Classic Homemade Eggnog Recipe (With or Without Alcohol)

5 from 4 votes

This rich, creamy homemade eggnog is the perfect holiday drink. Easy to make and delicious with or without alcohol.

Prep Time10

Cook Time10

Chilling Time2

Total Time2 20

Course: Drinks

Cuisine: American

Servings:

Calories: 332kcal

Whisk the yolks: In a large bowl, whisk egg yolks and sugar until pale, thick, and fluffy. Set aside.
Heat the dairy: In a saucepan, combine milk, cream, salt, cinnamon, nutmeg, and cloves. Heat until just simmering (do not boil).
Temper the eggs: Slowly pour the hot milk mixture into the egg yolks while whisking constantly to prevent curdling.
Cook gently: Return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until slightly thickened and coats the back of the spoon, or reaches 160°F (70°C).
Finish: Remove from heat. Stir in vanilla and alcohol (if using). Strain through a fine-mesh sieve for extra smoothness.
Chill: Transfer to a bottle or pitcher and refrigerate for at least 2 hours.
Serve: Pour over ice (optional) and finish with freshly grated nutmeg and a pinch of cinnamon.

Texture & Safety: Cooking the eggnog to 160°F (70°C) ensures the eggs are safe while keeping the texture silky, not scrambled. It will thicken slightly more as it chills.
Alcohol Options: Cognac adds elegance, bourbon adds warmth, rum adds sweetness, and whiskey gives a bold finish. For a stronger flavor, you can increase alcohol to ⅓ cup, but don’t overdo it.
Non-Alcoholic Version: For an alcohol free eggnog recipe, simply omit the alcohol. For extra depth, add ½ tsp more vanilla or a splash of maple syrup.
Storage: Store covered in the refrigerator for up to 3 days. Stir well before serving.
Make Ahead: Eggnog actually improves after a day in the fridge as the flavors meld, perfect for holiday prep.
Serving Ideas: Serve chilled, over ice, or warm gently on the stove. Use as a base for eggnog lattes, holiday cocktails, or even in French toast, pancakes, or baked desserts.
Leftover Egg Whites: This recipe uses only egg yolks, so if you’re wondering what to do with the leftover egg whites, I’ve shared plenty of easy ideas and tips in my What to Do With Leftover Egg Whites guide.