My rich, custardy, warmly spiced Homemade Eggnog recipe is a true holiday delight. If you’ve only ever had the store-bought stuff, you’re in for a very welcome surprise! Whether you serve it as is, spiked with booze, or sauced up with espresso, your Christmas is sure to be merrier with a batch of this beloved seasonal drink.
Starbucks holiday drinks are always top of mind during red cup season, but the sweetly spiced yumminess of homemade eggnog is a tradition that long predates the coffee giant. In fact, the first known mention of this festive elixir goes back to 1775! Even Starbucks can’t resist the timeless trend, offering an eggnog latte alongside other Christmas drinks.
I can remember my grandparents making the best eggnog for Christmas Eve every year when I was growing up. They always kept the booze on the side so my sister and I could partake. Our thick, milky mustaches and sugar-fueled holiday glee are imprinted on my brain like it was just yesterday.
This cooked eggnog recipe is based on my grandma’s traditional recipe. It’s delightfully thick and creamy thanks to a hefty dose of egg yolks, whole milk, and heavy cream. The custardy consistency is like melted ice cream, making each glass as much a dessert as it is a drink. And the warm, cozy combo of cinnamon, nutmeg, vanilla and rum? Very merry, indeed!
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What does it taste like?
This homemade eggnog tastes like Christmas in a cup—luxuriously creamy, sweet, and warmly spiced. The combination of egg yolks, milk, and cream creates a silky, custard-like texture, while the blend of cinnamon, nutmeg, and vanilla gives it an unmistakable holiday vibe. If you spike it with spiced rum, it transforms into a festive nightcap with a gentle boozy warmth.
It’s rich without being heavy, sweet but balanced, and delightfully fragrant. Each sip is nostalgic and comforting, like melted ice cream with a hint of holiday spice. In other words, this custard eggnog is just the thing to make your holiday feel extra special!
Why You’ll Love This Christmas Eggnog Recipe
- The Real Deal - Unlike store-bought eggnog that’s loaded with preservatives, emulsifiers, high-fructose corn syrup, and artificial flavors, this from-scratch treat is made with just 7 all-natural ingredients. So, while it’s not a health food by a long shot, homemade eggnog is what this RDN would consider a much better-for-you swap.
- Fantastically Festive - There’s no drink that screams “Christmas” as much as this traditional treat. I’d go so far as to say no holiday season is complete without a batch (or three).
- Vibrant & Versatile - As much as I love eggnog served chilled with nothing else, there are plenty of ways to put it to use. You can also serve it warm as a Christmas-y steamer, add a tipple of booze for a grown-up cocktail, caffeinate it with a shot of espresso, or churn it into ice cream!
Ingredients Needed
- Egg Yolks - To make real, honest-to-goodness eggnog, you need to use real eggs! Make sure to separate them while they are cold, which prevents the yolks from breaking.
- Granulated Sugar - Plain white sugar has a neutral-flavored sweetness, allowing the warm spices and eggy richness to shine.
- Whole Milk & Heavy Cream - Proper eggnog requires plenty of fat, which is why we use the most decadent dairy combo possible.
- Cinnamon & Nutmeg - The signature spice combo for this traditional drink. If possible, freshly grate your nutmeg for the most potent flavor.
- Vanilla Extract - A little splash of vanilla adds a huge amount of aromatic depth, preventing one-dimensional sweetness.
- Spiced Rum - Optional, but my favorite boozy mix-in.
Substitutions
- Granulated Sugar - Pure cane sugar is a less-refined alternative. You can also use an equal amount of superfine/caster sugar. If you prefer a bit of caramelly undertone, brown sugar can be used.
- Whole Milk & Heavy Cream - We’re going heavier than half-n-half, using a ratio of ⅔ cream to ⅓ milk. If you have half-n-half and cream, use ⅔ half-n-half and ⅓ cream for the right balance. You’re also welcome to use slightly lighter whipping cream if needed.
- Cinnamon & Nutmeg - While these are classic spices for eggnog, you’re welcome to shake things up a bit with other warming spice blends that include cloves, allspice, cardamom, and/or ginger. Consider using pumpkin pie spice or apple pie spice instead.
- Vanilla Extract - You can use an equal amount of vanilla paste or powder.
- Spiced Rum - Feel free to omit it, or swap in your favorite liquor or liqueur. My sister swears by Bailey’s and eggnog, while my hubs prefers bourbon and eggnog. The way I see it, there’s no wrong answers when it comes to boozy eggnog!
How To Make Homemade Eggnog
Step 1: Whisk Eggs & Sugar. Add the egg yolks and sugar to a mixing bowl. Whisk until the mixture becomes pale yellow and slightly foamy, about 1 minute. Set aside.
Step 2: Warm Dairy. In a small saucepan, combine the milk, heavy cream, cinnamon, and nutmeg. Place over medium-low heat and whisk constantly until the mixture just starts to steam and tiny bubbles form around the edges. Don’t let it boil! Remove from heat.
Step 3: Temper the Eggs. Slowly ladle a small amount of the hot milk mixture into the egg mixture while whisking continuously to prevent curdling. Continue adding about ¼ cup at a time, whisking as you go, until the eggs and milk are fully combined.
Step 4: Thicken & Flavor. Pour the mixture back into the saucepan. Add the vanilla extract and spiced rum (if using). Cook over medium heat, whisking constantly, until the eggnog slightly thickens and coats the back of a spoon—this should take 1-2 minutes.
Step 5: Strain & Chill. Pour the eggnog through a fine-mesh strainer into a container with a lid. Refrigerate until well chilled.
Step 6: Garnish & Serve. When ready to serve, pour into glasses, sprinkle with extra nutmeg or cinnamon, and enjoy!
Optional Variations & Dietary Adjustments
- Dairy-Free Eggnog - Swap the milk and cream for your favorite vegan alternatives. I prefer using full-fat canned coconut milk for the richest mouthfeel and a hint of tropical flavor. You can also use vegan whipping cream and full-fat plant-based milk (e.g. oat milk or soy milk).
- Reduced-Sugar - Replace some or all of the granulated sugar with your favorite cup-for-cup sugar alternative (e.g. monkfruit).
- Lightened-Up - Swap the whole milk with Fairlife 2% milk or a high-protein dairy alternative (e.g. soy milk) for slightly less saturated fat.
Serving Suggestions
This homemade eggnog is pure holiday comfort, perfect for sipping by the fire or serving at festive gatherings. Serve it chilled in a cute Christmas-y glass, topped with a sprinkle of nutmeg or cinnamon and a dollop of whipped cream for an extra indulgent touch.
If you’re entertaining, pour it into a punch bowl with a sprinkle of nutmeg and a cinnamon stick or two for a nostalgic centerpiece everyone can ladle from. Want to make it a little more grown-up? Add a splash of spiced rum, bourbon, or brandy.
For a cozy brunch, warm it gently and pair with pumpkin French toast, whole wheat cinnamon roll donuts, or healthier cranberry orange bread. It’s also lovely alongside whole wheat cranberry bliss bars and chewy molasses spice cookies, especially when you spike it with some French press espresso.
Recipe Success Tips
- Temper slowly. When adding the hot milk mixture to the eggs, pour it in a little at a time while whisking. This gradual process keeps the eggs from cooking too quickly.
- Whisk constantly when heating the egg mixture. It helps prevent the eggs from scrambling and ensures a silky-smooth texture.
- Don’t rush the heat. Use medium-low heat and be patient. Boiling can cause curdling, so remove it from the heat as soon as it reaches 160°F, the temperature at which any potential bacteria in the egg yolks are destroyed. Use an instant-read thermometer to check.
- Strain for smoothness. Even if your eggnog looks perfect, running it through a fine-mesh strainer removes any small bits of cooked egg for professional results.
- Chill before serving. The flavors meld, the texture thickens slightly, and it gets beautifully creamy.
- Add alcohol last. Stir in any booze after the mixture has cooled slightly to preserve the flavor (and the proof).
FAQs
Homemade eggnog tastes noticeably richer and more luxurious than store-bought. It has a silky, custard-like texture and a balanced sweetness, with warm notes of cinnamon, nutmeg, and vanilla that shine through naturally. In contrast, store-bought eggnog tends to be cloyingly sweet and often leaves a synthetic aftertaste thanks to artificial extracts.
No matter how you slice it, eggnog is a dessert, but the homemade version is often a healthier option than many store-bought versions. Made with real, whole ingredients like milk, cream, eggs, and spices, it skips the preservatives, thickeners, and artificial flavors often found in cartons. So while it’s indulgent, at least you know every sip comes from simple, wholesome ingredients.
You don’t have to use heavy cream in eggnog, but it’s what gives the drink its rich, velvety texture. Just keep in mind the less cream you use, the thinner and less decadent your eggnog will be.
Yes, you can freeze eggnog, but be prepared for a slight change in texture once it thaws. The mixture may separate a bit or turn slightly grainy due to the cream and eggs, but a good whisk or quick blend will usually smooth it out. Pour it into an airtight container, leaving a little room at the top for expansion. When you’re ready to enjoy it, thaw it overnight in the fridge and give it a good whisk or blend before serving to restore its creamy texture. Alternatively, churn it in an ice cream maker then store and serve like ice cream!
Homemade Eggnog (Without Alcohol) Nutrition
Each serving of this DIY eggnog contains about 290 calories, with 18 grams of fat, 5 grams of protein, and 26 grams of carbohydrates. From a nutrition standpoint, this is very much a special-occasion beverage, but a wholesome one. Most of the fat comes from the egg yolks and cream, which contribute to its velvety texture and satisfying mouthfeel.
But, because it’s made from scratch with eggs and dairy, it offers some nutrients like vitamin D, calcium, and choline which support bone health and metabolism. Compared to many store-bought versions, this homemade recipe is made without gums, stabilizers, or artificial flavors, making it a healthier option overall.
If you’d like to lighten it up, try following the instructions in the “optional variations” section for reducing the sugar and reducing the fat. Otherwise, just enjoy eggnog as it’s meant to be: a cozy, once-a-year tradition for celebrating the season. Cheers!
Total nutritional content per serving is:
- Calories: 290 calories
- Total Fat: 18 grams
- Protein: 5 grams
- Sodium: 41 mg
- Carbohydrates: 26 grams
- Sugar: 26 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Other Eggnog Drinks
Easy Homemade Eggnog
Equipment
- 1 medium saucepan
- 1 whisk
Ingredients
- 6 large egg yolks
- ¾ cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon vanilla extract
- ½ cup spiced rum (optional)
Instructions
- Place your egg yolks and granulated sugar in a medium mixing bowl and whisk until pale yellow and foamy, about 1 minute. Set aside.
- In a medium saucepan, add milk, heavy cream, cinnamon, and nutmeg and whisk to combine over medium heat. Continue whisking until the mixture barely reaches a simmer, then immediately remove from heat.
- While whisking the egg mixture continuously, ladle about ¼ cup of the hot milk mixture into the bowl with the egg mixture and whisk to completely combine. Continue to do this ¼ cup at a time until you've run out of the milk mixture. Note: this is a key step that needs to be completed gradually, and if rushed, you'll end up with scrambled eggs!
- Pour the eggnog back into the saucepan and add vanilla extract and alcohol, if using. Heat over medium heat for 1-2 minutes until slightly thickened, stirring continuously. It will continue to thicken as it cools.
- Strain the eggnog into a large mason jar or pitcher, then store in the fridge for up to 7 days.
Notes
Nutrition
xoxo Megan
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