This Homemade Eggnog is a rich, creamy holiday drink made with egg yolks, milk, heavy cream, warm spices, and honey for classic flavor and smooth texture. The mixture is gently cooked on the stovetop, creating a traditional custard-style eggnog that's both thick and comforting.
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A Quick Look at the Recipe
✅ Recipe Name: Homemade Eggnog
🕒 Ready In: About 20 minutes (plus overnight chilling)
👪 Serves: 6-8 servings
🍽 Calories: 400 per serving (estimate)
🥣 Main Ingredients: Egg yolks, milk, heavy cream, honey, vanilla, cinnamon, nutmeg
📖 Dietary Info: Gluten-free; made with real wholesome ingredients
👌 Difficulty: Intermediate - simple stovetop cooking with tempering
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Unlike quick blender versions, this eggnog uses a tempering method to safely cook the eggs, resulting in a smoother, more luxurious consistency. Letting it chill overnight allows the flavors to deepen and the texture to thicken even more.
For more holiday recipes to serve with this eggnog, try our Gluten-Free Snowball Cookies, Cranberry Jalapeno Dip, Charcuterie Wreath, or Cranberry Cheesecake Bars.
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Why You'll Love this Homemade Eggnog:
Rich and creamy texture: This homemade eggnog is cooked gently on the stovetop, creating a smooth, custard-like consistency that thickens even more as it chills.
Made with real ingredients: Egg yolks, milk, cream, honey, and warm spices give this eggnog classic flavor without artificial additives.
Cooked and food-safe: The tempering method safely cooks the eggs, so you get traditional eggnog flavor with peace of mind.
Not overly sweet: Honey provides balanced sweetness that lets the vanilla, cinnamon, and nutmeg shine through.
Make-ahead friendly: This eggnog tastes even better after resting overnight, making it perfect for holiday prep and entertaining.
Key Ingredients:
- milk. Forms the base of the eggnog and keeps the texture smooth and drinkable.
- egg yolks. Create the rich, custard-like consistency once gently cooked.
- honey. Sweetens the eggnog naturally while adding subtle depth of flavor.
- rum (optional). Adds warmth and classic holiday flavor, but can be omitted for a non-alcoholic version.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it non-alcoholic: Simply omit the rum for a family-friendly homemade eggnog.
- Swap the sweetener: Maple syrup can be used in place of honey using the same amount.
- Adjust the richness: Use more milk and less cream for a lighter eggnog, or increase the cream slightly for a thicker texture.
- Change the spices: Add a pinch of cloves or allspice for a slightly different holiday spice profile.
- Alcohol options: Bourbon or brandy can be used instead of rum for a different flavor.
How to Make Homemade Eggnog:
- Heat up the milk, heavy cream, vanilla, cinnamon and nutmeg in a large saucepan at medium heat or medium-high heat.
- While the milk mixture heats up, whisk the egg yolks and honey together until light and fluffy.
- When the hot milk mixture starts to steam, not boil, slowly add a ladle of it to the egg mixture while whisking continuously.
- Now that the eggs are tempered, add it back to the saucepan with the rest of the hot milk mixture and bring it back to almost boiling. It will start to thicken a little bit.
- Pour the eggnog mixture into a large bowl and leave to cool in the fridge overnight.
Recipe Notes & Tips:
- Heat gently: Warm the milk mixture until steaming, not boiling, to prevent scorching or curdling.
- Temper the eggs slowly: Gradually whisk hot milk into the egg yolks to raise their temperature gently and avoid scrambling.
- Watch for thickening: The eggnog should lightly coat the back of a spoon; it will continue to thicken as it chills.
- Strain if needed: For an extra-smooth texture, strain the eggnog before chilling to remove any small cooked egg bits.
- Chill overnight: Refrigerating overnight allows the flavors to meld and gives the eggnog its classic creamy consistency.
How to Store:
Refrigerator: Store homemade eggnog in an airtight container in the refrigerator for up to 3-4 days.
Before serving: Stir well after chilling, as the eggnog may thicken or separate slightly as it rests.
Freezing: Freezing is not recommended, as the custard base can separate and lose its smooth texture when thawed.
Homemade Eggnog FAQs:
Yes, this homemade eggnog is safe because the egg yolks are tempered and gently cooked on the stovetop. Heating the mixture until steaming and slightly thickened safely cooks the eggs while creating a smooth custard base.
Homemade eggnog thickens only slightly on the stove and continues to thicken as it chills. Refrigerating it overnight is essential for achieving the classic creamy consistency.
Yes, this homemade eggnog can be made without alcohol by simply omitting the rum. The flavor remains rich and traditional, making it suitable for all ages.
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Homemade Eggnog
Ingredients
- 4 cups milk
- 2 cups heavy cream
- 8 egg yolks
- ¼ cup honey
- 1 tablespoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup rum (optional)
Instructions
- Heat up the milk, heavy cream, vanilla, cinnamon and nutmeg in a large saucepan.
- While the milk mixture heats up, whisk the egg yolks and honey together until light and fluffly.
- When the milk mixture starts to steam, not boil, slowly add a ladle of it to the egg mix while whisking continuously.
- Now that the eggs are tempered, add it back to the saucepan with the rest of the milk mixture and bring it back to almost boiling. It will start to thicken a little bit.
- Pour the eggnog into a mixing bowl and leave to cool in the fridge overnight.
Nutrition
Notes
- Heat gently: Warm the milk mixture until steaming, not boiling, to prevent scorching or curdling.
- Temper the eggs slowly: Gradually whisk hot milk into the egg yolks to raise their temperature gently and avoid scrambling.
- Watch for thickening: The eggnog should lightly coat the back of a spoon; it will continue to thicken as it chills.
- Strain if needed: For an extra-smooth texture, strain the eggnog before chilling to remove any small cooked egg bits.
- Chill overnight: Refrigerating overnight allows the flavors to meld and gives the eggnog its classic creamy consistency.
Yvonne says
This is not “real eggnog”, but it’s a healthier alternatives and is very delicious!