Jump to recipe Jump to recipe card Two clear glass mugs filled with creamy eggnog, each topped with whipped cream and a cinnamon stick, sitting in front of a small, green, wax Christmas tree

Two clear glass mugs filled with creamy eggnog, each topped with whipped cream and a cinnamon stick, sitting in front of a small, green, wax Christmas tree

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Did you know that eggnog has 13th-century English roots? Or that President George Washington is said to have created his own secret recipe that he served to special guests?

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Historically known as milk punch, eggnog is a major holiday staple here in the USA! Traditionally made with milk, cream, sugar, and eggs, it can be ladled out hot or cold, with or without booze, and is often served punch-style at holiday gatherings. And from about November through the end of the year, eggnog finds its way into everything from coffees to cookies to ice creams and more – whatever we can add it to, we’ll eat it and drink it!

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I absolutely love eggnog, but in all my years I’ve never tried my hand at making it homemade! (A fact that could get me kicked out of the South!). So this year I decided it was about time I did. And let me just say that after creating this recipe, I will never, ever, ever buy store bought nog again.

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Rich, creamy, and delicious, this is one delicious eggnog recipe that'll keep you coming back for more!

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Homemade Eggnog

Say goodbye to store bought eggnog forever with this rich and creamy eggnog recipe you can make at home.

Yields:

6 Cups

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Ingredients:

6 Egg Yolks

½ cup Sugar

1 cup Heavy Cream

2 cups Whole Milk

1 tsp Ground Nutmeg

Pinch of Salt

½ tsp Vanilla Extract

4 Egg Whites

Garnish: Whipped Cream, a Cinnamon Stick, and a sprinkle of Nutmeg and Cinnamon (optional)

Instructions:

In a medium bowl, beat egg yolks until light in color. Gradually add the sugar and continue to beat until dissolved. Set aside.

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In a saucepan over medium-high heat, combine cream, milk, nutmeg, and salt and bring to a soft boil, stirring often.

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Remove from the heat and slowly temper the egg mixture by adding one spoonful at a time of the hot milk to it, whisking vigorously with each addition. Once combined, return entire mixture to the saucepan and heat over medium-high heat. Whisk constantly until it’s slightly thickened and reaches 160 degrees F.

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Remove from heat, stir in vanilla, and refrigerate until chilled.

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While mixture chills, beat egg whites to soft peaks and then fold into the cooled nog. Whisk again just before serving and pour into a glass of your choice. Garnish as you like!

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For a boozy eggnog, add 2 oz of Bourbon, Brandy, Cognac, or Rum to one cup of eggnog and enjoy!