Recipe for Homemade Eggnog

Easy Eggnog Recipe Variations

• Spiked or not: Add 2 to 3 ounces of bourbon, brandy, or dark rum for a grown-up version. Or let guests spike their own glass if you’re serving a crowd with mixed preferences.
• Mocktail version: Want that spiced flavor without alcohol? Add a splash of rum extract instead. It’s a cozy twist that keeps things family-friendly.
• Dairy-free option: Use canned coconut milk and your favorite dairy-free creamer. It’s still rich and creamy with just a hint of coconut flavor that pairs beautifully with the spices.
• Lightened-up eggnog: Swap in 2% milk and use half-and-half instead of heavy cream. It’s a bit less indulgent but still smooth and flavorful.
• Play with the spices: I usually stick with nutmeg, but you can add a pinch of cinnamon, a dash of cloves, or a sprinkle of allspice if you like your eggnog more boldly spiced.
• No moose mug? No problem: Serve it in a festive mug, a mason jar, or even a martini glass with a cinnamon-sugar rim, colored sugar, and a mason jar for the kids! However you pour it, it’s going to feel like a celebration.
  

How To Make Eggnog At Home

✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!

Step 1 | Mix the Eggnog Base

Start by separating the egg yolks from the egg whites. I usually save the whites in a sealed container for another delicious recipe that calls for whipped egg whites, such as an egg white omelet in the morning.

Place the yolks in a large mixing bowl and beat them with an electric mixer or a hand mixer until creamy. Then measure and add the sugar slowly, and continue to beat the mixture. It will become a frothy consistency after a few minutes. Then set that bowl aside.

Step 2 | Heating the Creamy Beverage

Take out a medium saucepan. Measure and pour the milk in, adding the ground cloves, ground nutmeg, and vanilla.

Stir and heat the ingredients on medium to medium-low heat just until warm, whisking continuously. The mixture should be very warm but not boiling. 

Then remove the saucepan of spiced warm milk from the heat and place it on a cooling rack or trivet. Now, slowly, very slowly, pour the spiced milk a little at a time into the egg mixture. Whisk the entire time you are pouring it into temper the eggs, and slowly warm them to avoid curdling—we aren’t making scrambled eggs here!

Step 3 | Back onto the Stove

Once the egg mixture and milk are combined, pour the mixture back into the saucepan from the mixing bowl. Place the saucepan back on medium heat and stir continuously with a wooden spoon. 

Again, do not let the cream mixture boil—only heat it until warm. You will know it is ready when you see little bubbles of milk on the back of the wooden spoon. 

Alternatively, if you have a thermometer, the temperature should reach 160°F; then you can remove it from the stove.

Step 4 | Add the Final Ingredients

Remove the saucepan from the stovetop and return it to the cooling rack to finish. Now it is time to measure and add the heavy cream, then stir.

In the mood for a spiked eggnog cocktail? This is where you can pour in the brandy or bourbon of your choice.

Then, grab a sieve and strain the mixture to remove any curdled bits. Place the mixture in the refrigerator for one hour or overnight.

How To Store Homemade Eggnog

Storage: Refrigerate in an airtight container for up to 5 days.

Freeze: Eggnog may be frozen for up to six months in an airtight freezer-safe container. For best results, freeze eggnog in a container with a little extra room (about 1/2-inch of space from the top) to allow for expansion during freezing.

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