Classic Homemade Eggnog Recipe (With or Without Alcohol)

I originally published this recipe in 2020 and have since added new photos and a few more success tips.

Of all the many traditional Christmas recipes, this easy homemade eggnog recipe has to be in my top 3. And, with over 886,000 views and more than 19,000 likes on my YouTube video recipe it’s clear the feeling is shared by tens of thousands of home cooks just like you! Considering you need fewer than 10 ingredients and just 15 minutes of prep, it isn’t hard to see why.

What is Eggnog?

Eggnog is a rich, creamy holiday drink traditionally made from milk, cream, egg yolks, sugar, and warm spices like nutmeg and cinnamon. Originating from old European winter drinks, eggnog became a Christmas staple thanks to its luxurious texture and festive flavor. Today, it’s enjoyed both with alcohol, often rum, bourbon, or brandy, or as a non-alcoholic, family-friendly version, served chilled and dusted with freshly grated nutmeg.

Ingredients & Substitutions

• Milk & Heavy Cream – For a custardy drink like homemade eggnog, fat is your friend! Opt for whole milk and heavy cream for the best results. You can also swap in evaporated milk and slightly lighter whipping cream if needed.
• Egg Yolks – These put the “egg” in “eggnog!” Using just the yolks ensures a wonderfully thick, decadent texture, but don’t toss your whites! There are tons of ways to put leftover egg whites to use. (P.S. Homemade torrone is another Christmas favorite. 🧑‍🎄) 
• Granulated Sugar – White sugar has a neutral sweetness, so the warm spices and eggy richness shine brightly. Cane sugar and caster/superfine sugar are 1:1 substitutes.
• Salt – Just a pinch is all you need to help round out the flavors. 
• Vanilla Extract – Make sure you reach for pure vanilla extract for the best flavor. You can also use an equal amount of vanilla paste or the scraped seeds of one vanilla pod. 
• Cinnamon, Nutmeg & Cloves – This trio of ground spices is what gives Christmas eggnog its cozy flavor profile. If possible, grate the nutmeg fresh for the most vibrant taste.
• Alcohol of Choice – While spiking is not necessary, boozy eggnog is quite yummy. 

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

What alcohol goes with eggnog?

Eggnog is one of those rare holiday drinks that plays well with a whole lineup of spirits, so it’s easy to tailor to your preferences. Aged spirits are often used because their warmth and caramel-vanilla notes melt seamlessly into the custardy base. So, which should you use? Here are my favorites:

• Dark or spiced rum is the most traditional pick. Rum’s caramel, molasses, and vanilla notes blend seamlessly with the nutmeg and cream, adding a nostalgic holiday kick.
• Bourbon is another popular option, especially if you prefer a drink with more backbone. Its oaky warmth, hints of vanilla, and subtle smokiness cut through the richness of the eggnog, making it perfect for sipping fireside.
• Brandy offers a smooth, fruity, caramel-infused flavor, giving your eggnog a 1950s holiday party vibe. 
• Cognac (a specific type of brandy) lends a luxe dessert-wine depth.
• Irish whiskey adds a lightly sweet, malty depth for a modern spin.
• Mix & Match! Some people like to mix two spirits—like bourbon + dark rum—for a more layered, complex flavor.

How much to add:

No matter which spirit you choose, the general rule is to start light and adjust to taste. I recommend about 1-2 ounces per serving. Feel free to spike the entire batch ahead of time, or set out a punchbowl with several spirits for your guests to spike their own glasses. 

NOTE: Homemade eggnog with alcohol tends to mellow as it chills and the flavors mingle. If it tastes a little sharp at first, rest assured that the alcoholic bite becomes smoother with time.

How to Make Homemade Eggnog

Watch the full video recipe to learn how to make the BEST Homemade Eggnog Recipe.

Prefer the written recipe? Scroll down to the recipe box 👇

Optional Variations & Dietary Adaptations

• Dairy-Free Eggnog – Use full-fat canned coconut milk (for richness) combined with your favorite plant-based “barista blend” milk. You may want to add an extra pinch of cinnamon and nutmeg to balance the naturally sweeter profile of plant milks. 
• Lightened Up – Swap the heavy cream for half-and-half or evaporated milk, or use a 1:1 mix of whole milk and light whipping cream. Keep in mind that the texture will be slightly less custardy but still delightful. 
• Old-Fashioned & Fluffy – Whisk 1-2 of the leftover egg whites into soft peaks and fold them into the cooled eggnog before serving. This gives you a lighter, airier, almost cloud-like texture.
• Non-Alcoholic Eggnog: Simply omit the alcohol for a classic, family-friendly eggnog. The base is rich and flavorful on its own, making this a perfect alcohol-free holiday drink.

Expert Tips & Tricks 

• Temper slowly. When adding the warm milk mixture to the egg yolks, go slowly and whisk constantly. This prevents scrambling and gives you that smooth, custardy texture eggnog is known for.
• Cook low and slow. Keep the heat on medium-low as the eggnog thickens. Rushing the process can cause curdling. The mixture is ready when it coats the back of a spoon and reaches about 160-170°F.
• Strain to make it extra silky. Even if the custard looks smooth, always strain it through a fine-mesh sieve after cooking. This removes any tiny cooked bits and guarantees a velvety finish.
• Serve chilled for the best flavor. Eggnog tastes even better after a rest in the fridge, at least 4 hours, but ideally overnight. This allows the flavors to meld and the consistency to thicken naturally.
• Use freshly grated nutmeg. Fresh nutmeg has a warm, aromatic intensity you simply can’t get from pre-ground. A microplane grater makes it super easy.
• Adjust the flavor after chilling. Eggnog tastes sweeter and spicier when warm, so always do a final taste test after it has chilled. Add a splash of vanilla or an extra pinch of spice if needed.
• Wait to spike it. If adding alcohol, stir it in once the eggnog has cooled to prevent the spirits from cooking off. Starting with a light pour lets you adjust the flavor and strength to taste.

How to Serve Eggnog

Homemade eggnog is at its absolute best when served thoroughly chilled, ideally after resting overnight so the flavors can fully bloom. Pour it into festive mugs or small punch glasses, then finish each serving with a dusting of freshly grated nutmeg. If you’re feeling fancy, add a cinnamon stick for stirring or a dollop of lightly whipped cream for extra indulgence.

Eggnog is rich and creamy, so consider pairing it with crunchy treats like crispy oatmeal cookies, 2-ingredient coconut cookies, or Danish butter cookies for textural contrast. For parties, set up a small “eggnog bar” with optional spirits, fresh spices, and toppings so guests can customize their glass. 

For a cozy morning treat, use it as a festive coffee creamer (coffee and eggnog is awesome!), warm it gently for a hot eggnog latte, or use it as the base for the best French toast. It’s also incredible blended into milkshakes, churned into ice cream, or used as a dairy substitute in baked goods like bread pudding or pumpkin muffins. 

How to Store Homemade Eggnog

• Refrigeration: For the freshest, safest results, transfer your homemade eggnog to a tightly sealed bottle or airtight container and pop it in the refrigerator right away. Eggnog is best enjoyed within 3-4 days, though a spiked version may keep a little longer thanks to the alcohol’s natural preservative effect. Don’t be alarmed if the mixture separates slightly as it chills, just give it a quick shake or stir before pouring.
• Freezing (Not Recommended): While freezing might seem tempting, it’s not ideal; the custard base can turn grainy or watery once thawed.

More Winter Drink Recipes

• Thick Italian Hot Chocolate
• Pumpkin Spice Latte
• Chai Latte
• Mexican Style Hot Chocolate
• Creamy Pistachio Latte

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