Easy Homemade Eggnog Recipe – Make the Best Eggnog with Spiced

If there’s one thing that gets me in the Christmas spirit it’s this eggnog recipe! This sweet drink is made with whole milk, heavy cream, cinnamon, and spiced rum – a combination that my family absolutely adores. In fact, I think the only festive drink I make that beats this one in terms of how much people love it is coquito! You have probably seen overly complicated eggnog recipes that make it seem so much easier to just buy pre-made nog. But let me tell you, the way my family makes homemade eggnog will change your mind. It only takes 20 minutes to make – with a few hours of chill time. The end result is so much better than store-bought! Why We Love This Homemade Eggnog Recipe Perfectly Spiced: Nutmeg, cinnamon, and vanilla give this eggnog a warm, festive flavor that’s perfect for the holidays. Easy: It usually takes me about twenty-ish minutes to prep this eggnog cocktail. After that, you just have to practice some patience and let it chill in the fridge. Thick and Creamy: The texture is unbeatable – thick enough to feel indulgent, but still drinkable. Make Ahead: This eggnog recipe easily doubles or even triples, and actually tastes better the next day, making it perfect for a party or gifting to friends! Flexible: Feel free to leave out the rum if children will be enjoying this nog. Your drink will still tasted incredible. We love eggnog so much that I also use it in desserts. If you want to add some eggnog flair to your holiday treats, try my eggnog pound cake, eggnog bread pudding or eggnog cheesecake! Use your ← → (arrow) keys to browse Key Ingredients Here are some notes on the ingredients you’ll need to make our eggnog recipe. Scroll down to the recipe card below for a full printable list. Whole Milk: For the best thick consistency, I don’t recommend swapping this with any other milk. Spices: Cloves, cinnamon and nutmeg create the best warmth to help balance the sugary sweetness. Freshly grated nutmeg will give the best flavor! Egg Yolks: Don’t worry – we’re cooking the eggnog, so you won’t have to worry about raw eggs. Heavy Cream: Heavy cream will give you the thickest and creamiest final product, but you can absolutely use half and half if you would prefer. Half and half will be a little thinner and a little less rich, but not super noticeable to most eggnog fans! Evaporated milk will also work! Spiced Rum: Bourbon or brandy work too, but any alcohol is completely optional. How to Make Eggnog Put on your favorite Christmas movie and let’s get to work! Below is a quick recipe overview with photos showing you how to make egg not. Don’t forget to the recipe card at the bottom of this post for printable instructions and a step-by-step video. Use your ← → (arrow) keys to browse Add spices to milk and cook: In a small saucepan, combine milk, cloves, cinnamon and nutmeg. Slowly bring milk mixture to a boil Whisk eggs and sugar: In a medium sized bowl, combine egg yolks and sugar. Whisk together until fluffy and pale in color, about 2 to 3 minutes. Slowly add the milk: Add a very small amount of the heated milk mixture to the eggs, whisking constantly to temper the eggs. Do not add the hot milk too quickly or it will cook the eggs. Continue, whisking constantly until all the milk is incorporated and well combined. Cook: Return to stove and cook over medium heat until slightly thick and mixture coats the back of a spoon, about 3 to 5 minutes. Do not let mixture boil. Strain: Remove from heat and strain out cloves. Cool, finish and serve: Let mixture cool for one hour, then whisk in heavy cream, vanilla extract and spiced rum. Chill eggnog for several hours, or overnight, before serving. Tips For the Best Homemade Eggnog Temper the Eggs: Gradually whisk a small amount of hot milk or cream into the eggs to warm them gently, then slowly combine the mixtures to avoid scrambling. For Even Thicker Eggnog: If you like your eggnog extra thick, reduce the milk and add an extra ¼ cup of heavy cream. Strain the Mixture: Pour the eggnog through a fine-mesh sieve after cooking to ensure a smooth, creamy consistency. Don’t Overheat: Keep the temperature below 160°F to avoid curdling the eggs. Use a thermometer for accuracy. Taste and Adjust: After chilling, taste the eggnog and adjust the sweetness or spices if needed. Add Alcohol Gradually: If using, stir in spirits like rum, bourbon, or brandy a little at a time, tasting as you go to find your preferred balance. Use your ← → (arrow) keys to browse Variation Ideas Add Whipped Cream: For an extra decadent treat, top each glass with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg. Add Coffee: For a holiday coffee drink, stir in a shot of espresso or strong brewed coffee to each glass of eggnog. Serve Warm: While eggnog is traditionally served cold, you can also serve it warm by gently heating it on the stovetop for a cozy winter drink. Want to Omit the Rum? Traditional eggnog has alcoholic spirits in it, but it can definitely be non-alcoholic! If you want to leave out the spiced rum, we recommend adding a splash of vanilla extract for extra flavor. Alcohol Variations: Instead of rum you could also use bourbon, brandy or cognac. How to Store Store homemade eggnog in an airtight container in the refrigerator for up to 2-3 days if it’s non-alcoholic, or up to 1 week if it contains alcohol. Always keep it chilled and stir well before serving. Homemade Eggnog Recipe This easy homemade eggnog recipe is extra thick & creamy with the perfect amount of spice. One sip and you'll never buy store-bought again! It’s so simple to make and can be customized with your choice of alcohol — or enjoyed as-is for a family-friendly version. Prep Time5minutes minutes Cook Time15minutes minutes Chill Time3hours hours Total Time20minutes minutes Ingredients 2 cups whole milk 3 whole cloves 1 teaspoon ground cinnamon, plus a little for garnish if desired ½ teaspoon ground nutmeg 6 large egg yolks 1 cup granulated sugar 2 cups heavy cream 1 teaspoon vanilla extract 1 ¼ cups spiced rum, or bourbon, optional Use your ← → (arrow) keys to browse Instructions In a small saucepan, combine milk, cloves, cinnamon and nutmeg. Slowly bring milk mixture to a boil. In a medium sized bowl, combine egg yolks and sugar. Whisk together until fluffy, about 2 to 3 minutes. Whisk until light and pale in color, about 2-3 minutes. Begin by adding a very small amount of the heated milk mixture to the eggs, whisking constantly to temper the eggs. Do not add the hot milk too quickly or it will cook the eggs. Continue adding small amounts of the milk to the eggs, whisking constantly until all the milk is incorporated and well combined. Return to sauce and cook over medium heat until slightly thick and mixture coats the back of a spoon, about 3 to 5 minutes. Do not let mixture boil. Remove from heat and strain out cloves. Let mixture cool for one hour, then whisk in heavy cream, vanilla extract and spiced rum. Chill for several hours, or overnight, before serving. Video Notes Make Ahead: You can totally make this eggnog ahead of time. In fact, aging it a little bit enriches the flavor! So, if you decide to make the eggnog ahead of time, refrigerate it in an airtight container until you’re ready to drink it. Storing: Eggnog should be stored in an airtight container in the fridge until you’re ready to enjoy it again. Make sure you shake it before serving in case it has settled. Homemade eggnog will last for 2-3 days in the fridge. Nutrition Serving: 1, Calories: 641kcal, Carbohydrates: 40g, Protein: 12g, Fat: 37g, Saturated Fat: 22g, Polyunsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 315mg, Sodium: 130mg, Sugar: 40g © Jessica – The Novice Chef Cuisine: American Category: Christmas, Cocktails