This Homemade Eggnog Recipe is thick, creamy, and delicious. Make it spiked with rum or keep it non-alcoholic — either way it’s full of cinnamon, nutmeg, and a touch of vanilla for extra depth.
If you enjoy eggnog flavors, try Eggnog Cheesecake Bars for a dessert twist with an Oreo crust and chocolate chip eggnog filling enhanced with nutmeg.
Eggnog is a holiday classic — rich, indulgent, and best enjoyed during the Christmas season. Since it’s a special treat, this homemade version aims to be far superior to store-bought options: thicker, creamier, and more flavorful.
This recipe produces a velvety, full-bodied eggnog that can be served warm or chilled. You can add dark rum for a traditional spiked drink or leave it alcohol-free and boost the rum flavor with a little rum extract.
What is Eggnog and What Does it Taste Like?
Eggnog is a creamy beverage made from eggs, milk, cream, sugar, and warming spices. Nutmeg is the signature flavor, often accompanied by cinnamon and vanilla. When alcohol is added — commonly rum, bourbon, or brandy — eggnog becomes a festive, rich cocktail.
This drink dates back to the 18th century and became popular in colonial America where eggs, milk, and rum were readily available. Its hearty texture and warming spices made it ideal for colder months, and it remains a beloved holiday beverage.
Eggnog Ingredients
These common ingredients are likely in your pantry or fridge. You’ll need:
- Sugar – to sweeten the drink.
- Egg yolks – provide richness and thickness.
- Salt – enhances the sweet and savory balance.
- Heavy cream – gives the eggnog its luxurious texture.
- Whole milk – the base of the drink.
- Cinnamon – adds warm, festive spice.
- Nutmeg – the traditional and dominant flavor.
- Vanilla extract – adds sweetness and depth.
- Rum extract – an option for a non-alcoholic rum flavor.
- Dark rum – optional for a classic spiked eggnog.
Substitutions and Variations
- For dairy-free eggnog, replace the heavy cream and milk with coconut, almond, or soy milk.
- For a non-alcoholic version, omit the rum and use extra rum extract (start with 1/2 teaspoon and adjust). If the drink is too thick, thin with up to 1/2 cup whole milk.
- Garnish with a cinnamon stick for presentation and aroma.
- Blend in a scoop of vanilla ice cream for an eggnog milkshake.
- Top warm eggnog with whipped cream for an extra indulgence.
- Use pumpkin pie spice instead of cinnamon and nutmeg for a pumpkin-spice variation.
Note: This recipe has not been tested with other substitutions or variations.
How to Make Eggnog
Step 1 – In a large bowl, whisk the egg yolks, sugar, and salt until the mixture is thick and pale.
Step 2 – In a saucepan, combine the milk, heavy cream, cinnamon, and nutmeg. Heat over medium-low, bringing the mixture slowly to a gentle boil.
Step 3 – Temper the yolks: whisk a small amount (about 1/4 cup) of the hot milk into the egg yolks, whisking constantly. Repeat with another 1/4 cup.
Step 4 – Pour the tempered yolks into the saucepan with the remaining milk, whisking to combine.
Step 5 – Cook over medium-low heat, stirring or whisking constantly, until the mixture thickens and reaches 160°F (safe temperature for eggs). The mixture should be noticeably thicker.
Step 6 – Remove from heat and stir in vanilla, rum extract, and dark rum if using. If you prefer a thinner eggnog, add a splash of additional milk. Whisk well.
Serve warm or chill in the refrigerator and serve cold. Both hot and cold eggnog are delicious.
How to Store Eggnog
Keep eggnog refrigerated in a sealed container or pitcher with a lid. Because it contains eggs and dairy and no preservatives, homemade eggnog will keep for about 3–4 days in the fridge. For best quality, make only what you plan to consume within that time frame.
Recipe FAQs
Rum is traditional; dark rum pairs especially well. Other options that work nicely include brandy, bourbon, or whiskey such as Fireball for a spicier twist.
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 an inviting presentation.
Yes. Freeze eggnog without alcohol in an airtight container for up to one month. Thaw in the refrigerator, reheat gently if desired, and stir before serving. Add rum after thawing if you plan to spike it.
This homemade eggnog is a holiday favorite — try the recipe and 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 (Myer’s recommended; optional)
Instructions
- In a medium bowl, whisk 1/2 cup granulated sugar, 6 egg yolks, and 1/8 teaspoon salt until the yolks are 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 simmer.
- Whisk about 1/4 cup of the hot milk into the egg yolks to temper them, then whisk in another 1/4 cup.
- Pour the tempered yolks into the saucepan of hot milk while whisking to combine.
- Cook over medium-low heat, 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.
- 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 replace it with 1/2 to 1 teaspoon rum extract for a non-alcoholic version.
Storage: Store in an airtight container in the refrigerator for up to 3–4 days.
Nutrition
Carbohydrates: 30 g |
Protein: 8 g |
Fat: 30 g
(Nutrition facts are estimates and not guaranteed to be accurate.)