I love how this homemade eggnog comes together with just a handful of basic ingredients and very little effort. It is creamy, smooth, and perfectly spiced, making it one of my favorite drinks to prepare during the colder months. Every time I make it, it reminds me why homemade versions always taste better than anything from the store.
Why You’ll Love This Recipe
I enjoy this recipe because it is fast, reliable, and easy to adjust. I can control the sweetness, richness, and spice level without any extra work. I also like that I can choose between a quick version or a cooked version depending on my comfort level. No matter which way I prepare it, the eggnog always turns out rich and satisfying.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 large pasteurized eggs
1/3 cup granulated sugar
1/8 teaspoon ground nutmeg
2 tablespoons lemon juice
1/8 teaspoon salt
4 cups 2% milk
1/2 cup heavy cream
Directions
When I make the easy version, I beat the eggs in a large bowl until they are thick and pale yellow. I add the sugar, nutmeg, lemon juice, and salt, mixing well. I then pour in the milk and heavy cream and beat everything together for another one to two minutes until the eggnog is light and frothy. I chill it briefly before serving and usually add a pinch of nutmeg on top.
For the cooked version, I heat the milk and cream in a saucepan over medium heat until warm but not boiling. In a separate bowl, I beat the eggs until pale. I slowly whisk some of the warm milk into the eggs to temper them, then pour the mixture back into the saucepan. I stir in the sugar, nutmeg, and salt and cook gently, whisking constantly, until it thickens slightly. I transfer it to the refrigerator to chill before serving, adding a little extra milk if it becomes too thick.
Servings And Timing
I usually get 6 servings from this recipe.
Preparation time is about 5 minutes.
Total time is 5 minutes for the uncooked version and about 15 minutes for the cooked version.
Variations
I sometimes add a splash of whiskey or rum for an adult version. When I want a sweeter, dessert-style drink, I mix in a small amount of vanilla extract. For a thicker and richer eggnog, I replace some of the milk with extra cream. I also like topping each glass with homemade whipped cream for special occasions.
Storage/Reheating
I store any leftover eggnog in a covered container in the refrigerator for up to 3 days. Before serving, I stir it well to recombine everything. I always serve eggnog cold and do not reheat it.
FAQs
Can I Make Homemade Eggnog Ahead Of Time?
I often prepare it a day in advance and keep it chilled. The flavor stays fresh and smooth.
Can I Adjust The Sweetness?
I regularly reduce or increase the sugar depending on my preference.
What If The Eggnog Is Too Thick?
I simply stir in a little more milk until it reaches the consistency I like.
Is The Cooked Version Thicker Than The Uncooked One?
I find that the cooked version thickens more as it chills, which makes it extra creamy.
Can I Use Eggnog In Baking?
I sometimes substitute eggnog for milk in baking recipes, reducing the sugar slightly since eggnog is already sweet.
Conclusion
I love making this homemade eggnog because it is simple, comforting, and full of classic flavor. It has become a recipe I rely on whenever I want something special that feels nostalgic and homemade. Every glass reminds me why this drink deserves a place in my kitchen year after year.
Homemade Eggnog is a rich, creamy, and perfectly spiced holiday drink made with just a few basic ingredients. Whether prepared raw or cooked, this comforting classic is a festive favorite for chilly days and special occasions.
Total Time:15 minutes
Yield:6 servings
Ingredients
4 large pasteurized eggs
1/3 cup granulated sugar
1/8 teaspoon ground nutmeg
2 tablespoons lemon juice
1/8 teaspoon salt
4 cups 2% milk
1/2 cup heavy cream
Instructions
Easy Version: In a large bowl, beat eggs until thick and pale. Add sugar, nutmeg, lemon juice, and salt. Mix well.
Pour in milk and heavy cream, then beat for 1–2 minutes until frothy. Chill before serving and garnish with a pinch of nutmeg.
Cooked Version: In a saucepan, heat milk and cream over medium heat until warm (not boiling).
In a separate bowl, beat eggs until pale. Slowly whisk in some of the warm milk to temper, then return mixture to saucepan.
Add sugar, nutmeg, and salt. Cook over medium-low heat, stirring constantly, until slightly thickened.
Transfer to a container and chill. Thin with extra milk if needed before serving.
Notes
Add a splash of whiskey or rum for an adult version.
Use vanilla extract for a sweeter, dessert-style drink.
