Homemade Eggnog Recipe
Imagine settling into your favorite chair, soft socks on, and the gentle glow of holiday lights all around. You’ve got a warm mug cradled in your hands—the smell is rich and sweet with a hint of spice. That’s homemade eggnog.
I’m not dunking on the carton stuff. I mean, when you need it fast, you need it fast. But if you’ve never whisked it up at home—oh, friend, you’re in for a treat.
Eggnog has this old-school vibe that manages to feel fancy and nostalgic at the same time. Its roots go way back to English posset, which was kind of a hot milk and ale drink people guzzled in the cold months.
Save for later:
Over time, it crossed the Atlantic, ditched the beer, and landed here as a rich, chilly holiday classic.
There’s something oddly comforting about making it from scratch, even if the process is basically just an excuse to lick the mixing spoon raw.
Okay, let’s get to the good stuff.
Ingredients for Homemade Eggnog
You don’t need a chef’s hat or a diploma in custard. Just start with simple, whole ingredients, and you’ll get something way better than anything you can buy in a carton.
Here’s what you’ll need—and yes, I’ve got you covered with ideas if you want to switch things up.
- 6 egg yolks
Egg yolks are the secret to that silkiness. Yes, just the yolks. Save the whites for a meringue or some other kitchen adventure. - 2 cups milk
Whole milk makes it richer, but you can use 2% if you’re feeling lighter. For dairy-free, try oat or almond milk. Coconut milk? Also magic. - 1 cup whipping cream
This is what takes eggnog out of the “pretty good” zone and straight to “oh wow.” If you’re dairy-free, canned coconut cream works. - ½ cup granulated sugar
Keeps things sweet but not cloying. Maple syrup or honey can pinch-hit if you’re skipping refined sugar—just adjust to your taste. - 2 cinnamon sticks
Don’t skimp here. Cinnamon sticks infuse that deep holiday flavor. Ground cinnamon works in a pinch, but whole sticks are best. - ½ teaspoon vanilla extract
Adds warmth and depth. Go for pure vanilla if you can swing it. - ½ teaspoon cinnamon powder
For a little extra punch. Stick or no stick, you want that spicy hint. - ¼ teaspoon salt
Salt rounds out the sweetness and pulls all the flavors together. Think of it as the unseen hero.
Optional Add-Ins
- Alcohol: Classic nog likes its spirits. Try 2-3 tablespoons of dark rum, bourbon, or brandy per cup of eggnog—add it at the end so the flavor stays bright.
- Nutmeg: Some folks swear eggnog has to have grated nutmeg sprinkled over the top. Totally optional, but it does add that “holiday cheer” sparkle.
How to Make Homemade Eggnog
It’s a little culinary magic show, but nothing wild. You just need a stove, a saucepan, a bowl, and a whisk. (And, alright, a thermometer is pretty handy.)
Whisk the Egg Yolks and Sugar
In a medium bowl, whisk the egg yolks and sugar together.
Keep going until the mixture turns pale and thick, with a glossy look, almost like lemon pudding.
Warm the Milk, Cream, and Spices
Add the milk, cream, cinnamon sticks, and salt to a saucepan. Place it over medium-high heat.
Watch for small bubbles on the edge of the pan—that means it’s hot enough. The kitchen should start to smell sweet and spicy.
Temper the Eggs
Carefully add the warm milk mixture to the egg yolks, just a bit at a time, whisking briskly after each spoonful.
Take your time; adding it slowly keeps the eggs smooth and prevents them from scrambling.
Cook the Eggnog
Return the full mixture to the saucepan. Add the vanilla extract.
Stir it constantly over medium heat until it thickens and reaches 160°F. Don’t stop stirring; this keeps the texture soft and creamy.
Strain and Cool
Take the pan off the heat once the eggnog thickens.
Pour it through a fine mesh sieve into a pitcher to catch any cooked bits or spice. This gives you a velvety, smooth drink.
Chill and Serve
Let the eggnog cool for a bit, then place it in the fridge to chill fully.
Serve cold for the classic experience, or try a small cup warm if you’d like.
Homemade Eggnog
Ingredients
- 6 egg yolks
- 2 cups milk
- 1 cup whipping cream
- ½ cup granulated sugar
- 2 cinnamon sticks
- ½ tsp vanilla extract
- ½ tsp cinnamon powder
- ¼ tsp salt
Instructions
- In a medium-sized bowl, combine the egg yolks and granulated sugar. Whisk them together until the mixture thickens and becomes smooth.
- In a medium saucepan, combine the milk, whipping cream, cinnamon sticks, and salt. Mix everything well.
- Place the saucepan over medium-high heat and warm it up. Just before it starts to boil, turn off the heat. Remove the saucepan from the stove and let it cool for 5 minutes.
- Slowly add the hot milk to the whipped eggs, tablespoon by tablespoon, allowing the eggs to gradually adjust to the temperature. Whisk vigorously while adding the milk.
- Once the milk and eggs are thoroughly combined and whisked, pour everything back into the saucepan. Add the vanilla extract. Heat the mixture over medium heat until it reaches a temperature of 160 degrees Fahrenheit. Then, remove the saucepan from the heat and let it cool completely.
- Using a strainer, strain the eggnog into a bottle, ensuring a smooth texture, and refrigerate it to keep it chilled.
