There’s something magical about a cold glass of homemade eggnog during the holidays. Creamy, rich, gently spiced, and smooth as silk—this classic Christmas drink instantly brings cozy nights, twinkling lights, and family gatherings to mind.
This easy homemade eggnog recipe comes together in just 20 minutes of hands-on time, then chills to perfection in the fridge. Made with real milk, egg yolks, warm spices, and vanilla, it tastes a million times better than store-bought. One sip, and you’ll never go back.
Whether you enjoy it spiked with rum or served alcohol-free for the whole family, this recipe is a holiday must-make year after year.
Why You’ll Love This Homemade Eggnog
- Perfectly Spiced – Nutmeg, cinnamon, and cloves create that classic holiday warmth
- Thick & Creamy – Rich enough to feel indulgent, yet smooth and drinkable
- Easy to Make – No fancy techniques, just simple stovetop cooking
- Make-Ahead Friendly – Tastes even better after chilling overnight
- Customizable – Enjoy it boozy or completely alcohol-free
If you love eggnog as much as we do, it’s also incredible in desserts like eggnog pound cake, bread pudding, or cheesecake.
Key Ingredients (What Makes This Eggnog Special)
- Whole Milk – Essential for the classic texture and flavor
- Heavy Cream – Gives the eggnog its luxurious richness
- Egg Yolks – Create thickness and that signature custardy mouthfeel
- Sugar – Sweetens and balances the spices
- Warm Spices – Cinnamon, nutmeg, and cloves bring festive depth
- Vanilla Extract – Rounds out the flavors beautifully
- Spiced Rum (Optional) – Bourbon or brandy work just as well
Tip: Freshly grated nutmeg makes a noticeable difference in flavor.
How to Make Homemade Eggnog (Step-by-Step)
1. Heat the Milk & Spices
In a small saucepan, combine the milk, cloves, cinnamon, and nutmeg. Slowly bring the mixture to a gentle boil, then remove from heat.
2. Whisk the Egg Yolks & Sugar
In a medium bowl, whisk the egg yolks and sugar until light, fluffy, and pale—about 2 to 3 minutes.
3. Temper the Eggs
Slowly whisk a small amount of the hot milk into the egg mixture to warm it gently. Continue adding the milk gradually while whisking constantly.
4. Cook Until Thickened
Return the mixture to the saucepan and cook over medium heat for 3 to 5 minutes, stirring constantly, until it thickens slightly and coats the back of a spoon. Do not boil.
5. Strain & Cool
Remove from heat and strain out the cloves. Let the mixture cool for about 1 hour.
6. Finish & Chill
Whisk in the heavy cream, vanilla, and rum (if using). Chill for several hours or overnight before serving.
Tips for the Best Eggnog Every Time
- Temper slowly to prevent scrambled eggs
- Keep heat below 160°F to avoid curdling
- Strain for smoothness—it makes a big difference
- Taste after chilling and adjust sweetness or spices
- Add alcohol gradually and taste as you go
Fun Variations to Try
- Extra Thick Eggnog: Replace ½ cup milk with more heavy cream
- Alcohol-Free: Skip the rum and add extra vanilla
- Warm Eggnog: Gently reheat for a cozy winter drink
- Coffee Eggnog: Add a shot of espresso
- Whipped Cream Topping: Finish with nutmeg and cinnamon
