Name: Homemade Eggnog
Prep time: 20 min
Cook time: 15 min
Total time: 2 h
Cuisine: American
Ingredients: 4 large eggs, fresh and at room temperature; 1/3 cup granulated sugar; 2 cups whole milk; 1 cup heavy cream; 1 teaspoon vanilla extract; 1/2 teaspoon ground nutmeg; Additional ground nutmeg for garnish; 1/2 cup bourbon or dark rum (optional); Ground cinnamon or a cinnamon stick (optional); A pinch of salt (optional); A splash of almond or maple extract (optional); Whipped cream for topping (optional)

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Last updated on December 29, 2025

I still remember the first time I tried to make eggnog at home — I was convinced it would curdle, or worse, taste like raw eggs. It didn’t help that I was juggling holiday shopping lists and a timer that I forgot to set. If you’ve ever been nervous about handling eggs, not sure about substitutions, or overwhelmed by recipes that sound fancier than your kitchen tools, you’re not alone. I promise this post will walk you through every step in a calm, simple way so you can make a smooth, cozy batch of homemade eggnog without stress — even if this is your first try. While you’re planning holiday treats, you might also enjoy pairing it with a crunchy snack like coconut granola bars for easy nibbling.

Why I Love This Recipe of Homemade Eggnog

I love this homemade eggnog because it feels like a warm hug in a mug. It’s rich, comforting, and perfect for those quiet winter mornings or a festive evening with friends. What makes it special is how simple it is: a few pantry staples, a little patience, and you’ve got something that tastes homemade — not like the carton from the store. For beginner cooks, this recipe is forgiving. The steps are straightforward, and small errors can be fixed with gentle heating and a whisk. There’s a real satisfaction in stirring the pot, spotting that first wisp of steam, and knowing you made something that fills the kitchen with a nutmeg-scented nostalgia. It’s also easy to customize — make it lighter or spiced up depending on who’s sipping. If you prefer warm, soup-style comforts in winter, I often pair eggnog with a bowl of something savory like my creamy favorites — see a cozy pairing idea in the ingredients section with a link to my go-to butternut squash soup.

Ingredients You’ll Need for Homemade Eggnog

Essentials (yields about 6 servings)

4 large eggs — fresh and at room temperature. They give the eggnog its body and froth.
1/3 cup granulated sugar — balances the richness. You can adjust to taste.
2 cups whole milk — the base liquid; whole milk gives creaminess.
1 cup heavy cream — adds richness and that luscious mouthfeel.
1 teaspoon vanilla extract — brightens the flavor and adds warmth.
1/2 teaspoon ground nutmeg — the classic spice for eggnog, can be adjusted.
Additional ground nutmeg — for grating on top as a garnish.

Optional add-ons

Ground cinnamon or a cinnamon stick — for additional spice while heating.
A pinch of salt — enhances sweetness and richness.
A splash of almond or maple extract — use sparingly to change the flavor profile.
Whipped cream — for topping when serving.

Substitutions and Shortcuts

Milk alternatives: If you want a dairy-free version, use unsweetened almond milk or oat milk and replace heavy cream with full-fat coconut milk (canned). The texture will be slightly different but still delicious.
Lower-fat: Swap heavy cream for half-and-half for a lighter feel.
Sugar swaps: Use coconut sugar, maple syrup, or honey in place of granulated sugar. If using liquids like maple syrup, reduce other liquids slightly.
Eggless version: For an egg-free version, try a thickened custard using cornstarch or a commercial egg replacer to mimic the body of eggs.
Make-ahead shortcut: You can prepare the base a day ahead and chill it. If you want it sweeter or stronger later, adjust sugar just before serving.
Quick blender finish: To get a frothier top without a mixer, shake small servings in a jar with a tight lid, or briefly use a hand blender just before serving.

How to Make Homemade Eggnog Step-by-Step

Before you start: Set eggs to room temperature for about 15–20 minutes. Cold eggs are harder to whisk into a froth, and room-temperature eggs combine more evenly with warm milk.

Step 1 — Whisk eggs and sugar

Crack the 4 large eggs into a large mixing bowl. Add the 1/3 cup granulated sugar.
Use a whisk or an electric hand mixer on medium speed. Whisk until the mixture becomes pale, slightly thickened, and frothy — about 2 to 4 minutes by hand or 1 to 2 minutes with a mixer. This beat gives your eggnog body and a silky texture.

Step 2 — Heat the milk and cream

In a medium saucepan, combine the 2 cups whole milk and 1 cup heavy cream.
Heat over medium heat, stirring occasionally, until the mixture is hot and steamy but not boiling. You should see steam rising and small bubbles forming at the edge — about 3 to 5 minutes. If it boils, the milk can scald and change the flavor.

Step 3 — Temper the eggs

This step prevents the eggs from scrambling. With the whisk running or steady hand, slowly pour about half a cup of the hot milk mixture into the bowl of beaten eggs. Pour in a thin stream while whisking constantly to gently warm the eggs.
Continue adding the hot milk in a slow, steady stream while whisking until you’ve incorporated about a third to half of the milk. This gradual warming is called tempering.

Step 4 — Combine and cook gently

Pour the tempered egg mixture back into the saucepan with the remaining milk and cream, stirring constantly.
Place the saucepan over low to medium-low heat. Cook gently, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and coats the back of the spoon. This will take about 5 to 8 minutes. The mixture should reach about 160–170°F (70–77°C) if you use a thermometer. If you don’t have one, aim for a slightly thickened custard consistency — it should not boil.

Step 5 — Add flavor

Remove the saucepan from the heat. Stir in the 1 teaspoon vanilla extract and 1/2 teaspoon ground nutmeg. Taste and adjust: add a pinch more nutmeg if you like it spicier or a little more vanilla for warmth.

Step 6 — Cool and chill

Allow the eggnog to cool at room temperature for about 30 minutes. Then transfer it to an airtight container or pitcher and refrigerate for at least 3 to 4 hours, preferably overnight. Chilling improves flavor and texture.
If you see any small bits or strands from the eggs, strain the chilled eggnog through a fine-mesh sieve into a clean pitcher for a smoother drink.

Step 7 — Serve

When ready to serve, stir the eggnog. Pour into glasses or mugs. Garnish with a light dusting of additional ground nutmeg or a cinnamon stick.
For a festive touch, add a dollop of whipped cream and a grating of fresh nutmeg on top.

Common Mistakes to Avoid

Overheating and curdling

One of the most common mistakes is letting the milk-egg mixture boil. Boiling causes the eggs to scramble and the texture to become grainy. Keep the heat low during the final cooking stage and stir constantly. If you have a thermometer, aim for 160–170°F (70–77°C). If you spot small curdles, immediately remove from heat, strain the mixture, and blend it briefly with an immersion blender to smooth it out. Cooling and straining will often save a batch that looks slightly grainy.

Rushing the tempering process

Pouring hot milk into the eggs too quickly is another frequent error. Tempering is meant to warm the eggs slowly so they don’t turn into scrambled eggs. Always add a small amount of hot liquid first and whisk constantly, then gradually add the rest. If you accidentally add too much too fast and the eggs start to set, remove the pan from heat and whisk vigorously off the heat; sometimes you can gently rescue it. If not, beat another egg in a separate bowl and slowly whisk in small amounts of the hot mixture to incorporate it — this can help even it out.

Skipping the chill or serving too warm

Eggnog needs time to chill; the flavors deepen after a few hours in the fridge. Serving it warm can taste thin and less balanced. Also, chilling makes the drink refreshingly cool and gives it the right mouthfeel. If you’re in a hurry, at least cool to room temperature, then put the pitcher into an ice bath to speed up chilling before refrigerating. Avoid adding ice directly to the eggnog, which will water it down.

Serving Suggestions for Homemade Eggnog

Cozy breakfast pairing

I love a small breakfast spread when I serve eggnog in the morning. Think warm cinnamon toast, buttered croissants, or a slice of spiced loaf. The creaminess of the eggnog pairs wonderfully with slightly sweet baked goods and bright fruit. For a heartier start, serve with oatmeal topped with toasted nuts and a drizzle of maple syrup — the nutmeg and vanilla in the eggnog harmonize with these flavors.

Afternoon treat with light bites

For an afternoon get-together, set out small bites that let the eggnog shine. Fresh apple slices, almond biscotti, or simple sugar cookies work beautifully. Toasted nuts and dried fruit are also nice bite-sized companions.

Evening dessert setting

As an after-dinner treat, serve chilled eggnog in small glasses with a spoonful of whipped cream on top and a dusting of fresh nutmeg. Pair it with chocolate-dipped oranges, shortbread, or a simple spice cake. For a coffeehouse-style pairing, offer warm, spiced teas or decaf coffee that won’t compete with the eggnog’s flavors. Keep the presentation cozy: warm mugs, soft lighting, and a small platter of cookies make it feel special without fuss.

Conclusion

Making homemade eggnog is more approachable than it first appears — a little attention to temperature and timing gives you a rich, nostalgic drink that you can tailor for family or friends. You learned how to temper the eggs, gently thicken the mixture, and cool it for the best texture, plus a few easy swaps for dairy-free or lighter versions. If you want a detailed alternative technique or another take on classic eggnog, this Homemade Eggnog Recipe – Tastes Better From Scratch is a helpful resource to compare notes and pick up extra tips. Try the basic version once, then experiment with spices or toppings — it’s cozy, classic, and beginner-approved. If you make a batch, I’d love to hear what you paired it with or what twist you tried.

FAQs About Homemade Eggnog

Q1: Is homemade eggnog safe to drink?
A1: Yes, homemade eggnog is safe when you cook it to the right temperature (about 160–170°F / 70–77°C) to gently thicken the eggs and kill any potential bacteria. Tempering the eggs and then cooking the combined mixture helps keep it safe and smooth. If you prefer extra caution, use pasteurized eggs available in stores.

Q2: How long does homemade eggnog last in the refrigerator?
A2: Properly refrigerated, homemade eggnog lasts about 3 to 4 days. Always store it in a sealed container and give it a good stir before serving. If it develops an off smell, separation, or an unusual texture, discard it.

Q3: Can I freeze homemade eggnog?
A3: Freezing eggnog is possible but not ideal. The texture may change after thawing, becoming slightly separated. If you must freeze, do so in airtight containers and thaw slowly in the refrigerator, then whisk or blend gently to recombine.

Q5: Can I use almond milk or oat milk instead of dairy in homemade eggnog?
A5: Yes. Use unsweetened almond or oat milk and replace the heavy cream with full-fat coconut milk for a creamier finish. The texture will differ slightly from the classic dairy version, but it remains delicious and suitable for those avoiding dairy.

If you try this recipe, save a little for yourself before guests arrive — I always find the first sip is the best.

Homemade Eggnog

Why I Love This Recipe of Homemade Eggnog