There’s something extra comforting about making eggnog from scratch. This homemade eggnog recipe is rich and creamy without being overly sweet, gently spiced with cinnamon, and perfect for sipping during the holiday season.
Whether you’re serving it alongside Christmas cookies, pouring a glass for a quiet evening by the tree, or using it in festive baking, this eggnog is a simple way to make the season feel special.
Why You’ll Love This Recipe
- Made with simple, pantry-friendly ingredients
- Smooth, creamy texture with warm cinnamon flavor
- No raw eggs — gently cooked for safety
- Ready in about 20 minutes
Homemade Eggnog Recipe
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 20–22 minutes
- Yield: About 3 cups
Ingredients
- 6 egg yolks
- 2 cups milk
- 1 cup whipping cream
- ½ cup granulated sugar
- 2 cinnamon sticks
- ½ tsp vanilla extract
- ½ tsp cinnamon powder
- ¼ tsp salt
Instructions
In a medium-sized bowl, whisk together the egg yolks and granulated sugar until the mixture thickens and becomes smooth.
In a medium saucepan, combine the milk, whipping cream, cinnamon sticks, and salt. Stir well.
Heat the mixture over medium-high heat until it’s very hot but not boiling. Be sure to stir frequently. Turn off the heat and let it cool for about 5 minutes.
Slowly add the hot milk mixture to the egg mixture, one tablespoon at a time, whisking constantly to temper the eggs. It’s very important to take this step slowly as you don’t want the eggs to start cooking and make scrambled eggs.
Pour the combined mixture back into the saucepan and heat over medium heat, stirring constantly, until it reaches 160°F (71°C). Your mixture must reach that temperature in order for it to be safe to consume!
Remove from heat and allow the eggnog to cool completely.
Strain the eggnog into a bottle or container to remove the cinnamon sticks and ensure a smooth texture. Refrigerate until chilled. Eggnog tastes best when fully chilled.
Frequently Asked Questions
Is homemade eggnog safe to drink?
Yes. This recipe gently cooks the eggnog to 160°F, which makes it safe to consume.
How long does homemade eggnog last in the fridge?
Stored in an airtight container, it will keep for up to 3 days in the refrigerator.
Can I make this ahead of time?
Absolutely! Eggnog actually tastes better after chilling, making it perfect to prepare a day in advance.
Can I add nutmeg?
Yes. A pinch of freshly grated nutmeg is a lovely addition if you enjoy that classic flavor.
Can I make this dairy-free?
You can experiment with full-fat coconut milk or dairy-free cream alternatives, though the flavor and texture will vary.
Serving Ideas
- Serve chilled in small mugs or glasses
- Top with a sprinkle of cinnamon or nutmeg
- Pair with gingerbread cookies, shortbread, or biscotti
- Use as a base for eggnog-flavored baked goods like muffins or cookies
- Make an overnight breakfast casserole or overnight French toast and substitute eggnog for some or all of the milk.
- Prepare pancakes or waffles and use eggnog in place of the milk in them.
- Use as “cream” for your coffee.
- If serving as an alcoholic drink, it’s customary to use rum but my mom always preferred hers with Kahlua in it. I bet Bailey’s would be yummy too!
Homemade eggnog is one of those little holiday rituals that feels both nostalgic and special. With just a handful of ingredients and a few easy steps, you can create a cozy drink that’s perfect for slowing down and savoring the season.
If you try this recipe, be sure to save it for next year. It’s one of those classics that never goes out of style . Looking for more festive holiday beverages? Check these out!
- Spicy cranberry spritzer
- Gingerbread martini
- North Pole Boozy Hot Chocolate
- Gingerbread House Hot Cocoa Bombs
- White Hot Cocoa Mix
Homemade Eggnog Recipe
Ingredients
- 6 egg yolks
- 2 cups milk
- 1 cup whipping cream
- ½ cup granulated sugar
- 2 cinnamon sticks
- ½ tsp vanilla extract
- ½ tsp cinnamon powder
- ¼ tsp salt
Instructions
- In a medium-sized bowl, whisk together the egg yolks and granulated sugar until the mixture thickens and becomes smooth.
- In a medium saucepan, combine the milk, whipping cream, cinnamon sticks, and salt. Stir well.
- Heat the mixture over medium-high heat until it’s very hot but not boiling. Turn off the heat and let it cool for about 5 minutes.
- Slowly add the hot milk mixture to the egg mixture, one tablespoon at a time, whisking constantly to temper the eggs.
- Pour the combined mixture back into the saucepan and heat over medium heat, stirring constantly, until it reaches 160°F (71°C).
- Remove from heat and allow the eggnog to cool completely.
- Strain the eggnog into a bottle or container to remove the cinnamon sticks and ensure a smooth texture. Refrigerate until chilled.
Notes
Nutrition
