Classic Homemade Eggnog (Rich, Creamy & Perfectly Spiced)

No drink says holiday season quite like a creamy glass of homemade eggnog. Rich, velvety, and perfectly spiced with nutmeg and vanilla, this festive classic evokes the essence of Christmas in a cup.

Whether you serve it chilled at a party or warm it gently by the fire, this recipe brings all the nostalgic charm of old-fashioned eggnog — without the store-bought sweetness. It’s simple, smooth, and absolutely delicious.

This version uses cooked eggs for safety, while maintaining the traditional flavor and silky texture everyone loves. Add a splash of rum or bourbon if you’d like a grown-up twist, or keep it alcohol-free for the whole family. For a cozy drink lineup, try gingerbread hot chocolate or peppermint bark hot chocolate next, or make the mistletoe kiss cocktail for something festive and bubbly.

Recipe Card

Servings: 6 Prep Time: 10 minutes Cook Time: 15 minutes Chill Time: 1 hour Total Time: 1 hour 25 minutes

Ingredients

For the Eggnog:

• 6 large egg yolks

• ½ cup granulated sugar

• 2 cups whole milk

• 1 cup heavy cream

• ½ teaspoon ground nutmeg (plus more for topping)

• 1 teaspoon vanilla extract

• Pinch of salt

Optional Add-Ins:

• ½ cup bourbon, dark rum, or brandy (optional for adult version)

• Whipped cream for serving

Instructions

1. Whisk the Yolks: In a medium bowl, whisk together egg yolks and sugar until the mixture is pale and creamy.

2. Heat the Milk: In a saucepan, combine milk, cream, nutmeg, and salt. Warm over medium heat until hot but not boiling.

3. Temper the Eggs: Slowly pour about ½ cup of the hot milk mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Then, gradually pour the tempered egg mixture back into the saucepan.

4. Cook the Eggnog: Cook on low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 160°F. Do not boil.

5. Add Vanilla and Chill: Remove from heat and stir in vanilla extract. If using alcohol, stir it in now. Pour through a fine strainer into a pitcher and refrigerate until chilled, at least 1 hour.

6. Serve: Pour into glasses, top with whipped cream and a dusting of nutmeg. Serve chilled or gently warmed.

Tips for the Best Eggnog

• Temper the eggs slowly — this step helps maintain a silky smooth texture.

• For a thicker drink, whisk in an extra yolk or reduce the milk slightly.

• Want it extra frothy? Blend before serving.

• Store in the refrigerator for up to 3 days.

• Garnish with cinnamon sticks or star anise for a festive look.

Final Thoughts

This Classic Eggnog is the perfect blend of creamy, sweet, and spiced — a true holiday favorite that brings warmth and cheer with every sip.

Serve it at Christmas brunch, cozy winter gatherings, or as a late-night treat by the fire.

FAQ

Q: Can I make eggnog without alcohol? Yes — classic eggnog is delicious with or without alcohol. Simply skip the rum, bourbon, or brandy for a family-friendly version.

Q: Is it safe to drink eggnog with raw eggs? Most homemade eggnog recipes gently cook the eggs with milk until they reach 160°F, which makes the mixture safe to consume. If you prefer, you can also use pasteurized eggs.

Q: Can I make eggnog ahead of time? Absolutely — eggnog tastes even better after chilling overnight. The flavors blend and become richer.

Q: What alcohol is best for eggnog? Bourbon, aged rum, brandy, or a mix of rum + bourbon adds classic Christmas flavor. Add to taste.

Q: How do I make eggnog thicker? Simmer the custard slightly longer, or whisk in a bit more cream. Chill thoroughly — eggnog thickens as it cools.

Q: Can I make dairy-free eggnog? Yes — use coconut milk, almond milk, or oat milk and sweeten to taste. Coconut milk gives the creamiest texture.

Q: How long does homemade eggnog last? Refrigerate in a sealed container for 3–4 days. Shake or stir before serving.