Simple Eggnog

You'll never want the store stuff after making this creamy, good Homemade Eggnog Recipe – it is so easy to make, rich, and so crave-worthy! It can be made exactly as you like it for the solid holiday drink – we love sipping it all day on Christmas.

We like ours bursting with fresh nutmeg flavor, grated fresh, right on top!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make The Best Homemade Eggnog

This eggnog is so easy to whip up, it takes less time to make then it takes to go to the store and buy eggnog! Plus we're using eggs, sugar, cream, milk, and real spices – simple ingredients you probably have on hand already.

Homemade Eggnog Recipe Ingredients

• Egg Yolks – for rich, good flavor, we need egg yolks that we will add to sugar, temper, then heat to 160 degrees for a solid velvety texture!
• Sugar – granulated sugar gives a solid sweet kick to eggnog.
• Milk – we use whole, but you can use whichever milk you drink.
• Cream – whipping cream helps eggnog thicken and get a solid smooth texture!
• Nutmeg – fresh grated nutmeg is essential in eggnog – the fresher, the better!
• Cinnamon – a dash of cinnamon brings a comforting holiday cheer to this recipe.
• Vanilla – vanilla ups the comfort factor in our eggnog, making it rich, good, and addictive!
• Rum or whiskey – optional, can be mixed in after making.

Steps to make Homemade Eggnog

Once you've gathered your ingredients, we will use the following process:

Measure Out Ingredients

This is a recipe that is best when made quickly, so it helps to measure everything out first.

Mix Eggs & Sugar

In a bowl or medium-sized pot, add egg yolks and beat with whisk or hand mixer. Stir in sugar, mix well to combine.

Combine Milk & Spices

In another pan, add milk. Then add cream. Stir in spices and vanilla.

Heat cream and milk, while whisking vigorously, over medium high heat to hot – but NOT boiling.

Temper Eggs

Slowly temper eggs by pouring milk and cream mixture into eggs while whisking vigorously. Pour only a little bit of the cream and milk at a time, so you do not cook the eggs and make scrambled eggs!

Return pot to stove and cook on medium heat, whisking vigorously, until eggnog thickens (about 4-5 minutes).

Strain Lumps

Remove from heat and strain.

Cool & Enjoy

Let cool in refrigerator. Serve with freshly grated nutmeg and a cinnamon stick or star of anise, if desired.

Homemade Eggnog Recipe Tips

Eggnog is simple to make, but there are a couple steps you need to take to ensure solid eggnog, every time.

Taking time to measure out ingredients. We recommend setting everything out so you can dump them in when it is time for each step, so you can focus on whisking and tempering, heating to the right temperature quickly for the solid smooth, silky texture.

Use fresh nutmeg. We know it might seem like using pre-grated nutmeg is a huge timesaver, but grating your own nutmeg over your eggnog adds SO much flavor – you will be blown away by the difference.

Try spiced rum. For even more flavor, try adding spiced rum to your eggnog if you're adding alcohol.

Try it with cognac. Add a bit of sophistication to eggnog with a shot of cognac.

Use whole milk. We like the richness and flavor whole milk brings, we find skim too thin.

Add whipped cream. If you want to top your nog with tons of whipped cream, go for it!

Add star anise. We love a bit of anise flavor at Christmas, and a bit of grated star of anise brings a good spicy twist!

Temper the eggs slowly. When adding hot milk or cream to your egg mixture go slowly and whisk constantly. This keeps the eggs silky instead of scrambling.

Low and slow is the secret. Whether you're cooking the base on the stovetop or warming it gently, keep the heat low—eggnog thickens at around 160–170°F. Anything hotter and you end up with sweet custard chunks.

Use whole milk and real cream. The fat gives eggnog its luxurious texture. Skim or low-fat milk will make it thin and flat-tasting.

Freshly grated nutmeg makes a huge difference. It's more aromatic, sweeter, and warmer than pre-ground. A little goes a long way.

Whisk the yolks and sugar until pale. This dissolves the sugar, softens the yolk flavor, and helps the base thicken smoothly.

Chill overnight for the best flavor. Eggnog tastes dramatically better the next day—richer, smoother, and more blended. If you have time, let it rest.

Spike it after cooling (if using alcohol). Rum, bourbon, brandy, or a blend all pair beautifully—but add them to a cool mixture so the alcohol doesn't cook off. Boozy eggnog also keeps longer.

Strain for the smoothest texture. Even if you were careful, tiny bits of cooked egg can happen. A quick strain through a fine mesh sieve or cheesecloth makes it velvety.

Add beaten egg whites for fluffiness (optional). Fold in soft-peaked whites at the end for a lighter, cloudlike texture—classic in old-fashioned recipes.

Taste and adjust your spices. Homemade eggnog is customizable—add cinnamon, nutmeg, cloves, vanilla, even a little allspice if you like a warmer holiday vibe.

Serve cold. Eggnog thickens and tastes richer when chilled deeply. Keep it refrigerated until serving.

Store it safely. Cooked eggnog lasts 3–5 days. Boozy versions (with at least 1 cup of alcohol per quart) can last weeks—some people even age them for months.

What is Egg Nog?

Eggnog is a rich, creamy beverage traditionally enjoyed during the holiday season. It's made from a base of milk, cream, sugar, whipped eggs, and spices, typically nutmeg and cinnamon. The eggs give it a thick, custard-like texture, while the spices provide warmth and flavor.

Eggnog can be non-alcoholic or spiked with spirits like rum, bourbon, or brandy for an adult version. It's often served chilled, sometimes with a dollop of whipped cream and a sprinkle of nutmeg on top. This festive drink is a classic choice for holiday gatherings and celebrations!

Keeping leftovers

Eggnog is made of dairy products that go bad – and when it goes off will likely be determined by the items you use. When eggnog goes off, it will smell sour and may look lumpy. However, if eggnog has been pasteurized, contains alcohol, and is refrigerated in an airtight container, it can last weeks. (There are some eggnog recipes that are aged for months even!)

We prefer using up eggnog within 2-3 days, but honestly, we've never made a batch of this eggnog and had leftovers to keep!

Homemade Egg Nog FAQs

How long can eggnog sit out?

Since eggnog contains egg yolks, it requires constant refrigeration.
If it is in temperatures above 40 degrees for more than two hours, it needs to be tossed. If it is in temperatures over 90 degrees for over an hour, it needs to be discarded.

Is eggnog safe to drink?

If you heat your eggnog over 160 degrees, you have pasteurized the eggs, eliminating the risk of salmonella, regardless of any alcohol additions you may have mixed in to your eggnog.

Do you serve eggnog hot or cold?

Eggnog is traditionally served coldespecially during holiday gatherings, as its creamy and rich texture is refreshing when chilled. However, it can also be served warm for a cozy, comforting twist, especially on a chilly winter evening.
To serve it warm, gently heat the eggnog on the stovetop over low heat, stirring constantly to prevent curdling. Avoid boiling it, as that can alter the texture. Warm eggnog pairs well with a sprinkle of nutmeg or cinnamon and is especially delightful when spiked with a splash of rum or bourbon. Both ways are good—choose based on your mood and the occasion!

Serve it with

Eggnog is solid at Christmas with holiday classics like The Best Ribeye RoastHam and Cheese Sliders Easy Prime RibRoasted Cornish Game Hensand Slow Cooker Orange Cranberry Ginger Glazed Ham.

We really, really, love serving eggnog with Christmas sweets and treats though – favorites like The Best Easy Candied Almonds RecipePeppermint Buttercreams CandyThe Best Easy Chewy Sugar Cookies Ever Recipeand some of our recent favorites:

For more cookies, visit our Christmas Cookies page!

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Ingredients

• 6 egg yolks
• ¾ cup granulated sugar
• 1 cup heavy cream
• 2 cups whole milk
• 1 teaspoon fresh grated nutmeg
• ½ teaspoon cinnamon
• 1 teaspoon vanilla
• 1 ounce rum or whiskey, optional

Method

1. In a bowl or medium sized pot, add egg yolks and beat with whisk or hand mixer.
2. Stir in sugar, mix well to combine.
3. In another pan, add milk.
4. Then add cream.
5. Stir in spices and vanilla.
6. Heat cream and milk, while whisking vigorously, over medium high heat to hot – but NOT boiling.
7. Slowly temper eggs by pouring milk and cream mixture into eggs while whisking vigorously. Pour only a little bit of the cream and milk at a time, so you do not cook the eggs and make scrambled eggs!
8. Whisk well when fully mixed.
9. Return pot to stove and cook on medium heat, whisking vigorously, until eggnog thickens (about 4-5 minutes) – and reaches 160 degrees Fahrenheit using a candy thermometer.
10. Remove from heat and strain.
11. Let cool in refrigerator for at least 30 minutes.
12. Serve with a cinnamon stick and a bit of fresh nutmeg grated on top.
13. Stir in a shot of rum or whiskey as desired.
14. Can also be heated up to serve hot, if desired.