Homemade eggnog is a rich, creamy holiday favorite that tastes so much better than the store-bought kind! It’s velvety smooth with just the right amount of spice and sweetness, making it perfect for holiday parties. Try using this recipe to make our Eggnog French Toast for a breakfast that truly wows!
Why You’ll Love This Recipe
There’s something special about homemade eggnog, it’s creamy, comforting, and customizable. You can enjoy it chilled as-is, or add a splash of brandy for a classic adult version. The balance of cinnamon, nutmeg, and vanilla gives it that nostalgic holiday flavor everyone loves. Plus, making it from scratch means you can control the sweetness and spice level to your taste.
Tips for Perfect Eggnog
- Temper your eggs carefully: When adding hot milk to the yolks, pour slowly and whisk constantly. This prevents curdling and keeps the texture silky smooth.
- Thickening: The mixture should lightly coat the back of a spoon before removing from the heat, it will thicken more as it cools.
- Serving ideas: Serve chilled with whipped cream and a dusting of cinnamon or nutmeg, or mix into coffee or dessert cocktails.
Variations
- Boozy Eggnog: Add brandy, bourbon, or dark rum for a traditional twist.
- Non-Alcoholic Version: Skip the liquor and add a little extra vanilla for flavor.
- Spice it up: Try adding a pinch of cloves or allspice if you like a bolder holiday flavor.
Make It Ahead
Eggnog tastes even better after resting in the refrigerator for a few hours (or overnight). This gives the flavors time to deepen and the texture to become even creamier. Store it in a sealed pitcher or jar for up to 3 days.
Eggnog
Ingredients
- 6 large egg yolks, room temperature
- 1 cup (200 grams) granulated sugar
- 2 cups (490 grams) whole milk
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup (238 grams) heavy whipping cream
- ½ teaspoon vanilla extract
- ½ cup (112 grams) brandy (optional)
- Ground cinnamon or ground nutmeg, for garnish
Instructions
- In a medium bowl, add egg yolks and granulated sugar. Whisk together until the mixture is pale and slightly thickened.
- In a medium saucepan over medium heat, add whole milk, ground cinnamon, and ground nutmeg. Heat until the mixture just begins to boil, stirring occasionally to prevent scorching.
- Remove the saucepan from heat. While whisking the egg mixture constantly, slowly drizzle in the hot milk mixture, one spoonful at a time. This step is important to temper the eggs, adding the hot milk too quickly can cause them to scramble.
- Once all the hot milk has been whisked into the egg mixture, pour the entire mixture back into the saucepan. Return the pan to medium heat and cook, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens slightly. It should coat the back of a spoon, this will take about 3 to 5 minutes. Do not let it boil.
- Remove the pan from heat and allow the mixture to cool completely at room temperature.
- Once cooled, whisk in the heavy whipping cream, vanilla extract, and brandy (if using).
- Cover and refrigerate for at least 4 hours, or up to overnight, until well chilled.
- When ready to serve, pour into glasses and sprinkle with a little ground cinnamon or ground nutmeg.
This recipe is inspired by iambaker’s homemade eggnog recipe.
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