Rich and creamy, this Homemade Eggnog recipe is perfect for chilly winter nights this holiday season. With brandy and ground nutmeg, every sip is as warming as the blankets you’ll be wrapped in.
Easy Eggnog Recipe
Thick, creamy, and perfectly boozy, say hello to your new favorite eggnog recipe. Warmly spiced with nutmeg or allspice, it’s practically a hug in a cup that’s waiting to make your afternoons a little more woozy to help you get into the holiday spirit.
When you see how easy it is to make, you’ll never go back to commercial eggnog ever again. While that’s definitely good news, it might not be so much for the amount of brandy you’ll be buying from now on. 🥂
Is it Hard to Make Eggnog?
Once it hits the pot, it’s all about making sure that the mixture doesn’t come to a boil. Easy, right? Well, that’s as hard as it gets. After that, you’ll be sipping on this easy drink in less than 30 minutes. That being said, you’re ready to greet all your unexpected guests this season with a warm glass of homemade eggnog no matter what.
Is Homemade Eggnog Safe?
Of course! With proper preparation and storage, homemade eggnog is safe and way more delicious than the store-bought stuff.
To avoid the risk of food poisoning, make sure to temper the eggs properly and refrigerate the eggnog in an airtight container for up to 3 days. Read on for tips on how to do this.
With only 8 ingredients, you’re only minutes away from sipping into this comforting holiday drink. Check the recipe card at the bottom of the post for exact ingredient amounts.
- Eggs – There can be no eggnog without eggs.
- Sugar – Use granulated white or light brown sugar for best results.
- Whole milk – Low-fat milk works too. Please don’t use any oat milk.
- Vanilla extract – Coffee and almond extract also pair well with this recipe.
- Bourbon – Dark rum, cognac, and brandy are good substitutes.
- Ground nutmeg – Feel free to use allspice instead.
- Heavy whipping cream – Half and half also works.
What alcohol makes the best eggnog?
Brandy and bourbon are the best alcohols for making eggnog. However, dark rum and cognac are good substitutes, too. Use bourbon for a more alcohol-heavy drink.
Can I Make This Without Alcohol?
Absolutely! Just skip the alcohol in the recipe and the drink will still turn out thick, creamy, and wonderfully sweet. Plus, it’ll be kid-friendly, too.
How to Make Homemade Eggnog
As long as you don’t let the mixture come to a boil, your eggnog is guaranteed to come out perfectly.
- Whisk the eggs. Add them to a medium-sized pot with the sugar and salt. Whisk over low heat until well combined.
- Add the milk. Slowly pour in 2 cups of milk while continuously whisking with the other. This will temper the eggs and avoid them from cooking.
- Let it cook. Stir the pot constantly for 20 to 25 minutes, but don’t let it come to a boil. Keep it cooking low and slow. Use a candy thermometer for best results. The mixture should read 160˚F.
- Add the alcohol. Carefully transfer the mixture to a heat-proof bowl. Add the vanilla extract, bourbon, ground nutmeg, and the remaining milk. Mix it gently until well combined.
- Cool it. Place the bowl in an ice bath immediately after and don’t stop stirring until the eggnog has cooled completely. Then cover the bowl and refrigerate it for 4 hours or until cold.
- Whip the cream. Add the heavy cream to the bowl of a stand mixer. Beat it until soft peaks form and then fold it into the chilled eggnog.
- Serve. Pour it into drinking glasses and garnish.
Tips for Success
Follow these tips for perfect eggnog every time:
- Don’t stop stirring. Don’t even think about taking your eyes off the pot for a second. Doing so will result in thick films which will need to be discarded (which means less eggnog for you.)
- Temper the eggs. If you don’t temper the eggs properly, they’ll either cook in the pot, aka scramble, or begin to separate once your eggnog is done.
- Use a non-stick pot. Avoid stainless steel pots at all costs if you need a fail-proof recipe. Use a non-stick pot for a fuss-free eggnog.
- Use a silicone spatula. This kind is best because it’s the only one that truly lets you scrape the bottom and sides of the pot clean to avoid bits of burnt eggnog stuck in the pot. Use one if you have it.
Homemade eggnog is perfect with your favorite sweet treats. Try it with my Salted Caramel Thumbprint Cookies and Flourless Chocolate Cake for an extra decadent snack. I also love it with my Pumpkin Pie Cinnamon Rolls and Cranberry Brie Puff Pastry Pinwheels.
To make it look extra pretty, don’t forget to sprinkle some ground cinnamon, nutmeg, allspice, and cocoa powder on top. Using a cinnamon stick as a straw will also add a bit of cuteness.
How Long Does Homemade Eggnog with Alcohol Last?
- You can refrigerate homemade eggnog in an airtight container for up to 3 days.
More Easy Holiday Drinks
- 6 large eggs
- ¾ cup sugar
- ¼ teaspoon salt
- 4 cups whole milk, divided
- 1 tablespoon pure vanilla extract
- 3 ounces dark rum, bourbon, or brandy
- ½ teaspoon ground nutmeg, you can use less or more, depending on your taste
- 1 cup cold heavy whipping cream
- ground nutmeg, for garnish, optional
- cinnamon sticks, for garnish, optional
- Holiday cookies, for garnish, optional
Fill a large bowl or container with ice and cold water; set aside.
Whisk the eggs, sugar, and salt in a saucepan set over low heat.
Slowly add in 2 cups milk while whisking.
Cook and stir frequently for about 20 to 25 minutes, or until temperature of the mixture registers at 160˚F. Do not bring it to a boil.
Transfer the cooked mixture to a large mixing bowl and whisk in the vanilla, bourbon, nutmeg, and remaining 2 cups of milk.
Immediately place the bowl in the previously prepared ice-water bath, whisking the milk continuously until mixture is completely cooled.
Cover and refrigerate for at least 3 to 4 hours, or until very cold.
Before serving, using an electric mixer, beat the heavy cream until soft peaks form.
Whisk the whipped cream into the eggnog until completely blended.
Pour into drinking glasses, garnish with a sprinkle of nutmeg, cinnamon sticks, holiday cookies, and serve.
- Don’t stop stirring/whisking. Doing so will result in thick films which will need to be discarded.
- Temper the eggs. If you don’t temper the eggs properly, they’ll either cook in the pot or begin to separate once the eggnog is done.
- Use a non-stick saucepan. Avoid stainless steel pots. Use a nonstick pot for a no-mess eggnog.
- Use a silicone spatula. Silicone spatulas are best for cleaning out pots and bowls. You can scrape the bottom and sides of the pot clean to avoid bits of burnt eggnog stuck in the pot.
Serving: 6 ounces | Calories: 440 kcal | Carbohydrates: 34 g | Protein: 13 g | Fat: 24 g | Saturated Fat: 14 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Trans Fat: 0.02 g | Cholesterol: 250 mg | Sodium: 241 mg | Potassium: 355 mg | Fiber: 0.03 g | Sugar: 34 g | Vitamin A: 1117 IU | Vitamin C: 0.2 mg | Calcium: 255 mg | Iron: 1 mg | Net Carbs: 34 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.