This Easy Homemade Eggnog is thick, sweet, smooth and super creamy! This velvety drink is easy to make at home, and my nonalcoholic version of eggnog is perfect for the whole family to enjoy during the holiday season!
Why This Recipe Works
Alcohol-Free: I made an alcohol-free version of eggnog so that everyone can join in the festive cheer! If you prefer, you can add a dash of alcohol to your serving. But I definitely think that this easy homemade eggnog is the best version of eggnog I have ever had!
Festive Flavors: Eggnog is a nostalgic holiday classic that I absolutely have to have every year. I know you can buy eggnog at the store, but homemade eggnog just hits different! It is easy to make and so tasty and fresh when you make it at home. I know that even the biggest eggnog doubter can be turned with a delicious homemade recipe like this one!
- Egg Yolks: The egg yolks are what makes this eggnog so rich and flavorful!
- Sugar: To make things nice and sweet!
- Milk: I use a combination of milk and heavy cream in my eggnog recipe. I found that 2% milk works great, but really any milk will do!
- Heavy Cream: Heavy cream makes the texture smooth and thick.
- Vanilla: For added flavor!
- Nutmeg & Cinnamon: These warming spices make this eggnog taste super festive! Sprinkle some extra on top when serving! If you prefer, you can use freshly grated nutmeg, but I always have dried nutmeg on hand, so I used that.
Here’s How to Make It
Step by Step Instructions
- Whisk Eggs & Sugar: In a heavy bottomed saucepan, without turning on the heat, whisk together the egg yolks and sugar until pale and the sugar has almost dissolved- you won’t manage to get the last few grains!
- Heat with Milk: Gradually whisk in the milk and transfer to a medium low heat. Gradually heat, whisking often until it reaches 160 F.
- Add Cream & Spices: Remove from the heat and whisk in the heavy cream, vanilla extract, 3/4 tsp of the nutmeg and the cinnamon.
- Chill: Chill for at least 4 hours, but preferably overnight, reserving the remaining 1/4 tsp of nutmeg to sprinkle on top of each serving. Enjoy!
- Don’t skip the chilling time! This easy homemade eggnog tastes best when it has been chilled. It will take at least 4 hours for it to be fully chilled, but I prefer to chill it overnight to serve it the next day!
- Serve each cup of eggnog with a dash of nutmeg on top. You can add a little dash of cinnamon too, if you’d like! A dollop of whipped cream is also lovely on top.
- Store your fresh eggnog in a covered pitcher in the refrigerator for up to 3 days!
Frequently Asked Questions
Traditional eggnog is made of eggs, egg yolks, milk, sugar, cream, vanilla and some sort of liquor. Usually it is rum or brandy or maybe a combination! This nonalcoholic eggnog recipe is similar to traditional eggnog, without the added alcohol.
Technically, yes. However, making an alcoholic-free version without cooking it is not advised. Eggnog is traditionally made from raw eggs and the alcohol in the drink helps to sterilize and kill any bacteria from the raw eggs. While you can use pasteurized eggs in this recipe and it be safe the drink with raw eggs, I don’t think it tastes best this way. I recommend following the method of slowly heating the cream and eggs together so that this is perfectly safe and super creamy!
More Holiday Recipes to Try
- Christmas Crack Recipe
- Slow Cooker Salted Caramel Hot Chocolate
- Eggnog Cinnamon Rolls
- Caramel Frappuccino
- Gingerbread Sugar Cookies
- Eggnog Snickerdoodle Whoopie Pies
- Eggnog Sugar Cookies
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Easy Homemade Eggnog
- 6 egg yolks
- ⅓ cup sugar
- 3 cups 2% milk
- 3 cups heavy cream
- ½ tbsp vanilla extract
- 1 tsp nutmeg
- ¼ tsp cinnamon
- In a heavy bottomed saucepan, whisk together the egg yolks and sugar until pale and the sugar has almost dissolved – you won’t manage to get the last few grains!
- Gradually whisk in the milk and transfer the pan to a medium low heat. Gradually heat, whisking often until it reaches 160F.
- Remove from the heat and whisk in the heavy cream, vanilla extract, 3/4 tsp of the nutmeg and the cinnamon.
- Chill for at least 4 hours, but preferably overnight, reserving the remaining 1/4 tsp of nutmeg to sprinkle on top of each serving.