Creamy, rich, and perfectly smooth, this homemade eggnog is one of my family’s favorite holiday recipes. With hits of nutmeg and vanilla, this classic Christmas drink requires only 20 minutes of prep plus some chill time. You’ll never buy store-bought eggnog again once you see how easy it is to make!
If there’s one thing that gets me in the Christmas spirit it’s this eggnog recipe! This sweet drink is made with whole milk, heavy cream, cinnamon, and spiced rum – a combination that my family absolutely adores. In fact, I think the only festive drink I make that beats this one in terms of how much people love it is coquito!
You have probably seen overly complicated eggnog recipes that make it seem so much easier to just buy pre-made nog. But let me tell you, the way my family makes homemade eggnog will change your mind. It only takes 20 minutes to make – with a few hours of chill time. The end result is so much better than store-bought!
Why We Love This Homemade Eggnog Recipe
- Perfectly Spiced: Nutmeg, cinnamon, and vanilla give this eggnog a warm, festive flavor that’s perfect for the holidays.
- Easy: It usually takes me about twenty-ish minutes to prep this eggnog cocktail. After that, you just have to practice some patience and let it chill in the fridge.
- Thick and Creamy: The texture is unbeatable – thick enough to feel indulgent, but still drinkable.
- Make Ahead: This eggnog recipe easily doubles or even triples, and actually tastes better the next day, making it perfect for a party or gifting to friends!
- Flexible: Feel free to leave out the rum if children will be enjoying this nog. Your drink will still tasted incredible.
We love eggnog so much that I also use it in desserts. If you want to add some eggnog flair to your holiday treats, try my eggnog pound cake, eggnog bread pudding or eggnog cheesecake!
Key Ingredients
Here are some notes on the ingredients you’ll need to make our eggnog recipe. Scroll down to the recipe card below for a full printable list.
- Whole Milk: For the best thick consistency, I don’t recommend swapping this with any other milk.
- Spices: Cloves, cinnamon and nutmeg create the best warmth to help balance the sugary sweetness. Freshly grated nutmeg will give the best flavor!
- Egg Yolks: Don’t worry – we’re cooking the eggnog, so you won’t have to worry about raw eggs.
- 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! Evaporated milk will also work!
- Spiced Rum: Bourbon or brandy work too, but any alcohol is completely optional.
How to Make Eggnog
Put on your favorite Christmas movie and let’s get to work! Below is a quick recipe overview with photos showing you how to make egg not. Don’t forget to the recipe card at the bottom of this post for printable instructions and a step-by-step video.
- Add spices to milk and cook: In a small saucepan, combine milk, cloves, cinnamon and nutmeg. Slowly bring milk mixture to a boil
- Whisk eggs and sugar: In a medium sized bowl, combine egg yolks and sugar. Whisk together until fluffy and pale in color, about 2 to 3 minutes.
- Slowly add the milk: Add 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. Continue, whisking constantly until all the milk is incorporated and well combined.
- Cook: Return to stove 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.
- Strain: Remove from heat and strain out cloves.
- Cool, finish and serve: Let mixture cool for one hour, then whisk in heavy cream, vanilla extract and spiced rum. Chill eggnog for several hours, or overnight, before serving.
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Tips For the Best Homemade Eggnog
- Temper the Eggs: Gradually whisk a small amount of hot milk or cream into the eggs to warm them gently, then slowly combine the mixtures to avoid scrambling.
- For Even Thicker Eggnog: If you like your eggnog extra thick, reduce the milk and add an extra ¼ cup of heavy cream.
- Strain the Mixture: Pour the eggnog through a fine-mesh sieve after cooking to ensure a smooth, creamy consistency.
- Don’t Overheat: Keep the temperature below 160°F to avoid curdling the eggs. Use a thermometer for accuracy.
- Taste and Adjust: After chilling, taste the eggnog and adjust the sweetness or spices if needed.
- Add Alcohol Gradually: If using, stir in spirits like rum, bourbon, or brandy a little at a time, tasting as you go to find your preferred balance.
Variation Ideas
- Add Whipped Cream: For an extra decadent treat, top each glass with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg.
- Add Coffee: For a holiday coffee drink, stir in a shot of espresso or strong brewed coffee to each glass of eggnog.
- Serve Warm: While eggnog is traditionally served cold, you can also serve it warm by gently heating it on the stovetop for a cozy winter drink.
- Want to Omit the Rum? Traditional eggnog has alcoholic spirits in it, but it can definitely be non-alcoholic! If you want to leave out the spiced rum, we recommend adding a splash of vanilla extract for extra flavor.
- Alcohol Variations: Instead of rum you could also use bourbon, brandy or cognac.
How to Store
Store homemade eggnog in an airtight container in the refrigerator for up to 2-3 days if it’s non-alcoholic, or up to 1 week if it contains alcohol. Always keep it chilled and stir well before serving.
Homemade Eggnog Recipe
Ingredients
- 2 cups whole milk
- 3 whole cloves
- 1 teaspoon ground cinnamon, plus a little for garnish if desired
- ½ teaspoon ground nutmeg
- 6 large egg yolks
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 ¼ cups spiced rum, or bourbon, optional
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Instructions
- In a small saucepan, combine milk, cloves, cinnamon and nutmeg. Slowly bring milk mixture to a boil.
- In a medium sized bowl, combine egg yolks and sugar. Whisk together until fluffy, about 2 to 3 minutes.
- Whisk until light and pale in color, about 2-3 minutes.
- 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.
- Continue adding small amounts of the milk to the eggs, whisking constantly until all the milk is incorporated and well combined.
- 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.
- Remove from heat and strain out cloves.
- Let mixture cool for one hour, then whisk in heavy cream, vanilla extract and spiced rum. Chill for several hours, or overnight, before serving.
Notes
Video
Nutrition
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More Festive Drinks to Try
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It’s really good but it doesn’t really taste like traditional eggnog, it is very sweet and thick and taste delicious just wish it tasted a bit more like store bought eggnog
If I double or triple this recipe, would all the ingredients be equally the
same?
Hi Jennifer! Yes you would double – or triple – all ingredients. To save you from having to do the math yourself, if you hit the print button, it will take you to a printable version. On that version, there is a place where you can increase the recipe servings to make as much as you would like. This will also increase the ingredients to make exactly as much eggnog as you want to make!
Since I don’t have whole cloves, how much ground cloves should I use?
Hi Elaine! You can use 1/4 teaspoon ground cloves instead!
Thanks for the recipe! I will try to make it as you can’t buy eggnog all year long. I have been waiting for it to come out! So now I can make it and not wait for it to come out in the stores! Thanks much!!!
This eggnog is SO delicious! Easy to make, rich and creamy! I omitted the cinnamon, doubled the nutmeg and used five cloves. Thank you!
This was fairly easy to make. It was a tiny bit too sweet for me so I’ll reduce the sugar a bit the next time I make it. But I will definitely make it again.
I just made this with my son and we are very happy with how it turned out. We did find it sweet and thick so we poured it into a half empty jug of milk it has the perfect amount of flavour and sweetness!
Thank you.
I became lactose intolerant about 5 years ago. So I can’t drink regular eggnog. I took this recipe and used lactose free whole Mike and condensed goat milk.
It’s absolutely delicious. I can’t tell the difference. ❤
Are you sure you’re lactose intolerant? I’m looking at this recipe so I can make my own A2/A2 cows milk eggnog. Three of my children have dairy issues but it’s not the lactose. It’s the protein, specifically the A1 beta casein protein. If you can have goat milk it might be the same for you because goat milk does have lactose in it still but has no A1 protein. It’s the same with sheep milk, no A1. You can find cow milk that is A2/A2 tested. Cows can be specifically bred to not carry the A1 gene. Try finding A2/A2 cows milk (like Alexandre Farms or someone local to you). It’s worth a try!
I just made this with my son and we are very happy with how it turned out. We did find it sweet and thick so we poured it into a half empty jug of milk it has the perfect amount of flavour and sweetness!
Thank you.
Just made this and OMG! It is so good! I made it alcohol free so that bourbon could be added if desired. The only thing I changed was to use vanilla paste instead of vanilla extract. Love the way the spices are infused in the milk/egg/sugar mixture. Next time I will double the recipe. This is now my go to eggnog recipe.
How much whole cloves? Is it. Just 3 pieces♀️♀️
DELICIOUS!!!
Yes 3 whole cloves!
Looking forward to trying your recipe, but I just wanted to say how awesome it is you include pictures with your instructions! SO HELPFUL!!! Thanks so much!
I became lactose intolerant about 5 years ago. So I can’t drink regular eggnog. I took this recipe and used lactose free whole Mike and condensed goat milk.
It’s absolutely delicious. I can’t tell the difference. ❤
Hi how many people does this serve? Thank you!
It serves 6!
Is there a way to incorporate the egg whites into this recipe? How would it change the final product?
Hi Lindsey, I haven’t personally tried it, but I do know some people like to whip their egg whites and stir them in. You are welcome to do so, however I can’t guarantee it will work as I have not tried it.
I am a moderate fan of store bought eggnog, but this homemade version is so good! I am dairy free so I used dairy free whipping cream and oat milk and it was creamy, spicy, deliciousness. I served regular egg nog as a treat after Thanksgiving dinner and then used some for both an eggnog cake as well as eggnog macarons. In all recipes, this eggnog base was a hit!
Hi Robin! Thanks for sharing your diary free swaps! I get asked a lot and I appreciate you sharing so I can pass this along to others! Glad it worked out and you enjoyed it!!
How long does this last in the fridge?
Hi Tina!
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 omit the rum for a virgin eggnog or replace it with another liquid? Thanks!
Yes! You can just skip the rum! 🙂
I love making homemade eggnog. I’ve made it several times but this recipe was definitely my favorite!! If anything I would suggest doubling the recipe because I can promise you it WILL be drank.