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★ Why You'll Love this Recipe ★
Homemade Holiday Favorite
This homemade eggnog is a festive classic that’s rich, creamy, and so much better than the store-bought version.
Warm Spices & Sweet Flavor
A silky custard base is sweetened with brown sugar and flavored with cozy notes of vanilla, cinnamon, and nutmeg.
Perfect for Sipping or Mixing
Enjoy eggnog on its own, add a splash to your morning coffee, or mix it into your favorite holiday cocktail.
Family-Friendly Treat
This recipe is fully cooked and non-alcoholic, making it a safe and fun option for kids and adults alike.
Cocktail-Ready Option
If you’d like to serve it as a boozy treat, simply offer a selection of liquor for guests to stir in themselves.
Recipe-ready
This is a great go-to recipe if you need eggnog for a recipe like Taylor Swift cookies when eggnog is not available in stores. You might also like my chai tea cupcakes with eggnog frosting.
★ Ingredients You'll Need ★
Eggnog doesn't require a long list of ingredients or anything out of the ordinary. You may ever already have everything you need on-hand!
Here's what you'll need to gather up:
- Egg yolks. Just the yolks add thickness and that rich flavor eggnog is famous for. You can save the egg whites for a healthy omelette or try my egg white bites!
- Milk and heavy cream. Whole milk + heavy cream will give you a thicker, more rich flavor. The combination of milk and cream makes for the perfect rich and creamy eggnog– I highly recommend using both!
- Cinnamon and nutmeg add warmth and spice to the eggnog. Freshly grated nutmeg adds amazing flavor but powdered works fine too.
- Vanilla extract adds delicious flavor and enhances the sweetness of the eggnog. Be sure to use pure vanilla extract.
- Brown sugar. You can go light or dark brown sugar. Dark has more molasses so if you want a more rich flavor, go dark!
- Liquor is optional. Most traditional eggnog is made with brandy; however, dark rum, brandy, spiced rum, whiskey, and bourbon are also great options depending on your preference.
- Garnish. For a fun festive look, garnish with star anise, and/or cinnamon sticks. A pinch of cinnamon powder and sugar also floats nicely on top creating a pretty presentation.
★ How to Make this Recipe ★
Here's a quick look at the steps involved in making this homemade eggnog recipe. The full recipe can be found further down.
- Whisk together the egg yolks and brown sugar.
- Heat and whisk together milk, heavy cream, cinnamon, and nutmeg.
- Add milk mixture to egg, stir to combine.
- Return to sauce pan and cook.
- Remove pan from heat and add vanilla.
- Serve hot or chill serving.
Tip: Go slow and stir, and you'll be fine!
★ Tips & FAQs ★
Eggnog must be stored in the fridge and keeps well for up to 6 days.
If you want your eggnog to last longer, or if you have extra you want to save for later, then freezing is a great option. Eggnog will last up to 6 month frozen. Just thaw in the fridge, overnight, before serving.
Absolutely. Use a blend of non-dairy milks like almond, oat, or coconut milk, and replace eggs with a thickener like cashew cream, silken tofu, or a bit of cornstarch for a creamy texture. Add warm spices and sweetener to taste.
★ More Holiday Recipes ★
Embrace the holiday season!
Simple Homemade Eggnog (Fully Cooked)
Equipment
Ingredients
- 4 large egg yolks
- ½ cup light brown sugar
- 2 cups whole milk
- 1 cup heavy cream
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 teaspoon vanilla extract
Garnish
- Star anise, cinnamon sticks, pinch of cinnamon powder and brown sugar
Optional Liquor
- ½ cup brown liquor (dark rum, brandy, spiced rum, whiskey, bourbon,etc.)
Mighty Mrs. is a #WalmartPartner.
Instructions
- In a large bowl, whisk together egg yolks with brown sugar.
- In a saucepan over medium-low, whisk together the whole milk, heavy cream, cinnamon, and nutmeg. Stir occasionally until it begins to steam.
- Slowly pour the warmed milk mixture into the egg yolks, whisking constantly as you pour. Pour slowly and whisk constantly to avoid scrambling the eggs!
- Once combined, pour mixture back into the saucepan and return to medium-low heat. Stirring constantly, cook the eggnog just until it thickens slightly and reaches a temperature of 160°F. This should take about 2 minutes.
- Remove pan from heat and whisk in the vanilla.
- Serve hot or iced—either enjoy immediately or transfer it to the fridge and chill until cold before serving over ice.Stir before serving and enjoy.
Notes
- Low and slow is key. Be sure to continuously whisk to prevent lumps from forming.
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