Easy Homemade Eggnog

5 from 1 vote

This Easy Homemade Eggnog recipe tastes better than any store-bought version—especially with added rum.

Prep Time5

Cook Time5

Total Time10

Course: Drinks

Cuisine: American

Keyword: Homemade Eggnog

Servings: servings

Calories: 290kcal

Author: Megan Byrd

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.

This makes about 3.5 cups of eggnog without alcohol. If adding alcohol, it makes about 4 cups.