Homemade eggnog is a creamy, rich holiday classic that brings cozy vibes to any gathering. Made with fresh eggs, milk, cream, a touch of sugar, and spiced with nutmeg and cinnamon, this drink feels like a warm hug in a glass. The smooth texture and sweet spices make it the perfect festive treat to enjoy anytime this season.
I love making eggnog from scratch because it tastes so fresh and way better than anything you can buy at the store. It’s actually pretty simple to whip up, and you can adjust the sweetness or spiciness just how you like it. One tip I swear by is to chill it really well before serving—that way it’s perfectly refreshing and those flavors have time to blend nicely.
My favorite way to serve homemade eggnog is in a big mug with extra grated nutmeg on top and maybe a cinnamon stick to stir. It’s great for holiday parties or just an evening by the fireplace. This recipe always brings back happy memories of family get-togethers, laughter, and feeling warm and relaxed, even on the coldest winter days.
Key Ingredients & Substitutions
Eggs: Fresh large eggs are the base, giving eggnog its rich texture. If you’re worried about raw eggs, look for pasteurized ones for safety.
Milk & Cream: Whole milk and heavy cream create that smooth, creamy feel. For a lighter option, swap cream for half-and-half or use a non-dairy milk like oat milk, but it will change the richness.
Alcohol: Bourbon or rum adds warmth and depth. If you prefer no alcohol, just skip it; the eggnog will still taste great.
Spices: Nutmeg and cinnamon are classic flavors here. Freshly grated nutmeg brings the best aroma. If you don’t have ground cinnamon, a cinnamon stick during chilling can release flavor nicely.
How Do I Get That Light, Frothy Texture in Eggnog?
The secret’s in the whipped egg whites. After beating egg yolks with sugar and mixing in milk and spices, carefully whip the egg whites until they form soft peaks. Then gently fold them into the eggnog. This adds a fluffy, airy texture.
- Use a clean bowl and whisk or mixer for the egg whites.
- Don’t overbeat; soft peaks hold air but still stay moist.
- Folding gently keeps the lightness—avoid stirring vigorously.
Equipment You’ll Need
- Mixing bowls – you need two: one for egg yolks and another for whisking egg whites separately.
- Whisk or electric mixer – helps you beat eggs smooth and whip whites to soft peaks easily.
- Measuring cups and spoons – to get your sugar, milk, cream, and spices just right.
- Large spoon or spatula – perfect for gently folding whipped egg whites into the mixture.
- Pitcher or large container – to chill and store the eggnog before serving.
- Fine grater or microplane – for freshly grating nutmeg on top, adding a fresh spice boost.
Flavor Variations & Add-Ins
- Try using brandy or spiced rum instead of bourbon for a different warm flavor profile.
- Add a pinch of ground cloves or allspice to deepen the spice notes—great if you love warm spices.
- Swap regular sugar for maple syrup to bring a subtle sweetness and earthy taste.
- For a non-alcoholic version, add a splash of vanilla almond extract to keep it flavorful and festive.
How to Make Homemade Eggnog
Ingredients You’ll Need:
Main Ingredients:
- 4 large eggs
- 1 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 to 1 cup bourbon or rum (optional)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg, plus extra for garnish
- 1/4 teaspoon ground cinnamon
For Garnish:
- Cinnamon sticks
- Star anise (optional)
How Much Time Will You Need?
This eggnog recipe takes about 15 minutes to prepare and mix. Then, you’ll need to chill the eggnog in the refrigerator for at least 2 hours so the flavors meld beautifully. Once chilled, it’s ready to serve and enjoy!
Step-by-Step Instructions:
1. Prepare the Eggs:
Separate the eggs, placing the yolks in a large mixing bowl and the whites in another. Add the granulated sugar to the yolks, then whisk briskly until the mixture becomes smooth and a pale yellow color.
2. Mix the Base:
Stir in the whole milk, heavy cream, vanilla extract, ground nutmeg, and ground cinnamon until everything is well combined. If you’d like to add alcohol, slowly whisk in your choice of bourbon or rum to blend.
3. Whip the Egg Whites:
Using a clean bowl, beat the egg whites until soft peaks form. Carefully fold these whipped egg whites into the eggnog mixture to make it light and frothy, being gentle so the airiness stays.
4. Chill and Serve:
Cover and chill the eggnog in the refrigerator for at least 2 hours. When ready, pour into glasses, sprinkle some extra ground nutmeg on top, and garnish each glass with a cinnamon stick and star anise if you like. Serve cold and enjoy your homemade festive eggnog!
Can I Use Pasteurized Eggs for This Eggnog?
Yes! Using pasteurized eggs is a great way to reduce the risk of foodborne illness, especially if you’re serving this to kids or guests. They work just like regular eggs in the recipe.
How Long Can I Store Homemade Eggnog?
Keep your eggnog refrigerated in an airtight container for up to 3 days. Always give it a good stir before serving, as some separation may occur.
Can I Make This Eggnog Without Alcohol?
Definitely! Simply skip the bourbon or rum. To keep the flavor rich and festive, try adding a little extra vanilla extract or a pinch of cinnamon.
What’s the Best Way to Freshly Grate Nutmeg?
Use a fine grater or microplane to grate nutmeg directly over your eggnog just before serving. Freshly grated nutmeg has a much stronger aroma and taste than pre-ground.