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–+ servings
eggnog with whipped cream and cinnamon next to two cinnamon sticks

HOMEMADE EGGNOG

Up your holiday spread with this thick and creamy Homemade Eggnog. It's packed full of flavour, makes the perfect festive treat and is surprisingly super easy to make from scratch yourself at home!
Prep Time 10 minutes
Cook Time 20 minutes
Time to Chill 4 hours
Total Time 4 hours 30 minutes
Servings 5 Cups

Ingredients

  • 4 cups Whole Milk (3.25%)
  • 1 cup Heavy Cream
  • 1 cup Granulated Sugar
  • 6 large Egg Yolks*
  • 1 tsp Vanilla Extract
  • 1 tsp Nutmeg
  • ½ tsp Cinnamon
  • ¼ tsp Cloves
  • ½ cup Rum or Bourbon optional, adjust to taste

Instructions

  • In a medium saucepan, combine the milk, heavy cream, and half of the sugar. Heat the mixture over medium heat, stirring occasionally, until it reaches a simmer. Remove from heat.
    pot of eggnog on a burner
  • In a mixing bowl, whisk together the egg yolks and the remaining sugar until the mixture becomes slightly thickened and pale (or lighter) in color.
    beaten eggs in a bowl
  • Slowly pour the warm milk mixture into the egg yolks, whisking constantly to avoid curdling.
    milk being whisked into a bowl wof eggs
  • Pour the combined mixture back into the saucepan.
    white liquid being poured into a pot on a burner
  • Cook the mixture over low to medium heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon.
    hand with a wooden spoon stirring yellow liquid in a pot
  • This usually takes about 5-10 minutes. Be careful not to let it boil.
    white liquid coating the back of a wooden spoon over a pot of the rest of it
  • Once thickened, remove the saucepan from heat and stir in the vanilla extract, nutmeg, cinnamon, cloves, and rum or bourbon if using. Adjust the spices and sweetness to your liking.
    pot of homemade eggnog with spices
  • Strain the eggnog to remove any cooked egg bits and spices.
    homemade eggnog being poured into a fine mesh strainer over a bowl
  • Chill the eggnog in the refrigerator for at least 4 hours or overnight. Give it a good stir before serving.
    bowl of homemade eggnog

Notes

Using pasteurized eggs is a safe option, especially if you have concerns about consuming raw eggs.
The eggnog will thicken more as it cools. However, if you find that your eggnog is too thick after refrigeration, you can always whisk in a bit of additional milk or cream to reach your desired consistency before serving.
It's normal for eggnog to separate a bit over time. Simply give it a good stir before serving to blend the ingredients back together and ensure an even texture.
The nutrition information does not include any added alcohol.

Nutrition

Serving: 1Cup | Calories: 504kcal | Carbohydrates: 52g | Protein: 11g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 298mg | Sodium: 98mg | Potassium: 365mg | Fiber: 0.2g | Sugar: 51g | Vitamin A: 1311IU | Vitamin C: 0.3mg | Calcium: 301mg | Iron: 1mg
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