The store-bought stuff simply can’t compete with a batch of this deliciously EASY Homemade Eggnog! Thick, creamy, and comforting, this eggnog recipe is perfect for spiking with your favorite liquor on those cold winter nights!
Who’s ready for cozy nights by the fire with a mug of boozy nog?!
I would take any night by a fire, but this old Florida house I live it sadly makes that pretty tough.
Next time you snuggle up next to some crackling flames, send out some good vibes for me, will ya? Especially if you’re sipping on this homemade eggnog!
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post. There is also a “jump to recipe” button at the top of the page if you’d rather not exercise your scrolling finger!
I lived a pretty sheltered foodie life as a child.
As sure as I am that I’ve already mentioned this, I feel like it needs reiterating when it comes to eggnog.
This was most definitely not a part of my childhood. Sure, my Papa shared his buttermilk with me, but eggnog? Absolutely never a whiff of the stuff in our house.
It wasn’t until a few Christmases ago where it was all but forced on me that I came around.
I’ll try anything once, and while I prefer my hubby’s Coquito, I won’t refuse a nice boozy glass of eggnog!
Especially if it’s made at home without any gelatins or preservatives.
What is eggnog?
Eggnog is a sweet, rich, dairy-based drink made with cream, milk, sugar, egg yolks, spices and flavorings. Also known as ‘milk punch’, it is often aged or spiked with liquor such as rum, brandy, or bourbon.
Popular in the United States, Canada, and Australia, it is traditionally enjoyed during the Christmas season. It can be served chilled or warm, and is delicious mixed with other drinks like coffee or milkshakes.
Eggnog is believed to have originated in medieval Britain from a drink called posset. Posset, milk curdled with wine or ale and spiced, was used as a cold remedy
How long does homemade eggnog last?
The storage time for homemade eggnog varies depending on the amount of alcohol (or lack thereof) used. The more liquor you add, the longer your eggnog will last, and the smoother the flavors will be.
More alcohol will also cause extra thickening which can be counteracted when you serve it by adding a bit of milk to thin it out.
- Non-alcoholic eggnog will keep in the fridge for 2-3 days.
- Eggnog with 1/2-1 cup of liquor will keep for about 1 week.
- Eggnog with 1 1/2 cups of liquor will last several weeks and continue to thicken and age along the way.
Note: if you use a blender to mix raw eggs with your ingredients instead of heat-treating it, eggnog with no liquor must be consumed within 1 day.
What can I use eggnog in?
Eggnog can be used in SO many baked goodies, all perfectly appropriate for the holidays! These Eggnog Brownies, Black Bottom Eggnog Pie, and Spiced Chocolate Eggnog Cake will delight any chocolate lover. Prefer cheesecake? Try a fluffy Eggnog Cheesecake, Eggnog Cheesecake Dip, or maybe a fancy Red Velvet Eggnog Cheesecake Trifle.
Eggnog Cookies with Rum Sugar Glaze and Eggnog Fudge will work beautifully on any cookie tray. And if you’re looking for a lovely after dinner treat, try Eggnog Egg Custard, Eggnog Bread Pudding with a warm whiskey caramel sauce. Top off your night with a blissful, boozy Eggnog Martini or Christmas White Russian!
How To Make Homemade Eggnog
Many recipes for Homemade Eggnog involve simmering milk and cream over heat and tempering it into an egg and sugar mixture.
This practice is the safest way to make eggnog, avoiding any chance of foodborne illness from salmonella.
If you’re planning on consuming this eggnog without alcohol, I recommend that you make it as written in this recipe. Be sure to use the freshest organic eggs you can find.
However, if your intention is making a boozy eggnog that will age in the fridge over time, you can combine everything in your blender instead! The liquor kills bacteria over time, keeping the eggnog safe for consumption.
- First, combine the cream, milk, cinnamon sticks, vanilla pod, nutmeg, and salt in a large saucepan set over medium-high heat. Stir until the mixture reaches a boil, then remove it from the heat and allow it to steep while you whip the eggs.
- In a stand mixer or bowl, beat the egg yolks and sugar together in a medium bowl until light and creamy. Thick ribbons will form when the mixture is lifted from the bowl.
- Now, slowly whisk some of the warm milk mixture into the egg mixture to temper it. Slowly whisk the remaining milk mixture in until it’s well combined and smooth.
- Then return the eggnog to the saucepan on the stove over medium-low heat. Whisk until the mixture thickens to your liking, then remove from heat and allow to cool.
- Finally, stir in some of your favorite liquor, if desired. Store the eggnog in a sealed container in the refrigerator for at least 2 hours before serving.
- Serve garnished with a sprinkle of nutmeg. You can even add a floater of booze if you want!
HELPFUL KITCHEN TOOLS FOR MAKING HOMEMADE EGGNOG:
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Homemade Eggnog
Ingredients
- 2 cups whole milk
- 1 cup heavy whipping cream
- 2 cinnamon sticks
- 1 vanilla bean pod split
- ½ teaspoon ground nutmeg
- Pinch of salt
- 6 large egg yolks
- ½ cup granulated sugar
- ½ – 1 ½ cups rum brandy, or bourbon (optional)
- Ground nutmeg for garnish
Instructions
- In a saucepan over medium-high heat, combine the cream, milk, cinnamon sticks, vanilla pod, nutmeg, and salt. Stir often until mixture reaches a boil, then remove from heat and allow it to steep as you whip the eggs.
- In a stand mixer or bowl, beat the egg yolks and sugar together in a medium bowl until light and creamy. Thick ribbons will form when the mixture is lifted from the bowl.
- Slowly whisk some of the hot milk into the egg mixture to temper. Repeat with the remaining milk, slowly whisking it until it’s well combined and smooth.
- Pour the mixture back into the saucepan on the stove. Whisk constantly until the mixture is just thickened to your liking (or until it reaches about 160 degrees F on a thermometer).
- Remove from heat and allow to cool to room temperature, then stir in the liquor, if using.
- Pour the eggnog into a pitcher or and airtight container. Refrigerate 2 hours until chilled, or overnight. It will thicken as it cools.
- Serve with a sprinkle of nutmeg.
Notes
- Non-alcoholic eggnog will keep in the fridge for 2-3 days. (If made in a blender, consume within 1 day.)
- Eggnog with 1/2-1 cup of liquor will keep for about 1 week.
- Eggnog with 1 1/2 cups of liquor will last several weeks and continue to thicken and age along the way.
