I’m sharing How to Make Homemade Eggnog with a simple pantry trick that keeps the whole process quick and fuss free.

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I love a recipe that surprises you with how simple it is, and this Easy Eggnog Recipe is exactly that. I use whole milk and a whisper of freshly grated nutmeg to get the flavor right, and somehow it tastes fancier than it should.

People keep asking me for Egg Nog Recipe Easy or typing How To Make Homemade Eggnog into search bars like its a secret, like I’m hiding something. I’m not, but I will say there’s a trick that turns ordinary into holiday worthy, and you might want to try it the minute company says they’ll be over.

Ingredients

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Whole milk provides creamy body, calcium and protein, mild sweetness, backbone of the eggnog
Heavy cream adds rich fat, silky texture and indulgence, keeps the drink luxuriously thick
Eggs yolks bring richness and natural emulsifiers, whites can add froth and lightness
Sugar sweetens and balances spices, pure carbohydrate, so use carefully for taste
Vanilla extract lifts flavor, adds warm perfume without extra sugar, really essential
Bourbon rum or brandy optional, gives boozy warmth and complexity, not needed for kids
Nutmeg and cinnamon are warm spices, fragrant garnish, small antioxidant boost, make it cozy
Pinch of salt brightens flavors, balances sweetness, tiny but important for depth

Ingredient Quantities

4 cups whole milk

1 cup heavy cream

6 large eggs, separated

3/4 cup granulated sugar

1 to 1 1/2 teaspoons pure vanilla extract

1/2 to 1 cup bourbon, dark rum or brandy (optional)

1/2 teaspoon freshly grated nutmeg plus more for garnish

Pinch of fine salt

1/4 teaspoon ground cinnamon (optional)

How to Make this

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1. In a medium saucepan combine 4 cups whole milk, 1 cup heavy cream, a pinch of fine salt, 1/2 teaspoon freshly grated nutmeg and 1/4 teaspoon ground cinnamon if using; heat over medium until steam rises and small bubbles form at the edge, about 160 to 170°F, do not boil, then remove from heat.

2. While the milk heats, whisk 6 large egg yolks with 1/2 cup of the granulated sugar until the mixture is pale and slightly thickened.

3. Temper the yolks: slowly drizzle about 1/2 cup of the hot milk mixture into the yolks while whisking constantly, then gradually whisk in the rest of the milk until fully combined.

4. Pour the tempered yolk mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon and reaches about 160 to 170°F, about 5 to 7 minutes. Do not let it boil or you’ll curdle the eggs.

5. Remove from heat, stir in 1 to 1 1/2 teaspoons pure vanilla extract and 1/2 teaspoon more freshly grated nutmeg, then add 1/2 to 1 cup bourbon, dark rum, or brandy now if you want it boozy (start with 1/2 cup and taste, you can add more later). Strain the custard through a fine mesh into a bowl to catch any cooked bits.

6. Cover the bowl and chill the custard until cold, at least 2 hours or overnight to let flavors meld.

7. Just before serving, beat the 6 egg whites with the remaining 1/4 cup granulated sugar until soft to medium peaks form; this makes the eggnog light and frothy.

8. Fold about a third of the whipped whites into the chilled custard to loosen it, then gently fold in the rest until mostly combined. If you prefer, keep whites on top as a frothy crown instead of folding them in.

9. Serve cold, garnish with freshly grated nutmeg and a pinch more cinnamon if you like; taste and add a splash more liquor if you want it stronger. If serving kids or anyone avoiding alcohol, skip the liquor and it’s still delicious.

Equipment Needed

1. Medium saucepan (2 to 3 qt)
2. Heatproof mixing bowl (for chilling the custard)
3. Whisk (for yolks and tempering)
4. Instant read thermometer (to hit 160 to 170 F)
5. Fine mesh sieve or strainer (to remove cooked bits)
6. Electric hand mixer or stand mixer (or a large whisk if you wanna do it by hand)
7. Rubber spatula or wooden spoon (for stirring and folding)
8. Measuring cups and spoons plus a 1-cup liquid measure
9. Microplane or small grater (for fresh nutmeg)

FAQ

Can I leave out the alcohol?

Yes. The booze is optional. If you skip it the nog will taste sweeter and less warming, so chill well and maybe add a bit more vanilla. Without alcohol keep it refrigerated and use within 48 hours for best quality.

Are raw eggs safe in this recipe?

Raw eggs can carry bacteria. Use pasteurized eggs if you want to skip cooking. Or cook the yolk, sugar and milk mixture to 160°F (71°C) until it thickens to make a safe custard base. Its up to you which route to take.

How long will homemade eggnog last?

If made with uncooked eggs and no alcohol, plan on 24 to 48 hours in the fridge. If you cooked the custard it keeps 3 to 4 days. Adding 1/2 to 1 cup of alcohol can help preserve it a bit longer, but still use within about 3 to 4 days.

Can I make this ahead of time?

Absolutely. Make it a day ahead to let flavors meld. Chill well, then give it a good stir or whisk before serving. If you like it extra frothy fold in whipped egg whites right before serving.

Any good swaps for milk and cream?

You can use lower fat milk but it will be thinner. For dairy free try canned full fat coconut milk plus a splash of almond or oat milk. The texture changes but the flavor is still nice.

How do I get it thick and frothy like store bought?

Beat the egg whites to soft or medium peaks and fold them in for froth. For a thicker, custardy nog cook the yolks with sugar and milk to 160°F (71°C) until slightly thickened, then cool and add cream and flavorings.

Easy Eggnog Recipe Substitutions and Variations

Whole milk: swap for 2% or 3.25% milk if you want it lighter, or use full fat oat or almond milk (unsweetened) for dairy free. For extra body use 1 can evaporated milk in place of 2 cups milk.
Heavy cream: use canned coconut cream for dairy free, or evaporated milk 1:1 for a lighter version. You can also make a quick stand-in by mixing 1 cup whole milk with 1/3 cup melted butter.
Eggs (separated): use pasteurized liquid egg product 1:1 for safety, or for a vegan approach blend 1/4 cup silken tofu per egg yolk and whip 3 tablespoons aquafaba per egg white to get foam.
Bourbon / dark rum / brandy (optional): swap between those spirits freely for different flavor notes, or go alcohol free by adding 1/2 to 1 teaspoon rum or brandy extract, plus a little extra vanilla and warm spices to make up the depth.

Pro Tips

1. Keep the heat low and babysit the custard with a thermometer, stir constantly, and do not let it boil or you will get little scrambled bits. If you accidentally curdle it you can usually save it by pushing it through a fine mesh strainer and then blitzing it briefly in a blender to smooth it out, then cool fast in an ice bath.

2. Tempering is not magic, just go slow: drizzle a few tablespoons of hot milk into the yolks while whisking, then keep adding more until theyre warm. If you feel nervous, cook the custard in a double boiler for gentler, safer heat control.

3. For big, stable whites let them come to room temp first, use a clean dry metal or glass bowl, add a pinch of cream of tartar or a little salt and whip to soft medium peaks, then add the sugar slowly. If you are serving kids, pregnant people, or anyone at risk use pasteurized eggs or skip the raw whites and fold in lightly whipped cream instead.

4. Add the booze after the custard is cold and taste as you go, a little at a time, you can always add more but you cant take it out. Also make it a day ahead when you can, flavors mellow and marry overnight, and fresh grated nutmeg at the end really makes it sing.

Easy Eggnog Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m sharing How to Make Homemade Eggnog with a simple pantry trick that keeps the whole process quick and fuss free.

Servings

servings

Calories

307

kcal

Equipment: 1. Medium saucepan (2 to 3 qt)
2. Heatproof mixing bowl (for chilling the custard)
3. Whisk (for yolks and tempering)
4. Instant read thermometer (to hit 160 to 170 F)
5. Fine mesh sieve or strainer (to remove cooked bits)
6. Electric hand mixer or stand mixer (or a large whisk if you wanna do it by hand)
7. Rubber spatula or wooden spoon (for stirring and folding)
8. Measuring cups and spoons plus a 1-cup liquid measure
9. Microplane or small grater (for fresh nutmeg)

Ingredients

4 cups whole milk
1 cup heavy cream
6 large eggs, separated
3/4 cup granulated sugar
1 to 1 1/2 teaspoons pure vanilla extract
1/2 to 1 cup bourbon, dark rum or brandy (optional)
1/2 teaspoon freshly grated nutmeg plus more for garnish
Pinch of fine salt
1/4 teaspoon ground cinnamon (optional)

Directions

In a medium saucepan combine 4 cups whole milk, 1 cup heavy cream, a pinch of fine salt, 1/2 teaspoon freshly grated nutmeg and 1/4 teaspoon ground cinnamon if using; heat over medium until steam rises and small bubbles form at the edge, about 160 to 170°F, do not boil, then remove from heat.
While the milk heats, whisk 6 large egg yolks with 1/2 cup of the granulated sugar until the mixture is pale and slightly thickened.
Temper the yolks: slowly drizzle about 1/2 cup of the hot milk mixture into the yolks while whisking constantly, then gradually whisk in the rest of the milk until fully combined.
Pour the tempered yolk mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon and reaches about 160 to 170°F, about 5 to 7 minutes. Do not let it boil or you'll curdle the eggs.
Remove from heat, stir in 1 to 1 1/2 teaspoons pure vanilla extract and 1/2 teaspoon more freshly grated nutmeg, then add 1/2 to 1 cup bourbon, dark rum, or brandy now if you want it boozy (start with 1/2 cup and taste, you can add more later). Strain the custard through a fine mesh into a bowl to catch any cooked bits.
Cover the bowl and chill the custard until cold, at least 2 hours or overnight to let flavors meld.
Just before serving, beat the 6 egg whites with the remaining 1/4 cup granulated sugar until soft to medium peaks form; this makes the eggnog light and frothy.
Fold about a third of the whipped whites into the chilled custard to loosen it, then gently fold in the rest until mostly combined. If you prefer, keep whites on top as a frothy crown instead of folding them in.
Serve cold, garnish with freshly grated nutmeg and a pinch more cinnamon if you like; taste and add a splash more liquor if you want it stronger. If serving kids or anyone avoiding alcohol, skip the liquor and it's still delicious.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.