Eggnog looks special, but it’s really just simple ingredients coming together in the best way.
Warm milk, a few egg yolks, sugar, and good spices – that’s it.
And once you make it yourself, you’ll never want the store-bought kind again.
What I love about this recipe is how calm the process feels. You just take it slow, stir gently, and watch it turn into something creamy and comforting.
The cinnamon, clove, and nutmeg make the whole kitchen smell like the holidays.
Whether you use raw milk from your own homestead or just what’s in the fridge, it turns out smooth, rich, and cozy.
It’s simple, real, and honestly, the best eggnog I’ve ever had.
Why This Is Truly the Best Eggnog Recipe
There are a lot of eggnog recipes out there, but this one just gets everything right.
It’s thick enough to feel special, but not heavy. Sweet, but not too sweet.
The flavor sits right in that perfect balance – creamy, spiced, and smooth all at once.
The secret is in the small details. Whole milk gives it that rich body, and the egg yolks add a silky texture that store-bought versions just can’t match.
The mix of cinnamon, clove, ginger, and nutmeg makes it taste warm and bright instead of overpowering.
And when you stir everything slowly over low heat, it thickens naturally into the softest custard.
If you like a little extra depth, a splash of rum, brandy, or cognac fits right in – not too strong, just enough to make it feel festive.
But even without the alcohol, it’s still full of flavor and comfort.
If you like cozy seasonal drinks, you might also enjoy my healthy pumpkin spice latte recipe – it pairs really well with this.
Ingredients You’ll Need
Here’s what makes this eggnog so good – simple, real ingredients that each have a job to do.
- Whole milk (3 cups / 710 ml): (I like using raw milk from our homestead, but any whole milk will work just fine.)
- Egg yolks (6)
- Sugar (1 cup / 220 g)
- Vanilla bean or extract
- Cinnamon (1 tsp / 3 g)
- Ground clove (heaping ¼ tsp / 1 g)
- Ginger powder (1 Tbsp + 2 tsp / 7 g)
- Nutmeg (1½ tsp / 4 g)
- Rum, brandy, or cognac (¼ cup / 60 ml): Optional, but adds a gentle warmth if you like it.
- Heavy cream (1½ cups / 354 ml)
How to Make the Best Ever Eggnog (Step-by-Step Guide)
This recipe comes together slowly and smoothly – a little patience goes a long way.
Here’s how to make it from start to finish:
1. Bring the milk to a simmer.
Pour 3 cups (710ml) of whole milk into a heavy saucepan and set it over medium heat.
Watch closely – you want it to steam gently, not boil.
Small bubbles should form around the edges of the pan.
While the milk warms, grab a separate bowl for the eggs and sugar.
2. Whip the egg yolks and sugar.
In that separate bowl, combine 6 egg yolks and 1 cup (220g) granulated sugar.
Using an electric mixer, beat until the mixture turns pale yellow and thick.
This step gives your eggnog a silky base and that signature creamy texture.
It should look almost like cake batter – light, glossy, and smooth.
3. Temper the milk into the egg yolk mixture.
Slowly scoop a ladle of hot milk into the egg mixture while whisking constantly.
Then add another, and another, until about half of the milk is combined.
This gentle tempering prevents the eggs from scrambling.
Once the mixture feels warm and blended, pour it all back into the saucepan with the rest of the milk.
It’s a lot like making pastry cream – steady, careful, and absolutely worth it.
4. Add the vanilla bean.
Stir in ½ vanilla bean (or 2 teaspoons vanilla extract).
The vanilla softens the flavor and adds that warm, familiar scent.
5. Stir gently to thicken.
Keep the mixture over low heat and stir continuously with a spatula for 10 to 15 minutes.
The goal is to prevent curdling while slowly thickening the custard. Don’t let it boil.
You’ll know it’s ready when it reaches nappe consistency – it coats the back of a spoon, and if you run your finger through it, the line stays clean.
That’s your cue to move on.
6. Strain for a silky finish.
Once thickened, pour the mixture through a fine mesh sieve into a clean metal bowl.
This catches any tiny cooked bits and ensures your eggnog is smooth from start to finish.
7. Add the spices, cream, and (optional) spirits.
Now it’s time to bring in the flavor.
Add 1 teaspoon cinnamon, a heaping ¼ teaspoon ground cloves, 1 tablespoon plus 2 teaspoons ginger powder, 1½ teaspoons ground nutmeg, and ¼ cup (60ml) rum, brandy, or cognac if you’re including it.
Finally, stir in 1½ cups (354ml) heavy cream.
The mixture will turn rich, fragrant, and beautifully balanced.
8. Chill over an ice water bath.
Place the metal bowl over a larger bowl filled with ice and water.
Stir occasionally until the eggnog cools completely. This helps lock in the silky texture and stops any residual cooking.
It also makes the flavors meld together for that signature smooth, creamy taste.
9. Store and serve.
Pour your finished eggnog into a glass jar or pitcher, cover, and refrigerate until ready to serve.
When it’s time, give it a good stir, then pour into glasses.
Top with whipped egg whites for extra lightness, an extra dash of nutmeg for aroma, or a splash of rum or brandy if you want a festive touch.
How to Store Homemade Eggnog
Keep your eggnog in a sealed glass jar or bottle in the refrigerator.
It’ll stay fresh for 3 to 4 days, though the flavor deepens slightly as it rests.
If you added alcohol, it can last even longer – up to a week – since the alcohol helps preserve it.
Before serving again, always give it a gentle shake or stir to bring the texture back together.
The cream and spice may settle a little, which is perfectly normal.
Homemade eggnog is best served cold, but if you want a lighter texture, try folding in a spoonful of softly whipped cream right before serving. It adds a smooth, cloud-like finish without changing the flavor.
Make This Eggnog Your New Holiday Tradition
Once you’ve made this eggnog from scratch, it’s hard to imagine the holidays without it.
The ingredients are simple, the process is calm, and the result is rich, balanced, and comforting in all the best ways.
It’s a recipe you can count on – one that feels doable on a quiet evening and impressive enough for a holiday table.
Whether you make it with fresh milk from your homestead or a quick grocery trip, it turns out smooth, spiced, and deeply satisfying every time.
So go ahead – make a batch, pour a glass, and enjoy a moment of calm. Then, come back and let me know how it went!
Comment below if you tried this recipe or added your own twist – I’d love to hear how it turned out in your kitchen.
FAQs
1. Can I make this eggnog ahead of time?
Yes! In fact, making it a day in advance often makes it taste even better. The flavors blend as it chills, and the texture becomes smoother. Just keep it sealed in the refrigerator until you’re ready to serve.
2. What can I use instead of alcohol?
You can skip the rum, brandy, or cognac completely – the eggnog will still be full of flavor. If you want a non-alcoholic twist, add a teaspoon of maple extract or a splash of strong brewed coffee for depth.
3. Can I make this recipe dairy-free?
Yes, you can use full-fat coconut milk in place of the milk and cream. The texture will be slightly different, but it still turns out rich and flavorful. Be sure to choose unsweetened coconut milk so the sugar balance stays right.
4. How can I fix eggnog if it thickens too much?
If it’s thicker than you’d like after chilling, just whisk in a little cold milk or cream until it reaches your preferred consistency. Stir gently to keep the smooth texture intact.
5. What’s the best way to serve leftover eggnog?
Leftover eggnog is delicious poured over coffee, blended into a milkshake, or even used as a base for French toast batter. Nothing goes to waste – it’s a great way to keep that holiday flavor going.
