Homemade Eggnog

If you’ve ever yearned for a comforting embrace in a drink, look no further than this homemade eggnog. It’s like every sip tells a story of festive family gatherings and precious memories of holidays past. This recipe is like a keepsake passed down through generations – rich, velvety, and full of warmth. I want to share this special treat with you, so come on, let’s craft a mug full of love together!

two glasses of eggnog on a cutting board

Chef’s Tips

  • For an Even Creamier Eggnog: Consider using full-fat milk or even half-and-half for an ultra-luxurious texture.
  • Garnishing: A sprinkle of freshly grated nutmeg on top elevates the entire experience.
  • Safety First: Ensuring the eggnog reaches 160°F is essential for pasteurizing the mixture, making it safe to consume. Always use a cooking thermometer for accuracy.


eggnog ingredients in bowls and cups on a table
  • 6 egg yolks: The heart of the eggnog, lending it its luscious creamy texture.
  • 2 cups milk: The base of our beverage, making it smooth and drinkable.
  • 1 cup whipping cream: Adds a rich and luxurious creaminess to the drink.
  • ½ cup granulated sugar: Sweetens the mixture just right, without overpowering the other ingredients.
  • 2 cinnamon sticks: Imparts a gentle, spicy warmth.
  • ½ tsp vanilla extract: Gives that aromatic sweetness and depth of flavor.
  • ½ tsp cinnamon powder: For a subtle spiced kick in every sip.
  • ¼ tsp salt: Enhances all the other flavors, making them pop.


  1. Prep the Yolks: In a medium-sized bowl, combine the egg yolks and sugar, whisking until you get a thick, smooth consistency.
  2. Warm the Milks: In a saucepan, mix milk, whipping cream, cinnamon sticks, and salt. Heat this concoction just before it boils, then let it sit for about 5 minutes.
  3. Blend Gradually: Slowly add the warm milk mix to the yolks, whisking as you go. This ensures the eggs adapt to the temperature without curdling.
  4. Cook to Perfection: Return the mixture to the saucepan. Warm it until it hits 160°F, ensuring it’s safe and deliciously creamy. Then, let it cool down.
  5. Strain and Store: Strain your eggnog to get rid of any lumps or the cinnamon sticks. Pour into a bottle or jug and place in the fridge.
close up view of a glass of eggnog with cinnamon on top

Homemade Eggnog Variations

  • Boozy Option: Craving an adult version? Add a splash of rum, bourbon, or brandy to give it a festive kick.
  • Dairy-Free: Substitute almond, soy, or oat milk for a dairy-free alternative.


  • Refrigerating: Store your eggnog in the refrigerator and consume within 3-4 days for the best flavor and freshness.
  • Freezing: Eggnog freezes well! Pour it into ice cube trays, and you can have eggnog ice cubes ready for festive cocktails.
side view of two glasses of eggnog on a cutting table

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Homemade Eggnog

Sea Salt Savorings
If you've ever yearned for a comforting embrace in a drink, look no further than this homemade eggnog.
5 from 34 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Drinks
Cuisine American
Servings 3 Cups
Calories 620 kcal


  • 6 egg yolks
  • 2 cups milk
  • 1 cup whipping cream
  • ½ cup granulated sugar
  • 2 cinnamon sticks
  • ½ tsp vanilla extract
  • ½ tsp cinnamon powder
  • ¼ tsp salt


  • In a medium-sized bowl, combine the egg yolks and granulated sugar. Whisk them together until the mixture thickens and becomes smooth.
  • In a medium saucepan, combine the milk, whipping cream, cinnamon sticks, and salt. Mix everything well.
  • Place the saucepan over medium-high heat and warm it up. Just before it starts to boil, turn off the heat. Remove the saucepan from the stove and let it cool for 5 minutes.
  • Slowly add the hot milk to the whipped eggs, tablespoon by tablespoon, allowing the eggs to gradually adjust to the temperature. Whisk vigorously while adding the milk.
  • Once the milk and eggs are thoroughly combined and whisked, pour everything back into the saucepan. Heat the mixture over medium heat until it reaches a temperature of 160 degrees Fahrenheit. Then, remove the saucepan from the heat and let it cool completely.
  • Using a strainer, strain the eggnog into a bottle, ensuring a smooth texture, and refrigerate it to keep it chilled.


Calories: 620kcalCarbohydrates: 47gProtein: 13gFat: 44gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 498mgSodium: 295mgPotassium: 372mgFiber: 1gSugar: 44gVitamin A: 1957IUVitamin C: 1mgCalcium: 326mgIron: 1mg

Nutrition values are estimates, for exact values consult a nutritionist.

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