Homemade Eggnog

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Homemade eggnog is easy to make at home and so much better than store-bought!

Homemade eggnog is easy to make at home and so much better than store-bought!

Eggnog is a favorite tradition in our house every holiday season. As soon as it hits store shelves in November, we can’t resist bringing it home.

And I can’t believe it, but I’ve only just now started to make it myself. It’s so simple! Just essentially a mixture of milk, cream, eggs, and sugar, with plenty of freshly grated nutmeg to give it the signature eggnog flavor. Drink it as is, use it as a coffee creamer, or add mix-ins to make it just the way you like.

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The best mix-ins for eggnog

There are both alcoholic and family-friendly options for turning your homemade eggnog into a delicious cocktail or mocktail. The ratio of eggnog to mix-in is completely up to you! I usually aim for 1:1.

Boozy eggnog additions:

  • Rum
  • Brandy
  • Whiskey

Non-alcoholic eggnog additions:

  • Ginger ale
  • Lemon-lime soda (this is how I drank it as a kid!)
  • 1 or 2% milk

Homemade eggnog is easy to make at home and so much better than store-bought!

Homemade Eggnog

Homemade eggnog is easy to make at home and so much better than store-bought!

Ingredients:

  • 6 large eggs
  • 3/4 cup (150 grams) granulated sugar
  • 1/4 teaspoon salt
  • 4 cups (1 quart, about 1 liter) whole milk, divided
  • 1 cup (250 ml) heavy whipping cream
  • 1 teaspoon ground nutmeg (fresh if possible)
  • 1 tablespoon vanilla extract

For serving (optional)

  • Rum,

Directions:

  1. In a large bowl whisk together the eggs, sugar and salt.
  2. In a medium saucepan, warm 2 cups of the milk over medium heat until bubbles appear around the edges, stirring occasionally. Do not bring to a boil.
  3. Add warmed milk to the egg mixture in a small stream while whisking constantly until completely combined.
  4. Return mixture to the saucepan and cook over medium heat to 160°F while whisking constantly, about 3-4 minutes.
  5. Remove from heat and add to a pitcher. Stir in remaining milk, heavy cream, nutmeg and vanilla.
  6. Chill completely before serving.
Notes:
  • For a stronger nutmeg flavor, increase nutmeg to 1 1/2 teaspoons.
  • To ensure the mixture is smooth without lumps, pass cooked mixture through a mesh strainer before combining with heavy cream, etc.
  • See post above for mix-in suggestions.

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.