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Eggnog: the only recipe you’ll ever need for the traditional holiday drink

Total time: 25 Min
Difficulty: Low
Serves: 6 people
By Cookist

The holiday season is officially here, and whether you're hosting loved ones in your home or are looking for something delicious to bring to a friend's, this homemade eggnog recipe is perfect for kicking off the festivities.

Egg yolks give this eggnog a wonderful richness and velvety texture. The yolks are tempered with a decadent mixture of milk and heavy whipping cream that's seasoned with nutmeg and vanilla and sweetened with sugar – no raw egg eggnog here! Finally, a splash of rum and bourbon takes this tasty eggnog to the next level for a fabulous grown-up drink.

Homemade eggnog is easy to make and will impress anyone who tastes it. There's no doubt that homemade eggnog is way better than anything from a store, and you can even bottle it and give it as a gift!


Top Tips for Making the Best Homemade Eggnog

This eggnog recipe calls for rum and bourbon, but other spirits work well, too. Spiced rum, whisky, Cognac, and brandy are all delicious in eggnog. You can even try a combination of different types, like in the recipe.

Add more alcohol to taste.

You can also omit the alcohol so everyone can enjoy the eggnog, including the kids!

Add extra spices like cinnamon, allspice, or clove.

Use high-quality, free-range organic eggs for your eggnog.

Eggnog isn't just for drinking – it's great served over ice cream, cakes, and other sweet treats for a festive twist.

How to Store Homemade Eggnog

Keep homemade eggnog in an airtight container in the refrigerator for up to 7 days.


large egg yolks
Granulated sugar
1/2 cup
heavy whipping cream
1 cup
Whole Milk
2 cups
Ground nutmeg
1/2 tsp
1/8 tsp
Vanilla Extract
1/4 tsp
ground cinnamon, for garnish
2 tsp
2 tsp

How to Make Eggnog

Add egg yolks and sugar in a bowl.

Beat them until frothy.

Pour the heavy cream, milk, nutmeg, and salt into a pot. Heat over medium-high, stirring until it begins to lightly simmer.

Whisk a spoonful of the egg mixture into the cream one. Continue one tablespoon at a time until most of it has been added to the cream mixture. Whisk the eggnog constantly until it begins to thicken.

Take the pot off the heat, then pour in the alcohol.

Add the vanilla.

Place a fine mesh strainer over a container. Pour the eggnog through it, then cover and place in the fridge until cooled.

Serve with a dusting of cinnamon. Enjoy!

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