Homemade Eggnog that is rich, creamy, and perfectly spiced — easy to make with simple ingredients. This version can be served boozy or non-alcoholic depending on your preference. It takes about 15 minutes from start to finish, and you don’t need to age it in the fridge. Once you try this, store-bought eggnog will feel a world away.
Looking for more holiday baking? Try gingerbread cookies or chimney cakes for festive treats.
About This Recipe
Eggnog has always been my favorite holiday drink. I loved the first cartons I saw in stores growing up, but making it at home changed everything. Fresh homemade eggnog is creamier and more aromatic than anything you can buy. This recipe uses a simple custard base of egg yolks, sugar, milk, and cream seasoned with warm spices. You can serve it chilled or gently warmed — both are delicious. The version below is alcohol-free by default, but I include an option to add rum or bourbon at the end so you can make it your way.
Key Ingredients
Egg yolks: The base of eggnog is essentially a loose custard. Egg yolks add richness, flavor, and help thicken the drink into that signature silky texture.
Whole milk and heavy cream: I use a 3:1 ratio of whole milk to heavy cream for the best balance of creaminess and brightness. That ratio keeps the eggnog indulgent without being overly heavy.
Sugar: Sweetens the custard. You can adjust the amount slightly to taste.
Spices and flavor: Dried cloves, ground cinnamon, ground nutmeg, and vanilla extract give eggnog its classic holiday aroma and taste.
Optional alcohol: If you prefer a boozy eggnog, rum or bourbon stirred in at the end is traditional. For a family-friendly version, leave it out.
Instructions
Step 1: In a mixing bowl, whisk 6 large egg yolks with ¾ cup sugar until the mixture becomes pale and slightly thickened, about 1–2 minutes.
Step 2: In a medium saucepan, combine 3 cups whole milk, 1 cup heavy cream, 3 dried cloves, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and 1 teaspoon vanilla extract. Warm over medium heat, stirring occasionally, until the mixture is hot and just beginning to simmer. Do not let it boil.
Step 3: Temper the eggs by slowly whisking a few spoonfuls of the hot milk mixture into the beaten yolks. Continue whisking while adding enough hot milk to warm the eggs, then pour the egg-milk mixture back into the saucepan.
Step 4: Cook over medium heat, whisking constantly, until the mixture thickens slightly and coats the back of a spoon, about 4–6 minutes. Do not boil — keep the heat gentle so the custard stays smooth.
Step 5: Remove from heat and strain to remove the cloves. At this point you can stir in up to 1 cup rum or bourbon if you want an alcoholic eggnog. Transfer to a covered container and chill until cold. The eggnog will thicken as it cools. If it becomes too thick, stir in a splash of milk to reach your preferred consistency.
Recipe
Eggnog (makes about 8 cups)
Prep time: 5 mins • Cook time: 10 mins • Total: 15 mins
Ingredients
- 6 large egg yolks
- ¾ cup sugar
- 3 cups whole milk
- 1 cup heavy cream
- 3 dried cloves
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 cup rum or bourbon (optional)
Instructions
- Whisk the egg yolks and sugar until light and fluffy, about 1–2 minutes.
- Combine the milk, cream, cloves, cinnamon, nutmeg, and vanilla in a medium saucepan. Heat over medium until hot and steaming, just below a simmer. Do not boil.
- Temper the yolks by whisking a few spoonfuls of the hot milk into the eggs, then slowly pour the warmed egg mixture back into the saucepan while whisking.
- Cook gently, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 4–6 minutes. Keep the heat low to avoid curdling.
- Remove from heat and strain out the cloves. Stir in rum or bourbon if using. Cover and refrigerate until chilled. The eggnog will thicken as it cools; thin with milk if needed.
- Serve chilled or warmed, garnished with a grating of nutmeg or a cinnamon stick if desired.
Storage: Refrigerate in a covered container for up to 3–4 days. Stir or shake before serving. If you added alcohol, the drink will keep slightly longer but still is best within a few days for optimal flavor and texture.
Nutrition information is calculated using an ingredient database and should be considered an estimate.