EASY Eggnog Recipe (How to Make Eggnog from Scratch)

Learn how to make eggnog with this easy recipe that’s perfect for the holidays! Serve it as-is for a non-alcoholic eggnog or spike it with your favorite alcohol like brandy, bourbon or rum.

Winter is coming, which means bring on the chocolate shortbread cookies, Hallmark movies, and mugs of this amazing, creamy nog (preferably spiked). 

In our house, eggnog is traditionally served on holidays like Thanksgiving and Christmas, and enjoyed in the kitchen while all the cooking and prep work is being done. But up until now, I’d never realized just how much better homemade eggnog is than the stuff you get in the store. 

I also didn’t realize how easy it is to make. 

This easy eggnog recipe will be ready to go in 15-minutes! However, if you prefer to drink it cold (like I do), you’ll also need to account for the time it takes to chill in the fridge. 

ℹ️ What Does Eggnog Taste Like? 

  • This recipe for eggnog is the best! It tastes like melted vanilla ice cream. I’m of the strong opinion that it shouldn’t taste like eggs at all! 
Two glasses of eggnog topped with whipped cream and sprinkle of nutmeg. Garnished with cinnamon stick. On table with christmas ornaments and greenery.

🛒 Ingredients Needed

  • Milk – You can substitute almond, cashew or oat milk.
  • Heavy Cream – For a non-dairy version you could use coconut milk. If you have extra, you can freeze it using this handy guide!
  • Egg Yolks – They give the nog its creamy texture.
  • Sugar – Or try using brown sugar, honey or maple syrup.
  • Cinnamon + Nutmeg – Other warming spices like cardamom, allspice and cloves are also delicious.
  • Vanilla – I like using my homemade sous vide vanilla extract for the best flavor!

If you want to switch things up a bit, other spices to add are cardamom, star anise, and allspice. You could even add in some turmeric for a variation on this golden milk latte

Although this recipe isn’t overly sweet, if you would like a less sweet version, you can cut back on the amount of sugar used. You can also swap in brown sugar, honey or maple syrup. 

📋 How Do You Make Eggnog From Scratch? 

  1. Heat milk, cream, cinnamon, nutmeg and salt to a low boil. 
  2. Whisk together egg yolks and sugar. 
  3. Add ¼ cup of hot milk to the eggs to temper them, whisk, then repeat once more. 
  4. Combine tempered eggs with milk mixture and cook until slightly thickened. 
  5. Refrigerate until chilled.

Note: If your nog thickens up too much in the fridge, simply combine it with a bit more milk to thin it out to your desired consistency. 

Two glasses of eggnog topped with whipped cream and sprinkle of nutmeg. Garnished with cinnamon stick.

🫗 What Alcohol Goes Best with Eggnog? 

  • Cognac 
  • Brandy
  • Bourbon
  • Rum
  • Whiskey

Besides combining your nog with alcohol, you can also combine it with coffee for an eggnog latte. The best way to start the day in the cooler months! 

🕕 How Long Does it Last?

  • It will keep for up to 1 week in the fridge, stored tightly covered. 
Close up of mug of eggnog

Did you try this easy eggnog recipe?

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Close up of mug of eggnog

Easy Eggnog Recipe

Learn how to make eggnog with this easy recipe that’s perfect for the holidays! Serve it as-is for a non-alcoholic eggnog or spike it with your favorite alcohol like brandy, bourbon or rum. 
5 from 3 votes
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people

Ingredients

  • 2 cups milk
  • 1 cup heavy whipping cream
  • ½ teaspoon cinnamon
  • 1/2 teaspoon nutmeg (plus additional for topping)
  • Pinch kosher salt
  • 6 large egg yolks
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 to 1 1/2 cups bourbon (rum, cognac, or a mix (optional))

For Serving

  • Freshly grated nutmeg
  • Whipped cream

Instructions

  • In a small saucepan over medium-high heat combine milk, cream, cinnamon, nutmeg and salt and bring mixture to a low boil.
  • Meanwhile, in a medium bowl, whisk together egg yolks and sugar until light and creamy.
  • Slowly add ¼ cup of the hot milk mixture to egg yolks, to temper the eggs. Whisk to combine. Add ¼ cup more of the hot milk and whisk again.
  • Add tempered egg mixture to saucepan and cook over medium heat until slightly thickened (it should coat the back of a spoon). If you have a thermometer, it should register 160-degrees.
  • Remove from heat and stir in the vanilla. Refrigerate until chilled.
  • When ready to serve, add alcohol (if desired) and garnish with whipped cream and freshly grated nutmeg.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 467kcal | Carbohydrates: 34g | Protein: 9g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 387mg | Sodium: 88mg | Potassium: 235mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1462IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 1mg

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