I invite you to experience my Homemade Eggnog that blends luscious egg yolks, whole milk, heavy cream, and a hint of vanilla with freshly grated nutmeg. This festive holiday drink offers a unique twist with its rich texture and delicate spice, inviting you to savor every memorable sip.

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I have always been curious how to make eggnog just right at home and this cooked egg nog recipe is one of my favorites. I mixed 6 large egg yolks with 3/4 cup granulated sugar until they became thick and creamy, then slowly blended in 2 cups whole milk and 1 cup heavy cream.

I add 1 teaspoon vanilla extract and a pinch of salt to brighten up the flavors while the freshly grated nutmeg gives it a hint of spice, plus a bit extra on top for garnish. Sometimes I like to spice it up with 1/2 cup of rum, bourbon, or brandy but you can easily leave the alcohol out if you prefer.

This homemade eggnog recipe is perfect for holiday drinks and a fun twist in holiday cooking that really stands out from other recipes, giving you a unique taste that just works.

Why I Like this Recipe

I love this egg nog recipe because it feels flexible and fun to make. I like that I can add a splash of alcohol like bourbon or rum if I feel like it, but it’s also great without it so everyone can enjoy it. The mix of whole milk and heavy cream makes it feel really rich and comforting, and the hint of nutmeg and vanilla reminds me of all the cozy holiday vibes. Plus, even though it takes a bit of work stirring and watching the heat, that slow process gives it a perfect creamy texture that really pays off when I serve it to my friends.

Ingredients

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Egg yolks: add rich proteins and healthy fats for a silky, creamy base.
Sugar: supplies simple carbohydrates that make the drink richly sweet.
Whole milk: offers good proteins and calcium for balanced, nourishing texture.
Heavy cream: delivers indulgent fat that creates a luxurious, velvety finish.
Vanilla extract: provides aromatic warmth and a subtle hint of natural sweetness.
Nutmeg: gives a spiced, fragrant kick to complete the festive flavor.

Ingredient Quantities

6 large egg yolks

3/4 cup granulated sugar

2 cups whole milk

1 cup heavy cream

1 teaspoon vanilla extract

1/2 teaspoon freshly grated nutmeg (plus a bit extra for garnish)

A pinch of salt

(Optional) 1/2 cup rum, bourbon, or brandy

(Optional) 4 large egg whites

How to Make this

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1. First, in a bowl, whisk the 6 egg yolks with 3/4 cup of sugar until the mixture gets a little lighter in color and smooth.

2. In a medium saucepan, combine 2 cups of whole milk, 1 cup of heavy cream, 1 teaspoon of vanilla extract, 1/2 teaspoon of freshly grated nutmeg, and a pinch of salt.

3. Slowly stir in the whisked egg yolk and sugar mixture into the saucepan.

4. Heat everything over medium-low heat. Stir constantly so it doesn’t boil and curdle. You want it to reach about 160°F so it thickens a bit.

5. If you are adding alcohol, remove the saucepan from the heat and stir in 1/2 cup of your choice (rum, bourbon, or brandy).

6. For an extra light texture, if you decide to use egg whites, beat the 4 large egg whites in a clean bowl until they form stiff peaks then gently fold them into the nog.

7. Once the mixture is well combined, transfer it into a pitcher or large bowl.

8. Chill it in the fridge for at least 2 hours to let the flavors melt together nicely.

9. When serving, give it a good stir and sprinkle a little extra nutmeg on top for garnish. Enjoy your homemade egg nog!

Equipment Needed

1. A medium mixing bowl to whisk the egg yolks with sugar
2. A whisk for mixing
3. A medium saucepan for combining milk, cream, and spices
4. Measuring cups for precise amounts of milk, cream, sugar, and other ingredients
5. Measuring spoons for the vanilla, nutmeg, and salt
6. A kitchen thermometer to check the temperature reaches about 160°F
7. A sturdy spoon or spatula for constant stirring
8. A clean bowl for beating the egg whites until stiff peaks form (if using egg whites)
9. An electric mixer or hand whisk for beating the egg whites
10. A pitcher or large bowl to transfer and chill the egg nog in the fridge
11. A refrigerator to chill the final mixture for at least 2 hours

FAQ

Can I make the egg nog without adding alcohol?

Sure, you can totally skip the rum, bourbon, or brandy if you're not into it.

What if I'm worried about using raw eggs?

No worries, you can use pasteurized eggs to keep things on the safe side.

Why would I beat egg whites separately?

Beating the egg whites gives the nog a nicer frothy texture but it's totally optional.

How long can I keep my homemade egg nog in the fridge?

It’s best to enjoy it within 2 days, as it can change a bit in texture over time.

Can I prepare this egg nog ahead of time?

Yep, mix all the ingredients and let it chill overnight. Just give it a stir and add extra nutmeg before serving.

Homemade Egg Nog Recipe Substitutions and Variations

Egg yolks – If you’re worried about using raw eggs maybe try using pasteurized eggs or even blend up some soaked silken tofu as an alternative for that creamy texture.
Sugar – Instead of granulated sugar you can use cane sugar or natural sweeteners like honey but keep in mind that honey is a bit sweeter so you might need to adjust the amount.
Whole Milk – For a dairy-free version you can swap whole milk with almond milk or oat milk which still gives a good creaminess.
Heavy Cream – You can use coconut cream instead if you want a dairy free option the flavor will be a bit different though but still delish.
Rum, Bourbon, or Brandy – If you prefer a non-alcoholic version try using a few drops of rum extract mixed with water or apple cider vinegar for that tang, though its not exactly the same.

Pro Tips

1. Use a candy thermometer so you know exactly when the mixture reaches around 160°F. This helps prevent the eggs from curdling and also makes sure it’s safe to drink.
2. If youre using alcohol, take the pot off the heat before stirring it in so the alcohol doesn’t cook off all its flavor.
3. When folding in the whipped egg whites, be super gentle to keep that light and frothy texture – stirring too hard can deflate them, making the nog a bit flat.
4. For best flavor, let the nog chill for a good few hours even though it says 2 hours, because letting it sit longer helps the flavors merge really well.

Homemade Egg Nog Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. A medium mixing bowl to whisk the egg yolks with sugar
2. A whisk for mixing
3. A medium saucepan for combining milk, cream, and spices
4. Measuring cups for precise amounts of milk, cream, sugar, and other ingredients
5. Measuring spoons for the vanilla, nutmeg, and salt
6. A kitchen thermometer to check the temperature reaches about 160°F
7. A sturdy spoon or spatula for constant stirring
8. A clean bowl for beating the egg whites until stiff peaks form (if using egg whites)
9. An electric mixer or hand whisk for beating the egg whites
10. A pitcher or large bowl to transfer and chill the egg nog in the fridge
11. A refrigerator to chill the final mixture for at least 2 hours

Ingredients

6 large egg yolks
3/4 cup granulated sugar
2 cups whole milk
1 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon freshly grated nutmeg (plus a bit extra for garnish)
A pinch of salt
(Optional) 1/2 cup rum, bourbon, or brandy
(Optional) 4 large egg whites

Directions

First, in a bowl, whisk the 6 egg yolks with 3/4 cup of sugar until the mixture gets a little lighter in color and smooth.
In a medium saucepan, combine 2 cups of whole milk, 1 cup of heavy cream, 1 teaspoon of vanilla extract, 1/2 teaspoon of freshly grated nutmeg, and a pinch of salt.
Slowly stir in the whisked egg yolk and sugar mixture into the saucepan.
Heat everything over medium-low heat. Stir constantly so it doesn’t boil and curdle. You want it to reach about 160°F so it thickens a bit.
If you are adding alcohol, remove the saucepan from the heat and stir in 1/2 cup of your choice (rum, bourbon, or brandy).
For an extra light texture, if you decide to use egg whites, beat the 4 large egg whites in a clean bowl until they form stiff peaks then gently fold them into the nog.
Once the mixture is well combined, transfer it into a pitcher or large bowl.
Chill it in the fridge for at least 2 hours to let the flavors melt together nicely.
When serving, give it a good stir and sprinkle a little extra nutmeg on top for garnish. Enjoy your homemade egg nog!

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.