Easy Homemade Eggnog (Rich, Creamy and Safely Cooked)

Once you try homemade eggnog, it’s hard to go back to the carton. It’s thick, creamy and tastes like melted vanilla ice cream with a warm hint of nutmeg. It’s one of the drinks I look forward to most every Christmas.

This recipe uses a cooked custard base, so the eggs are heated to a safe 160°F. That makes it safe to serve to everyone, and it gives the eggnog a silky, rich texture.

It only takes about 20 minutes of work. Then it chills in the fridge until you’re ready to pour. You can keep it family friendly or add a splash of bourbon or rum for the grown-ups.

Why You’ll Love This Homemade Eggnog

• Safe to drink. The egg yolks are cooked to 160°F.
• Rich and creamy. Much better than store-bought.
• Simple ingredients. Eggs, sugar, milk, cream and spice.
• Make ahead. It keeps in the fridge for days.
• Your choice. Serve it with or without alcohol.

Ingredients You’ll Need

The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.

• Egg yolks: They make the eggnog thick and rich. Save the whites for meringues or an omelet.
• Milk and cream: Whole milk and heavy cream give the classic texture. For lighter eggnog, use more milk and less cream.
• Sugar: Plain granulated sugar works best.
• Nutmeg: Freshly grated nutmeg makes a big difference. Ground nutmeg works in a pinch.
• Alcohol (optional): Bourbon, dark rum or brandy are all classic.

How to Make Homemade Eggnog

1. Whisk yolks and sugar. Beat until pale and thick.
2. Heat the milk. Warm the milk, cream, spices and salt until steaming.
3. Temper the eggs. Slowly whisk some hot milk into the yolks, then pour it all back into the pan.
4. Cook to 160°F. Stir over medium-low heat until it reaches 160°F (71°C) and coats a spoon.
5. Strain and chill. Strain, add vanilla (and alcohol, if using) and chill at least 4 hours.

My Tips for the Best Homemade Eggnog

• Use an instant-read thermometer. It’s the easiest way to know the eggs are safely cooked.
• Keep the heat low and stir the whole time so the eggs don’t scramble.
• Always strain it. This catches any tiny cooked bits for a smooth drink.
• Eggnog thickens as it chills. Thin it with a little cold milk if needed.

Variations to Try

• Extra fluffy: Fold in 1/2 cup whipped cream right before serving.
• Gingerbread eggnog: Add 1/4 tsp ground ginger and 1 tbsp molasses to the milk.
• Dairy-light: Use all whole milk and no cream for a thinner, lighter version.
• Spiked: Stir in 1/2 cup bourbon, dark rum or brandy after cooking.

Make-Ahead, Storage and Reheating

• Make ahead: Make up to 2 days before your party.
• Storage: Keep in a sealed jar in the fridge for up to 3 days without alcohol, or up to 5 days with alcohol.
• Warm eggnog: Heat gently over low heat, stirring, just until warm.

What to Serve With It

Eggnog is perfect with Christmas cookies, gingerbread or a cheese board. I also love it on Christmas morning with a sweet breakfast. Leftover eggnog is wonderful in my Eggnog French Toast.

Frequently Asked Questions

Is homemade eggnog safe? Yes, when the egg mixture is cooked to 160°F (71°C), as in this recipe. Check with a thermometer to be sure.

Can kids drink this eggnog? Yes. Just leave out the alcohol.

Why is my eggnog lumpy? The heat was too high, or it wasn’t stirred enough. Strain it and it will still be smooth.

What alcohol goes best in eggnog? Bourbon is the most popular. Dark rum and brandy are also classic. Many people like a mix.

One Last Thing

This homemade eggnog tastes like Christmas in a glass. If you make it, please leave a comment and a star rating below. And save it to your holiday drinks board on Pinterest so you can make it every year!