Eggnog is that classic holiday drink that’s creamy, rich, and full of warm, comforting flavors like nutmeg, cinnamon, and a hint of vanilla. It’s made with milk, cream, eggs, and sugar, often spiked with a little rum or bourbon for an extra festive touch. The texture is smooth and velvety, making every sip feel cozy and special, perfect for cold winter nights or holiday gatherings.
I love making eggnog at home because it feels like a little holiday magic in a glass. I usually sprinkle a bit of fresh nutmeg on top and sometimes add a cinnamon stick for stirring—it makes it look pretty and adds a subtle cozy aroma. It’s such a treat to whip up a batch and share it with friends or family while chatting by the fire or watching holiday movies.
One of my favorite ways to enjoy eggnog is chilled with a few ice cubes in a festive glass, or sometimes gently warmed when the weather is really chilly. Either way, it’s a simple, delicious way to bring a bit of cheer and comfort into your day. If you’re new to eggnog, I promise it’s easy to make and a great way to start a fun holiday tradition!
Key Ingredients & Substitutions
Eggs: The eggs give eggnog its creamy, rich base. Use fresh, high-quality eggs for the best flavor. If you’re worried about raw eggs, try pasteurized eggs for safety.
Milk & Cream: Whole milk and heavy cream make the drink silky and smooth. For a lighter option, swap heavy cream for half-and-half or a dairy-free milk like coconut or almond.
Spices: Cinnamon and nutmeg bring warm, cozy flavors. Freshly grated nutmeg always tastes better than pre-ground. I like to sprinkle extra on top for a festive touch.
Alcohol: Bourbon or rum adds classic warmth but is optional. You can skip it for a kid-friendly or alcohol-free version without losing the creamy taste.
How Do You Make Smooth, Curdle-Free Eggnog?
Tempering the eggs is key to avoid curdling and getting a smooth texture. Here’s how I do it:
- Warm the milk mixture on low until just hot, not boiling.
- Slowly add a small amount of warm milk to the beaten eggs while whisking constantly. This raises the egg temperature gently.
- Gradually add the rest of the warm milk, keeping the eggs moving.
- Pour the combined mix back into the pan and cook on low. Stir often until the mixture thickens slightly—do not boil, or curds will form.
Taking your time with this step ensures creamy, dreamy eggnog every time!
Equipment You’ll Need
- Medium mixing bowl – for whisking eggs and sugar until smooth and pale.
- Saucepan – to gently heat the milk, cream, and spices.
- Whisk – for blending the eggs with warm milk to prevent curdling.
- Measuring cups and spoons – to get the right amounts of ingredients.
- Fine-mesh strainer – optional, to strain the eggnog for extra smoothness.
- Glasses or mugs – for serving this cozy drink.
Flavor Variations & Add-Ins
- Dark Rum or Spiced Bourbon: Using flavored spirits can add depth and warmth to your eggnog.
- Chocolate: Stir in a little cocoa powder or chocolate chips for a rich, dessert-like eggnog.
- Vanilla Bean: Add a scraped vanilla bean or splash of vanilla extract for a more pronounced vanilla flavor.
- Non-Alcoholic: Simply omit the spirits for a kid-friendly version that everyone can enjoy.
Classic Homemade Eggnog
Ingredients You’ll Need:
Main Ingredients:
- 4 large eggs
- 1/3 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 cinnamon
- 1/2 teaspoon ground nutmeg, plus more for garnish
- Whipped cream, for topping
- 2 cinnamon sticks, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook, plus at least 2 hours in the fridge for chilling. This resting time allows the flavors to blend and the eggnog to chill properly, making it even more delicious when served.
Step-by-Step Instructions:
1. Whisk the Eggs and Sugar:
In a medium bowl, use a whisk to mix the eggs and sugar together until the mixture is smooth and a little pale. This creates a creamy base for your eggnog.
2. Warm the Milk, Cream, and Spices:
Pour the whole milk and heavy cream into a medium saucepan. Add the ground cinnamon and nutmeg. Heat gently on medium until the mixture is warm but not boiling. Keep an eye on it so it doesn’t get too hot.
3. Temper the Egg Mixture:
To avoid cooking the eggs too fast, slowly drizzle a small amount of the warm milk mixture into the egg and sugar bowl while whisking constantly. This gradually raises the temperature of the eggs.
4. Cook the Eggnog Base:
Pour the egg and milk mixture back into the saucepan. Cook it over low heat, stirring all the time, until the mixture thickens slightly and coats the back of a spoon (about 5 to 7 minutes). Don’t let it boil!
5. Add Vanilla and Alcohol:
Take the pan off the heat. Stir in the vanilla extract. If you like, add bourbon or rum now for that classic holiday kick.
6. Chill the Eggnog:
Let the eggnog cool to room temperature, then cover and refrigerate it for at least 2 hours. This helps the flavors come together and chill the drink nicely.
7. Serve and Garnish:
Pour your chilled eggnog into glass mugs. Top with a big swirl of whipped cream, a sprinkle of freshly grated nutmeg, and a cinnamon stick for stirring and decoration.
8. Enjoy!
Relax and sip your creamy, spiced eggnog—perfect for cozy holiday moments!
Can I Make Eggnog Without Alcohol?
Absolutely! Simply leave out the bourbon or rum for a delicious, kid-friendly version. The creamy texture and spices still give it that classic eggnog flavor.
How Long Can I Store Homemade Eggnog?
Store eggnog in an airtight container in the fridge for up to 3 days. Give it a good stir before serving, and always check it smells fresh before drinking.
Is It Safe to Use Raw Eggs in Eggnog?
This recipe gently cooks the eggs to create a custard-like base, making it safe to drink. If you want extra safety, use pasteurized eggs available at most grocery stores.
Can I Make Eggnog Ahead of Time?
Yes! Eggnog actually tastes better after sitting in the fridge for a few hours or overnight, allowing all the flavors to blend beautifully.