Easy Homemade Eggnog

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins

This easy Homemade Eggnog is extra thick and creamy with the perfect amount of spices and sweetness. One sip of this old fashioned eggnog and I promise you will never buy store-bought eggnog again!

Glass of eggnog with a cinnamon stick.

A Classic Homemade Eggnog Recipe

This week I’m sharing a classic Christmas recipe with you all… Homemade Eggnog! It’s not quite Christmas yet, but that doesn’t mean you can’t enjoy a nice, chilled glass of eggnog in preparation for the holiday season.

This sweet drink is made with whole milk, heavy cream, cinnamon, and spiced rum; a combination that my family absolutely adores. From my recipe box to yours, enjoy this creamy homemade eggnog! 

2 glasses of eggnog with cinammon

What is Eggnog Made Of?

Wondering what you’ll need to make eggnog at home? Gather up these ingredients:

  • Whole Milk
  • Whole Cloves
  • Ground Cinnamon: plus a little for garnish if desired.
  • Ground Nutmeg
  • Egg Yolks
  • Granulated Sugar
  • Heavy Cream
  • Vanilla Extract
  • Spiced Rum: bourbon works too, but both are optional. 

Do you have to use heavy cream?

Heavy cream will give you the thickest and creamiest final product, but you can absolutely use half and half if you would prefer.

Half and half will be a little thinner and a little less rich, but not super noticeable to most eggnog fans!

Ingredients for homemade eggnog.

How to Make Eggnog

This creamy eggnog can be made with only a few minutes worth of work, following these easy steps:

Boil Milk: In a small saucepan, combine milk, cloves, cinnamon and nutmeg. Slowly bring milk mixture to a boil

Whisk Eggs: In a medium sized bowl, combine egg yolks and sugar. Whisk together until fluffy and pale in color, about 2 to 3 minutes. 

Cinnamon and milk in a saucepan.
Egg yolks and sugar in a bowl.

Add Milk: Begin by adding a very small amount of the heated milk mixture to the eggs, whisking constantly to temper the eggs. Do not add the hot milk too quickly or it will cook the eggs.

Combine: Continue adding small amounts of the milk to the eggs, whisking constantly until all the milk is incorporated and well combined.

Cook: Return to sauce and cook over medium heat until slightly thick and mixture coats the back of a spoon, about 3 to 5 minutes. Do not let mixture boil.

Whisked egg yolks and sugar.

Strain: Remove from heat and strain out cloves.

Cool and Serve: Let mixture cool for one hour, then whisk in heavy cream, vanilla extract and spiced rum. Chill for several hours, or overnight, before serving.

Glasses of homemade eggnog.

Can You Make Eggnog Ahead?

You can totally make this eggnog ahead of time. In fact, aging it a little bit enriches the flavor! So, if you decide to make the eggnog ahead of time, refrigerate it in an airtight container until you’re ready to drink it. 

Is Eggnog Non-Alcoholic?

Traditionally eggnog has alcoholic spirits in it, such as spiced rum or bourbon. But eggnog can definitely be non-alcoholic! If you want to leave out the spiced rum, it will still be full of rich, creamy, Christmas flavor. 🙂

What Does Homemade Eggnog Taste Like?

If you’ve never had eggnog before, you’re probably wondering what it tastes like. After all, it’s not every day that you add eggs to a drink! But the truth is that eggnog tastes like a creamy glass of melted ice cream infused with holiday spirit. Eggnog and ice cream share many ingredients in common, so their flavor profile is surprisingly similar.

Glass of eggnog with cinnamon.

Tips for Serving this Holiday Favorite

Here are some tips for serving the best eggnog over the holidays:

  • Carefully Cook the Eggnog: It’s important that the mixture does not boil because the eggs may curdle, so stir the eggnog occasionally and do not cook the eggnog for more than 5 minutes.
  •  For Creamier Eggnog: Slightly reduce the amount of milk, and add a little bit more heavy cream.
  • Serve with Whipped Cream: And top with extra cinnamon! 
  • Serve Cold or Warm: You can serve eggnog chilled or warm, whichever you prefer!

How to Store Leftovers

Eggnog should be stored in an airtight container in the fridge until you’re ready to enjoy it again. Make sure you shake it before serving in case it has settled. Homemade eggnog will last for 2-3 days in the fridge.

Can You Freeze Homemade Eggnog?

Eggnog can be frozen in an airtight container, but it’s best to drink it fresh. If you do decide to freeze it, though, make sure you leave an inch or two of space in the container and write the date on the top of the lid.

Glass of eggnog with a cinnamon stick.

I am so excited for you to try this old fashioned homemade eggnog recipe! It’s a favorite among our friends and family and is highly requested every year!

When you try out a batch, please share a photo below in the comments. I love to see how recipes turn out for you!

If you love this homemade eggnog, try the Puerto Rican coconut version: Coquito!

Yield: serves 6

Homemade Eggnog

Glass of eggnog with a cinnamon stick.

This easy Homemade Eggnog is extra thick and creamy with the perfect amount of spices and sweetness. One sip of this old fashioned eggnog and I promise you will never buy store-bought eggnog again!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 cups whole milk
  • 3 whole cloves
  • 1 teaspoon ground cinnamon, plus a little for garnish if desired
  • 1/2 teaspoon ground nutmeg
  • 6 large egg yolks
  • 1 cup granulated sugar
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1 1/4 cups spiced rum (or bourbon), optional

Instructions

  1. In a small saucepan, combine milk, cloves, cinnamon and nutmeg. Slowly bring milk mixture to a boil.
  2. In a medium sized bowl, combine egg yolks and sugar. Whisk together until fluffy, about 2 to 3 minutes.
  3. Whisk until light and pale in color, about 2-3 minutes.
  4. Begin by adding a very small amount of the heated milk mixture to the eggs, whisking constantly to temper the eggs. Do not add the hot milk too quickly or it will cook the eggs.
  5. Continue adding small amounts of the milk to the eggs, whisking constantly until all the milk is incorporated and well combined.
  6. Return to sauce and cook over medium heat until slightly thick and mixture coats the back of a spoon, about 3 to 5 minutes. Do not let mixture boil.
  7. Remove from heat and strain out cloves.
  8. Let mixture cool for one hour, then whisk in heavy cream, vanilla extract and spiced rum. Chill for several hours, or overnight, before serving.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 641Total Fat: 37gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 315mgSodium: 130mgCarbohydrates: 40gFiber: 0gSugar: 40gProtein: 12g

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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