Homemade Eggnog Recipe

If you’re craving the cozy, creamy, and nostalgic taste of the holidays, you’re going to fall head over heels for this Homemade Eggnog Recipe. I absolutely love how this eggnog comes together with simple ingredients and a decadent, velvety texture that reminds me of festive family gatherings. Whether you’re serving it at a holiday party or just want a warm hug in a glass, this recipe is your ticket to pure comfort in every sip.

this Recipe

Ingredients You’ll Need

Each ingredient is chosen to create that classic eggnog taste you know and love — with fresh, approachable elements that anyone can find at their local grocery store. Be sure to pick whole milk and heavy cream for the best richness, and don’t skip the cloves for that authentic holiday aroma.

• Whole milk: Adds creaminess and serves as the base liquid; avoid low-fat — you want that full-bodied flavor.
• Whole cloves: Packed with warming spice, these infuse the milk gently—remember to strain them out later!
• Ground cinnamon: Used both in the milk mixture and for garnish, it brings that perfect sweet-spicy note.
• Ground nutmeg: A holiday essential; freshly grated is best if you can manage it for extra aroma.
• Egg yolks: Beating these until fluffy is key for the eggnog’s luscious texture.
• Granulated sugar: Sweetens the mix without overpowering; adjust to taste if you prefer it less sweet.
• Heavy cream: Adds richness and volume, making each sip silky smooth.
• Vanilla extract: Rounds out the flavors with a subtle, sweet warmth.
• Spiced rum or bourbon (optional): You decide how boozy you want to go; I love spiced rum for its festive kick.

Variations

I’ve played around with this Homemade Eggnog Recipe over the years, and you can make it your own depending on preferences or dietary needs. Whether you’re into a lighter nog or want to try fun twists, it’s easy to customize.

• Dairy-free variation: I swapped in oat milk and coconut cream once for a dairy-free holiday option, and it was surprisingly rich and satisfying.
• Non-alcoholic version: Simply omit the rum or bourbon and add a splash of vanilla or a sprinkle of cinnamon for warmth—the whole family loves it that way.
• Extra spice kick: If you want more holiday flair, try adding a star anise pod when warming the milk; it lends a subtle licorice note I adore.
• Sweetness adjustment: I sometimes reduce sugar by a quarter cup if serving with sweet desserts to balance the meal.

How to Make Homemade Eggnog Recipe

Step 1: Infuse the Milk with Spices

Start by combining your whole milk, cloves, cinnamon, and nutmeg in a small saucepan. Warm this mixture slowly over medium heat until it just starts to simmer — don’t let it boil. This is where those lovely holiday aromas really develop. Once you see steam and it’s hot all the way through, remove from heat and let those spices work their magic for a few extra minutes before straining the cloves out. This step took me a bit of practice to get right, but patience here really boosts the flavor depth.

Step 2: Whisk Egg Yolks and Sugar Until Fluffy

While the milk is warming, grab a medium bowl and whisk together your egg yolks and sugar. Whisk vigorously for about 2 to 3 minutes until the mixture becomes lighter in color and fluffy. This aeration adds volume and creaminess to the final eggnog. I find a balloon whisk works best here because it really catches the air.

Step 3: Temper the Eggs

This is the moment that intimidated me when I first tried making eggnog at home, but once you get the rhythm it’s easy: slowly add a small amount of the hot milk mixture into the egg yolk bowl while whisking constantly. This tempers the eggs so they don’t scramble from sudden heat. Gradually continue adding the milk in small increments until it’s all combined. Go slow here and keep whisking to avoid lumps. It’s worth the patience to get silky smooth eggnog.

Step 4: Cook Until Slightly Thickened

Pour the combined mixture back into your saucepan and cook over medium heat, stirring constantly. You’re aiming for the mixture to thicken so it coats the back of a spoon but don’t let it boil, or it will curdle. This usually takes about 3 to 5 minutes—keep your eye on it and stir frequently. Once thickened, remove from heat and strain out any cloves leftover from the infusion. Let it cool at room temperature for about an hour.

Step 5: Finish with Cream, Vanilla, and Rum

Once cooled, whisk in the heavy cream, vanilla extract, and if you’re using it, spiced rum or bourbon. This final step makes the eggnog luxuriously creamy with that perfect boozy balance. Chill your eggnog in the fridge for several hours or even overnight to let all the flavors meld beautifully before serving. Trust me, the wait is worth it!

How to Serve Homemade Eggnog Recipe

Garnishes

I like to keep it classic with a light dusting of freshly grated nutmeg or a sprinkle of cinnamon on top — it’s simple and really enhances the aroma. Sometimes I pop a cinnamon stick or a star anise pod in the glass for a festive touch that doubles as a stirrer. Little details like this make the experience feel extra special for guests.

Side Dishes

Eggnog pairs beautifully with sweet holiday treats — think gingerbread cookies, cinnamon rolls, or buttery shortbread. My family goes crazy for it alongside spiced nuts or a warm slice of pumpkin pie. The creamy richness of the eggnog balances perfectly with these flavors.

Creative Ways to Present

For special occasions, I’ve served homemade eggnog in small mason jars tied with festive twine and a cinnamon stick. It’s a charming presentation that doubles as a take-home gift. Another idea is layering it in clear glasses to show off the creamy texture, topped with a frothy whipped cream cloud and a sprinkle of nutmeg for extra indulgence.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover eggnog in an airtight container in the fridge—this keeps it fresh for about 2 to 3 days. Before serving again, give it a good shake or whisk because natural settling can happen. It’s best enjoyed cold, so pop it right back into the fridge after each pour.

Freezing

I don’t recommend freezing eggnog, as the texture can separate when thawed due to the cream and eggs. I learned this after one experiment and found it loses its signature creaminess. Instead, I suggest making smaller batches or saving leftovers in the fridge.

Reheating

If you enjoy eggnog warm, heat it gently over low heat on the stove, stirring constantly. Avoid boiling to prevent curdling. You can add a touch more rum or a sprinkle of nutmeg when warming it up to revive flavors. I always test a small amount first until I find the perfect temp for my taste.

FAQs

Final Thoughts

Making this Homemade Eggnog Recipe has become a holiday ritual I look forward to every year. There’s something so rewarding about creating this creamy, spiced drink from scratch that turns any moment into a celebration. I hope you try it and savor every luscious sip like I do with my family around the table. Trust me, once you taste homemade eggnog, you won’t want to buy that carton from the store ever again!

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