This post may contain affiliate links.
This homemade Eggnog is rich, creamy, and warmly spiced with nutmeg, and it tastes a hundred times better than the store-bought carton. I whip up a batch every December and the kids beg for a little glass with extra whipped cream on a snowy night by the tree. If you love that cozy holiday flavor, our eggnog French toast is the perfect morning-after treat.
Gently cooking the custard to 165 degrees gives it a thick, velvety texture and a safe, classic flavor.
Eggnog Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 20 minutes
- ⏳ Total Time: 3 hours 25 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 468kcal
- 🌶️ Flavor Profile: Rich, creamy, sweet, and warmly spiced
- ✋ Difficulty: Easy, a make-ahead holiday classic, like our eggnog latte
Quick Answer
To make eggnog from scratch, warm whole milk and vanilla in a saucepan until it just begins to simmer. In a separate bowl, beat the eggs, egg yolks, sugar, and a pinch of salt for about 5 minutes until thick and frothy. Slowly whisk the warm milk into the eggs to temper them, then return everything to the pan and cook over medium-low heat, whisking constantly, until it thickens and reaches 165 degrees. Stir in heavy cream and nutmeg, strain if needed, and chill for at least 3 hours before serving cold with whipped cream and extra nutmeg.
Jump to:
Why This Recipe Works
Click to see the technique science
- Cooked custard base. Gently heating the eggs to 165 degrees makes it thick, velvety, and safe to serve.
- Rich and creamy. Whole milk plus a full container of heavy cream gives it a luxuriously thick texture.
- Warm holiday spice. Fresh nutmeg and real vanilla deliver that cozy, classic flavor in every sip.
- Better than store-bought. It tastes fresher and richer than anything from a carton, with no gums or fillers.
- Make-ahead friendly. It needs to chill anyway, so you can make it a day or two before your holiday gathering.
- Easy to dress up. Top it with whipped cream and nutmeg, or stir in a splash of your favorite spirit for the grown-ups.
Why You’ll Love This Recipe
- It is rich, creamy, and warmly spiced, tasting worlds better than any store-bought carton.
- A simple cooked custard base comes together with just a handful of pantry staples.
- It is the ultimate cozy holiday drink, perfect alongside our eggnog cake.
Key Ingredients
Just a few simple ingredients make the creamiest homemade eggnog.
- Whole milk: The creamy base of the drink, warmed gently with vanilla to build flavor.
- Eggs and egg yolks: They thicken the custard and give it its signature rich, silky body.
- Granulated sugar: Sweetens the drink just right without overpowering the spice.
- Heavy cream: A full container makes it thick, luscious, and extra rich.
- Nutmeg and vanilla: Fresh grated nutmeg and real vanilla give that classic, cozy holiday flavor.
See recipe card for exact quantities.
Variations and Substitutions
Make this holiday drink your own with a few easy twists.
- Spike it: Stir in a splash of bourbon, spiced rum, or brandy for a grown-up holiday version.
- Add more spice: A pinch of cinnamon, allspice, or cloves deepens the warm, festive flavor.
- Make it a latte: Use it to make our cozy eggnog latte for a holiday coffee treat.
- Lighten it up: Swap half-and-half for the heavy cream for a slightly lighter pour.
- Turn it into dessert: Spoon it over our eggnog pudding for a double dose of holiday flavor.
How to Make Eggnog
- In a small saucepan over medium-low heat, whisk the whole milk and vanilla together until the mixture just begins to simmer, then remove it from the heat.
- In a large bowl, beat the eggs, egg yolks, sugar, and a pinch of salt with an electric mixer for about 5 minutes, until thick and slightly frothy.
- Slowly pour the egg mixture into the saucepan with the warm milk, whisking constantly to temper the eggs.
- Return the pan to medium-low heat and whisk constantly for about 5 minutes, until it thickens and reaches 165 degrees.
- Remove from the heat and stir in the heavy cream and nutmeg until smooth, pouring it through a fine-mesh strainer if there are any lumps.
- Refrigerate the eggnog for at least 3 hours or overnight, then serve it cold topped with whipped cream and a sprinkle of nutmeg.
Recipe Tips & Tricks
- Whisk constantly while the custard heats so the eggs cook evenly and never scramble.
- Use a thermometer and pull it at 165 degrees for the perfect thick, safe-to-drink texture.
- Temper the eggs slowly by adding the warm milk a little at a time to keep the mixture smooth.
- Strain it through a fine-mesh sieve for the silkiest drink with no lumps.
- Chill it well for at least 3 hours, since it tastes best cold and thickens as it sits.
- Grate fresh nutmeg on top for the best flavor, just like we do on our eggnog bread.
Serving Ideas and Suggestions
This homemade eggnog is the centerpiece of any holiday spread. Pour it into pretty glasses topped with whipped cream, a dusting of nutmeg, and a cinnamon stick, and serve it alongside our eggnog Christmas punch for a festive drink station everyone will love.
It is perfect for Christmas Eve, holiday parties, and cozy nights by the fire. Set out a spread of holiday treats like eggnog pudding shots for the grown-ups and warm white hot chocolate for the kids, and let everyone build their own cup.
Store leftover nog in a covered pitcher or jar in the fridge for up to 3 days, giving it a good stir before serving since it naturally thickens as it chills. For another cozy holiday drink, whip up a batch of our hot cocoa bombs next.
Eggnog FAQs
Yes, this homemade eggnog is safe because the custard is gently cooked to 165 degrees, which kills any bacteria in the raw eggs. Use a thermometer to check the temperature as you whisk, and pull it from the heat the moment it reaches 165. Cooking the base is the key difference between this recipe and traditional raw-egg eggnog, and it also gives the drink its rich, thick texture.
Homemade eggnog will keep in a covered pitcher or jar in the refrigerator for up to 3 days. Because there are no preservatives, it does not last as long as the store-bought kind, so make it within a couple of days of when you plan to serve it. Give it a good stir before pouring, since the eggnog naturally separates and thickens as it chills.
Absolutely, eggnog is a great make-ahead drink because it needs to chill for at least 3 hours anyway. You can make it a full day or two before your holiday gathering and store it covered in the fridge. Many people think eggnog tastes even better after a day, as the flavors meld and the spice deepens. Just stir it well before serving.
For thicker eggnog, use the full amount of heavy cream and chill it well, since it thickens as it sits. If you prefer a thinner, more pourable eggnog, swap some or all of the heavy cream for half-and-half or extra whole milk. You can always thin a chilled batch with a splash of milk right before serving to reach the consistency you like best.
Yes, eggnog is classically served spiked. Stir in a splash of bourbon, spiced rum, brandy, or a mix into the chilled eggnog to taste, usually about an ounce per serving. Add it after the eggnog has cooled, not during cooking, and serve the spiked version to adults only. You can also set out the spirits on the side so guests can add their own.
Serve eggnog cold in small glasses or mugs, topped with a dollop of whipped cream and a fresh grating of nutmeg or a dusting of cinnamon. A cinnamon stick makes a pretty garnish and stirrer. Eggnog is rich, so smaller pours are perfect, and it pairs beautifully with holiday cookies and cakes. For a party, set up an eggnog bar with toppings and optional spirits.
Looking for more festive sips? Try our cozy white hot chocolate next for another crowd-pleasing holiday drink.
Eggnog
Ingredients
- 3 cups whole milk
- 1 Tablespoon vanilla extract
- 3 eggs
- 3 egg yolks
- ½ cup granulated sugar
- 16 oz container heavy cream
- 1 teaspoon nutmeg
- Garnishes: Whipped Cream cinnamon, nutmeg
Instructions
- In a small saucepan over medium low heat, whisk together the milk and vanilla until mixture begins to simmer. Remove from heat.3 cups whole milk
- In a separate large bowl, use an electric mixer to beat together the eggs, yolks, sugar and salt for 5 minutes. The mixture will thicken and become slightly frothy.3 cups whole milk
- Slowly pour the egg mixture into the saucepan with the vanilla and milk, whisking constantly to incorporate.3 cups whole milk
- Return pan to medium low heat and whisk constantly for about 5 minutes, or until temperature reaches 165 degrees.3 cups whole milk
- Remove from heat and pour in the heavy cream and nutmeg. Stir until well combined. If desired, you can pour the mixture through a strainer to ensure there are no lumps.3 cups whole milk
- Refrigerate at least 3 hours or overnight before serving.3 cups whole milk
Notes
- Straining will ensure there are no lumps in your egg nog, but as long as you are whisking constantly and keep everything on low heat there should not be a need to strain.
- If you can’t wait overnight to serve, chill the mixture as long as you possibly can. It will thicken as it cools. The longer you can wait, the better!
- You can add liquor to this if desired, see my notes above.
- I highly recommend using a whisk rather than a spoon to prevent lumps.
- You can top this with whipped cream, cinnamon and nutmeg if you desire. We like nutmeg the best.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
