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Homemade Eggnog

Homemade Eggnog

This eggnog recipe is thick, sweet, creamy and smooth. Making it perfect for the holidays or year-round, we won’t judge.


  • 6 large egg yolks
  • 1/2 cup granulated sugar
  • 1 cup heavy whipping cream
  • 2 cups milk
  • 1/2 tsp ground nutmeg
  • Pinch of salt
  • 1/4 tsp vanilla extract
  • Whipped cream, for topping
  • Ground cinnamon, for topping


  • In a medium bowl, whisk the egg yolks and sugar until light and creamy.
  • In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt.
  • Stir often until mixture just reaches a simmer.
  • Add a healthy spoonful of the hot milk to the egg mixture, whisk vigorously. Repeat.
  • Once most the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
  • Continue whisking constantly for a few minutes until the mixture is slightly thickened. It will continue to thicken as it cools.
  • Remove from heat, stir in vanilla.
  • Pour eggnog into a pitcher or other container and cover.
  • Refrigerate until chilled.
  • Pour into glasses, top with cinnamon and fresh whipped cream if desired.
  • Store homemade eggnog in the fridge for up to a week.


Try adding clove or other warm winter spices for a bit of different flavor.

Inspired by and adapted from: The Daily Alliance

Learn more about the history of Eggnog.