Homemade Eggnog Recipe and Video (2024)

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Published: December 16, 2015 | Updated: December 15, 2019 | By Ashlee

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I’m not a fan of Christmas showing up in stores in like AUGUST… with one exception… Eggnog. When we were living in Japan 11 years ago I’d find myself craving food I couldn’t get over there. THAT’S when I started cooking and baking from scratch, making things I missed. Eggnog was one of them. And while I’ll still by a container of my favorite brand in a pinch, I usually just make it!

It’s great to make it for a few reasons 1. super easy, and I always have milk, eggs and cream around. 2. you can control how much cream to milk you add to the recipe so you can personalize it! (my husband “waters” down store bought eggnog but not this!) 3. it impresses people 😉 I admit I like making food that surprises people! 4. you can now enjoy it WHENEVER you crave it and not just during the holidays!

So I usually make a double batch and it never lasts long! It’s perfect for taking to holiday parties, adding to holiday meals (This recipe is also in my Thanksgiving e-cookbook) AND I think Santa would skip my house if I didn’t leave out a giant mug of this eggnog for him!

Serve as it is, or top with fresh whipped cream and a dash of nutmeg for color! But you know me, I’ll add fresh whipped cream to anything I think I can get away with! My husband thinks it’s excessive… spoilsport.

ANYWAY what is YOUR favorite holiday treat? What would you most crave if you were living overseas or what can you simply not live without this time of year!

Homemade Eggnog Recipe and Video

homemade eggnog is one of the most delicious and easy holiday recipes you can make!

4.14 from 38 votes

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

chill time: 2 hours hours

Total Time: 2 hours hours 20 minutes minutes

Servings: 12 servings

Calories: 292kcal

Author: Ashlee Marie

Ingredients

2/3 C granulated sugar
6 egg yolks
pinch of salt
4 C whole milk
2 C heavy whipping cream
6 Tbsp granulated sugar
6 egg whites
1 tsp nutmeg
2 tsp vanilla optional

US Customary – Metric

Instructions

in a saucepan heat up the milk, cream until warm
Whisk the sugar, egg yolks and salt together
temper some of the warm liquid into the egg yolks, stirring the entire time
add the mixture back into the saucepan and heat until it reaches 160 degrees F
Take off heat and let cool
Whip the 6 Tbsp sugar and egg whites together until ribbony (just before you reach soft peaks)
Stir the nutmeg and vanilla into the egg mixture
Add the egg whites into the yolk mixture and stir together
keep refrigerated, stir before serving
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Video

Nutrition

Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I’ll share your image in my Instagram stories!

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About Ashlee

With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...

Reader Interactions

Comments

Rebeca
November 4, 2017 at 10:34 pm

Hi, I don’t drink alcohol, but in my family some people like it. I was wondering if I use rum when do I add it? Thanks!! BTW will try to make the eggnog tomorrow without alcohol.
Reply
- Ashlee Marie
  February 3, 2020 at 2:44 am
  
  no clue – I don’t drink. a google search says rum is traditional so yes? don’t know how much though.
Megan
November 8, 2017 at 9:42 pm

Okay so we are constantly buying these over priced quart size jugs of egg nog and I finally decided to make my own, came across this recipe and Omg so easy and perfect! My husband was impressed, he loves eggnog! I love it in my coffee
Thanks so much for this recipe!
Reply
- Ashlee Marie
  February 3, 2020 at 2:43 am
  
  you are so welcome!
Alison
December 3, 2017 at 2:42 am

I have lived in the UK for nearly 30 years and egg nog is certainly a foreign concept here. I have occasionally bought a UHT carton which I used for egg nog latte (made it last longer), but it just doesn’t compare to home made. Thank you for sharing this recipe. I plan to have a bottle each of hard & soft egg nog in my fridge. Let’s see which one lasts longer 😊
Reply
- Ashlee Marie
  February 3, 2020 at 2:43 am
  
  so glad you are enjoying it!
TBW
December 5, 2017 at 9:28 am

How long does this keep in the fridge?
Reply
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- Ashlee Marie
  February 3, 2020 at 2:42 am
  
  4-5 days is what is considered safe – although my kids and I have had it longer and been fine.
Delilah
December 6, 2017 at 7:53 pm

Do you see a problem adding the egg yolks with the milk &cream? I do that with my cream pies, as that’s how I was taught.
Reply
- Ashlee Marie
  February 3, 2020 at 2:40 am
  
  you want to heat the eggs up slowly by tempering them so you don’t get scrambled eggs, it’s safer this way
carmne
December 23, 2017 at 10:12 am

Ash,
Tx for the recipe. I see you live in Utah and have at least been to Japan but was startled when I heard you say “aeighggs” (with a long “Ā”) instead of “eggs”. I’m from Rhode Island and thought only Rhode Islander say “Aighgggs”.
Cheers,
Carmine
Reply
- Ashlee Marie
  February 3, 2020 at 2:39 am
  
  no ones ever told me i say eggs wrong
Barry
December 24, 2017 at 3:44 am

Living in Turkey, eggnog is nowhere to be found. So I found your recipe and I’m on batch number 2. Have to say, it’s fantastic. Straight up or a touch of amaretto. Tastes like Christmas
Reply
- Ashlee Marie
  February 3, 2020 at 2:38 am
  
  mmmm I love amaretto flavoring that sounds great!
Kari
August 14, 2018 at 9:59 pm

Do you have another eggnog recipe that does not need cooked?
Reply
- Ashlee Marie
  August 26, 2018 at 2:38 pm
  
  nope – you would’t want to eat raw eggs. You need to cook the eggs.
Michiell
December 7, 2018 at 12:59 pm

Can I use half and half instead of cream?
Reply
- Ashlee Marie
  February 3, 2020 at 2:37 am
  
  only if you substitute out the milk as well – 4 cups half and half and 2 cups milk would be the substitution amt
Momoko Sesh*ta
December 15, 2018 at 9:34 pm

I a Japanese who grew up in the US and am now living in Japan. I teach English to adults and children and was looking for a good “Eggnog” recipe to use to make it for my studets….. and I found YOURS!!!
The “Eggnog” looks delicious and your youtube video was lots of fun to watch!!!
I’m going to go out now to buy the necessary ingredients and will try making this tonight!!!
Thank you for sharing your recipe!!!
Reply
- Ashlee Marie
  February 3, 2020 at 2:39 am
  
  That’s actually when I started making eggnog – when I was living in Japan! hopefully your students loved it!
Micheal
December 25, 2018 at 10:24 am

I might have overlooked it but, how much does the double recipe yield?
Reply
- Ashlee Marie
  February 3, 2020 at 2:36 am
  
  the normal batch makes 12 8oz servings so double would make 24
Kim
November 21, 2019 at 8:47 pm

Hi Ashlee Marie
I plan on making your recipe however was wondering if I can add cinnamon as well and how much would you suggest?
Reply
- Ashlee Marie
  February 3, 2020 at 2:33 am
  
  of course!!!
Andy
December 8, 2019 at 5:23 am

I cannot wait to make this for Christmas, hopefully i will get the chance to do and never buy store bought eggnog again, this i can also make every Christmas as a tradition. Thanks so much for the recipe!
Reply
- Ashlee Marie
  February 3, 2020 at 2:31 am
  
  you are so welcome!
Devon Hamilton
December 17, 2019 at 8:08 am

Lovely can rum added to it when drinking
Reply
- Ashlee Marie
  December 17, 2019 at 10:58 am
  
  I’m so glad you liked it! and yes I don’t drink but you of course can add run to it!
- Sue Thomas
  December 26, 2019 at 2:50 pm
  
  Do you need to add all of the warm milk and cream to the egg yolk mixture before putting the egg yolk mixture back the pan? I noticed you only tempered a cup or so ful
- Ashlee Marie
  February 3, 2020 at 2:28 am
  
  just enough to heat up the egg mixture – you don’t have to add it all

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FAQs

Why is my homemade eggnog so thick? ›

The distinct flavors of egg, cream, and liquor meld together even after just a day or two in the fridge, making a smoother, more balanced cup of nog. The proteins in the eggs also start to thicken, giving eggnog its signature spoon-coating thickness.

Get More Info ›

What is the best alcohol to put in eggnog? ›

Choose The Right Spirit

While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.

What is the ratio for eggnog? ›

Aim for a ratio of about five-to-one of eggnog to your selected spirit for the best flavor. For each 8-ounce glass, add one shot (1.5 ounces) of alcohol.

Keep Reading ›

Why can't you drink a lot of eggnog? ›

Traditionally made with eggs, cream, milk, and sugar, no one would say that eggnog is a healthy drink. Even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars. And then there's the fact that homemade eggnog made with raw eggs can be a food-poisoning risk.

Tell Me More ›

How do you fix eggnog that is too thick? ›

This one is pretty easy and there's no fuss at all. If it's too thick, add more milk and heavy cream. If it's too thin, you can dissolve about 2 tablespoons of cornstarch in cold milk, add it to the mixture over the stove, and stir until it thickens to your liking.

Explore More ›

Is eggnog healthy? ›

Eggnog may not be considered a "health food," but the drink does have some nutritional benefits including certain vitamins and protein. Traditional eggnog is also high in sugar and fat, and for that reason, it's best to drink in moderation as a dessert.

Find Out More ›

What is the original alcohol in eggnog? ›

It is traditionally made with milk, cream, sugar, egg yolks, and whipped egg whites (which gives it a frothy texture, and its name). A distilled spirit such as brandy, rum, whiskey or bourbon is often a key ingredient.

Read On ›

What makes eggnog taste good? ›

The drink is traditionally made with eggs—of course—as well as whole milk, heavy whipping cream, sugar and nutmeg. Some eggnog recipes also call for a bit of vanilla extract or cinnamon. Strand says that using real eggs, rather than an eggnog mix, makes an enormous difference in taste and texture.

What Whisky is best for eggnog? ›

Spiced eggnog with a whiskey twist

To make Wigle's spiked eggnog, we recommend using a good quality whiskey like Yule Tidings but other whiskeys will be equally delicious. Wigle PA Bourbon eggnog is also highly recommended! Want something with a little more spice? Try adding our Wigle Cinnamon Whiskey instead!

Show Me More ›

What are the rules for eggnog? ›

All ingredients used are safe and suitable. Eggnog contains not less than 6 percent milkfat and not less than 8.25 percent milk solids not fat. The egg yolk solids content is not less than 1 percent by weight of the finished food. The food shall be pasteurized or ultra-pasteurized and may be hom*ogenized.

Learn More Now ›

How much brandy to put in eggnog? ›

So if you buy a one-quart container of eggnog, add 6.5 ounces of your chosen liquor(s).

Keep Reading ›

When to add alcohol to eggnog? ›

Alcohol: If you want to add alcohol to your eggnog, start with ¼ cup brandy, bourbon, rum or whisky added at the same time as the vanilla, or after cooling the eggnog. Add more to taste, if desired.

View Details ›

What happens if you overcook eggnog? ›

Undercooked eggnog will be thin and watery; overcooked custard will curdle. The difference is a matter of only a few degrees. For perfectly smooth eggnog: Pour through a sieve before chilling.

Learn More ›

How do you dilute eggnog? ›

Shaking eggnog with ice dilutes it just a little. This helps turn the volume down on its inherent sweetness and thins it so it's not tacky thick, and viscous.

See Details ›

Is homemade eggnog supposed to be chunky? ›

One Stack Exchange user says it's possible for fresh eggnog to be chunky if the milk, egg, and sugar aren't mixed enough during pasteurization. This would cause the cream to separate from the milk during cooling. The cream, which is just milk fat, will appear as solid chunks in your eggnog.

Know More ›

How long should you age eggnog? ›

Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture. Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and 2 better still.