Homemade Eggnog is a creamy, smooth, and delightfully spiced drink that just screams holiday cheer. With its rich blend of eggs, milk, cream, sugar, and a dash of nutmeg and cinnamon, it’s the kind of drink that feels like a warm hug in a glass. Whether you like it with a splash of rum or just plain and simple, it’s a classic treat that has a way of making any gathering feel extra special.
I love making this recipe from scratch because it lets me control exactly how sweet or spicy it gets — plus, the fresh taste of homemade eggnog beats anything store-bought by miles. A little tip I always keep in mind is to take my time whisking the eggs so the nog gets really smooth and frothy, which makes it feel extra thick and festive. It’s a fun little tradition for me to prepare this while playing some holiday tunes in the background.
To serve, I like to pour it into big mugs and sprinkle a little more nutmeg on top for that perfect finishing touch. It’s wonderful for cozy nights by the fire or as a tasty treat when friends and family stop by. I’ve found that sharing a cup of homemade eggnog sparks plenty of smiles and conversation — it’s a simple, tasty way to bring everyone together during the holidays.
Key Ingredients & Substitutions
Eggs: Fresh eggs are key for rich eggnog. I always separate yolks and whites; yolks add creaminess, and whipped whites make the drink frothy and light.
Milk & Cream: Whole milk and heavy cream balance richness and smoothness. For dairy-free versions, try almond or oat milk, but skip the cream or use coconut cream for thickness.
Sugar: Granulated sugar works well, but you can swap for honey or maple syrup for a deeper flavor. Just adjust the amount since they’re sweeter.
Spices: Nutmeg and cinnamon bring warmth. Freshly grated nutmeg tastes best—store-bought ground is okay but less fragrant.
Alcohol: Bourbon or rum is traditional and adds warmth. If you prefer no alcohol, just leave it out—the eggnog is delicious either way!
How Do I Get Light, Frothy Texture in Eggnog?
The key is folding in whipped egg whites gently into the yolk mixture.
- Beat egg whites until soft peaks form before adding sugar.
- Add sugar gradually, then beat until stiff peaks form—this takes a few minutes but is worth it.
- Fold whites gently with a spatula; don’t stir too hard or you’ll lose the airiness.
- This step keeps your eggnog light and frothy instead of dense and heavy.
Equipment You’ll Need
- Large mixing bowls – perfect for beating eggs separately and mixing the ingredients without mess.
- Electric hand mixer or stand mixer – makes whipping egg whites to stiff peaks easy and quick.
- Whisk – helps blend the yolks smoothly with sugar and spices for creamy texture.
- Measuring cups and spoons – important for accurate ingredient amounts to keep the flavor balanced.
- Spatula – useful for gently folding in the whipped egg whites to keep the mixture light and airy.
- Serving glasses or mugs – to present your eggnog nicely; wide-mouthed glasses work well for garnish.
Flavor Variations & Add-Ins
- Use brandy or dark rum instead of bourbon for a richer, deeper flavor perfect for winter evenings.
- Add a pinch of ground cloves or allspice for extra warm spices that enhance the festive feel.
- Try a splash of coffee liqueur or espresso for a subtle mocha twist if you like a coffee note.
- Swap traditional nutmeg for freshly grated mace for a slightly sweeter, more delicate spice flavor.
Homemade Eggnog Recipe
Ingredients You’ll Need:
- 4 large eggs, separated
- 1/3 cup granulated sugar, divided
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup bourbon or rum (optional)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg, plus more for garnish
- Cinnamon sticks, for garnish
How Much Time Will You Need?
This eggnog recipe takes about 15 minutes to prepare. You’ll then need to chill it in the refrigerator for at least 1 hour before serving, to let all the flavors blend beautifully and to get that cool, refreshing taste.
Step-by-Step Instructions:
1. Whisk the Egg Yolks and Sugar:
In a large bowl, whisk the egg yolks with 1/4 cup of sugar until the mixture becomes thick and pale yellow. This makes the base creamy and smooth.
2. Mix in Milk, Cream, and Spices:
Slowly add the whole milk, heavy cream, vanilla extract, ground cinnamon, and ground nutmeg to the yolk mixture. Whisk well to combine everything evenly.
3. Add the Alcohol (Optional):
If you like, stir in bourbon or rum now for that classic, warming flavor. You can skip this step if you prefer no-alcohol eggnog.
4. Whip the Egg Whites:
In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form — this will give your eggnog a lovely light texture.
5. Fold in the Egg Whites:
Gently fold the whipped egg whites into the egg yolk mixture. Be careful to fold lightly to keep the eggnog fluffy and frothy.
6. Chill the Eggnog:
Cover your eggnog and refrigerate for at least 1 hour before serving. This helps the flavors meld and makes the drink nice and cold.
7. Serve and Garnish:
When ready, pour the eggnog into glasses, sprinkle a little nutmeg on top, and add a cinnamon stick for a festive touch and stirrer.
8. Enjoy!
Relax and enjoy your creamy, spiced homemade eggnog, perfect for holiday gatherings or cozy nights in!
Can I Use Pasteurized Eggs for This Recipe?
Yes! Using pasteurized eggs is a great way to reduce any risk of foodborne illness since this recipe uses raw eggs. You can find them at most grocery stores or order online. Just use them the same way as regular eggs.
Can I Make Eggnog Without Alcohol?
Absolutely! You can leave out the bourbon or rum entirely for a delicious, kid-friendly version. The spices and creamy texture still make it feel festive and rich.
How Long Can I Store Homemade Eggnog?
Store your eggnog in an airtight container in the fridge for up to 2 days. Give it a good stir before serving since it may separate slightly. Avoid keeping it too long due to the fresh eggs.
Can I Use a Blender Instead of Whipping Egg Whites?
Yes, you can use a blender or electric mixer to whip the egg whites. Just make sure to whip them until stiff peaks form for the best frothy texture, then gently fold into the rest of the mixture.
