Traditional Homemade Eggnog

One sip and you’ll never go back. Traditional Homemade Eggnog is decadently creamy and perfectly spiced with vanilla, cinnamon, and nutmeg. It’s the ultimate cozy classic – serve it as-is for the kids, or add a “spirit” of your choice for a grown-up twist.

Ingredients

• Whole milk
• Heavy cream
• Cinnamon sticks
• Vanilla extract
• Nutmeg
• Sugar
• Bourbon  (optional)

For me, eggnog is one of the absolute highlights of the holiday season. While I certainly enjoy a spiked version, this drink is just as delicious without the alcohol – it truly tastes like Christmas in a cup! A popular recipe since 2017.

Since this recipe is non-alcoholic, it’s a festive treat the whole family can share. It yields four generous 8-ounce servings, making it perfect for a cozy night in.

What is eggnog?

Eggnog is a rich, chilled holiday classic that tastes like liquid custard in a cup. Traditionally made with milk, cream, eggs, and sugar, it’s infused with the warming flavors of vanilla and freshly grated cinnamon and nutmeg. Whether served as a family-friendly treat or spiked with bourbon for the adults, it is the ultimate festive indulgence.

What is the traditional alcohol in eggnog?

The most traditional choices of booze are rum, brandy, or bourbon (and sometimes whiskey). This recipe gives you the option to serve it spiked or not.

I prefer not to add alcohol to the entire batch because not everyone enjoys it that way – and, of course, you want to keep it kid-friendly! I like to leave the choice up to the individual. You can spike your mug however you like with rum or brandy, though, I’m a bourbon spiker myself.

Unlike some store-bought versions that can feel overly thick and syrupy, this particular nog has a perfect, pourable consistency similar to a rich hot chocolate. Commercial brands often rely on additives like cornstarch and guar gum to create that artificial thickness. By making it yourself, you keep it all-natural – using only real ingredients you recognize.

While it skips the additives, this recipe is still creamy, luscious, and lingers on the tongue. My favorite part is the addition of whipped egg whites. When you fold them in at the end, they lighten the eggnog mixture and naturally float to the top, creating a beautiful, foamy head just like a latte.

Is it safe to use raw eggs in eggnog?

To keep this recipe traditional and rich, I use real eggs, which are perfectly safe because they are tempered into milk heated to 160°F (72°C). This is well above the FDA-recommended 145°F (63°C) needed to kill bacteria, but for extra peace of mind, you can also choose to use pasteurized eggs (instructions below). Note that while the egg yolks are cooked, the whites remain raw; if you don’t feel comfortable using them, simply leave them out. Your eggnog will still taste delicious, though the texture will be slightly thinner and you’ll skip that signature foamy head on top.

How to pasteurize fresh eggs for eggnog

• Start with room temperature eggs. Place them in a saucepan in a single layer and cover with cool water.
• Maintain this temperature for 3 minutes. If the temperature goes over by a few degrees, don’t worry – just try not to let it get too high, as this can affect the texture of the egg or start to cook it.
• Cool immediately. Remove the eggs and place them in cold or ice water until the shells are cool to the touch.

Recipes using eggnog

While we all love it as a festive drink, I’ve also turned it into a classic dessert. Check out my Eggnog Crème Brûlée (above), it’s incredibly easy and requires only three ingredients, including the eggnog base!

Storing leftovers

Refrigeration is key. Store eggnog in an airtight container (a glass mason jar or a swing-top bottle works best) in the coldest part of your fridge – usually the back of the middle shelf, rather than the door.

Shelf life

Homemade eggnog will stay fresh for 3 to 5 days.

The “Whites” Factor: If you folded in whipped egg whites, they will eventually deflate. Give the eggnog a vigorous stir or a quick whiz in the blender before serving to restore that frothy texture.

Can you freeze eggnog?

Yes, you can freeze eggnog for up to 6 months, but the texture will change. The Method: Leave about an inch of headspace in a freezer-safe container, as the liquid will expand.

Aged eggnog

You might have heard of people “aging” eggnog for weeks or months. Please note: This only works for recipes that have a very high alcohol content (usually 20% or higher), as the alcohol acts as a preservative. Since this recipe is non-alcoholic and intended to be spiked per individual glass, do not age it – stick to the 3–5 day rule!

Janette is a professionally trained chef based in California who channels her passion for cooking into thoughtfully crafted recipes. Her culinary creations are inspired by her English heritage as well as her favorite global cuisines, including Indian and Italian. Connect with her on  Facebook, Pinterest, and Instagram for more delicious inspiration. More About Janette…