I love preparing my Classic Eggnog Recipe featuring rich egg yolks, whole milk, and heavy cream, sweetened with sugar and accented with warm spices like nutmeg, cinnamon, and a pinch of cloves. A splash of rum adds extra character. This blend roots in tradition and promises a truly indulgent treat.

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I’m excited to share my homemade eggnog recipe that turns a classic treat into something truly special. I know there are plenty of eggnog recipes out there, but this one was perfected after many experiments in my kitchen using only the best ingredients.

I start with 4 large egg yolks, blend them with 2 cups of whole milk and 1 cup heavy cream, and then mix in 3/4 cup granulated sugar. A tiny pinch of ground cloves, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cinnamon add that surprising twist that makes this eggnog recipe homemade easy yet unforgettable.

I also add 1/2 teaspoon vanilla extract to tie the flavors together. If you like a little extra warmth, a splash of rum, bourbon, or brandy is optional.

I promise this DIY egg nog made from scratch tastes way better than anything store-bought. Give it a try and enjoy this unique spin on a classic holiday delight!

Why I Like this Recipe

I like this recipe because it’s super creamy from the mix of whole milk and heavy cream, and it always reminds me of the holiday spirit.
I enjoy how the spices like nutmeg, cinnamon, and cloves blend together so nicely even though the measurement of each is kinda small.
I love that I can add a little rum, bourbon, or brandy if i’m in the mood for something with more of a kick.
I appreciate that it’s homemade with simple ingredients and no weird preservatives, it makes the eggnog taste much fresher than store bought ones.

Ingredients

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Egg yolks: They help thicken the drink and add protein, vitamins, and a smooth richness.
Whole milk: Provides calcium, a gentle flavor, and is a nutritious, mellow base for the recipe.
Heavy cream: Makes the drink luxuriously rich and adds a creamy texture and indulgence.
Granulated sugar: Sweetens the mix, offers carbohydrates for energy, and balances spice flavors perfectly.
Vanilla extract: Infuses warmth and sweetness with a smooth aroma and distinctive flavor.
Spices: Nutmeg, cinnamon, and cloves add a cozy, aromatic kick that delight taste buds.
Optional spirits: Rum, bourbon, or brandy lend a boozy warmth and enhance the festive vibe.

Ingredient Quantities

4 large egg yolks

2 cups whole milk

1 cup heavy cream

3/4 cup granulated sugar

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

A pinch of ground cloves

Optional: 1/2 cup rum, bourbon, or brandy

How to Make this

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1. In a medium saucepan, whisk the egg yolks and granulated sugar together until the mix gets a bit light and creamy.

2. Stir in the whole milk, heavy cream, and salt making sure everything’s blended well.

3. Place the saucepan on medium-low heat and keep stirring constantly until the mixture thickens slightly and coats the back of a spoon (be careful not to let it boil).

4. Remove the pan from the heat and mix in the vanilla extract.

5. Add the ground nutmeg, ground cinnamon, and a pinch of ground cloves then stir well.

6. If you want a boozy kick, slowly stir in the rum, bourbon, or brandy at this point.

7. Let the mixture cool to room temperature before moving it along.

8. Pour the eggnog into a container and pop it in the fridge for at least 2 hours so the flavors can really blend.

9. Serve chilled in your favorite cups and sprinkle a little extra nutmeg on top if you’re feelin’ fancy.

Equipment Needed

1. Medium saucepan
2. Whisk
3. Measuring cups
4. Measuring spoons
5. Stirring spoon
6. Storage container for the eggnog
7. Serving cups or glasses
8. Stove
9. Refrigerator

FAQ

Q: Can I substitute whole eggs for egg yolks?

A: Its best to stick with only egg yolks for the rich texture and flavor. If you use whole eggs, the nog may turn out lighter but not as creamy.

Q: Can I make this eggnog non-alcoholic?

A: Sure, just leave out the rum, bourbon, or brandy if you prefer. It still tastes great without any alcohol.

Q: How long will my eggnog last?

A: Store it in an airtight container in the fridge for up to 2 days. Always give it a quick stir before serving.

Q: What if I dont have all the spices? Can I improvise?

A: Yes you can adjust or even omit some spices depending on what you have. Its meant to be a flexible recipe so experiment a bit if you like.

Q: Can I heat the eggnog for a warm drink?

A: You can warm it over low heat but be careful not to let it boil, or the eggs might scramble.

Homemade Eggnog Recipe Substitutions and Variations

Whole milk: You can use 2% milk or almond milk for a lighter version.
Heavy cream: Try coconut cream if you want a slight tropical twist, or even evaporated milk if that’s what you have.
Granulated sugar: Maple syrup or honey are good alternatives, though the sweetness might be a bit different.
Vanilla extract: Almond extract works in a pinch, or you can skip it altogether if you’re not a fan of the flavor.
Ground nutmeg: If you don’t have nutmeg, a pinch of allspice can do the trick.

Pro Tips

1. Make sure you keep stirring while heating the mixture so it doesnt turn into scrambled eggs, be careful cause even a little boil can mess it up.
2. Use low heat and don’t rush, slowly warming up the milk and cream helps everything blend nice without burning any bits.
3. If you are addin alcohol, wait until the mix has cooled down to room temp so the booze wont evaporate and you keep that flavor kick.
4. Let the eggnog chill for at least a couple of hours in the fridge, but if you can wait overnight, the spices and flavors really get to know each other and it tastes way better.

Homemade Eggnog Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

320

kcal

Equipment: 1. Medium saucepan
2. Whisk
3. Measuring cups
4. Measuring spoons
5. Stirring spoon
6. Storage container for the eggnog
7. Serving cups or glasses
8. Stove
9. Refrigerator

Ingredients

4 large egg yolks
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
A pinch of ground cloves
Optional: 1/2 cup rum, bourbon, or brandy

Directions

In a medium saucepan, whisk the egg yolks and granulated sugar together until the mix gets a bit light and creamy.
Stir in the whole milk, heavy cream, and salt making sure everything's blended well.
Place the saucepan on medium-low heat and keep stirring constantly until the mixture thickens slightly and coats the back of a spoon (be careful not to let it boil).
Remove the pan from the heat and mix in the vanilla extract.
Add the ground nutmeg, ground cinnamon, and a pinch of ground cloves then stir well.
If you want a boozy kick, slowly stir in the rum, bourbon, or brandy at this point.
Let the mixture cool to room temperature before moving it along.
Pour the eggnog into a container and pop it in the fridge for at least 2 hours so the flavors can really blend.
Serve chilled in your favorite cups and sprinkle a little extra nutmeg on top if you're feelin' fancy.

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.