This Homemade Eggnog Recipe is thick, creamy, and full of holiday flavor. It can be made spiked with rum or kept non‑alcoholic using rum extract. Cinnamon, nutmeg, and a touch of vanilla round out the taste.
If you enjoy eggnog, try Eggnog Cheesecake Bars for a dessert twist: an Oreo crust topped with a chocolate chip eggnog filling and a sprinkle of nutmeg to enhance the flavor.
Eggnog is a seasonal favorite, traditionally enjoyed at Christmas for its rich, indulgent character. Because it’s so decadent, it feels special to savor only during the holidays. Make yours at home to get the best texture and flavor—far superior to most store‑bought versions.
My homemade eggnog is rich, creamy, and luxuriously thick. One sip reveals warm spices and a smooth, velvety base. You can serve it chilled or warm, and either spiked or alcohol‑free—both are delicious.
What is Eggnog and What Does it Taste Like?
Eggnog is a festive drink made with eggs, cream, milk, sugar, and spices. Nutmeg is the hallmark flavor, often joined by cinnamon and vanilla. When alcohol is added—rum being the classic choice—the drink becomes a rich holiday cocktail.
Eggnog traces its holiday association back to the 18th century when American colonists mixed eggs and rum into a warming winter beverage. Its hearty texture and warm spices make it a comforting cold‑weather classic still enjoyed today.
Eggnog Ingredients
Most ingredients for this eggnog are common pantry or fridge staples. You will need:
- Sugar – to sweeten the drink.
- Egg yolks – they give the eggnog its richness and thickness.
- Salt – a pinch brightens the sweetness.
- Heavy cream – creates the creamy texture.
- Whole milk – the base liquid for the drink.
- Cinnamon – adds festive warmth.
- Nutmeg – the classic eggnog spice.
- Vanilla – adds sweetness and depth.
- Rum extract – a non‑alcoholic way to add rum flavor.
- Dark rum – optional, for a spiked version.
Substitutions and Variations
- Use canned or plant‑based milk (coconut, almond, soy) in place of dairy for a dairy‑free version.
- Omit the rum and double the rum extract for a non‑alcoholic option; if the texture is too thick, thin with up to 1/2 cup whole milk.
- Garnish with a cinnamon stick for presentation.
- Blend with a scoop of vanilla ice cream for an eggnog milkshake.
- Top warm eggnog with whipped cream for an extra treat.
- Swap cinnamon and nutmeg for pumpkin pie spice to make pumpkin‑spiced eggnog.
Note: Not all substitutions have been tested with this specific recipe; adjust to taste.
How to Make Eggnog
Step 1 – In a large bowl, whisk egg yolks, sugar, and salt until the mixture is thick and pale.
Step 2 – In a saucepan, combine milk, heavy cream, cinnamon, and nutmeg. Heat over medium‑low until it comes to a gentle boil.
Step 3 – Temper the yolks by whisking a small amount (about 1/4 cup) of the hot milk into the egg mixture, then whisk in another 1/4 cup to gradually raise the temperature and prevent curdling.
Step 4 – Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
Step 5 – Cook over medium‑low, whisking, until the mixture thickens and reaches 160°F (the safe temperature for egg dishes). The mixture will become noticeably thicker.
Step 6 – Remove from heat and stir in vanilla, rum extract, and dark rum if using. If you prefer a thinner texture, add a little extra milk. Whisk to combine.
Serve warm or chill in the refrigerator. Eggnog is delicious both hot and cold.
How to Store Eggnog
Keep eggnog refrigerated in a sealed pitcher or airtight container. Homemade eggnog, made with real eggs and dairy and no preservatives, will keep for about 3–4 days in the fridge. Make only what you plan to enjoy within that time frame to avoid waste.
Recipe FAQs
Rum is traditional—dark rum adds a rich, molasses‑like flavor—but other spirits like brandy, bourbon, or a cinnamon whiskey (e.g., Fireball) can also pair nicely depending on your preference.
Eggnog can be served chilled over ice or warmed gently on the stove or in the microwave. Garnish with whipped cream and a cinnamon stick for a festive touch.
Yes. For best results, freeze the non‑alcoholic base, then add alcohol after thawing. Store in an airtight, freezer‑safe container for up to a month. Reheat gently on the stove, whisking before serving.
I love homemade eggnog at Christmas, and once you try this recipe you may never go back to store‑bought. Enjoy!
Homemade Eggnog
Ingredients
- 1/2 cup granulated sugar
- 6 egg yolks
- 1/8 teaspoon salt
- 1 cup heavy cream
- 2 cups whole milk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract or vanilla paste
- 1/2 teaspoon rum extract (optional)
- 1/2 cup dark rum (optional; not spiced)
Instructions
- In a medium bowl, whisk together 1/2 cup sugar, 6 egg yolks, and 1/8 teaspoon salt until pale and thick.
- In a saucepan, combine 1 cup heavy cream, 2 cups whole milk, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg. Heat slowly over medium‑low until it begins to boil gently.
- Whisk about 1/4 cup of the hot milk into the yolks to temper them, then whisk in another 1/4 cup until fully incorporated.
- Pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking constantly.
- Cook over medium‑low, stirring frequently, until the mixture thickens and reaches 160°F.
- Remove from heat and stir in 1 teaspoon vanilla and 1/2 teaspoon rum extract (or 1/2 cup dark rum if using). Mix well.
- Pour into a pitcher and cool to room temperature, then refrigerate until chilled.
- Serve chilled or warmed. Garnish with a cinnamon stick or whipped cream if desired.
Notes
You can omit the rum and use 1/2–1 teaspoon rum extract for a non‑alcoholic version. Store in an airtight container in the refrigerator for 3–4 days.
Nutrition
Carbohydrates: 30 g |
Protein: 8 g |
Fat: 30 g |
Saturated Fat: 17 g |
Cholesterol: 344 mg
(Nutrition facts are estimates.)