I love mixing holiday indulgence with a twist in my Best Homemade Eggnog Recipe. Six rich egg yolks, granulated sugar, whole milk, and heavy cream blend beautifully for a sumptuous treat. A splash of rum adds optional charm while freshly grated nutmeg and vanilla extract round out this festive classic perfectly.

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I’ve always been on the hunt for the perfect egg nog recipe and this one tops them all. I first tried it on a whim, mixing 6 large egg yolks with 3/4 cup sugar, then stirring in 2 cups whole milk and 1 cup heavy cream.

The result is thick, rich, and creamy – better than any store-bought version. Sometimes I like to add a little twist by spiking it with 1/2 cup rum, brandy or bourbon, but you can totally skip that step.

I mix in 1 teaspoon vanilla extract, a pinch of salt, and finish with freshly grated nutmeg. After beating 4 large egg whites, everything comes together into this insanely good concoction that makes me feel like a true master of homemade egg nog.

Trust me, once you try this DIY egg nog recipe, you’ll be hooked and may never go back!

Why I Like this Recipe

I love this recipe because it’s super easy to whip up even if I’m not a cooking expert and I feel like I can improvise a little when I’m in the kitchen.

I really like how creamy and rich it tastes – nothing beats a homemade nog compared to those store-bought versions.

I appreciate that I can decide whether to spike it with alcohol like rum, brandy, or bourbon. It gives me the freedom to tailor it to my own taste or even make it nonalcoholic if I want to.

The addition of nutmeg and a dash of cinnamon makes it feel festive and warm, which reminds me of cozy holiday nights.

Ingredients

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Egg yolks give rich flavor and protein boosts, making the nog really creamy and smooth.
Granulated sugar adds a sweet kick that balances flavors and makes it taste festive.
Whole milk creates a light base full of natural carbohydrates and important calcium.
Heavy cream ups the decadence with extra fat and velvety smoothness throughout.
Rum, bourbon or brandy (if you choose to spike it) adds a warm, spicy kick.
Freshly grated nutmeg brings an aromatic spice that makes the drink extra special.
Egg whites contribute to a frothy texture, lightening the overall consistency perfectly.

Ingredient Quantities

6 large egg yolks

3/4 cup granulated sugar

2 cups whole milk

1 cup heavy cream

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

1 teaspoon vanilla extract

A pinch of salt

4 large egg whites

Freshly grated nutmeg (to taste)

Optional: a dash of ground cinnamon for extra flavor

How to Make this

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1. In a large bowl, beat the 6 egg yolks with 3/4 cup of sugar until the mixture turns a light yellow and looks kinda creamy.

2. Pour 2 cups of whole milk and 1 cup of heavy cream into a saucepan and heat them on low until they are just about to simmer; dont let it boil.

3. Slowly whisk the warm milk mixture into the yolk mixture, making sure to stir constantly so the eggs dont scramble.

4. Pour the combined mix back into the saucepan and keep stirring it over low heat for about 5 minutes, just until it thickens a bit enough to coat the back of a spoon; be careful with the temperature.

5. Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract and a pinch of salt; if you want to spike your eggnog, add 1/2 cup of your choice (rum, brandy, or bourbon) right then.

6. In another bowl, beat the 4 egg whites until soft peaks start to form, but dont over whip them.

7. Gently fold the beaten egg whites into the nog mixture until they are well combined.

8. Cover the bowl and place the eggnog in the fridge to chill for at least 2 hours so the flavors merge nicely.

9. When you’re ready to serve, give it a good stir and pour into cups.

10. Top each serving with freshly grated nutmeg and, if you like, a dash of ground cinnamon for that extra kick. Enjoy!

Equipment Needed

1. Large bowl for beating the egg yolks with sugar
2. Whisk for mixing the yolks and later stirring in the milk combo
3. Measuring cups to measure out sugar, milk, cream, and spiking alcohol
4. Saucepan to heat the milk and heavy cream on the stove
5. Stove to heat the milk mixture to just before simmering
6. Medium bowl for beating the egg whites until soft peaks form
7. Wooden spoon or spatula to stir the mixtures together in the saucepan
8. Refrigerator to chill the eggnog for at least 2 hours
9. Cups or mugs to serve your finished eggnog
10. Grater for freshly grating nutmeg over each serving

FAQ

Can I use pasteurized eggs for this egg nog?

Yes you can use pasteurized eggs if you're worried about raw eggs. They work fine and keep it safe.

Do I really need to chill the egg nog before serving?

Absolutely, letting it chill for a few hours helps the flavors blend together better so its that much more delicious.

What if I dont like alcohol in my drink?

No worries, you can simply skip the rum, brandy, or bourbon and still have a great homemade egg nog.

How long can I store leftover egg nog?

Its best to drink it within 2 days when its kept in the fridge, making sure to cover it tight.

Can I adjust the sweetness of the recipe?

Sure you can tweak the sugar to your liking, some people even add a bit of extra cinnamon or nutmeg for more flavor.

The Best Homemade Egg Nog Recipe Substitutions and Variations

Whole Milk: Instead of whole milk you can use almond milk or oat milk if you want a dairy free version. The taste might be a bit different but its still really good
Heavy Cream: If you dont have heavy cream, try substituting with coconut cream or cashew cream. This may give your egg nog a slightly different richness
Rum, Brandy, or Bourbon: For a non-alcoholic alternative, you can leave out the spirit completely or use a few drops of rum extract or apple juice for a subtle kick
Egg Whites: If youre worried about using raw egg whites, consider a pasteurized egg substitute or even aquafaba as a plant-based alternative. It might change the texture a little but works well enough

Pro Tips

1. Pro tip – when heating the milk and cream, keep it really low and don’t let it boil; overheating can make the eggs scramble and then you’ve messed up the whole texture.
2. Pro tip – be super gentle when folding in the egg whites, or else you’ll lose those soft peaks you worked so hard for; a light, slow mix does the trick.
3. Pro tip – letting your eggnog chill for a couple of hours (or even overnight if you can) really helps all the flavors blend good, so try to allow enough time.
4. Pro tip – if you wanna add that extra kick with rum, brandy, or bourbon, do it only once the mixture is off the heat so you don’t cook off the alcohol and lose the flavor.

The Best Homemade Egg Nog Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

294

kcal

Equipment: 1. Large bowl for beating the egg yolks with sugar
2. Whisk for mixing the yolks and later stirring in the milk combo
3. Measuring cups to measure out sugar, milk, cream, and spiking alcohol
4. Saucepan to heat the milk and heavy cream on the stove
5. Stove to heat the milk mixture to just before simmering
6. Medium bowl for beating the egg whites until soft peaks form
7. Wooden spoon or spatula to stir the mixtures together in the saucepan
8. Refrigerator to chill the eggnog for at least 2 hours
9. Cups or mugs to serve your finished eggnog
10. Grater for freshly grating nutmeg over each serving

Ingredients

6 large egg yolks
3/4 cup granulated sugar
2 cups whole milk
1 cup heavy cream
1/2 cup rum, brandy, or bourbon (optional to spike it)
1 teaspoon vanilla extract
A pinch of salt
4 large egg whites
Freshly grated nutmeg (to taste)
Optional: a dash of ground cinnamon for extra flavor

Directions

In a large bowl, beat the 6 egg yolks with 3/4 cup of sugar until the mixture turns a light yellow and looks kinda creamy.
Pour 2 cups of whole milk and 1 cup of heavy cream into a saucepan and heat them on low until they are just about to simmer; dont let it boil.
Slowly whisk the warm milk mixture into the yolk mixture, making sure to stir constantly so the eggs dont scramble.
Pour the combined mix back into the saucepan and keep stirring it over low heat for about 5 minutes, just until it thickens a bit enough to coat the back of a spoon; be careful with the temperature.
Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract and a pinch of salt; if you want to spike your eggnog, add 1/2 cup of your choice (rum, brandy, or bourbon) right then.
In another bowl, beat the 4 egg whites until soft peaks start to form, but dont over whip them.
Gently fold the beaten egg whites into the nog mixture until they are well combined.
Cover the bowl and place the eggnog in the fridge to chill for at least 2 hours so the flavors merge nicely.
When you're ready to serve, give it a good stir and pour into cups.
Top each serving with freshly grated nutmeg and, if you like, a dash of ground cinnamon for that extra kick. Enjoy!

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.