This homemade eggnog is a holiday favorite that is thick and creamy with a hint of seasonal warm flavors like cinnamon and nutmeg. So much better than store-bought!
Traditional Eggnog Recipe
Everyone needs a homemade eggnog recipe that they can make over the holidays, and this is the perfect one. Might I say, it’ll be the best traditional eggnog you’ve ever tasted!
My favorite Christmas recipes don’t always come in the form of a tasty appetizer or dessert, sometimes it’s a holiday drink like this traditional one or my copycat Chick-fil-A peppermint milkshake.
Sip on a glass with some eggnog cupcakes while you watch your favorite Christmas movie and savor every minute of the holiday season.
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Large egg yolks: Not to worry, these will be cooked so there is no risk of salmonella. It’s perfectly safe once the homemade eggnog is ready.
- Granulated sugar: This is a delightfully sweet drink so we need to add sugar to the mix.
- Heavy whipping cream & whole milk: Using both adds a rich, creamy consistency to the drink.
- Freshly grated nutmeg & ground cinnamon: Warm familiar fall spices that are signature in a tasty eggnog. You can substitute fresh nutmeg for 1/4 teaspoon ground nutmeg.
- Salt: Just a pinch!
- Vanilla extract: A beautiful warm flavor enhancer that pairs well with cinnamon, nutmeg, and cream!
- For garnish: Homemade whipped cream, cinnamon, nutmeg. A cinnamon stick is always fun!
How to Make Eggnog
- Whisk the egg yolks and sugar together in a bowl until they are light and creamy. Set it aside.
- Heat the cream, milk, nutmeg, cinnamon and salt in a saucepan over medium-high heat. Bring it to a simmer.
- Add a spoonful of the hot milk mixture to the egg mixture, one spoonful at a time, and whisk it vigorously. When most of the milk is in the egg mixture, pour it all back into the saucepan, keep whisking, and warm it up to 160°F.
- Pour the mixture through a fine mesh strainer into a bowl and cover it with plastic wrap. Chill it in the refrigerator. It will thicken as it cools.
Tips and Variations
- Leftover eggnog. Store in the refrigerator for up to one week and use for eggnog French toast, eggnog cookies and eggnog fudge.
- Tempering the eggs is important. The reason we add one spoonful at a time of the hot milk mixture to the raw egg mixture is so that the eggs get accustomed to the change in temperature slowly, so they don’t start to cook and scramble but make the eggnog safe to drink.
- To make this dairy-free, swap the heavy cream and milk for coconut cream and whatever your favorite non-dairy milk is.
- Additions. I don’t drink alcohol, but some adults like to add a shot of brandy to homemade eggnog, but you can also add bourbon, whiskey or rum.
- Best served chilled. Although some people do like homemade eggnog warm, the flavor is the best once it has had a chance to chill and set.
More holiday drinks you’ll love include apple cider, crockpot hot chocolate, and non-alcoholic sangria!
More Holiday Drinks
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Homemade Eggnog Recipe
Video
Ingredients
- 6 large egg yolks
- ⅔ cup granulated sugar
- 1 cup heavy whipping cream
- 2 cups whole milk
- 1 teaspoon freshly grated nutmeg , or 1/4 teaspoon ground nutmeg
- Pinch ground cinnamon
- Pinch salt
- ½ teaspoon vanilla extract
For serving: Whipped cream, Cinnamon, Nutmeg
Instructions
- In a medium bowl, whisk 6 egg yolks and 2/3 cup sugar together until light and creamy.
- In a saucepan over medium-high heat, bring 1 cup heavy cream, 2 cups whole milk, 1 teaspoon nutmeg, pinch of cinnamon, and a pinch of salt to a bare simmer.
- Temper eggs. Add a spoon of hot milk into the egg mixture, whisking vigorously. Repeat, adding a spoonful at a time, to temper the eggs. When most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
- Whisk constantly a few minutes until the mixture is just slightly thickened, or until it reaches 160℉ on a digital thermometer. Remove from heat and stir in the vanilla.
- Pour through a fine mesh strainer into a bowl and cover with plastic wrap. Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, blend with 1 or 2 tablespoons milk until smooth.
- Top with whipped cream and a sprinkle of cinnamon or nutmeg, if desired.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Beverages, Christmas, Gluten-Free
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I rate this five stars this is my first time cooking since I’m 11 but yeah it was very tasty :)
So glad you enjoyed the eggnog!
We have this recipe on repeat all December long!! It’s so tasty & comforting!! Homemade is always better than store bought!
I love eggnog so much! Thank you so much for providing this recipe so I can make it at home now!