Eggnog is a holiday staple and once you try homemade, you’ll never go back to store-bought! This recipe is fully cooked to ensure everyone in the family can enjoy it, making it a safe treat for all ages. Homemade eggnog is luxuriously smooth, perfectly spiced, and so much more flavorful than anything you’ll find at the grocery store.
Serve your eggnog with holiday cookies like gingerbread, snickerdoodles, or sugar cookies.
Why Our Recipe
- So much better than store-bought eggnog with full flavor creamy dreamy goodness.
- Fully cooked for food safety to ensure the whole family can enjoy it!
- Options to add alcohol for an adult holiday beverage.
Feel free to adjust the spices. Turn up the cinnamon or nutmeg for a bolder flavor, or keep it mellow and classic. And for the adults at your holiday gathering, you can add a splash of dark rum, bourbon, or cognac to create a cozy, spiked version of this festive drink.
Ingredient Notes
- Milk: Use whole milk for the creamiest texture, but 2% or 1% will also work.
- Cinnamon Sticks: You want the whole sticks and you want them to be fresh and fragrant. If you have to use ground cinnamon, use ½ teaspoon instead.
- Ground Cloves: A little goes a long way, so stick to the measurement for the perfect hint of spice before adjusting.
- Vanilla Extract: Use pure vanilla extract for the best flavor. You’ll really taste it here so a good quality matters.
- Egg Yolks: Separate the eggs carefully and save the whites for another recipe, like meringue cookies or omelets.
- Granulated Sugar: Adjust slightly for a sweeter or less sweet version.
- Heavy Cream: For a lighter version, swap it with half-and-half, but heavy cream gives the eggnog its signature richness.
- Ground Nutmeg: Freshly grated nutmeg offers the best flavor, but pre-ground works perfectly fine too.
Uncooked Eggnog
While traditional recipes use raw eggs, this version is fully cooked for food safety, making it perfect for kids, pregnant women, and anyone concerned about consuming raw eggs. Some traditionalists prefer the classic uncooked version. For those wanting a quicker uncooked version, we’ve included easy instructions in the recipe notes. If using this method, ensure your eggs are pasteurized to reduce the risk of foodborne illness.
Lightening Things Up
If you prefer a lighter version, there are a few easy swaps. Replace heavy cream with half-and-half for a less rich, but still creamy texture. You can also use 1% milk instead of whole milk. These changes will lower the calorie count while still keeping that holiday flavor intact.
Adding Alcohol
You can easily add alcohol to this recipe to make a spiked version for adults! Dark rum, bourbon, and cognac are all traditional options, and each will bring its own unique flavor profile. For a festive twist, try a splash of spiced rum or even Fireball whiskey for a hint of cinnamon heat. Add the alcohol just before serving so everyone can customize their cup.
Dark Rum: A classic pairing with rich, caramel notes.
Bourbon: Brings a warm, slightly smoky depth.
Cognac: Smooth and elegant, for a festive flair.
Spiced Rum: Adds a hint of holiday spice.
Fireball Whiskey: A fun twist for cinnamon lovers.
Storage Instructions
Homemade eggnog can be stored in an airtight container in the refrigerator for 3-4 days. Always stir or shake well before serving, as ingredients can settle over time.
The shelf life of your eggnog depends on the freshness of the milk and cream used. Use products with later expiration dates for best results.
More festive holiday drinks…
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.
I’m an American living in Australia. Australia doesn’t know how to do eggnog, AT ALL. It’s disgusting.
I’ve been making this recipe for the last 5 years or so, maybe more. Comes out beautiful every time. Every aussie friend I have taste test it, they can’t help but love it.
We love eggnog but can never buy it so ,amazing
This was so good – thank you! I used another commenter’s suggestion to whip the second cup of cream and blend in before serving, and that was also helpful. This was perfect for the holidays – thank you!
Is it absolutely necessary to let it cool for 4 hours before serving?
What would happening if I put in a little spiced rum into the milk at the beginning…would it cook off the alcohol but keep the flavoring? Advisable or not?
No, it would not cook off.
I hope you don’t mind me making a suggestion. Your recipe says to heat the milk on the lowest stove setting for 5 minutes. After doing this, the milk wasn’t warm in the slightest. I then watched your video which said to heat on medium low. Huge difference between lowest heat on the stove and medium low. Consequently my eggnog did not thicken correctly. This is not the first time this has occurred. I don’t mind watching the videos, but it if it’s a necessity and the recipe changes, I think it would be helpful to inform your readers. Thanks!
Yes – using a thermometer instead of time would yield a much more consistent result, which is very important for a recipe like this.
This is a great recipe, everyone ive served it to raves about it. I prefer the cinnamon sticks to powdered cinnamon as i believe it gives a more uniform flavor distribution. I also think its better after it sits for a day or two so the flavors fully blend together. Absolutely recommend!! It has become a holiday tradition!
Did you do the cooked or uncooked method?
This is a delicious recipe!!!!!
Can you make ahead and freeze
My brother and I made this and it’s awesome!