Definitely! Just be sure to adjust the sweetness and flavor to balance the booze.

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