Classic Homemade Eggnog is the perfect drink for all your holiday entertaining and when cozying up by the fire (with or without alcohol).
Who loves eggnog? It is a favorite in our house. Everyone gets really excited when they start seeing the cartons of it available in the store.
But there is something special about making homemade eggnog that just adds to the excitement of the holiday. Check out this Classic Eggnog recipe.
There is just something about making your own eggnog from scratch. It definitely tastes so much better than what you can get from the carton.
Everyone gathers in the kitchen, fills up their glass and then moves to the family room to visit around the fire. That is certainly my favorite part of the holidays!
homemade eggnog
My son, the cinnamon lover, always adds a bit more cinnamon to his. Truth be told, we all love a little extra cinnamon but you can add nutmeg if that is more your preference.
Here are some commonly asked questions
What is the best way to store leftover eggnog?
Keep the eggnog refrigerated for up to 3 days. You may see some separation if it has been sitting in the fridge for several hours – especially if you added the optional brandy, bourbon or rum to it.
Just give it a stir before serving again.
I recommend only making and adding the fresh whipped cream if you plan on using all of it immediately. Fresh whipped cream will deflate and doesn’t keep well.
homemade eggnog recipe
Can I use canned whipped cream?
Yes, canned whipped cream is fine. These days you can also find it in other flavors like pumpkin, which would make a delicious addition to this recipe.
cooked eggnog recipe
HOW DO YOU MAKE Classic Homemade Eggnog?
- Mix the egg yolks and sugar with an electric mixer in a large bowl. Continue mixing until the mixture is thickened and pale.
- In a saucepan, combine milk, cinnamon, and vanilla extract. Heat the milk over medium heat until it begins to boil.
- Remove 1/3 cup of the hot milk and whisk into the egg yolks mixture to temper the egg yolks.
- Pour the tempered egg yolk mixture back into the saucepan while whisking continuously. Add ground nutmeg. Continue cooking on low heat for approximately 5-7 minutes until the mixture thickens a little. Do not boil.
- Let the milk mixture cool to room temperature.
- Pour the heavy cream into the bowl. Whip the heavy cream until soft peaks form.
- Add the whipped cream to the cooled milk mixture and whisk to combine.
- Boozy Eggnog – add the 3 ounces of Bourbon or Dark Rum to the mixture when you add the heavy cream.
- Place in the refrigerator and cool completely for at least 2 hours.
- Pour eggnog into glasses. Top with whipped cream, ground cinnamon/sugar mixture, and star anise.
To make Homemade Eggnog you will need…
- milk
- yolks
- granulated sugar
- heavy cream
- ground cinnamon
- ground nutmeg
- vanilla extract
- Brandy, Bourbon, or Dark Rum *opt
- Optional: whipped cream, star anise, ground cinnamon/sugar mixture for topping.
homemade eggnog with alcohol
Can I use whipped topping instead of fresh whipped cream?
Yes, absolutely, that will work just fine. Just be sure to thaw it in the fridge for several hours before you are ready to use it so it has that nice, whipped texture.
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How many can this serve?
This recipe makes about 4 servings, but that depends on the size of your serving glasses. You should be able to get 4, 6-ounce servings from this recipe.
Can I use non-fat milk?
I have not tried it using non-fat milk or 1% milk. I made this using 2%. Being that you want the eggnog to be really creamy, I recommend using 2% or whole milk. I would think that it would work with a lower fat content, but will just have a thinner and less creamy consistency.
Can I use a sugar substitute?
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
classic eggnog recipe
Can this recipe be doubled?
You bet. If you are making this for a holiday party, you can make this in a large, shallow stockpot and double it.
Products I love when making eggnog…
This classic eggnog recipe is SUPER delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade eggnog before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this drink recipe.
- granulated sugar
- ground cinnamon
- ground nutmeg
- vanilla extract
- Brandy, Bourbon or Dark Rum flavoring *opt
- star anise
- ground cinnamon/sugar
- serving glasses
- ladle
- saucepan
- cinnamon sticks
- sifter for sprinkling cinnamon
If you love this Eggnog recipe, you’re going to love these other holiday recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Classic Homemade Eggnog as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
homemade eggnog easy
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Classic Homemade Eggnog
Ingredients
- 2 cups of milk
- 3 egg yolks
- ⅓ cup granulated sugar
- 1 cup heavy cream
- ⅔ tsp ground cinnamon
- ⅓ tsp ground nutmeg
- 1 tsp vanilla extract
- 3 ounces Brandy, Bourbon or Dark Rum *opt
- Optional: whipped cream, star anise, ground cinnamon/sugar mixture for topping.
Instructions
- Mix the egg yolks and sugar with an electric mixer in a large bowl. Continue mixing until the mixture is thickened and pale.
- In a saucepan, combine milk, cinnamon, and vanilla extract. Heat the milk over medium heat until it begins to boil.
- Remove 1/3 cup of the hot milk and whisk into the egg yolks mixture to temper the egg yolks.
- Pour the tempered egg yolk mixture back into the saucepan while whisking continuously. Add ground nutmeg. Continue cooking on low heat for approximately 5-7 minutes until the mixture thickens a little. Do not boil.
- Let the milk mixture cool to room temperature.
- Pour the heavy cream into the bowl. Whip the heavy cream until soft peaks form.
- Add the whipped cream to the cooled milk mixture and whisk to combine.
- Boozy Eggnog – add the 3 ounces of Bourbon or Dark Rum to the mixture when you add the heavy cream.
- Place in the refrigerator and cool completely for at least 2 hours.
- Pour eggnog into glasses. Top with whipped cream, ground cinnamon/sugar mixture, and star anise.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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