Eggnog is a classic holiday drink that’s rich, creamy, and sweet with just the right hint of warm spices like cinnamon and nutmeg. It’s made with milk or cream, eggs, sugar, and often a splash of vanilla or rum, making it feel extra special and festive. The smooth and velvety texture makes it perfect for sipping by the fire or sharing during holiday parties.
I love cracking open a fresh carton of eggs to make homemade eggnog because it tastes so much better than store-bought. Adding a little nutmeg on top just before serving is my favorite finishing touch — it brings out all the cozy flavors. Plus, it’s a drink that always feels like a treat, whether you serve it chilled or warm on a cold winter night.
Eggnog has always been part of my holiday traditions. It reminds me of family gatherings and holiday movies, where everyone takes turns pouring a glass and savoring the sweet, creamy goodness. If you’ve never tried making it yourself, I’d say go for it — it’s easier than you think and sure to bring a little extra joy to your celebrations.
Key Ingredients & Substitutions
Eggs: Fresh eggs give eggnog its rich, creamy texture. If you’re worried about raw eggs, use pasteurized eggs or cook your egg mixture gently to 160°F for safety.
Milk & Cream: Whole milk and heavy cream add smoothness and thickness. For a lighter version, try using half-and-half or a nondairy choice like coconut milk.
Spirits (Bourbon, Rum, Brandy): These add warmth and depth but are optional. Try whiskey or skip alcohol for a kid-friendly version.
Nutmeg & Cinnamon: Freshly grated nutmeg is a must—it gives that classic flavor. Cinnamon sticks are great for garnish and a subtle spice touch.
How Can You Make Eggnog Smooth and Light Instead of Heavy?
The secret to light and frothy eggnog lies in beating the eggs properly and folding carefully. Here’s how:
- Beat egg yolks with sugar until creamy and pale to build a rich base.
- Whip egg whites separately to soft peaks, then add sugar and continue to stiff peaks. This creates volume and airiness.
- Gently fold the egg whites into the yolk mixture to keep the fluffiness without deflating it.
- Chilling the mixture helps thicken the drink and blend flavors well.
This method ensures your eggnog isn’t just heavy cream but a pleasant, creamy, and smooth treat to enjoy.
Equipment You’ll Need
- Large mixing bowls – I like using big bowls to comfortably beat eggs and fold ingredients without splashing.
- Whisk or hand mixer – makes whipping the egg whites easy and quick for a fluffy texture.
- Measuring cups and spoons – helps keep your ingredients accurate for the perfect flavor.
- Fine grater or microplane – best for freshly grating nutmeg for that fresh, intense spice flavor.
- Serving glasses – chunky or elegant, you’ll want a nice glass to showcase your finished eggnog.
Flavor Variations & Add-Ins
- Skip the alcohol and add a splash of vanilla or caramel syrup for a sweet, kid-friendly version.
- Mix in cocoa powder or dark chocolate shavings to make a mocha eggnog twist.
- Add a dash of cinnamon or cloves along with nutmeg for a deeper spice profile.
- Top with whipped cream and chocolate sprinkles for an extra festive look and flavor.
Classic Homemade Eggnog
Ingredients You’ll Need:
- 4 large eggs, separated
- 1/3 cup granulated sugar (divided)
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 to 1 cup bourbon, rum, or brandy (optional)
- 1 teaspoon vanilla extract
- 1/2 teaspoon freshly grated nutmeg, plus extra for garnish
- Whipped cream for topping
- Cinnamon sticks (for garnish)
How Much Time Will You Need?
This eggnog recipe takes about 15 minutes to prepare, plus at least 1 hour chilling time in the fridge to let the flavors blend and the drink thicken to a perfect creamy consistency.
Step-by-Step Instructions:
1. Beat the Egg Yolks:
Start by separating the eggs. In a large bowl, beat the egg yolks until the color lightens and the texture becomes creamy. Slowly add half of the sugar (around 1/6 cup), beating well until the sugar dissolves and the mixture thickens.
2. Mix Milk, Cream, and Flavorings:
Pour in the whole milk, heavy cream, your choice of bourbon, rum, or brandy (if using), vanilla extract, and the freshly grated nutmeg. Stir everything together until combined.
3. Whip the Egg Whites:
In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and continue to whip until stiff peaks appear. This will make your eggnog light and frothy.
4. Combine and Chill:
Carefully fold the beaten egg whites into the yolk and milk mixture, preserving the fluffy texture. Cover your eggnog and chill it in the refrigerator for at least 1 hour—this allows the flavors to blend and the eggnog to thicken slightly.
5. Serve and Garnish:
Pour the chilled eggnog into glasses. Top each serving with a generous dollop of whipped cream. Sprinkle a little fresh nutmeg on top and add a cinnamon stick for a festive touch.
6. Enjoy:
Sit back and savor your smooth, creamy, and spiced homemade eggnog! It’s perfect to share during holiday gatherings or for cozy winter nights.
Can I Use Pasteurized Eggs for Safety?
Yes! Using pasteurized eggs is a great option if you’re concerned about consuming raw eggs. They’re safe to use and won’t change the texture or flavor of your eggnog.
Can I Make Eggnog Without Alcohol?
Absolutely! Simply omit the bourbon, rum, or brandy. The eggnog will still be rich and creamy, and you can add extra vanilla or a splash of caramel syrup for extra flavor.
How Long Can I Store Homemade Eggnog?
Store your eggnog in an airtight container in the fridge for up to 3 days. Give it a good stir before serving, as ingredients may settle or separate slightly.
Can I Freeze Eggnog?
It’s best to avoid freezing eggnog, as the texture can change and separate when thawed. Instead, enjoy it fresh or within a few days after making.