Homemade Eggnog Recipe

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Homemade Eggnog is insanely easy to make and so tasty! This eggnog recipe is wonderfully rich and creamy with plenty of cozy nutmeg and spice. You’ll never buy store-bought again!

Why You’ll Love This Homemade Eggnog Recipe

We are BIG eggnog fans around here. And now that I’ve got the BEST homemade eggnog recipe, I’ll be ditching the store-bought stuff for good. This homemade Christmas drink is impossible to stop sipping. I can pretty much guarantee you won’t have any leftovers, here’s why:

  • It’s extra thick and creamy. Store-bought eggnog is often thin and disappointing. Meanwhile, this homemade version is the opposite. I use a whopping 7 egg yolks in this recipe to make sure it has the maximum creaminess. Worth it!
  • Super sippable. If there’s one drink I’ll be sipping throughout the holidays, it’s this homemade eggnog. It’s right up there with homemade hot chocolate as one of my favorite festive drinks. It always goes down deliciously at parties.
  • Easy to make. It turns out, you don’t need any fancy ingredients to make a batch of eggnog that’s better than anything you’ll find in stores. It’s mostly milk and eggs, plus a handful of cozy spices.

Watch How To Make It

Check out this short video showing just how easy it is to make the creamiest homemade eggnog!

Read transcript

Four glasses of Homemade Eggnog topped with cinnamon with a cinnamon stick

What is Eggnog?

If you’ve never sipped it before, eggnog is a milk and egg-based drink. It dates back to the 1800s when it was served during the winter holidays, as it still is today. It’s a rich, creamy concoction that’s often served like a punch at parties, and many eggnog recipes are spiked with alcohol, such as brandy or liqueurs.

What Does This Homemade Eggnog Taste Like?

To describe the flavor is difficult, but as the name suggests, much of the flavor and creamy texture of this drink comes from the eggs. It’s similar to a custard, but the consistency is thinner, with a touch of warm spices in the background. It’s pure beverage heaven! Eggnog is usually served cold or at room temperature, but it’s also delicious warmed up for a cozy treat.

If you love eggnog as much as we do, definitely check out my recipes for eggnog cheesecake and these soft and chewy eggnog cookies. And don’t miss my fluffy eggnog layer cake!

Four glasses of Homemade Eggnog around a glass pitcher with Eggnog

Recipe Ingredients

So you may be wondering, what exactly are eggnog ingredients? They are surprisingly simple! Here’s what you’ll need to make the best homemade eggnog EVER. Scroll down to the recipe card beneath the post for a printable list of ingredients with the full amounts.

  • Egg yolks – I use a little more egg yolk than you might typically find in other eggnog recipes. 7 large egg yolks to be exact. They add tons of flavor and so much creaminess! It also makes this homemade ‘nog nice and thick, which is a must in our house.
  • Sugar – You can use granulated sugar or brown sugar.
  • Milk and cream – I find that a little more milk than cream gives you a nice, creamy eggnog that isn’t overly rich. Feel free to play around with the amounts to taste.
  • Spices – I spice this recipe with a traditional combination of ground nutmeg and cloves, plus a dash of vanilla extract and a pinch of salt to deepen the flavors.
Four glasses of Homemade Eggnog topped with cinnamon with a cinnamon stick

How to Make Eggnog

There are a few ways that you can make eggnog from scratch. Personally, I prefer to cook mine using just the egg yolks, rather than fussing with lumpy egg whites or leaving the eggs uncooked. So, this homemade eggnog comes together very easily on the stovetop.

The key to great eggnog is beating the egg yolks with sugar until they’re super fluffy. Meanwhile, warm the milk and cream in a saucepan and whisk in the spices. As soon as that hits a simmer, the hot cream gets slowly whisked into the egg yolks, a little at a time, before everything goes back into the saucepan.

Let that cook over medium heat until the eggnog reaches 160-170ºF. Take it off the heat, whisk in the vanilla, and refrigerate until you’re ready to serve. The eggnog will thicken as it cools and end up wonderfully thick and creamy. Prepare to be blown away by the flavor!

What Type of Alcohol Goes in Eggnog?

Absolutely. To make this homemade eggnog all the more merry, simply add your choice of alcohol to the finished drink. Keep in mind that the extra liquid will thin it out a bit, so don’t go overboard. The most common alcohol used in eggnog recipes is brandy or rum (I prefer spiced rum), but you can also use bourbon or whiskey. Irish cream or Kahlua also tastes great.

Four glasses of Homemade Eggnog topped with cinnamon with a cinnamon stick

Serving Suggestions

I enjoy my homemade eggnog finished the old-fashioned way: dusted with extra spices and garnished with cinnamon sticks! You can garnish your glasses with peppermint sticks or candy canes, too, or simply sip this eggnog plain. I’ll even stir warm eggnog into a cup of coffee or hot chocolate for a cozy wintertime drink.

Around the holidays, nothing pairs better with eggnog than a platter of Christmas cookies. I love classic pinwheel cookies, sweet jam thumbprint cookies, and these festive peppermint sugar cookies. Spiked eggnog is also the perfect winter warmer served with a slice of spice cake or gingerbread layer cake after dinner.

Four glasses of Homemade Eggnog around a glass pitcher with Eggnog

How to Store Eggnog

  • Refrigerate. Homemade eggnog stays fresh in the fridge for up to 1 week. Make sure to store any leftovers airtight.
  • Freeze. You can also freeze eggnog to extend its shelf life. Store it in an airtight, freezer-safe container and keep it frozen for up to 1 month. Defrost your eggnog in the fridge before serving.

More Festive Drink Recipes

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Four glasses of Homemade Eggnog topped with cinnamon with a cinnamon stick

Homemade Eggnog Recipe

  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 3 1/4 cups, 3-4 servings
  • Category: Drinks
  • Method: Stove
  • Cuisine: American


This Homemade Eggnog Recipe is wonderfully thick and creamy with plenty of nutmeg flavor. It’s also easy to make! You’ll never buy store-bought again.


  • 7 large egg yolks
  • 1/2 cup (104g) sugar
  • 1 3/4 cups (420ml) milk
  • 1 cup (240ml) heavy whipping cream
  • 1 tsp ground nutmeg
  • 2 whole cloves, optional
  • Pinch of salt
  • 1/4 tsp vanilla extract


1. Add egg yolks and sugar to a large mixer bowl and whip on medium speed until creamy, pale and smooth, about 6-8 minutes. Set aside.
2. In a medium to large saucepan, heat milk, cream, nutmeg, cloves and salt over medium heat until it begins to simmer, stirring regularly.
3. When the milk mixture begins to simmer, add a small amount to the egg yolks, whisking quickly constantly to temper the eggs and keep them from scrambling. Add small amounts of additional milk/cream at a time, whisking to combine, until all has been incorporated.
4. Add the milk and egg mixture back to the saucepan and continue heating until it reaches 160-170 degrees.
5. Remove from heat, then add the vanilla extract and remove the cloves.
6. Pour into a container and refrigerate until cold. Eggnog is best is used within 2-3 days.


If you’d like to add alcohol to your eggnog, I’d recommend starting with about 1/4 cup and adding more to taste.


  • Serving Size: 1 serving
  • Calories: 355
  • Sugar: 31.5 g
  • Sodium: 657.6 mg
  • Fat: 21.2 g
  • Carbohydrates: 33 g
  • Protein: 9.2 g
  • Cholesterol: 365.3 mg


About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29