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A glass mug of thick, creamy homemade eggnog, garnished with a cinnamon stick and nutmeg, representing the finished Homemade Eggnog Recipe for Christmas.

Best Homemade Eggnog Recipe (Easy, Cooked & Safe!)

Forget the carton! Our easy, cooked homemade eggnog recipe is safe (no raw eggs!), ultra-creamy, and ready in 15 minutes. The ultimate holiday drink hack!
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Servings: 7
Course: Dessert, Drinks
Cuisine: American, Holiday
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

The Custard Base:
  • 6 large Egg Yolks Save whites for another use.
  • 3/4 cup Granulated Sugar (150g)
  • 2 cups Whole Milk (480ml) Do not use skim.
  • 2 cups Heavy Cream (480ml) (or Whipping Cream).
Flavorings:
  • 1 tsp Freshly Grated Nutmeg Plus more for garnish.
  • 1/2 tsp Cinnamon (Optional)
  • 1 tbsp Vanilla Extract Use pure vanilla.
  • 1 pinch Salt
Optional Spike:
  • 1/2 - 1 cup Bourbon, Rum, or Brandy (120-240ml) Add to taste.

Equipment

  • 1 Medium Saucepan Heavy-bottomed prevents burning.
  • 1 Whisk Essential for tempering eggs.
  • 1 Fine-Mesh Sieve The secret to ultra-smooth texture.
  • 1 Instant-Read Thermometer To ensure it reaches 160°F safely.

Method
 

Prep & Temper
  1. Whisk Yolks: In a medium bowl, whisk the egg yolks and sugar together until pale and creamy.
    hand vigorously whisking egg yolks and sugar in a glass bowl until the mixture is thick and creamy, starting the base for a traditional eggnog recipe.
  2. Heat Milk: In a saucepan over medium heat, combine the milk, nutmeg, cinnamon, and salt. Heat until it is steaming (do not boil).
    Milk steaming in a saucepan on the stovetop, infused with a cinnamon stick and nutmeg, preparing the base for a homemade spiced eggnog.
  3. Temper (The Hack): Slowly whisk about 1 cup of the hot milk into the egg mixture (pour gradually so the eggs don't scramble). Then, pour the egg mixture back into the saucepan with the remaining milk.
    A hand slowly pouring steaming milk from a measuring cup into a bowl of whisked egg yolks while vigorously whisking, demonstrating the critical tempering hack for homemade eggnog.
Cook & Chill
  1. Cook: Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon (or reaches 160°F / 71°C). Do not let it boil.
    A wooden spoon lifted from a saucepan of thick, creamy eggnog base, showing that the mixture is cooked and coats the back of the spoon (the nappe test).
  2. Finish: Remove from heat. Stir in the heavy cream and vanilla extract. (If adding alcohol, stir it in now).
    A hand pouring heavy cream from a measuring cup into the hot, thick eggnog base in a saucepan, completing the creamy homemade eggnog mixture.
  3. Strain & Chill: Pour through a fine-mesh sieve into a pitcher or jar (this removes any accidental egg bits). Cover and refrigerate for at least 4 hours until cold and thick.
    A hand pouring warm homemade eggnog through a fine-mesh sieve into a glass pitcher to remove spices and ensure a smooth texture.

Notes

  • Safety: Cooking to 160°F (71°C) ensures the eggs are pasteurized and safe to drink.
  • Alcohol: Add 1/2 cup for a mild kick, or up to 1.5 cups for a strong party punch.
  • Leftovers: Store in the fridge for up to 3 days (non-alcoholic) or 2+ weeks (with alcohol). Aging improves the flavor!