Creamy, velvety, and with just the right hint of spice, Homemade Eggnog turns any gathering into a festive occasion. This classic holiday drink is rich with the flavor of fresh egg yolks, real vanilla, and a swirl of nutmeg, making it infinitely tastier than anything from the store. Whether you spike it with bourbon, rum, or leave it alcohol-free for the whole family, homemade eggnog is an undeniable treat—each luscious sip feels like a warm, sweet hug. Why settle for a carton when you can craft a cup of nostalgia and joy right in your own kitchen?

Ingredients You’ll Need

Egg Nog:
- 6 large egg yolks
- ¾ cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ¾ cup bourbon, rum, or brandy (optional)
Garnish:
- Ground cinnamon
- Whipped cream

How to Make Homemade Eggnog

Step 1: Whisk the Egg Yolks and Sugar

Start by combining the egg yolks and granulated sugar in a medium bowl. Whisk them together vigorously for a couple of minutes until the mixture turns thick and pale yellow. This step is key for that rich, custardy texture that makes Homemade Eggnog so special. The more you whisk, the smoother your final drink will be!

Step 2: Heat the Milk, Cream, and Nutmeg

Pour the whole milk, heavy cream, and ground nutmeg into a medium saucepan. Warm the mixture over medium heat until it’s steaming, but don’t let it boil. You want everything to be hot enough to blend flavors, but boiling can scramble the eggs later on—nobody wants that!

Step 3: Temper the Yolks

This step requires a little patience but is worth every second. Slowly drizzle about a half cup of the hot milk mixture into the bowl of yolks, whisking constantly. This gradual heating gently brings the eggs up to temperature, preventing curdling. Then, pour the tempered yolk mixture slowly back into the saucepan, whisking the whole time.

Step 4: Cook Until Thickened

Return the saucepan to medium-low heat. Stir steadily and watch as the mixture transforms, thickening enough to coat the back of a spoon—this takes about 6 to 8 minutes. Resist the urge to turn up the heat, as slow and steady wins the race here for the silkiest Homemade Eggnog possible.

Step 5: Finish and Chill

Once thickened, remove the pan from heat. Stir in the vanilla extract and, if you’re feeling festive, your choice of bourbon, rum, or brandy. Transfer to a pitcher, cover, and chill in the refrigerator for at least two hours. Chilling deepens the flavors, so be patient—it’s absolutely worth it!

How to Serve Homemade Eggnog

Garnishes

For the most tempting presentation, ladle your chilled eggnog into glasses and crown each serving with a generous swirl of whipped cream. Finish with a pretty sprinkle of ground cinnamon or a little extra nutmeg. Not only does this look irresistible, but every sip will feel extra celebratory.

Side Dishes

Homemade Eggnog pairs beautifully with all your favorite holiday treats. Try it alongside spiced holiday cookies, buttery shortbread, or even a slice of fruitcake. The creamy texture is a dreamy match for anything baked, and the hint of booze (if you use it) complements nuts and chocolates like a dream.

Creative Ways to Present

Make your serving truly festive by chilling glasses in advance or using clear mugs to show off that snowy hue. For parties, consider setting up a “build-your-own eggnog” bar with cinnamon sticks, chocolate shavings, and even peppermint bits so guests can customize their cups. If you’d like to go the extra mile, rim your glasses with spiced sugar for a sparkly, flavorful touch!

Make Ahead and Storage

Storing Leftovers

If there’s any Homemade Eggnog left after your gathering, it will keep happily in the fridge for up to three days. Store it in a tightly covered pitcher or container to lock in those fresh flavors. Before serving again, give it a good stir in case any ingredients have settled.

Freezing

Believe it or not, you can freeze homemade eggnog! Pour leftovers into an airtight freezer-safe container, leaving a little room for expansion. Thaw overnight in the refrigerator before enjoying. The flavor will be just as festive, but you may want to re-blend for the creamiest texture.

Reheating

Eggnog is best served cold and creamy, but if you prefer it warm, gently heat it in a saucepan over low heat until just warm—never let it boil! Stir constantly and take it off the heat as soon as it’s at your desired temperature. Always heat just the portion you’ll serve for the best quality and safety.

FAQs

Is Homemade Eggnog safe to drink?

Yes! Properly tempering and cooking the egg yolks ensures they reach a safe temperature and become perfectly smooth and silky. If you’re concerned, you can also use pasteurized eggs for extra peace of mind.

Can I make Homemade Eggnog without alcohol?

Absolutely. Just skip the booze for a classic, family-friendly version that everyone can enjoy. The luscious flavors of vanilla and nutmeg still sing, and you won’t miss a thing!

How do I get extra-thick Homemade Eggnog?

If you crave an ultra-creamy texture, whip additional heavy cream (about half a cup), then gently fold it into your chilled eggnog just before serving. This little hack takes the indulgence factor up several notches.

Can I double this recipe for a party?

Go ahead and double or even triple the ingredients—just make sure to use a large enough saucepan and whisk carefully when tempering the eggs. It’s a great way to keep everyone at your holiday gathering toasty and cheerful!

What’s the best way to store Homemade Eggnog?

Pour any leftover eggnog into a well-sealed container and refrigerate as soon as possible after serving. It will stay fresh and delicious for up to three days, as long as it’s chilled properly.

Final Thoughts

There’s nothing quite like raising a glass of velvety homemade eggnog with friends and family. Every step in this recipe is worth the little bit of extra effort, and the end result is a cup full of comfort, nostalgia, and pure holiday joy. Give it a try—you just might start a new tradition!

Homemade Eggnog Recipe