Eggnog has always been a holiday staple in my house. It’s the kind of drink that wraps you up in a warm, festive hug from the inside out. I used to think making it from scratch sounded too fancy or complicated, but trust me, it’s surprisingly easy—and so much better than the store-bought stuff! This homemade eggnog recipe is creamy, spiced just right, and perfect for sipping by the fire while holiday music plays in the background.

Let me tell you, once you taste this version, you’ll never go back to the carton again. Plus, there’s something special about making it yourself. You can tweak the flavors to your liking, get the texture just how you want it, and impress your guests when you say, “Oh, this? I made it myself.” Let’s dive into this festive treat!

A little eggnog nostalgia 🎄

Growing up, eggnog was my grandpa’s signature holiday treat. He had this ancient recipe scribbled on a yellowing piece of paper that he claimed was “the secret to happiness.” The kitchen would fill with the warm, spicy aroma of nutmeg and cloves while Bing Crosby crooned softly from the living room. My job as a kid? To sprinkle a little extra cinnamon on top of each glass.

When I finally decided to try making my own eggnog years later, I was floored by how easy it was. Sure, it takes a little whisking (okay, a lot of whisking), but it’s nothing you can’t handle. And the taste? Creamy, rich, and filled with that nostalgic holiday magic. Every sip takes me back to those cozy evenings with my family.

What’s the story behind eggnog?

Eggnog has been around for centuries, originating as a rich, boozy drink enjoyed by European aristocrats in the 17th century. It started as a mix of milk, eggs, and ale or wine—quite different from the sweet, spiced version we know today. When it made its way to America, rum became the go-to spirit (thank you, colonial trade routes), and the addition of nutmeg, cinnamon, and cream transformed it into the decadent holiday drink we love.

Over time, people started skipping the booze for a family-friendly version, though the traditional alcoholic eggnog is still very much a thing. No matter how you like it, eggnog is all about celebrating warmth, indulgence, and togetherness during the coziest season of the year.

Let’s talk ingredients: what makes eggnog so good?

Every ingredient in this recipe plays a key role in creating the perfect homemade eggnog. Here’s what you’ll need:

Milk and heavy cream: These form the creamy base of the eggnog. Whole milk or 2% works best for richness, but you can substitute almond milk or coconut milk for a dairy-free version.
Egg yolks: The secret to that silky texture. They thicken the eggnog as it cooks, giving it that luscious mouthfeel. Use fresh, high-quality eggs for the best results.
Sugar: Sweetens the drink just enough without being overpowering. You can try using maple syrup or coconut sugar for a fun twist!
Spices (nutmeg, cinnamon, cloves): These give the eggnog its signature warm, festive flavor. Freshly grated nutmeg takes things up a notch if you’ve got it.
Vanilla extract: Adds a touch of aromatic sweetness to tie everything together.
Whipped cream and extra spices (optional): For topping, because a little extra indulgence never hurt anyone.

What tools do you need for this holiday magic?

Eggnog doesn’t require fancy gadgets, but a few key tools will make your life easier:

Whisk: Your best friend for this recipe. You’ll be doing a lot of whisking, so grab one that feels comfortable in your hand.
Medium saucepan: Use one with a heavy bottom to prevent scorching the milk mixture.
Thermometer: While not essential, it’s super helpful for hitting that perfect 160°F mark (aka, cooked enough to be safe, but not scrambled eggs).
Soup ladle: For tempering the eggs. This step can get tricky, but a ladle gives you better control than just pouring straight from the pan.
Mixing bowls: You’ll need at least one large bowl for whisking the egg yolks and sugar.

If you don’t have a thermometer, don’t stress—you can tell it’s ready when the mixture thickens slightly and coats the back of a spoon.

Step-by-step: let’s make eggnog!

Warm up the milk and cream: In a medium saucepan, combine the milk, heavy cream, nutmeg, cinnamon, and a pinch of cloves. Heat it over medium to medium-low heat, whisking frequently, until it’s almost boiling. (Your kitchen will smell incredible at this point!)
Whisk the yolks and sugar: In a large bowl, whisk the egg yolks and sugar together. Add the sugar slowly—about 2 tablespoons at a time—whisking thoroughly between additions. This helps dissolve the sugar and gives you a nice, creamy base.
Temper the eggs: This part can sound intimidating, but it’s easy once you get the hang of it! Use a soup ladle to add a little of the hot milk mixture (about 1/3 cup) to the egg mixture, whisking constantly. Slowly add more of the milk mixture, a little at a time, until you’ve added about 3/4 of it. This prevents the eggs from scrambling.
Cook the eggnog: Pour the tempered egg mixture back into the saucepan. Cook it over medium heat, whisking constantly, until it reaches 160°F. The mixture should thicken slightly but not boil. (Pro tip: Use a spoon to scrape the edges of the pan where the mixture can stick.)
Finish with vanilla: Remove the pan from the heat and whisk in the vanilla extract. Let it cool slightly before serving, or refrigerate it for later. It will thicken even more as it cools.
Serve and enjoy: Ladle the eggnog into mugs, top with whipped cream and a sprinkle of cinnamon or nutmeg, and enjoy the festive vibes!

Variations to try (because options are always fun)

Boozy eggnog: Stir in 1/4 cup of rum, bourbon, or brandy after cooking. Adjust the amount to taste!
Dairy-free version: Swap the milk and cream for almond milk, oat milk, or coconut milk. Coconut milk gives it a slightly tropical twist.
Low-sugar eggnog: Replace the sugar with a natural sweetener like honey, maple syrup, or monk fruit.
Spicy kick: Add a pinch of ground ginger or cardamom for a unique twist on the classic flavor.
Seasonal fruit infusion: Blend in a little pumpkin puree or cranberry juice concentrate for a festive spin.

How to serve and impress your guests

For a picture-perfect presentation, serve your eggnog in clear glasses or festive mugs. Top each glass with a dollop of whipped cream, a sprinkle of ground nutmeg, and maybe even a cinnamon stick for extra flair. Pair it with gingerbread cookies, shortbread, or a slice of fruitcake to keep the holiday vibes going.

What to drink with your eggnog

If you’re keeping it booze-free, pair your eggnog with a hot cup of coffee or tea. Feeling fancy? Try serving it alongside a sparkling wine or a crisp apple cider for contrast. And of course, if you’ve added rum or bourbon to your eggnog, no additional pairing is needed—it’s a treat all on its own.

Storage and reheating tips

Homemade eggnog can be stored in the fridge for up to 3 days in an airtight container. (Trust me, it won’t last that long!) Give it a good whisk before serving, as it may separate slightly as it sits. To reheat, warm it gently on the stovetop over low heat, whisking frequently. Be careful not to boil it, or the texture could change.

Adjusting for a crowd (or just yourself)

This recipe makes about 4-6 servings, but you can easily scale it up or down. Doubling it? Use a larger saucepan to avoid spills. Halving it? Reduce the cooking time slightly since the mixture will heat up faster. Just remember: the key to perfect eggnog is constant whisking, no matter the batch size.

A few potential hiccups (and how to avoid them)

Scrambled eggs? Temper your eggs carefully and whisk constantly while cooking. Low and slow is the way to go!
Too thick? Whisk in a splash of milk to thin it out.
Too sweet? Cut back on the sugar next time or balance it with a pinch more nutmeg.

Time to whip up some holiday cheer!

There’s something so satisfying about making eggnog from scratch—it’s a little bit of effort with a big payoff. Whether you’re sipping it by the fire, serving it at a holiday party, or sneaking a glass while wrapping presents, this recipe will bring a little extra magic to your holiday season. Go ahead, give it a try, and don’t forget to make it your own!

FAQs about homemade eggnog

1. Can I make eggnog ahead of time?
Yes! In fact, eggnog tastes even better after sitting in the fridge for a few hours, as the flavors have time to meld together.

2. Is it safe to drink eggnog with raw eggs?
This recipe cooks the eggs to 160°F, which makes it safe to drink. If you’re still concerned, you can use pasteurized eggs.

3. What can I do with leftover egg whites?
Use them to make meringues, an egg-white omelette, or even macarons. Waste not, want not!

4. Can I freeze eggnog?
Freezing isn’t recommended, as the texture may become grainy when thawed. Stick to refrigerating and enjoy it fresh.

5. What’s the best way to thicken eggnog?
Cooking it to 160°F should naturally thicken it, but you can also whisk in a tiny bit of cornstarch with the egg yolks if you want it extra creamy.

Homemade Eggnog Recipe