If you’re anything like me, the holidays aren’t complete without a rich, creamy drink to cozy up with — and that’s exactly why this Homemade Eggnog Recipe with Maple and Spices Recipe is a total game changer. I love this recipe because it comes together in just five minutes, making it both festive and fuss-free. Plus, the warm notes of maple and spices add a little extra magic you won’t find in your average store-bought eggnog. Stick with me here — I’ll walk you through all my tips so yours turns out perfectly every single time!
Why You’ll Love This Recipe
- Super Quick to Make: You’ll be sipping on this creamy delight in just 5 minutes — perfect for last-minute holiday cheer.
- Naturally Sweetened with Maple: It’s got a subtle, complex sweetness that feels indulgent but not overly sugary.
- Warm Spices Flavor: Nutmeg and cinnamon give it that classic cozy vibe we all crave this time of year.
- Versatile and Customizable: Whether you want it boozy, dairy-free, or extra creamy, this recipe’s got you covered.
Ingredients You’ll Need
The magic of this Homemade Eggnog Recipe with Maple and Spices Recipe comes from its simple yet powerful combination of ingredients. Each one plays its part to ensure a creamy, smooth, and warmly spiced drink that’s better than anything from the store.
- Large eggs: Fresh is best here, as they provide that rich custard texture essential for homemade eggnog.
- Maple syrup: I love using pure maple syrup instead of processed sugar — it adds a nuanced sweetness that’s just perfect.
- Milk: Whole milk works great, but you can swap for any dairy-free milk for a vegan twist.
- Heavy cream: Use full-fat heavy cream for lush creaminess; coconut cream works well too if you prefer a dairy-free version.
- Brandy or bourbon: This is your warming kick, so choose your favorite spirit here.
- Rum: Adds a classic depth to your eggnog’s flavor profile.
- Nutmeg: Freshly grated if you can — it really elevates the spice notes.
- Cinnamon sticks or ground cinnamon: Perfect for garnish and a subtle aromatic touch.
Variations
I love how flexible this Homemade Eggnog Recipe with Maple and Spices Recipe is—you really can make it your own. Over the years, I’ve tried different booze combos and even swapped in dairy alternatives to suit everyone’s tastes.
- Dairy-Free Version: I replaced milk with almond or oat milk and heavy cream with coconut cream, which still gave that indulgent mouthfeel.
- Non-Alcoholic Option: Just skip the spirits and add an extra pinch of nutmeg and cinnamon to keep it flavorful—your kids or designated drivers will love it!
- Spice Variations: I once added a tiny bit of ground cloves and star anise for a spicier twist, which my family went crazy for.
- Sweetener Swap: If you like, try honey or agave syrup instead of maple, but I find maple offers the best balance.
How to Make Homemade Eggnog Recipe with Maple and Spices Recipe
Step 1: Blend Eggs and Maple Syrup to Perfection
This is the part where the magic happens. Add your fresh eggs and maple syrup into a high-powered blender, then blend on high speed—for exactly 4 minutes. I always use a timer because timing is everything here. This step not only incorporates air to make your eggnog fluffy but also ensures the eggs are fully blended to a silky smooth base. Trust me, you’ll see the texture change from thick and clumpy to luxuriously creamy.
Step 2: Add Milk, Cream, Spirits, and Spices
Once your base is whipped to glory, pour in the milk, heavy cream, your choice of brandy or bourbon, rum, and a teaspoon of freshly grated nutmeg. Blend everything together for just 10 seconds to combine gently — you want to keep that airy texture intact without overmixing. If you happen to miss the nutmeg, it’s worth adding as it really brings that warm cozy feel to the drink.
Step 3: Chill Before Serving
Pour your creamy eggnog into an airtight container and pop it in the fridge. I recommend chilling it for at least an hour (or overnight, if you can wait!) to let the flavors meld. When it’s ready, give it a gentle stir, pour into your favorite glass, and don’t forget the garnish.
Pro Tips for Making Homemade Eggnog Recipe with Maple and Spices Recipe
- Use a High-Powered Blender: I discovered this trick when I tried a regular blender—the texture wasn’t nearly as smooth or frothy.
- Don’t Skip the Timer: Blending for the full 4 minutes makes a huge difference in achieving the silky custard base.
- Freshly Grate Nutmeg: A little freshly grated nutmeg beats pre-ground every time for that authentic warm spice aroma.
- Chill Well and Stir Before Serving: Otherwise, the cream and spices can separate. Give it a good stir to keep flavors consistent.
How to Serve Homemade Eggnog Recipe with Maple and Spices Recipe
Garnishes
If I’m being honest, I love keeping the garnishes simple. Cinnamon sticks add a touch of rustic charm and invite stirring, while a light dusting of ground cinnamon or freshly grated nutmeg on top amps up the aroma as you bring the glass to your lips. Sometimes, I even sprinkle a few chocolate shavings for a little festive indulgence. You’ll find that these little touches make serving this classic drink feel extra special.
Side Dishes
I usually pair my eggnog with buttery cookies like snickerdoodles or gingerbread — they complement the warm spices perfectly. At family gatherings, I like to serve it alongside a cheese board with nuts and dried fruits, which makes everything feel even more cozy and indulgent.
Creative Ways to Present
For a festive touch, I love serving this eggnog in vintage glass mugs or even mason jars decorated with twine and a cinnamon stick tied on as a stirrer. At holiday parties, I’ve set up an eggnog bar with various garnishes like grated nutmeg, chocolate curls, and peppermint sticks so guests can customize their drinks. It’s always a big hit and cute too!
Make Ahead and Storage
Storing Leftovers
Once you’ve made this Homemade Eggnog Recipe with Maple and Spices Recipe, store it in an airtight container in the fridge. It keeps well for up to 3 days, and honestly, I rarely have leftovers long enough to test beyond that because my family drinks it up fast! Just give it a quick stir before pouring to refresh the texture.
Freezing
Personally, I don’t recommend freezing homemade eggnog because the cream and eggs can separate upon thawing, leading to a grainy texture. But if you want to try, freeze it in small portions and thaw slowly in the fridge overnight, then whisk really well before serving.
Reheating
This eggnog is best served cold or at room temperature, but if you want to warm it up gently (I do this sometimes when it’s chilly out), warm it slowly on the stovetop over low heat. Stir constantly and never let it boil, or you’ll risk curdling. Heating just until warm makes for a cozy sipper without losing that creamy texture.
FAQs
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Is this Homemade Eggnog Recipe with Maple and Spices Recipe safe to drink raw eggs?
Great question! Since the eggs are blended but not cooked, it’s best to use pasteurized eggs for safety. I always recommend fresh, high-quality eggs and, if concerned, you can find pasteurized eggs at most grocery stores or use egg substitutes designed for uncooked recipes.
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Can I make this eggnog without alcohol?
Absolutely! Simply omit the brandy, bourbon, and rum. To keep the flavor rich, you can add a splash of vanilla extract and a pinch more nutmeg or cinnamon. It’s perfect for kids and anyone avoiding alcohol but still craving that festive vibe.
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What can I use instead of maple syrup?
If you don’t have maple syrup on hand, honey, agave syrup, or even brown sugar work as substitutes. Each will bring a slightly different sweetness profile, but maple is my favorite for its unique depth.
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How long does homemade eggnog keep in the fridge?
Stored properly in an airtight container, homemade eggnog will stay fresh for about 3 days. Any longer, and the texture or taste may start to change, so it’s best enjoyed fresh.
Final Thoughts
This Homemade Eggnog Recipe with Maple and Spices Recipe has become my go-to for holiday gatherings because it’s fast, flavorful, and just feels so special. When I first made it, the whole family went crazy over how creamy and rich it was without feeling too heavy or sweet. I promise, once you try this, you won’t want to go back to store-bought. So, why not give it a shot? You’ll impress everyone and have a delicious new tradition to toast the season with.
Print
Homemade Eggnog Recipe with Maple and Spices Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 5 servings 1x
- Category: Beverage
- Method: Blending
- Cuisine: American
Description
This quick and easy homemade eggnog recipe delivers a rich, creamy, and perfectly spiced holiday classic in just 5 minutes using a blender. Featuring eggs, maple syrup, milk, cream, and a blend of brandy and rum, it’s a delightful way to celebrate with a traditional festive drink that you can make from scratch.
Ingredients
Eggnog Ingredients
- 4 large eggs
- ½ cup maple syrup
- 1 ½ cups milk (dairy or dairy-free)
- 1 cup heavy cream or coconut cream
- ⅓ cup brandy or bourbon
- ⅓ cup rum
- 1 teaspoon ground nutmeg
- Ground cinnamon or cinnamon sticks for garnish
Instructions
- Blend eggs and maple syrup: Add the 4 large eggs and ½ cup maple syrup to a high-powered blender. Blend on high speed for exactly 4 minutes using a timer to ensure proper texture and to slightly cook the eggs.
- Add remaining ingredients: Pour in 1 ½ cups milk, 1 cup heavy cream (or coconut cream), ⅓ cup brandy or bourbon, ⅓ cup rum, and 1 teaspoon ground nutmeg. Blend again on high speed for 10 seconds to thoroughly combine all ingredients without over-blending.
- Chill the eggnog: Transfer the blended eggnog into an airtight container and refrigerate until thoroughly chilled, ideally for a few hours to develop flavors and cool down.
- Serve and garnish: Before serving, stir the chilled eggnog to recombine any settled ingredients. Pour into glasses and garnish with a sprinkle of ground cinnamon or a cinnamon stick for a festive touch.
Notes
- Use a high-powered blender for best texture and safety when blending raw eggs.
- Chilling the eggnog enhances flavor and texture.
- You can substitute brandy and rum with bourbon or other preferred spirits.
- For a non-alcoholic version, omit the brandy, rum, and bourbon and add extra cream or vanilla extract.
- Maple syrup provides natural sweetness; adjust amount to taste.
- Use fresh nutmeg for best flavor impact.
- Make sure to consume within 2-3 days and keep refrigerated due to raw eggs.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 14g
- Sodium: 75mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 215mg
