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‘Tis the season for this festive and easy Homemade Eggnog Recipe, served chilled with cinnamon garnish and poured into your favorite mug. Then if you fancy a spiked Christmas eggnog cocktail, simply add your favorite brandy or bourbon, and enjoy!
The holiday season is full of indulgences you may not choose to have every day. After all, it is the perfect time of year to create moments with family and friends while sipping a delicious beverage and reflecting on the year.
Christmas Eggnog is one of those holiday tradition must-haves in my house. An easy eggnog recipe is a perfect addition to your upcoming holiday party, don’t you think?
For more yummy drink recipes to add to your holiday spirit, try my recipe for an iced Blackberry Wish Cocktail or a cup glass of Biscoff Cookie Butter Latte. An Easy Wassail Hot Cider or Easy Cranberry White Grape Christmas Punch are other delicious ones too!
Why We Love This Recipe!
- Festive- The holidays call for fun and festive beverages. This one is fun to enjoy while decorating the tree, opening gifts, and more!
- Boozy or Not- You can choose to make this recipe with or without alcohol. That way, the whole family can have a taste of this yummy Christmas beverage.
- Make Ahead- Make it the day before, and it is ready for Christmas morning!
Let it be said this is not merely your traditional eggnog recipe. You can start with the store-bought eggnog, but this homemade version just tastes so fresh and so delicious that once you try it, you may never go back.
Variations and Substitutions
How To Make Christmas Eggnog Cocktail
✱ Be sure to see the recipe card below for exact ingredients and 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 or an egg white omelet in the morning.
Place the yolks into a large mixing bowl and beat with the electric mixer or a hand mixer until creamy. Then measure and add in 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 and measure and pour the milk in, adding the ground cloves, ground nutmeg, and vanilla.
Stir and heat those ingredients on medium/medium-low just until warm, whisking continuously. The mixture should be very warm but not boil.
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 the milk are combined, pour the mixture from the mixing bowl back into the saucepan. 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 pull it off the stove.
Step 4 | Add the Final Ingredients
Remove the saucepan from the stovetop and back onto the cooling rack to finish. Now it is time to measure and add in the heavy cream and 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 and place the creamy beverage mix into the refrigerator for one hour or overnight.
- Use a candy thermometer to ensure that the final mixture cooks those raw eggs to 160°F.
- Stir and whisk almost constantly. You want the egg yolks and sugar incorporated well. You don’t want the milk mixture to burn or scorch to the bottom of the pan, and you sure don’t want egg curdling and having pieces in your creamy custard mixture.
- For best results, chill overnight, so the flavors incorporate and intensify.
Step 5 | Pour and Garnish
Pour your delicious beverage into a cute mug, like this festive glass moose, garnish with a sprinkle of cinnamon and perhaps a cinnamon stick, and serve chilled. Ooh, maybe I’ll try a scoop of vanilla ice cream next time!
Yes, in fact, it is preferred to make it and chill it overnight to the flavors have time to intensify.
Sure, I’ll admit, it sounds like a good drink on a cold night. You can warm it up or serve it immediately.
You could try adding peppermint extract and stirring with a peppermint stick or a candy cane. And you may want to top the entire beverage with a hearty spoonful of homemade whipped cream!
Also, I would imagine almond extract would work well, but I have not tried that one. Then you could add in some Amaretto for a boozy eggnog version. Let me know what you think!
What to Serve with Spiked Eggnog for Christmas
You can serve up an entire helping of holiday joy with this creamy eggnog recipe and a warm cookie! Try some of these to accompany your yummy cocktail.
- Christmas Italian Ricotta Cookies
- Candied Cranberry Walnut Oatmeal Cookies
- Peppermint Meltaway Cookies
- Santa’s Chocolate Chip Cookies
- Peppermint Brownie Mix Cookies
Which is the best holiday drink? I suppose it is a matter of personal taste because I love them all for different reasons!
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.
Other Holiday Recipes
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Homemade Eggnog Recipe
- electric beaters or stand mixer
- medium sized saucepan
- 6 large egg yolks
- ½ to 1 cup granulated sugar, I use ½ cup
- 2 cups milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon nutmeg, (if you like more use 1 teaspoon)
- ½ teaspoon ground cloves, (optional)
- ½ teaspoon cinnamon , for garnish
Spiked Version (optional)
- 1 ounce brandy
- 1 ounce bourbon
- In a medium-sized mixing bowl, beat the egg yolks on high until the yolks become a little paler (lighter) in color, about 3-4 minutes.
- Add the granulated sugar slowly while continuing to beat on high until the egg mixture gets frothy, about 5 minutes. Set aside.
- Pour milk into the saucepan and add the ground cloves, ground nutmeg, and vanilla. Heat on medium/medium-low heat until warm, whisking continuously. The mixture should very warm but not boil.
- Remove the warm milk from the heat and slowly, very slowly pour (a little at a time) into the egg mixture, whisking continuously. This will temper the eggs and slowly warm them to avoid curdling.
- Once the egg mixture and the milk are combined, pour the mixture back into the saucepan. Place the saucepan back on medium heat. Stir continuously with a wooden spoon. Do not let the mixture boil. Heat until warm. It’s ready when you see little bubbles of milk on the back of a wooden spoon. If you have a thermometer, the temperature should be 160°F.
- Remove from heat and add the heavy cream and stir. If you would like spiked Egg Nog, add the brandy and bourbon. Stir.
- Pour the Egg Nog through a sieve to remove any curdled bits (if needed) and place into the refrigerator overnight to chill and flavors to intensify; or for at least 1 hour to cool.
- Garnish with a sprinkle of cinnamon and serve chilled.
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.