Homemade Eggnog is EASY to make! Plus, it doesn't have all the fillers of the store-bought stuff. Just cream, sugar, eggs, and spices. Enjoy it spiked or without alcohol for a kid-friendly version.

Homemade eggnog served in two glasses with nutmeg sprinkled over top
Elise Bauer

A traditional holiday drink dating back hundreds of years, eggnog is made with eggs (hence the name), milk, cream, spices like nutmeg and vanilla, and fortified with rum, whisky, and/or brandy.

We grew up with eggnog, the kind you buy in a carton, and every Christmas holiday we kids drank up as much of it as we could.

I didn't even know that eggnog was a "spiked" drink until well into my adult years!

Even now, I prefer my eggnog only lightly boozed, if at all. So this recipe is only lightly spiked; feel free to increase the rum and bourbon to your heart's delight, or omit altogether if it's for the kids.

Homemade Eggnog Recipe served in glasses with a sprinkle of nutmeg
Elise Bauer

How to Make Eggnog

The eggnog base starts by beating egg yolks with sugar until light and fluffy. Then you slowly whisk in hot milk that's been infused with cloves and cinnamon, which tempers the eggs so they don't curdle.

Finally, you warm the eggnog on the stovetop until it thickens. It's essentially a custard.

Using Raw Egg Whites Safely

For a traditional eggnog you also whip up some egg whites to stiff peaks, and then fold those into the eggnog mixture, making it light and fluffy.

The egg whites are not cooked and these days some people avoid eating raw eggs because of the salmonella risk. If you want to incorporate beaten egg whites, one way to get around this is to use pasteurized eggs.

I've also just reheated the combined mixture (eggnog base with beaten egg whites mixed in), until it reaches 160°F, and then let the mixture chill again. That works too if eating raw eggs is a concern for you.

  • Need an egg-free version of eggnog? Try coquito! It's the Puerto Rican answer to eggnog, made with condensed milk, coconut, spices, and rum.
How to Make Eggnog
Elise Bauer

What's Your Eggnog Tradition?

Is eggnog part of your family holiday tradition? If so, how do you like it - spiked or virgin? with whipped egg whites or without?

The Best Alcohol for Eggnog

Choose your favorite! Any of these are great:

  • Whiskey or bourbon
  • Rum
  • Brandy

You can mix them together, as we recommend for this recipe, or stick to a single one.

Save your top shelf liquor for sipping on its own; a mid-range affordable liquor is perfect. Avoid really cheap liquors, though, since the flavor tends to be harsh and throw off the drink.

When to Add the Alcohol

You can add the alcohol to either the full batch, or to your individual glass. There's no set amount, so we suggest adding a little, tasting...then add a little more, taste again. You can't go wrong!

Do you have to add alcohol? Absolutely not! Eggnog is delicious whether spiked or un-spiked.

Is Eggnog Served Hot or Cold?

Eggnog is traditionally served as a punch at parties, and as such, is usually chilled or room temperature. However, warmed eggnog is also a delightful treat.

In this case, we say "to each your own!" Enjoy your eggnog however you like it.

How Long Does Eggnog Last?

Eggnog will keep for several days in the fridge, especially if you've already added liquor (which acts as a preservative). Eggnog also tends to get better with time -- it gets thicker and more silky, and the flavors meld together more uniformly.

Looking for More Holiday Cocktails?

From the Editors Of Simply Recipes


Prep Time 5 mins
Cook Time 20 mins
Chilling 60 mins
Total Time 85 mins
Servings 4 to 6 servings

If you would like your eggnog less rich, decrease the egg yolks from 6 to 4. Use 1/2 cup sugar if you would like it less sweet. We use 2% milk, but you can use the milk you have on hand.

For a kid-friendly eggnog, you can omit the bourbon and rum.

This recipe is easily doubled.


  • 6 large egg yolks

  • 3/4 cup sugar

  • 2 cups milk

  • 2 whole cloves

  • Pinch cinnamon

  • 1 cup heavy cream

  •  1 teaspoon freshly grated nutmeg (lightly packed)

  • 1 1/2 teaspoons vanilla extract

  • 2 tablespoons bourbon, or to taste

  • 2 tablespoons rum, or to taste

  • 4 egg whites, optional


  1. Beat egg yolks, then add sugar:

    In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become somewhat lighter in color. Slowly add the sugar, beating after each addition. Beat at high speed or whisk until fluffy.

    Separate the egg yolks and the white for the eggnog recipe
    Elise Bauer
    Whip the egg yolks for the eggnog recipe until fluffy
    Elise Bauer
  2. Heat milk with cinnamon and cloves:

    Combine the milk, cloves, and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling.

    Heat the milk for the eggnog recipe with the cinnamon and cloves.
    Elise Bauer
  3. Temper the eggs:

    Add the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.

    Temper the eggs for the eggnog recipe by slowly pouring some of the hot cream mixture into the eggs while whisking
    Elise Bauer
    Pour the tempered egg mixture into the pan to continue the eggnog recipe
    Elise Bauer
  4. Cook until eggnog thickens:

    Cook the eggnog on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F.

    Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.)

    Cook the eggnog over medium heat until the mixture thickens and coats the back of a spoon
    Elise Bauer
  5. Remove from heat and stir in the cream.
    Once the eggnog has thickened, pour in the cream.
    Elise Bauer
  6. Strain and chill:

    Strain the mixture through a mesh strainer to remove the cloves and any curdled bits that may have formed. Let cool for one hour.

    Strain the eggnog to remove any bits of curdled egg
    Elise Bauer
  7. Stir in vanilla extract, nutmeg, and bourbon and rum:

    Feel free to omit for kid-friendly eggnog and proceed to chill.

    Stir in the vanilla extract, nutmeg, and bourbon or rum for the eggnog recipe
    Elise Bauer
  8. If you you want to include egg whites (optional):

    Beat egg whites with an electric mixer until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog.

    Note that because of the salmonella risk from raw eggs, it is recommended that children, elderly, and people with compromised immune systems refrain from eating raw eggs such as the optional whipped egg whites in this recipe, unless you use pasteurized eggs.

    You can also reheat the combined eggnog and egg white mixture until it reaches 160°F, then remove from heat and let cool, then chill. The mixture will lose some of its fluffiness from the beaten egg whites, but not all, and the eggnog will be much airier than without the egg whites.

Nutrition Facts (per serving)
375 Calories
22g Fat
31g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 375
% Daily Value*
Total Fat 22g 28%
Saturated Fat 12g 60%
Cholesterol 268mg 89%
Sodium 122mg 5%
Total Carbohydrate 31g 11%
Dietary Fiber 0g 0%
Total Sugars 31g
Protein 11g
Vitamin C 0mg 2%
Calcium 157mg 12%
Iron 1mg 6%
Potassium 228mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.