Fabulously rich and creamy eggnog is a well-loved Christmas tradition and it's surprisingly easy to make the best homemade eggnog!! This cooked eggnog turns out delightfully creamy, flavorful, and just amazing! It's the perfect cup of holiday cheer to cozy up with on the couch while enjoying time with family and friends!
Making eggnog is part of a wonderful family tradition during the holidays!
If you've never tried your hand at making your own eggnog for Christmas gatherings, you're in for a real treat! It's not a complicated recipe and you'll love the results!
This tasty eggnog is truly better than store-bought, and you can keep it simple and non-alcoholic or add a boozy kick before serving!
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🥘 Ingredients
Just a few ingredients, a mixing bowl, whisk, and saucepan and you're on your way to enjoying this comforting classic!
- 6 large Egg Yolks (At room temperature.)
- ½ cup Granulated Sugar
- 1 cup Heavy Whipping Cream
- 2 cups Milk (Whole milk is best.)
- ½ teaspoon Ground Nutmeg (Freshly grated is best.)
- 1 pinch Salt
- 1 teaspoon Vanilla Extract (See my vanilla extract substitute page if needed.)
- ¾ cup Brandy (Optional - use brandy, a dark rum and Cognac blend, or even bourbon.)
- 1 pinch of Cinnamon (Optional, for serving.)
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 Instructions
Take a few minutes before starting to let your eggs warm to room temperature (about 30 minutes) to make the mixture come together best. Or, place the eggs into a bowl of warm water for 5 minutes.
Combine Yolks & Heat Milk Mixture
1 2 3 4
- Whisk together. In a medium mixing bowl whisk together 6 egg yolks and ½ cup of sugar until creamy and lightened in color.
- Heat to a simmer. Bring a sauce pan with the 1 cup heavy whipping cream, 2 cups milk, ½ teaspoon of nutmeg, and a pinch of salt to the beginning of a simmer over medium to medium-low heat. Remove from heat once the milk mixture just begins to bubble.
Temper Eggs, Heat & Chill
5 6 7 8
- Temper and thicken. Temper the egg mixture by slowly adding the warmed milk. Start with a ¼ cup at a time, adding more until all of the milk is incorporated. Return the mixture to your saucepan and heat, whisking constantly, over medium heat until the eggnog thickens. This step should only take a few minutes and the mixture should reach 170°F (77°C).
- Add vanilla and chill. Remove the saucepan from heat and stir in 1 teaspoon vanilla extract. Transfer your eggnog into a pitcher and cover the top with plastic cling film. Refrigerate until chilled, about 2-3 hours. *The eggnog will continue to thicken as it chills.
- Add brandy (Optional). Once chilled, add your liquor and serve. If desired, for a super smooth eggnog, you can combine the eggnog and liquor in a blender.
- Garnish & serve. Serve with whipped cream, a sprinkle of cinnamon or nutmeg, or a combination of whipped cream and a sprinkle of your favorite baking spice.
There are so many ways to enjoy your eggnog! Serve it as-is, with whipped cream, a scoop of ice cream (makes an eggnog float!), top it off with some ground cinnamon or grated nutmeg!
Add your eggnog to coffee, hot chocolate, chai tea, over your oatmeal, or mixed in with French toast coating! Enjoy!
💠Tips & Notes
- To rapidly chill your eggnog, place your pitcher or container into an ice bath.
- Mix in milk after chilling, starting with a couple tablespoons, to make a non-alcoholic eggnog.
- Other great liquor options include white rum + amaretto, rye whiskey + Jamaican rum, even Irish whiskey.
- Store your eggnog in the refrigerator for up to 1 week.
🎄 Other Great Christmas Recipes
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📖 Recipe Card
Eggnog (Best Homemade Classic Eggnog Recipe!)
Ingredients
- 6 large egg yolks (at room temperature)
- ½ cup sugar
- 1 cup heavy whipping cream
- 2 cups milk (whole milk is best)
- ½ teaspoon ground nutmeg (freshly grated is best)
- 1 pinch salt
- 1 teaspoon vanilla extract
- ¾ cup brandy (optional - use brandy, a dark rum and Cognac blend, or even bourbon)
Instructions
- In a medium mixing bowl whisk together the egg yolks and sugar until creamy and lightened in color.
- Bring a sauce pan with the heavy whipping cream, milk, nutmeg, and salt to the beginning of a simmer over medium to medium-low heat. Remove from heat once the milk mixture just begins to bubble.
- Temper the egg mixture by slowly adding the warmed milk. Start with a ¼ cup at a time, adding more until all of the milk is incorporated. Return the mixture to your saucepan and heat, whisking constantly, over medium heat until the eggnog thickens. This step should only take a few minutes and the mixture should reach 170°F (77°C).
- Remove the saucepan from heat and stir in the vanilla extract. Transfer your eggnog into a pitcher and cover the top with plastic cling film. Refrigerate until chilled, about 2-3 hours. *The eggnog will continue to thicken as it chills.
- Once chilled, add your liquor and serve. If desired, for a super smooth eggnog, you can combine the eggnog and liquor in a blender.
- Serve with whipped cream, a sprinkle of cinnamon or nutmeg, or a combination of whipped cream and a sprinkle of your favorite baking spice.
Notes
- To rapidly chill your eggnog, place your pitcher or container into an ice bath.
- Mix in milk after chilling, starting with a couple tablespoons, to make a non-alcoholic eggnog.
- Other great liquor options include white rum + amaretto, rye whiskey + Jamaican rum, even Irish whiskey.
- Store your eggnog in the refrigerator for up to 1 week.
Laurie says
Made a double batch and it was excellent! First time making egg nog and this recipe will be a keeper for us. Didn’t have any problems with tempering the eggs, I just kept whisking them as I slowly added the milk mixture. Thank you so much for the recipe!!! We like it warm too. So cozy to sit and sip it warm. 😊