🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 89 (from laksa117)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa089.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://thecookingfoodie.com/recipe/eggnog-recipe-how-to-make-eggnog/\')), getAhrefsUnparsedNoserviceFromURL(\'https://thecookingfoodie.com/recipe/eggnog-recipe-how-to-make-eggnog/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/thecookingfoodie.com\/recipe\/eggnog-recipe-how-to-make-eggnog\/","crawl_time":1776630350,"first_indexed_time":1724982945,"http_code":200,"src_unparsed":"com,thecookingfoodie!\/recipe\/eggnog-recipe-how-to-make-eggnog\/ s443","src_root_hash":"11983674803063649089","history_drop_reason":null,"meta_title":"Classic Homemade Eggnog Recipe (With or Without Alcohol) - The Cooking Foodie","meta_descriptions":["This rich, creamy homemade eggnog is the perfect holiday drink. Easy to make and delicious with or without alcohol."],"attrs_boilerpipe_text":"5\nfrom\n4\nvotes\nRich, creamy, and spectacularly seasonal\nHomemade Eggnog\nis the perfect way to get in the holiday spirit. Whether you serve it saucily spiked with your favorite booze or on its own, this festive dessert drink is guaranteed to make your Christmas celebration extra jolly. It’s just as delicious served alcohol-free, making it perfect for kids and non-drinkers.\nI originally published this recipe in 2020\n and have since added new photos and a few more success tips.\nOf all the many traditional\nChristmas recipes\n, this easy homemade eggnog recipe has to be in my top 3. And, with\nover 886,000 views\nand\nmore than 19,000 likes\non my\nYouTube video recipe\nit’s clear the feeling is shared by tens of thousands of home cooks just like you! Considering you need\nfewer than 10 ingredients\nand\njust 15 minutes of prep\n, it isn’t hard to see why.\nWhat is Eggnog?\nEggnog is a rich, creamy holiday drink traditionally made from milk, cream, egg yolks, sugar, and warm spices like nutmeg and cinnamon. Originating from old European winter drinks, eggnog became a Christmas staple thanks to its luxurious texture and festive flavor. Today, it’s enjoyed both\nwith alcohol\n, often rum, bourbon, or brandy, or as a\nnon-alcoholic, family-friendly version\n, served chilled and dusted with freshly grated nutmeg.\nIngredients & Substitutions\nMilk & Heavy Cream\n– For a custardy drink like homemade eggnog, fat is your friend! Opt for whole milk and heavy cream for the best results. You can also swap in evaporated milk and slightly lighter whipping cream if needed.\nEgg Yolks\n– These put the “egg” in “eggnog!” Using just the yolks ensures a wonderfully thick, decadent texture, but don’t toss your whites! There are tons of\nways to put leftover egg whites to use\n. (P.S.\nHomemade torrone\nis another Christmas favorite. 🧑‍🎄) \nGranulated Sugar\n– White sugar has a neutral sweetness, so the warm spices and eggy richness shine brightly. Cane sugar and caster\/superfine sugar are 1:1 substitutes.\nSalt\n– Just a pinch is all you need to help round out the flavors. \nVanilla Extract\n– Make sure you reach for pure vanilla extract for the best flavor. You can also use an equal amount of vanilla paste or the scraped seeds of one vanilla pod. \nCinnamon, Nutmeg & Cloves\n– This trio of ground spices is what gives Christmas eggnog its cozy flavor profile. If possible, grate the nutmeg fresh for the most vibrant taste.\nAlcohol of Choice\n– While spiking is not necessary, boozy eggnog\nis\nquite yummy. \nThis is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card\n 👇\nWhat alcohol goes with eggnog?\nEggnog is one of those rare holiday drinks that plays well with a whole lineup of spirits, so it’s easy to tailor to your preferences. Aged spirits are often used because their warmth and caramel-vanilla notes melt seamlessly into the custardy base. So, which should you use? Here are my favorites:\nDark or spiced rum\nis the most traditional pick. Rum’s caramel, molasses, and vanilla notes blend seamlessly with the nutmeg and cream, adding a nostalgic holiday kick.\nBourbon\nis another popular option, especially if you prefer a drink with more backbone. Its oaky warmth, hints of vanilla, and subtle smokiness cut through the richness of the eggnog, making it perfect for sipping fireside.\nBrandy\noffers a smooth, fruity, caramel-infused flavor, giving your eggnog a 1950s holiday party vibe. \nCognac\n(a specific type of brandy) lends a luxe dessert-wine depth.\nIrish whiskey\nadds a lightly sweet, malty depth for a modern spin.\nMix & Match!\nSome people like to mix two spirits—like bourbon + dark rum—for a more layered, complex flavor.\nHow much to add:\nNo matter which spirit you choose, the general rule is to start light and adjust to taste. I recommend about\n1-2 ounces per serving\n. Feel free to spike the entire batch ahead of time, or set out a punchbowl with several spirits for your guests to spike their own glasses. \nNOTE: Homemade eggnog with alcohol tends to mellow as it chills and the flavors mingle. If it tastes a little sharp at first, rest assured that the alcoholic bite becomes smoother with time.\nHow to Make Homemade Eggnog\nWatch the full video recipe to learn how to make the\nBEST Homemade Eggnog Recipe\n.\nPrefer the written recipe?\n Scroll down to the recipe box 👇\nOptional Variations & Dietary Adaptations\nDairy-Free Eggnog\n– Use full-fat canned coconut milk (for richness) combined with your favorite plant-based “barista blend” milk. You may want to add an extra pinch of cinnamon and nutmeg to balance the naturally sweeter profile of plant milks. \nLightened Up\n– Swap the heavy cream for half-and-half or evaporated milk, or use a 1:1 mix of whole milk and light whipping cream. Keep in mind that the texture will be slightly less custardy but still delightful. \nOld-Fashioned & Fluffy\n– Whisk 1-2 of the leftover egg whites into soft peaks and fold them into the cooled eggnog before serving. This gives you a lighter, airier, almost cloud-like texture.\nNon-Alcoholic Eggnog:\nSimply omit the alcohol for a classic, family-friendly eggnog. The base is rich and flavorful on its own, making this a perfect alcohol-free holiday drink.\nCook until reaches 160-170°F\nAdd alcohol (optional)\nExpert Tips & Tricks \nTemper slowly.\nWhen adding the warm milk mixture to the egg yolks, go slowly and whisk constantly. This prevents scrambling and gives you that smooth, custardy texture eggnog is known for.\nCook low and slow.\nKeep the heat on medium-low as the eggnog thickens. Rushing the process can cause curdling. The mixture is ready when it coats the back of a spoon and reaches about 160-170°F.\nStrain to make it extra silky.\nEven if the custard looks smooth, always strain it through a fine-mesh sieve after cooking. This removes any tiny cooked bits and guarantees a velvety finish.\nServe chilled for the best flavor.\nEggnog tastes even better after a rest in the fridge, at least 4 hours, but ideally overnight. This allows the flavors to meld and the consistency to thicken naturally.\nUse freshly grated nutmeg.\nFresh nutmeg has a warm, aromatic intensity you simply can’t get from pre-ground. A microplane grater makes it super easy.\nAdjust the flavor after chilling.\nEggnog tastes sweeter and spicier when warm, so always do a final taste test after it has chilled. Add a splash of vanilla or an extra pinch of spice if needed.\nWait to spike it.\nIf adding alcohol, stir it in once the eggnog has cooled to prevent the spirits from cooking off. Starting with a light pour lets you adjust the flavor and strength to taste.\nStrain to make it extra silky\nHow to Serve Eggnog\nHomemade eggnog is at its absolute best when served thoroughly chilled, ideally after resting overnight so the flavors can fully bloom. Pour it into festive mugs or small punch glasses, then finish each serving with a dusting of freshly grated nutmeg. If you’re feeling fancy, add a cinnamon stick for stirring or a dollop of lightly whipped cream for extra indulgence.\nEggnog is rich and creamy, so consider pairing it with crunchy treats like\ncrispy oatmeal cookies\n,\n2-ingredient coconut cookies\n, or\nDanish butter cookies\nfor textural contrast. For parties, set up a small “eggnog bar” with optional spirits, fresh spices, and toppings so guests can customize their glass. \nFor a cozy morning treat, use it as a festive coffee creamer (coffee and eggnog is awesome!), warm it gently for a hot eggnog latte, or use it as the base for the\nbest French toast\n. It’s also incredible blended into milkshakes, churned into ice cream, or used as a dairy substitute in baked goods like\nbread pudding\nor\npumpkin muffins\n. \nHow to Store Homemade Eggnog\nRefrigeration:\nFor the freshest, safest results, transfer your homemade eggnog to a tightly sealed bottle or airtight container and pop it in the refrigerator right away. Eggnog is best enjoyed within\n3-4 days\n, though a spiked version may keep a little longer thanks to the alcohol’s natural preservative effect. Don’t be alarmed if the mixture separates slightly as it chills, just give it a quick shake or stir before pouring.\nFreezing (Not Recommended):\nWhile freezing might seem tempting, it’s not ideal; the custard base can turn grainy or watery once thawed.\nThis rich, creamy homemade eggnog is the perfect holiday drink. Easy to make and delicious with or without alcohol.\n5\nfrom\n4\nvotes\nCook Mode\nPrevent your screen from going dark\nPrep Time\n10\nminutes\nCook Time\n10\nminutes\nChilling Time\n2\nhours\nTotal Time\n2\nhours\n20\nminutes\nDIFFICULTY\nEasy\nCourse\nDrinks\nCuisine\nAmerican\nServings\n6\nCalories\n332\nkcal\n2\ncups\n(\n480\nml\n)\nMilk\n1\ncup\n(\n240\nml\n)\nHeavy cream\n6\nEgg yolks\n½\ncup\n(\n100\ng\n)\nSugar\nPinch\nSalt\n1\nteaspoon\nVanilla extract\n¼\ncup\n(\n60\nml\n)\nCognac\/Whisky\/bourbon\/rum\n(optional)\n¼\nteaspoon\nCinnamon\n¼\nteaspoon\nNutmeg\n¼\nteaspoon\nCloves\n▢\nWhisk the yolks\n: In a large bowl, whisk egg yolks and sugar until pale, thick, and fluffy. Set aside.\n▢\nHeat the dairy:\nIn a saucepan, combine milk, cream, salt, cinnamon, nutmeg, and cloves. Heat until just simmering (do not boil).\n▢\nTemper the eggs\n: Slowly pour the hot milk mixture into the egg yolks while whisking constantly to prevent curdling.\n▢\nCook gently\n: Return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until slightly thickened and coats the back of the spoon, or reaches 160°F (70°C).\n▢\nFinish\n: Remove from heat. Stir in vanilla and alcohol (if using). Strain through a fine-mesh sieve for extra smoothness.\n▢\nChill\n: Transfer to a bottle or pitcher and refrigerate for at least 2 hours.\n▢\nServe\n: Pour over ice (optional) and finish with freshly grated nutmeg and a pinch of cinnamon.\nTexture & Safety:\nCooking the eggnog to\n160°F (70°C)\nensures the eggs are safe while keeping the texture silky, not scrambled.\nIt will thicken slightly more as it chills.\nAlcohol Options:\nCognac adds elegance, bourbon adds warmth, rum adds sweetness, and whiskey gives a bold finish. For a stronger flavor, you can increase alcohol to\n⅓ cup\n, but don’t overdo it.\nNon-Alcoholic Version:\nFor an alcohol free eggnog recipe, simply omit the alcohol. For extra depth, add ½ tsp more vanilla or a splash of maple syrup.\nStorage\n: Store covered in the refrigerator for\nup to 3 days\n. Stir well before serving.\nMake Ahead\n: Eggnog actually improves after a day in the fridge as the flavors meld, perfect for holiday prep.\nServing Ideas\n: Serve chilled, over ice, or warm gently on the stove. Use as a base for eggnog lattes, holiday cocktails, or even in French toast, pancakes, or baked desserts.\nLeftover Egg Whites\n: This recipe uses only egg yolks, so if you’re wondering what to do with the leftover egg whites, I’ve shared plenty of easy ideas and tips in my\nWhat to Do With Leftover Egg Whites\nguide.\nCalories:\n332\nkcal\nCarbohydrates:\n22\ng\nProtein:\n7\ng\nFat:\n22\ng\nSaturated Fat:\n12\ng\nPolyunsaturated Fat:\n1\ng\nMonounsaturated Fat:\n6\ng\nCholesterol:\n249\nmg\nSodium:\n51\nmg\nPotassium:\n182\nmg\nFiber:\n0.1\ng\nSugar:\n22\ng\nVitamin A:\n975\nIU\nVitamin C:\n0.2\nmg\nCalcium:\n151\nmg\nIron:\n1\nmg\nNutrition information is automatically generated and thus we can not guarantee it is 100% accurate.\nFAQs\nCan I make eggnog without alcohol?\nAbsolutely. This recipe works perfectly as a\nnon-alcoholic eggnog\n, simply skip the alcohol. The custard base is rich and flavorful on its own, making it ideal for kids and anyone who prefers an alcohol-free holiday drink.\nIs this eggnog safe to drink?\nYes. This eggnog is cooked gently to about\n160–170°F (70–75°C)\n, which safely cooks the egg yolks while keeping the texture smooth and creamy. This step eliminates the risk associated with raw eggs.\nCan I freeze eggnog?\nFreezing eggnog is not recommended. Because it’s a custard-based drink made with milk, cream, and egg yolks, freezing can cause the mixture to separate and turn grainy once thawed. For the best texture and flavor, store eggnog in the refrigerator and enjoy it within a few days.\nWhat exactly is eggnog made of?\nEggnog is traditionally made from a rich, custardy base of milk, cream, egg yolks, sugar, and warm spices like cinnamon and nutmeg. Many versions also include vanilla for extra flavor, and some are finished with rum, bourbon, or brandy for a boozy holiday twist.\nWhy does my stomach hurt so bad after drinking eggnog?\nYour stomach might hurt after drinking eggnog because it’s very rich, high in fat, sugar, and dairy, which can be hard to digest for some people. If you’re lactose intolerant, the milk and cream can cause bloating or discomfort. Overly sweet or boozy eggnog can also upset sensitive stomachs. Drinking smaller portions or making a lighter or lactose-free version often helps.\nWhy do we drink eggnog at Christmas?\nWe drink eggnog at Christmas because it has deep roots in old European holiday traditions. The drink evolved from a medieval British beverage called\nposset\n, a warm, creamy mixture enjoyed during winter celebrations. When dairy, eggs, and spices were expensive, serving eggnog was a sign of hospitality and abundance, making it perfect for festive gatherings. As the tradition crossed into America, it became closely tied to Christmas thanks to its cozy, indulgent flavor and the season’s emphasis on special treats.","attrs_markdown":"[Skip to content](https:\/\/thecookingfoodie.com\/recipe\/eggnog-recipe-how-to-make-eggnog\/#main)\n\n[![the cooking foodie logo](https:\/\/thecookingfoodie.com\/wp-content\/uploads\/2024\/08\/the-cooking-foodie-logo-optimized.jpg)](https:\/\/thecookingfoodie.com\/)\n\n- [Recipes](https:\/\/thecookingfoodie.com\/recipes\/)\n- [Shop](https:\/\/www.amazon.com\/shop\/thecookingfoodie)\n- [Contact](https:\/\/thecookingfoodie.com\/contact\/)\n- [About David](https:\/\/thecookingfoodie.com\/about\/)\n- [Videos](https:\/\/thecookingfoodie.com\/videos\/)\n- [Most popular](https:\/\/thecookingfoodie.com\/most-popular\/)\n\n[![the cooking foodie logo](https:\/\/thecookingfoodie.com\/wp-content\/uploads\/2024\/08\/the-cooking-foodie-logo-optimized.jpg)](https:\/\/thecookingfoodie.com\/)\n\n[Home](https:\/\/thecookingfoodie.com\/) » [Recipes](https:\/\/thecookingfoodie.com\/recipes\/) » [Drink Recipes](https:\/\/thecookingfoodie.com\/categories\/drinks\/)\n\n# Classic Homemade Eggnog Recipe (With or Without Alcohol)\nBy [David](https:\/\/thecookingfoodie.com\/about\/) \\| Published:\n\nDec 12, 2025\n\n\\| Updated:\n\nDec 18, 2025\n\n[Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fthecookingfoodie.com%2Frecipe%2Feggnog-recipe-how-to-make-eggnog%2F)\n\n[60 Pinterest](https:\/\/pinterest.com\/pin\/create\/button\/?url=https%3A%2F%2Fthecookingfoodie.com%2Frecipe%2Feggnog-recipe-how-to-make-eggnog%2F&media=https:\/\/thecookingfoodie.com\/wp-content\/uploads\/2025\/12\/best-eggnog.jpg&description=Classic%20Homemade%20Eggnog%20Recipe%20%28With%20or%20Without%20Alcohol%29)\n\n[Email](mailto:?subject=Classic%20Homemade%20Eggnog%20Recipe%20%28With%20or%20Without%20Alcohol%29&body=https%3A%2F%2Fthecookingfoodie.com%2Frecipe%2Feggnog-recipe-how-to-make-eggnog%2F)\n\n[SMS](sms:?&body=Classic%20Homemade%20Eggnog%20Recipe%20%28With%20or%20Without%20Alcohol%29%20https%3A%2F%2Fthecookingfoodie.com%2Frecipe%2Feggnog-recipe-how-to-make-eggnog%2F)\n\n[Copy](https:\/\/thecookingfoodie.com\/recipe\/eggnog-recipe-how-to-make-eggnog\/)\n\n[Share](https:\/\/thecookingfoodie.com\/recipe\/eggnog-recipe-how-to-make-eggnog\/)\n\n60\n\nSHARES\n\nThis post may contain affiliate links.\n\n5 from 4 votes\n\n[Jump to Recipe](https:\/\/thecookingfoodie.com\/recipe\/eggnog-recipe-how-to-make-eggnog\/#recipe) [Jump to Video](https:\/\/thecookingfoodie.com\/recipe\/eggnog-recipe-how-to-make-eggnog\/#recipe-video) [6 comments](https:\/\/thecookingfoodie.com\/recipe\/eggnog-recipe-how-to-make-eggnog\/#comments)\n\nRich, creamy, and spectacularly seasonal **Homemade Eggnog** is the perfect way to get in the holiday spirit. Whether you serve it saucily spiked with your favorite booze or on its own, this festive dessert drink is guaranteed to make your Christmas celebration extra jolly. It’s just as delicious served alcohol-free, making it perfect for kids and non-drinkers.\n\n![A glass of creamy eggnog topped with ground nutmeg and garnished with a cinnamon stick sits on a wooden surface, with a second glass visible in the background.](https:\/\/thecookingfoodie.com\/wp-content\/uploads\/2025\/12\/Homemade-eggnog-recipe.jpg)\n\n**I originally published this recipe in 2020** and have since added new photos and a few more success tips.\n\nOf all the many traditional [Christmas recipes](https:\/\/thecookingfoodie.com\/categories\/christmas-recipes\/), this easy homemade eggnog recipe has to be in my top 3. And, with **over 886,000 views** and **more than 19,000 likes** on my [YouTube video recipe](https:\/\/www.youtube.com\/watch?v=4g9yoPVlhjI) it’s clear the feeling is shared by tens of thousands of home cooks just like you! Considering you need **fewer than 10 ingredients** and **just 15 minutes of prep**, it isn’t hard to see why.\n\n## What is Eggnog?\nEggnog is a rich, creamy holiday drink traditionally made from milk, cream, egg yolks, sugar, and warm spices like nutmeg and cinnamon. Originating from old European winter drinks, eggnog became a Christmas staple thanks to its luxurious texture and festive flavor. Today, it’s enjoyed both **with alcohol**, often rum, bourbon, or brandy, or as a **non-alcoholic, family-friendly version**, served chilled and dusted with freshly grated nutmeg.\n\n## Ingredients & Substitutions\n![Overhead flat-lay of eggnog ingredients arranged on a white marble surface: bowls of milk, cream, sugar, and egg yolks, small dishes of cinnamon and cloves, a whole nutmeg, a bottle of vanilla extract, a pinch of salt, and a small glass of alcohol, each ingredient clearly labeled.](https:\/\/thecookingfoodie.com\/wp-content\/uploads\/2025\/12\/Eggnog-ingredients.jpg)\n\n- **Milk & Heavy Cream** – For a custardy drink like homemade eggnog, fat is your friend! Opt for whole milk and heavy cream for the best results. You can also swap in evaporated milk and slightly lighter whipping cream if needed.\n- **Egg Yolks** – These put the “egg” in “eggnog!” Using just the yolks ensures a wonderfully thick, decadent texture, but don’t toss your whites! There are tons of [ways to put leftover egg whites to use](https:\/\/thecookingfoodie.com\/recipe\/leftover-egg-whites-uses-storage-recipes\/). (P.S. [Homemade torrone](https:\/\/thecookingfoodie.com\/recipe\/torrone-italian-nougat-recipe\/) is another Christmas favorite. 🧑‍🎄)\n- **Granulated Sugar** – White sugar has a neutral sweetness, so the warm spices and eggy richness shine brightly. Cane sugar and caster\/superfine sugar are 1:1 substitutes.\n- **Salt** – Just a pinch is all you need to help round out the flavors.\n- **Vanilla Extract** – Make sure you reach for pure vanilla extract for the best flavor. You can also use an equal amount of vanilla paste or the scraped seeds of one vanilla pod.\n- **Cinnamon, Nutmeg & Cloves** – This trio of ground spices is what gives Christmas eggnog its cozy flavor profile. If possible, grate the nutmeg fresh for the most vibrant taste.\n- **Alcohol of Choice** – While spiking is not necessary, boozy eggnog *is* quite yummy.\n\n*This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card* 👇\n\n## What alcohol goes with eggnog?\nEggnog is one of those rare holiday drinks that plays well with a whole lineup of spirits, so it’s easy to tailor to your preferences. Aged spirits are often used because their warmth and caramel-vanilla notes melt seamlessly into the custardy base. So, which should you use? Here are my favorites:\n\n- **Dark or spiced rum** is the most traditional pick. Rum’s caramel, molasses, and vanilla notes blend seamlessly with the nutmeg and cream, adding a nostalgic holiday kick.\n- **Bourbon** is another popular option, especially if you prefer a drink with more backbone. Its oaky warmth, hints of vanilla, and subtle smokiness cut through the richness of the eggnog, making it perfect for sipping fireside.\n- **Brandy** offers a smooth, fruity, caramel-infused flavor, giving your eggnog a 1950s holiday party vibe.\n- **Cognac** (a specific type of brandy) lends a luxe dessert-wine depth.\n- **Irish whiskey** adds a lightly sweet, malty depth for a modern spin.\n- **Mix & Match\\!** Some people like to mix two spirits—like bourbon + dark rum—for a more layered, complex flavor.\n\n**How much to add:**\n\nNo matter which spirit you choose, the general rule is to start light and adjust to taste. I recommend about **1-2 ounces per serving**. Feel free to spike the entire batch ahead of time, or set out a punchbowl with several spirits for your guests to spike their own glasses.\n\nNOTE: Homemade eggnog with alcohol tends to mellow as it chills and the flavors mingle. If it tastes a little sharp at first, rest assured that the alcoholic bite becomes smoother with time.\n\n***\n## How to Make Homemade Eggnog\nWatch the full video recipe to learn how to make the **BEST Homemade Eggnog Recipe**.\n\n**Prefer the written recipe?** Scroll down to the recipe box 👇\n***\n\n![close-up of a metal whisk stirring a thick, pale yellow, creamy mixture in a clear glass bowl. The liquid has a smooth, custard-like consistency, forming soft swirls and ribbons as it’s whisked. The texture looks rich and glossy, suggesting a mixture like eggnog, custard, or a cream-based batter being blended until smooth. The focus is tight on the motion of the whisk and the creamy texture, with a warm, kitchen-style background barely visible.](https:\/\/thecookingfoodie.com\/wp-content\/uploads\/2025\/12\/thick-eggnog.jpg)\n\n## Optional Variations & Dietary Adaptations\n- **Dairy-Free Eggnog** – Use full-fat canned coconut milk (for richness) combined with your favorite plant-based “barista blend” milk. You may want to add an extra pinch of cinnamon and nutmeg to balance the naturally sweeter profile of plant milks.\n- **Lightened Up** – Swap the heavy cream for half-and-half or evaporated milk, or use a 1:1 mix of whole milk and light whipping cream. Keep in mind that the texture will be slightly less custardy but still delightful.\n- **Old-Fashioned & Fluffy** – Whisk 1-2 of the leftover egg whites into soft peaks and fold them into the cooled eggnog before serving. This gives you a lighter, airier, almost cloud-like texture.\n- **Non-Alcoholic Eggnog:** Simply omit the alcohol for a classic, family-friendly eggnog. The base is rich and flavorful on its own, making this a perfect alcohol-free holiday drink.\n\n![A hand holds a digital thermometer in a pot of milk on a stove. The thermometer reads 164.3°F, monitoring the milk’s temperature as it heats.](https:\/\/thecookingfoodie.com\/wp-content\/uploads\/2025\/12\/MVI_9479.00_01_44_09.Still006.jpg)\n\nCook until reaches 160-170°F\n\n![A hand pours a small cup of brown liquid into a saucepan filled with a creamy white mixture, set on a wooden surface.](https:\/\/thecookingfoodie.com\/wp-content\/uploads\/2025\/12\/booze-eggnog-1024x768.jpg)\n\nAdd alcohol (optional)\n## Expert Tips & Tricks\n- **Temper slowly.** When adding the warm milk mixture to the egg yolks, go slowly and whisk constantly. This prevents scrambling and gives you that smooth, custardy texture eggnog is known for.\n- **Cook low and slow.** Keep the heat on medium-low as the eggnog thickens. Rushing the process can cause curdling. The mixture is ready when it coats the back of a spoon and reaches about 160-170°F.\n- **Strain to make it extra silky.** Even if the custard looks smooth, always strain it through a fine-mesh sieve after cooking. This removes any tiny cooked bits and guarantees a velvety finish.\n- **Serve chilled for the best flavor.** Eggnog tastes even better after a rest in the fridge, at least 4 hours, but ideally overnight. This allows the flavors to meld and the consistency to thicken naturally.\n- **Use freshly grated nutmeg.** Fresh nutmeg has a warm, aromatic intensity you simply can’t get from pre-ground. A microplane grater makes it super easy.\n- **Adjust the flavor after chilling.** Eggnog tastes sweeter and spicier when warm, so always do a final taste test after it has chilled. Add a splash of vanilla or an extra pinch of spice if needed.\n- **Wait to spike it.** If adding alcohol, stir it in once the eggnog has cooled to prevent the spirits from cooking off. Starting with a light pour lets you adjust the flavor and strength to taste.\n\n![A person pours a creamy liquid from a metal container through a mesh strainer into a clear plastic measuring jug on a wooden surface.](https:\/\/thecookingfoodie.com\/wp-content\/uploads\/2025\/12\/how-to-make-homemade-eggnog-1024x768.jpg)\n\n**Strain to make it extra silky**\n\n## How to Serve Eggnog\nHomemade eggnog is at its absolute best when served thoroughly chilled, ideally after resting overnight so the flavors can fully bloom. Pour it into festive mugs or small punch glasses, then finish each serving with a dusting of freshly grated nutmeg. If you’re feeling fancy, add a cinnamon stick for stirring or a dollop of lightly whipped cream for extra indulgence.\n\nEggnog is rich and creamy, so consider pairing it with crunchy treats like [crispy oatmeal cookies](https:\/\/thecookingfoodie.com\/recipe\/how-to-make-crispy-oatmeal-cookies\/), [2-ingredient coconut cookies](https:\/\/thecookingfoodie.com\/recipe\/2ingredient-coconut-cookies-recipe\/), or [Danish butter cookies](https:\/\/thecookingfoodie.com\/recipe\/melt-in-your-mouth-butter-cookies-recipe\/) for textural contrast. For parties, set up a small “eggnog bar” with optional spirits, fresh spices, and toppings so guests can customize their glass.\n\nFor a cozy morning treat, use it as a festive coffee creamer (coffee and eggnog is awesome!), warm it gently for a hot eggnog latte, or use it as the base for the [best French toast](https:\/\/thecookingfoodie.com\/recipe\/easy-french-toast-recipe\/). It’s also incredible blended into milkshakes, churned into ice cream, or used as a dairy substitute in baked goods like [bread pudding](https:\/\/thecookingfoodie.com\/recipe\/bread-pudding-recipe\/) or [pumpkin muffins](https:\/\/thecookingfoodie.com\/recipe\/best-pumpkin-muffins-recipe).\n\n## How to Store Homemade Eggnog\n![A creamy eggnog is being poured from a pitcher into a clear glass bottle on a wooden surface.](https:\/\/thecookingfoodie.com\/wp-content\/uploads\/2025\/12\/how-to-store-homemade-eggnog.jpg)\n\n- **Refrigeration:** For the freshest, safest results, transfer your homemade eggnog to a tightly sealed bottle or airtight container and pop it in the refrigerator right away. Eggnog is best enjoyed within **3-4 days**, though a spiked version may keep a little longer thanks to the alcohol’s natural preservative effect. Don’t be alarmed if the mixture separates slightly as it chills, just give it a quick shake or stir before pouring.\n- **Freezing (Not Recommended):** While freezing might seem tempting, it’s not ideal; the custard base can turn grainy or watery once thawed.\n\n![two short, rounded glass cups filled with a creamy, pale ivory drink that looks like classic eggnog. Each glass is garnished with a cinnamon stick resting on the rim, and the surface of the drink is lightly dusted with ground cinnamon or nutmeg. The glasses sit on a rustic wooden surface, with extra cinnamon sticks placed nearby, adding a warm, cozy, holiday feel. The eggnog appears thick, smooth, and rich, with a clean, simple presentation that highlights its creamy texture and festive spices.](https:\/\/thecookingfoodie.com\/wp-content\/uploads\/2025\/12\/easy-eggnog.jpg)\n\n## More Winter Drink Recipes\n- [Thick Italian Hot Chocolate](https:\/\/thecookingfoodie.com\/recipe\/thick-italian-hot-chocolate-recipe\/)\n- [Pumpkin Spice Latte](https:\/\/thecookingfoodie.com\/recipe\/homemade-pumpkin-spice-latte-recipe\/)\n- [Chai Latte](https:\/\/thecookingfoodie.com\/recipe\/chai-latte-recipe-how-to-make-chai-latte\/)\n- [Mexican Style Hot Chocolate](https:\/\/thecookingfoodie.com\/recipe\/mexican-style-hot-chocolate-recipe\/)\n- [Creamy Pistachio Latte](https:\/\/thecookingfoodie.com\/recipe\/pistachio-latte\/)\n\n![](https:\/\/thecookingfoodie.com\/wp-content\/uploads\/2025\/12\/easy-eggnog-1-300x300.jpg)\n\n## Classic Homemade Eggnog Recipe (With or Without Alcohol)\nThis rich, creamy homemade eggnog is the perfect holiday drink. Easy to make and delicious with or without alcohol.\n\n5 from 4 votes\n\nCook Mode\n\nPrevent your screen from going dark\n\n[Print Recipe](https:\/\/thecookingfoodie.com\/wprm_print\/classic-homemade-eggnog-recipe-with-or-without-alcohol)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fthecookingfoodie.com%2Frecipe%2Feggnog-recipe-how-to-make-eggnog%2F&media=https%3A%2F%2Fthecookingfoodie.com%2Fwp-content%2Fuploads%2F2025%2F12%2Feasy-eggnog-1.jpg&description=This+rich%2C+creamy+homemade+eggnog+is+the+perfect+holiday+drink.+Easy+to+make+and+delicious+with+or+without+alcohol.&is_video=false)\n\n[Save](https:\/\/app.grow.me\/)\n\n[Saved\\!](https:\/\/app.grow.me\/)\n\nPrep Time 10 minutes mins\n\nCook Time 10 minutes mins\n\nChilling Time 2 hours hrs\n\nTotal Time 2 hours hrs 20 minutes mins\n\nDIFFICULTY Easy\n\nCourse Drinks\n\nCuisine American\n\nServings [6](https:\/\/thecookingfoodie.com\/recipe\/eggnog-recipe-how-to-make-eggnog\/)\n\nCalories 332 kcal\n\n### Equipment\n- [Thermometer](https:\/\/amzn.to\/40Z34m7)\n- [Saucepan](https:\/\/amzn.to\/47PUebP)\n- [Fine-mesh strainer](https:\/\/amzn.to\/4q06bDv)\n\n### Ingredients 1x 2x 3x\n- 2 cups  (480 ml) Milk\n- 1 cup  (240 ml) Heavy cream\n- 6   Egg yolks\n- ½ cup  (100 g) Sugar\n- Pinch   Salt\n- 1 teaspoon   Vanilla extract\n- ¼ cup  (60 ml) Cognac\/Whisky\/bourbon\/rum (optional)\n- ¼ teaspoon   Cinnamon\n- ¼ teaspoon   Nutmeg\n- ¼ teaspoon   Cloves\n\n### Instructions\n- ▢\n  **Whisk the yolks**: In a large bowl, whisk egg yolks and sugar until pale, thick, and fluffy. Set aside.\n- ▢\n  **Heat the dairy:** In a saucepan, combine milk, cream, salt, cinnamon, nutmeg, and cloves. Heat until just simmering (do not boil).\n- ▢\n  **Temper the eggs**: Slowly pour the hot milk mixture into the egg yolks while whisking constantly to prevent curdling.\n- ▢\n  **Cook gently**: Return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until slightly thickened and coats the back of the spoon, or reaches 160°F (70°C).\n- ▢\n  **Finish**: Remove from heat. Stir in vanilla and alcohol (if using). Strain through a fine-mesh sieve for extra smoothness.\n- ▢\n  **Chill**: Transfer to a bottle or pitcher and refrigerate for at least 2 hours.\n- ▢\n  **Serve**: Pour over ice (optional) and finish with freshly grated nutmeg and a pinch of cinnamon.\n### Video\n### Notes\n- **Texture & Safety:** Cooking the eggnog to **160°F (70°C)** ensures the eggs are safe while keeping the texture silky, not scrambled. It will thicken slightly more as it chills.\n- **Alcohol Options:** Cognac adds elegance, bourbon adds warmth, rum adds sweetness, and whiskey gives a bold finish. For a stronger flavor, you can increase alcohol to **⅓ cup**, but don’t overdo it.\n- **Non-Alcoholic Version:** For an alcohol free eggnog recipe, simply omit the alcohol. For extra depth, add ½ tsp more vanilla or a splash of maple syrup.\n- **Storage**: Store covered in the refrigerator for **up to 3 days**. Stir well before serving.\n- **Make Ahead**: Eggnog actually improves after a day in the fridge as the flavors meld, perfect for holiday prep.\n- **Serving Ideas**: Serve chilled, over ice, or warm gently on the stove. Use as a base for eggnog lattes, holiday cocktails, or even in French toast, pancakes, or baked desserts.\n- **Leftover Egg Whites**: This recipe uses only egg yolks, so if you’re wondering what to do with the leftover egg whites, I’ve shared plenty of easy ideas and tips in my [What to Do With Leftover Egg Whites](https:\/\/thecookingfoodie.com\/recipe\/leftover-egg-whites-uses-storage-recipes\/) guide.\n\n### Nutrition\nCalories: 332kcalCarbohydrates: 22gProtein: 7gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 249mgSodium: 51mgPotassium: 182mgFiber: 0\\.1gSugar: 22gVitamin A: 975IUVitamin C: 0\\.2mgCalcium: 151mgIron: 1mg\n\nNutrition information is automatically generated and thus we can not guarantee it is 100% accurate.\n\n## FAQs\n**Can I make eggnog without alcohol?**\n\nAbsolutely. This recipe works perfectly as a **non-alcoholic eggnog**, simply skip the alcohol. The custard base is rich and flavorful on its own, making it ideal for kids and anyone who prefers an alcohol-free holiday drink.\n\n**Is this eggnog safe to drink?**\n\nYes. This eggnog is cooked gently to about **160–170°F (70–75°C)**, which safely cooks the egg yolks while keeping the texture smooth and creamy. This step eliminates the risk associated with raw eggs.\n\n**Can I freeze eggnog?**\n\nFreezing eggnog is not recommended. Because it’s a custard-based drink made with milk, cream, and egg yolks, freezing can cause the mixture to separate and turn grainy once thawed. For the best texture and flavor, store eggnog in the refrigerator and enjoy it within a few days.\n\n****What exactly is eggnog made of?****\n\nEggnog is traditionally made from a rich, custardy base of milk, cream, egg yolks, sugar, and warm spices like cinnamon and nutmeg. Many versions also include vanilla for extra flavor, and some are finished with rum, bourbon, or brandy for a boozy holiday twist.\n\n****Why does my stomach hurt so bad after drinking eggnog?****\n\nYour stomach might hurt after drinking eggnog because it’s very rich, high in fat, sugar, and dairy, which can be hard to digest for some people. If you’re lactose intolerant, the milk and cream can cause bloating or discomfort. Overly sweet or boozy eggnog can also upset sensitive stomachs. Drinking smaller portions or making a lighter or lactose-free version often helps.\n\n****Why do we drink eggnog at Christmas?****\n\nWe drink eggnog at Christmas because it has deep roots in old European holiday traditions. The drink evolved from a medieval British beverage called *posset*, a warm, creamy mixture enjoyed during winter celebrations. When dairy, eggs, and spices were expensive, serving eggnog was a sign of hospitality and abundance, making it perfect for festive gatherings. As the tradition crossed into America, it became closely tied to Christmas thanks to its cozy, indulgent flavor and the season’s emphasis on special treats.\n\n## Related Posts:\n- [![A pot of chili with ground meat, beans, and tomato sauce, garnished with chopped cilantro, sits on a wooden board next to tortilla chips and a light-colored cloth.](https:\/\/thecookingfoodie.com\/wp-content\/uploads\/2026\/04\/tex-mex-chili-con-carne-with-ground-beef-480x270.jpg)Best Chili Con Carne Recipe](https:\/\/thecookingfoodie.com\/recipe\/chili-con-carne-recipe\/)\n- [![Two glasses of Aperol Spritz with ice and orange slices, surrounded by whole oranges, a bottle of Prosecco, and a bottle of Aperol on a white surface.](https:\/\/thecookingfoodie.com\/wp-content\/uploads\/2025\/08\/How-to-make-an-aperol-spritz-480x270.jpg)Classic Aperol Spritz Recipe (3 Ingredients)](https:\/\/thecookingfoodie.com\/recipe\/classic-aperol-spritz-recipe\/)\n- [![A golden-brown quiche with a flaky crust, topped with melted cheese and visible herbs, sits on a white plate atop a wooden surface.](https:\/\/thecookingfoodie.com\/wp-content\/uploads\/2026\/02\/easy-spinach-and-cheese-quiche-480x270.jpg)Spinach and Cheese Quiche](https:\/\/thecookingfoodie.com\/recipe\/spinach-and-cheese-quiche-recipe\/)\n- [![A glass of mango lassi with a straw sits on a white surface, surrounded by sliced fresh mango, chopped pistachios in a small bowl, and a second jar of lassi in the background. A striped cloth is also nearby.](https:\/\/thecookingfoodie.com\/wp-content\/uploads\/2025\/07\/mango-lassi-480x270.jpg)Best Mango Lassi Recipe (5-Minute Indian Drink)](https:\/\/thecookingfoodie.com\/recipe\/mango-lassi-recipe\/)\n- [![A white cup filled with thick hot chocolate, topped with a swirl of whipped cream and sprinkled with chocolate shavings, sits on a matching saucer with a spoon in the background on a wooden table.](https:\/\/thecookingfoodie.com\/wp-content\/uploads\/2025\/12\/Thick-Italian-Hot-Chocolate-Recipe-480x270.jpg)Thick Italian Hot Chocolate with Real Chocolate](https:\/\/thecookingfoodie.com\/recipe\/thick-italian-hot-chocolate-recipe\/)\n- [![A rectangular white plate filled with grape leaves stuffed with rice and beef, garnished with chopped herbs and served with lemon wedges. A fork and some fresh herbs are nearby on a white surface.](https:\/\/thecookingfoodie.com\/wp-content\/uploads\/2026\/01\/Easy-Dolma-Recipe-480x270.jpg)Easy Stuffed Grape Leaves Recipe (Authentic Dolma)](https:\/\/thecookingfoodie.com\/recipe\/stuffed-grape-leaves-recipe\/)\n\nPost Tags:  [\\#Christmas drinks](https:\/\/thecookingfoodie.com\/recipe\/tag\/christmas-drinks\/ \"Christmas drinks\")[\\#Cocktails](https:\/\/thecookingfoodie.com\/recipe\/tag\/cocktails\/ \"Cocktails\")\n\n## 6 Comments\n1. ![](https:\/\/secure.gravatar.com\/avatar\/5ea41cf473ba94816af84e14c5f52aa1702737d3482d4ea525ba53d14cd1aabe?s=60&d=mm&r=g) **Dorothy** says:\n   \n   [at](https:\/\/thecookingfoodie.com\/recipe\/eggnog-recipe-how-to-make-eggnog\/#comment-1015191)\n   \n   Can I lighten it up a bit? I imagine that this calls for whole milk. What if I use 2% instead?\n   \n   November 22, 2024\n   \n   [Reply](https:\/\/thecookingfoodie.com\/recipe\/eggnog-recipe-how-to-make-eggnog\/#comment-1015191)\n   1. ![](https:\/\/secure.gravatar.com\/avatar\/a43a2f4c46043e499bf4dde1dd3dddfb8f719a7cf77ad02effe2755568f9aa64?s=60&d=mm&r=g) **David** says:\n      \n      [at](https:\/\/thecookingfoodie.com\/recipe\/eggnog-recipe-how-to-make-eggnog\/#comment-1015195)\n      \n      Sure, you can use 2% milk.\n      \n      November 23, 2024\n      \n      [Reply](https:\/\/thecookingfoodie.com\/recipe\/eggnog-recipe-how-to-make-eggnog\/#comment-1015195)\n2. ![](https:\/\/secure.gravatar.com\/avatar\/3fe09f1a97c5075a69333789829cb966cda5e431c22467520e27eb168373f91f?s=60&d=mm&r=g) **Julie** says:\n   \n   [at](https:\/\/thecookingfoodie.com\/recipe\/eggnog-recipe-how-to-make-eggnog\/#comment-1015101)\n   \n   ![5 stars](https:\/\/thecookingfoodie.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Best ever eggnog recipe! Thank you\\!\n   \n   November 12, 2024\n   \n   [Reply](https:\/\/thecookingfoodie.com\/recipe\/eggnog-recipe-how-to-make-eggnog\/#comment-1015101)\n   1. ![](https:\/\/secure.gravatar.com\/avatar\/a43a2f4c46043e499bf4dde1dd3dddfb8f719a7cf77ad02effe2755568f9aa64?s=60&d=mm&r=g) **David** says:\n      \n      [at](https:\/\/thecookingfoodie.com\/recipe\/eggnog-recipe-how-to-make-eggnog\/#comment-1015102)\n      \n      ![5 stars](https:\/\/thecookingfoodie.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n       Glad you liked it.\n      \n      November 12, 2024\n      \n      [Reply](https:\/\/thecookingfoodie.com\/recipe\/eggnog-recipe-how-to-make-eggnog\/#comment-1015102)\n3. ![](https:\/\/secure.gravatar.com\/avatar\/?s=60&d=mm&r=g) **Zubair**  says:\n   \n   [at](https:\/\/thecookingfoodie.com\/recipe\/eggnog-recipe-how-to-make-eggnog\/#comment-1002018)\n   \n   ![5 stars](https:\/\/thecookingfoodie.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    The best racipe\n   \n   December 11, 2020\n   \n   [Reply](https:\/\/thecookingfoodie.com\/recipe\/eggnog-recipe-how-to-make-eggnog\/#comment-1002018)\n   1. ![](https:\/\/secure.gravatar.com\/avatar\/?s=60&d=mm&r=g) **The Cooking Foodie**  says:\n      \n      [at](https:\/\/thecookingfoodie.com\/recipe\/eggnog-recipe-how-to-make-eggnog\/#comment-1002022)\n      \n      ![5 stars](https:\/\/thecookingfoodie.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n       Thank you 🙂\n      \n      December 12, 2020\n      \n      [Reply](https:\/\/thecookingfoodie.com\/recipe\/eggnog-recipe-how-to-make-eggnog\/#comment-1002022)\n\n5 from 4 votes\n\n### Leave a Reply [Cancel reply](https:\/\/thecookingfoodie.com\/recipe\/eggnog-recipe-how-to-make-eggnog\/#respond)\n\n### Meet David\n![Picture of David in a blue shirt holding wood on a platter.](https:\/\/thecookingfoodie.com\/wp-content\/uploads\/2024\/07\/be225a82-ee72-4b3d-8046-50f57d568711.jpg)\n\nMy name is David, and I’m the self-taught cook, baker, and recipe developer behind **The Cooking Foodie**. My culinary journey began in April 2017 when I launched my [YouTube channel](https:\/\/www.youtube.com\/@TheCookingFoodie), sharing my recipes with the world. It all started with a simple desire to bring joy through food. By 2018, I expanded to sharing written recipes on this very blog, reaching even more food enthusiasts. Today, my YouTube channel has grown to an incredible 3 million subscribers, all passionate about cooking and baking. [**Learn More About Me**](https:\/\/thecookingfoodie.com\/about\/)\n\n## Related Recipes\n- [![A white plate filled with golden-brown, crunchy onion rings is placed on a wooden table. A small white dish containing red dipping sauce is situated in the background. 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Whether you serve it saucily spiked with your favorite booze or on its own, this festive dessert drink is guaranteed to make your Christmas celebration extra jolly. It’s just as delicious served alcohol-free, making it perfect for kids and non-drinkers.\n\n![A glass of creamy eggnog topped with ground nutmeg and garnished with a cinnamon stick sits on a wooden surface, with a second glass visible in the background.](https:\/\/thecookingfoodie.com\/wp-content\/uploads\/2025\/12\/Homemade-eggnog-recipe.jpg)\n\n**I originally published this recipe in 2020** and have since added new photos and a few more success tips.\n\nOf all the many traditional [Christmas recipes](https:\/\/thecookingfoodie.com\/categories\/christmas-recipes\/), this easy homemade eggnog recipe has to be in my top 3. And, with **over 886,000 views** and **more than 19,000 likes** on my [YouTube video recipe](https:\/\/www.youtube.com\/watch?v=4g9yoPVlhjI) it’s clear the feeling is shared by tens of thousands of home cooks just like you! Considering you need **fewer than 10 ingredients** and **just 15 minutes of prep**, it isn’t hard to see why.\n\n## What is Eggnog?\nEggnog is a rich, creamy holiday drink traditionally made from milk, cream, egg yolks, sugar, and warm spices like nutmeg and cinnamon. Originating from old European winter drinks, eggnog became a Christmas staple thanks to its luxurious texture and festive flavor. Today, it’s enjoyed both **with alcohol**, often rum, bourbon, or brandy, or as a **non-alcoholic, family-friendly version**, served chilled and dusted with freshly grated nutmeg.\n\n## Ingredients & Substitutions\n![Overhead flat-lay of eggnog ingredients arranged on a white marble surface: bowls of milk, cream, sugar, and egg yolks, small dishes of cinnamon and cloves, a whole nutmeg, a bottle of vanilla extract, a pinch of salt, and a small glass of alcohol, each ingredient clearly labeled.](https:\/\/thecookingfoodie.com\/wp-content\/uploads\/2025\/12\/Eggnog-ingredients.jpg)\n\n- **Milk & Heavy Cream** – For a custardy drink like homemade eggnog, fat is your friend! Opt for whole milk and heavy cream for the best results. You can also swap in evaporated milk and slightly lighter whipping cream if needed.\n- **Egg Yolks** – These put the “egg” in “eggnog!” Using just the yolks ensures a wonderfully thick, decadent texture, but don’t toss your whites! There are tons of [ways to put leftover egg whites to use](https:\/\/thecookingfoodie.com\/recipe\/leftover-egg-whites-uses-storage-recipes\/). (P.S. [Homemade torrone](https:\/\/thecookingfoodie.com\/recipe\/torrone-italian-nougat-recipe\/) is another Christmas favorite. 🧑‍🎄)\n- **Granulated Sugar** – White sugar has a neutral sweetness, so the warm spices and eggy richness shine brightly. Cane sugar and caster\/superfine sugar are 1:1 substitutes.\n- **Salt** – Just a pinch is all you need to help round out the flavors.\n- **Vanilla Extract** – Make sure you reach for pure vanilla extract for the best flavor. You can also use an equal amount of vanilla paste or the scraped seeds of one vanilla pod.\n- **Cinnamon, Nutmeg & Cloves** – This trio of ground spices is what gives Christmas eggnog its cozy flavor profile. If possible, grate the nutmeg fresh for the most vibrant taste.\n- **Alcohol of Choice** – While spiking is not necessary, boozy eggnog *is* quite yummy.\n\n*This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card* 👇\n\n## What alcohol goes with eggnog?\nEggnog is one of those rare holiday drinks that plays well with a whole lineup of spirits, so it’s easy to tailor to your preferences. Aged spirits are often used because their warmth and caramel-vanilla notes melt seamlessly into the custardy base. So, which should you use? Here are my favorites:\n\n- **Dark or spiced rum** is the most traditional pick. Rum’s caramel, molasses, and vanilla notes blend seamlessly with the nutmeg and cream, adding a nostalgic holiday kick.\n- **Bourbon** is another popular option, especially if you prefer a drink with more backbone. Its oaky warmth, hints of vanilla, and subtle smokiness cut through the richness of the eggnog, making it perfect for sipping fireside.\n- **Brandy** offers a smooth, fruity, caramel-infused flavor, giving your eggnog a 1950s holiday party vibe.\n- **Cognac** (a specific type of brandy) lends a luxe dessert-wine depth.\n- **Irish whiskey** adds a lightly sweet, malty depth for a modern spin.\n- **Mix & Match\\!** Some people like to mix two spirits—like bourbon + dark rum—for a more layered, complex flavor.\n\n**How much to add:**\n\nNo matter which spirit you choose, the general rule is to start light and adjust to taste. I recommend about **1-2 ounces per serving**. Feel free to spike the entire batch ahead of time, or set out a punchbowl with several spirits for your guests to spike their own glasses.\n\nNOTE: Homemade eggnog with alcohol tends to mellow as it chills and the flavors mingle. If it tastes a little sharp at first, rest assured that the alcoholic bite becomes smoother with time.\n\n***\n## How to Make Homemade Eggnog\nWatch the full video recipe to learn how to make the **BEST Homemade Eggnog Recipe**.\n\n**Prefer the written recipe?** Scroll down to the recipe box 👇\n***\n\n![close-up of a metal whisk stirring a thick, pale yellow, creamy mixture in a clear glass bowl. The liquid has a smooth, custard-like consistency, forming soft swirls and ribbons as it’s whisked. The texture looks rich and glossy, suggesting a mixture like eggnog, custard, or a cream-based batter being blended until smooth. The focus is tight on the motion of the whisk and the creamy texture, with a warm, kitchen-style background barely visible.](https:\/\/thecookingfoodie.com\/wp-content\/uploads\/2025\/12\/thick-eggnog.jpg)\n\n## Optional Variations & Dietary Adaptations\n- **Dairy-Free Eggnog** – Use full-fat canned coconut milk (for richness) combined with your favorite plant-based “barista blend” milk. You may want to add an extra pinch of cinnamon and nutmeg to balance the naturally sweeter profile of plant milks.\n- **Lightened Up** – Swap the heavy cream for half-and-half or evaporated milk, or use a 1:1 mix of whole milk and light whipping cream. Keep in mind that the texture will be slightly less custardy but still delightful.\n- **Old-Fashioned & Fluffy** – Whisk 1-2 of the leftover egg whites into soft peaks and fold them into the cooled eggnog before serving. This gives you a lighter, airier, almost cloud-like texture.\n- **Non-Alcoholic Eggnog:** Simply omit the alcohol for a classic, family-friendly eggnog. The base is rich and flavorful on its own, making this a perfect alcohol-free holiday drink.\n\n![A hand holds a digital thermometer in a pot of milk on a stove. The thermometer reads 164.3°F, monitoring the milk’s temperature as it heats.](https:\/\/thecookingfoodie.com\/wp-content\/uploads\/2025\/12\/MVI_9479.00_01_44_09.Still006.jpg)\n\nCook until reaches 160-170°F\n\n![A hand pours a small cup of brown liquid into a saucepan filled with a creamy white mixture, set on a wooden surface.](https:\/\/thecookingfoodie.com\/wp-content\/uploads\/2025\/12\/booze-eggnog-1024x768.jpg)\n\nAdd alcohol (optional)\n## Expert Tips & Tricks\n- **Temper slowly.** When adding the warm milk mixture to the egg yolks, go slowly and whisk constantly. This prevents scrambling and gives you that smooth, custardy texture eggnog is known for.\n- **Cook low and slow.** Keep the heat on medium-low as the eggnog thickens. Rushing the process can cause curdling. The mixture is ready when it coats the back of a spoon and reaches about 160-170°F.\n- **Strain to make it extra silky.** Even if the custard looks smooth, always strain it through a fine-mesh sieve after cooking. This removes any tiny cooked bits and guarantees a velvety finish.\n- **Serve chilled for the best flavor.** Eggnog tastes even better after a rest in the fridge, at least 4 hours, but ideally overnight. This allows the flavors to meld and the consistency to thicken naturally.\n- **Use freshly grated nutmeg.** Fresh nutmeg has a warm, aromatic intensity you simply can’t get from pre-ground. A microplane grater makes it super easy.\n- **Adjust the flavor after chilling.** Eggnog tastes sweeter and spicier when warm, so always do a final taste test after it has chilled. Add a splash of vanilla or an extra pinch of spice if needed.\n- **Wait to spike it.** If adding alcohol, stir it in once the eggnog has cooled to prevent the spirits from cooking off. Starting with a light pour lets you adjust the flavor and strength to taste.\n\n![A person pours a creamy liquid from a metal container through a mesh strainer into a clear plastic measuring jug on a wooden surface.](https:\/\/thecookingfoodie.com\/wp-content\/uploads\/2025\/12\/how-to-make-homemade-eggnog-1024x768.jpg)\n\n**Strain to make it extra silky**\n\n## How to Serve Eggnog\nHomemade eggnog is at its absolute best when served thoroughly chilled, ideally after resting overnight so the flavors can fully bloom. Pour it into festive mugs or small punch glasses, then finish each serving with a dusting of freshly grated nutmeg. If you’re feeling fancy, add a cinnamon stick for stirring or a dollop of lightly whipped cream for extra indulgence.\n\nEggnog is rich and creamy, so consider pairing it with crunchy treats like [crispy oatmeal cookies](https:\/\/thecookingfoodie.com\/recipe\/how-to-make-crispy-oatmeal-cookies\/), [2-ingredient coconut cookies](https:\/\/thecookingfoodie.com\/recipe\/2ingredient-coconut-cookies-recipe\/), or [Danish butter cookies](https:\/\/thecookingfoodie.com\/recipe\/melt-in-your-mouth-butter-cookies-recipe\/) for textural contrast. For parties, set up a small “eggnog bar” with optional spirits, fresh spices, and toppings so guests can customize their glass.\n\nFor a cozy morning treat, use it as a festive coffee creamer (coffee and eggnog is awesome!), warm it gently for a hot eggnog latte, or use it as the base for the [best French toast](https:\/\/thecookingfoodie.com\/recipe\/easy-french-toast-recipe\/). It’s also incredible blended into milkshakes, churned into ice cream, or used as a dairy substitute in baked goods like [bread pudding](https:\/\/thecookingfoodie.com\/recipe\/bread-pudding-recipe\/) or [pumpkin muffins](https:\/\/thecookingfoodie.com\/recipe\/best-pumpkin-muffins-recipe).\n\n## How to Store Homemade Eggnog\n![A creamy eggnog is being poured from a pitcher into a clear glass bottle on a wooden surface.](https:\/\/thecookingfoodie.com\/wp-content\/uploads\/2025\/12\/how-to-store-homemade-eggnog.jpg)\n\n- **Refrigeration:** For the freshest, safest results, transfer your homemade eggnog to a tightly sealed bottle or airtight container and pop it in the refrigerator right away. Eggnog is best enjoyed within **3-4 days**, though a spiked version may keep a little longer thanks to the alcohol’s natural preservative effect. Don’t be alarmed if the mixture separates slightly as it chills, just give it a quick shake or stir before pouring.\n- **Freezing (Not Recommended):** While freezing might seem tempting, it’s not ideal; the custard base can turn grainy or watery once thawed.\n\n![](https:\/\/thecookingfoodie.com\/wp-content\/uploads\/2025\/12\/easy-eggnog-1-300x300.jpg)\n\nThis rich, creamy homemade eggnog is the perfect holiday drink. Easy to make and delicious with or without alcohol.\n\n5 from 4 votes\n\nCook ModePrevent your screen from going dark\n\nPrep Time 10 minutes\n\nCook Time 10 minutes\n\nChilling Time 2 hours\n\nTotal Time 2 hours  20 minutes\n\nDIFFICULTY Easy\n\nCourse Drinks\n\nCuisine American\n\nServings [6](https:\/\/thecookingfoodie.com\/recipe\/eggnog-recipe-how-to-make-eggnog\/)\n\nCalories 332 kcal\n\n- 2 cups  (480 ml) Milk\n- 1 cup  (240 ml) Heavy cream\n- 6   Egg yolks\n- ½ cup  (100 g) Sugar\n- Pinch   Salt\n- 1 teaspoon   Vanilla extract\n- ¼ cup  (60 ml) Cognac\/Whisky\/bourbon\/rum (optional)\n- ¼ teaspoon   Cinnamon\n- ¼ teaspoon   Nutmeg\n- ¼ teaspoon   Cloves\n\n- ▢\n  **Whisk the yolks**: In a large bowl, whisk egg yolks and sugar until pale, thick, and fluffy. Set aside.\n- ▢\n  **Heat the dairy:** In a saucepan, combine milk, cream, salt, cinnamon, nutmeg, and cloves. Heat until just simmering (do not boil).\n- ▢\n  **Temper the eggs**: Slowly pour the hot milk mixture into the egg yolks while whisking constantly to prevent curdling.\n- ▢\n  **Cook gently**: Return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until slightly thickened and coats the back of the spoon, or reaches 160°F (70°C).\n- ▢\n  **Finish**: Remove from heat. Stir in vanilla and alcohol (if using). Strain through a fine-mesh sieve for extra smoothness.\n- ▢\n  **Chill**: Transfer to a bottle or pitcher and refrigerate for at least 2 hours.\n- ▢\n  **Serve**: Pour over ice (optional) and finish with freshly grated nutmeg and a pinch of cinnamon.\n\n- **Texture & Safety:** Cooking the eggnog to **160°F (70°C)** ensures the eggs are safe while keeping the texture silky, not scrambled. It will thicken slightly more as it chills.\n- **Alcohol Options:** Cognac adds elegance, bourbon adds warmth, rum adds sweetness, and whiskey gives a bold finish. For a stronger flavor, you can increase alcohol to **⅓ cup**, but don’t overdo it.\n- **Non-Alcoholic Version:** For an alcohol free eggnog recipe, simply omit the alcohol. For extra depth, add ½ tsp more vanilla or a splash of maple syrup.\n- **Storage**: Store covered in the refrigerator for **up to 3 days**. Stir well before serving.\n- **Make Ahead**: Eggnog actually improves after a day in the fridge as the flavors meld, perfect for holiday prep.\n- **Serving Ideas**: Serve chilled, over ice, or warm gently on the stove. Use as a base for eggnog lattes, holiday cocktails, or even in French toast, pancakes, or baked desserts.\n- **Leftover Egg Whites**: This recipe uses only egg yolks, so if you’re wondering what to do with the leftover egg whites, I’ve shared plenty of easy ideas and tips in my [What to Do With Leftover Egg Whites](https:\/\/thecookingfoodie.com\/recipe\/leftover-egg-whites-uses-storage-recipes\/) guide.\n\nCalories: 332kcalCarbohydrates: 22gProtein: 7gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 249mgSodium: 51mgPotassium: 182mgFiber: 0\\.1gSugar: 22gVitamin A: 975IUVitamin C: 0\\.2mgCalcium: 151mgIron: 1mg\n\nNutrition information is automatically generated and thus we can not guarantee it is 100% accurate.\n\n## FAQs\n**Can I make eggnog without alcohol?**\n\nAbsolutely. This recipe works perfectly as a **non-alcoholic eggnog**, simply skip the alcohol. The custard base is rich and flavorful on its own, making it ideal for kids and anyone who prefers an alcohol-free holiday drink.\n\n**Is this eggnog safe to drink?**\n\nYes. This eggnog is cooked gently to about **160–170°F (70–75°C)**, which safely cooks the egg yolks while keeping the texture smooth and creamy. This step eliminates the risk associated with raw eggs.\n\n**Can I freeze eggnog?**\n\nFreezing eggnog is not recommended. Because it’s a custard-based drink made with milk, cream, and egg yolks, freezing can cause the mixture to separate and turn grainy once thawed. For the best texture and flavor, store eggnog in the refrigerator and enjoy it within a few days.\n\n****What exactly is eggnog made of?****\n\nEggnog is traditionally made from a rich, custardy base of milk, cream, egg yolks, sugar, and warm spices like cinnamon and nutmeg. Many versions also include vanilla for extra flavor, and some are finished with rum, bourbon, or brandy for a boozy holiday twist.\n\n****Why does my stomach hurt so bad after drinking eggnog?****\n\nYour stomach might hurt after drinking eggnog because it’s very rich, high in fat, sugar, and dairy, which can be hard to digest for some people. If you’re lactose intolerant, the milk and cream can cause bloating or discomfort. Overly sweet or boozy eggnog can also upset sensitive stomachs. Drinking smaller portions or making a lighter or lactose-free version often helps.\n\n****Why do we drink eggnog at Christmas?****\n\nWe drink eggnog at Christmas because it has deep roots in old European holiday traditions. The drink evolved from a medieval British beverage called *posset*, a warm, creamy mixture enjoyed during winter celebrations. When dairy, eggs, and spices were expensive, serving eggnog was a sign of hospitality and abundance, making it perfect for festive gatherings. As the tradition crossed into America, it became closely tied to Christmas thanks to its cozy, indulgent flavor and the season’s emphasis on special treats.","meta_canonical":null}

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Boilerpipe Text	5 from 4 votes Rich, creamy, and spectacularly seasonal Homemade Eggnog is the perfect way to get in the holiday spirit. Whether you serve it saucily spiked with your favorite booze or on its own, this festive dessert drink is guaranteed to make your Christmas celebration extra jolly. It’s just as delicious served alcohol-free, making it perfect for kids and non-drinkers. I originally published this recipe in 2020 and have since added new photos and a few more success tips. Of all the many traditional Christmas recipes , this easy homemade eggnog recipe has to be in my top 3. And, with over 886,000 views and more than 19,000 likes on my YouTube video recipe it’s clear the feeling is shared by tens of thousands of home cooks just like you! Considering you need fewer than 10 ingredients and just 15 minutes of prep , it isn’t hard to see why. What is Eggnog? Eggnog is a rich, creamy holiday drink traditionally made from milk, cream, egg yolks, sugar, and warm spices like nutmeg and cinnamon. Originating from old European winter drinks, eggnog became a Christmas staple thanks to its luxurious texture and festive flavor. Today, it’s enjoyed both with alcohol , often rum, bourbon, or brandy, or as a non-alcoholic, family-friendly version , served chilled and dusted with freshly grated nutmeg. Ingredients & Substitutions Milk & Heavy Cream – For a custardy drink like homemade eggnog, fat is your friend! Opt for whole milk and heavy cream for the best results. You can also swap in evaporated milk and slightly lighter whipping cream if needed. Egg Yolks – These put the “egg” in “eggnog!” Using just the yolks ensures a wonderfully thick, decadent texture, but don’t toss your whites! There are tons of ways to put leftover egg whites to use . (P.S. Homemade torrone is another Christmas favorite. 🧑‍🎄) Granulated Sugar – White sugar has a neutral sweetness, so the warm spices and eggy richness shine brightly. Cane sugar and caster/superfine sugar are 1:1 substitutes. Salt – Just a pinch is all you need to help round out the flavors. Vanilla Extract – Make sure you reach for pure vanilla extract for the best flavor. You can also use an equal amount of vanilla paste or the scraped seeds of one vanilla pod. Cinnamon, Nutmeg & Cloves – This trio of ground spices is what gives Christmas eggnog its cozy flavor profile. If possible, grate the nutmeg fresh for the most vibrant taste. Alcohol of Choice – While spiking is not necessary, boozy eggnog is quite yummy. This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇 What alcohol goes with eggnog? Eggnog is one of those rare holiday drinks that plays well with a whole lineup of spirits, so it’s easy to tailor to your preferences. Aged spirits are often used because their warmth and caramel-vanilla notes melt seamlessly into the custardy base. So, which should you use? Here are my favorites: Dark or spiced rum is the most traditional pick. Rum’s caramel, molasses, and vanilla notes blend seamlessly with the nutmeg and cream, adding a nostalgic holiday kick. Bourbon is another popular option, especially if you prefer a drink with more backbone. Its oaky warmth, hints of vanilla, and subtle smokiness cut through the richness of the eggnog, making it perfect for sipping fireside. Brandy offers a smooth, fruity, caramel-infused flavor, giving your eggnog a 1950s holiday party vibe. Cognac (a specific type of brandy) lends a luxe dessert-wine depth. Irish whiskey adds a lightly sweet, malty depth for a modern spin. Mix & Match! Some people like to mix two spirits—like bourbon + dark rum—for a more layered, complex flavor. How much to add: No matter which spirit you choose, the general rule is to start light and adjust to taste. I recommend about 1-2 ounces per serving . Feel free to spike the entire batch ahead of time, or set out a punchbowl with several spirits for your guests to spike their own glasses. NOTE: Homemade eggnog with alcohol tends to mellow as it chills and the flavors mingle. If it tastes a little sharp at first, rest assured that the alcoholic bite becomes smoother with time. How to Make Homemade Eggnog Watch the full video recipe to learn how to make the BEST Homemade Eggnog Recipe . Prefer the written recipe? Scroll down to the recipe box 👇 Optional Variations & Dietary Adaptations Dairy-Free Eggnog – Use full-fat canned coconut milk (for richness) combined with your favorite plant-based “barista blend” milk. You may want to add an extra pinch of cinnamon and nutmeg to balance the naturally sweeter profile of plant milks. Lightened Up – Swap the heavy cream for half-and-half or evaporated milk, or use a 1:1 mix of whole milk and light whipping cream. Keep in mind that the texture will be slightly less custardy but still delightful. Old-Fashioned & Fluffy – Whisk 1-2 of the leftover egg whites into soft peaks and fold them into the cooled eggnog before serving. This gives you a lighter, airier, almost cloud-like texture. Non-Alcoholic Eggnog: Simply omit the alcohol for a classic, family-friendly eggnog. The base is rich and flavorful on its own, making this a perfect alcohol-free holiday drink. Cook until reaches 160-170°F Add alcohol (optional) Expert Tips & Tricks Temper slowly. When adding the warm milk mixture to the egg yolks, go slowly and whisk constantly. This prevents scrambling and gives you that smooth, custardy texture eggnog is known for. Cook low and slow. Keep the heat on medium-low as the eggnog thickens. Rushing the process can cause curdling. The mixture is ready when it coats the back of a spoon and reaches about 160-170°F. Strain to make it extra silky. Even if the custard looks smooth, always strain it through a fine-mesh sieve after cooking. This removes any tiny cooked bits and guarantees a velvety finish. Serve chilled for the best flavor. Eggnog tastes even better after a rest in the fridge, at least 4 hours, but ideally overnight. This allows the flavors to meld and the consistency to thicken naturally. Use freshly grated nutmeg. Fresh nutmeg has a warm, aromatic intensity you simply can’t get from pre-ground. A microplane grater makes it super easy. Adjust the flavor after chilling. Eggnog tastes sweeter and spicier when warm, so always do a final taste test after it has chilled. Add a splash of vanilla or an extra pinch of spice if needed. Wait to spike it. If adding alcohol, stir it in once the eggnog has cooled to prevent the spirits from cooking off. Starting with a light pour lets you adjust the flavor and strength to taste. Strain to make it extra silky How to Serve Eggnog Homemade eggnog is at its absolute best when served thoroughly chilled, ideally after resting overnight so the flavors can fully bloom. Pour it into festive mugs or small punch glasses, then finish each serving with a dusting of freshly grated nutmeg. If you’re feeling fancy, add a cinnamon stick for stirring or a dollop of lightly whipped cream for extra indulgence. Eggnog is rich and creamy, so consider pairing it with crunchy treats like crispy oatmeal cookies , 2-ingredient coconut cookies , or Danish butter cookies for textural contrast. For parties, set up a small “eggnog bar” with optional spirits, fresh spices, and toppings so guests can customize their glass. For a cozy morning treat, use it as a festive coffee creamer (coffee and eggnog is awesome!), warm it gently for a hot eggnog latte, or use it as the base for the best French toast . It’s also incredible blended into milkshakes, churned into ice cream, or used as a dairy substitute in baked goods like bread pudding or pumpkin muffins . How to Store Homemade Eggnog Refrigeration: For the freshest, safest results, transfer your homemade eggnog to a tightly sealed bottle or airtight container and pop it in the refrigerator right away. Eggnog is best enjoyed within 3-4 days , though a spiked version may keep a little longer thanks to the alcohol’s natural preservative effect. Don’t be alarmed if the mixture separates slightly as it chills, just give it a quick shake or stir before pouring. Freezing (Not Recommended): While freezing might seem tempting, it’s not ideal; the custard base can turn grainy or watery once thawed. This rich, creamy homemade eggnog is the perfect holiday drink. Easy to make and delicious with or without alcohol. 5 from 4 votes Cook Mode Prevent your screen from going dark Prep Time 10 minutes Cook Time 10 minutes Chilling Time 2 hours Total Time 2 hours 20 minutes DIFFICULTY Easy Course Drinks Cuisine American Servings 6 Calories 332 kcal 2 cups ( 480 ml ) Milk 1 cup ( 240 ml ) Heavy cream 6 Egg yolks ½ cup ( 100 g ) Sugar Pinch Salt 1 teaspoon Vanilla extract ¼ cup ( 60 ml ) Cognac/Whisky/bourbon/rum (optional) ¼ teaspoon Cinnamon ¼ teaspoon Nutmeg ¼ teaspoon Cloves ▢ Whisk the yolks : In a large bowl, whisk egg yolks and sugar until pale, thick, and fluffy. Set aside. ▢ Heat the dairy: In a saucepan, combine milk, cream, salt, cinnamon, nutmeg, and cloves. Heat until just simmering (do not boil). ▢ Temper the eggs : Slowly pour the hot milk mixture into the egg yolks while whisking constantly to prevent curdling. ▢ Cook gently : Return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until slightly thickened and coats the back of the spoon, or reaches 160°F (70°C). ▢ Finish : Remove from heat. Stir in vanilla and alcohol (if using). Strain through a fine-mesh sieve for extra smoothness. ▢ Chill : Transfer to a bottle or pitcher and refrigerate for at least 2 hours. ▢ Serve : Pour over ice (optional) and finish with freshly grated nutmeg and a pinch of cinnamon. Texture & Safety: Cooking the eggnog to 160°F (70°C) ensures the eggs are safe while keeping the texture silky, not scrambled. It will thicken slightly more as it chills. Alcohol Options: Cognac adds elegance, bourbon adds warmth, rum adds sweetness, and whiskey gives a bold finish. For a stronger flavor, you can increase alcohol to ⅓ cup , but don’t overdo it. Non-Alcoholic Version: For an alcohol free eggnog recipe, simply omit the alcohol. For extra depth, add ½ tsp more vanilla or a splash of maple syrup. Storage : Store covered in the refrigerator for up to 3 days . Stir well before serving. Make Ahead : Eggnog actually improves after a day in the fridge as the flavors meld, perfect for holiday prep. Serving Ideas : Serve chilled, over ice, or warm gently on the stove. Use as a base for eggnog lattes, holiday cocktails, or even in French toast, pancakes, or baked desserts. Leftover Egg Whites : This recipe uses only egg yolks, so if you’re wondering what to do with the leftover egg whites, I’ve shared plenty of easy ideas and tips in my What to Do With Leftover Egg Whites guide. Calories: 332 kcal Carbohydrates: 22 g Protein: 7 g Fat: 22 g Saturated Fat: 12 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 6 g Cholesterol: 249 mg Sodium: 51 mg Potassium: 182 mg Fiber: 0.1 g Sugar: 22 g Vitamin A: 975 IU Vitamin C: 0.2 mg Calcium: 151 mg Iron: 1 mg Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate. FAQs Can I make eggnog without alcohol? Absolutely. This recipe works perfectly as a non-alcoholic eggnog , simply skip the alcohol. The custard base is rich and flavorful on its own, making it ideal for kids and anyone who prefers an alcohol-free holiday drink. Is this eggnog safe to drink? Yes. This eggnog is cooked gently to about 160–170°F (70–75°C) , which safely cooks the egg yolks while keeping the texture smooth and creamy. This step eliminates the risk associated with raw eggs. Can I freeze eggnog? Freezing eggnog is not recommended. Because it’s a custard-based drink made with milk, cream, and egg yolks, freezing can cause the mixture to separate and turn grainy once thawed. For the best texture and flavor, store eggnog in the refrigerator and enjoy it within a few days. What exactly is eggnog made of? Eggnog is traditionally made from a rich, custardy base of milk, cream, egg yolks, sugar, and warm spices like cinnamon and nutmeg. Many versions also include vanilla for extra flavor, and some are finished with rum, bourbon, or brandy for a boozy holiday twist. Why does my stomach hurt so bad after drinking eggnog? Your stomach might hurt after drinking eggnog because it’s very rich, high in fat, sugar, and dairy, which can be hard to digest for some people. If you’re lactose intolerant, the milk and cream can cause bloating or discomfort. Overly sweet or boozy eggnog can also upset sensitive stomachs. Drinking smaller portions or making a lighter or lactose-free version often helps. Why do we drink eggnog at Christmas? We drink eggnog at Christmas because it has deep roots in old European holiday traditions. The drink evolved from a medieval British beverage called posset , a warm, creamy mixture enjoyed during winter celebrations. When dairy, eggs, and spices were expensive, serving eggnog was a sign of hospitality and abundance, making it perfect for festive gatherings. As the tradition crossed into America, it became closely tied to Christmas thanks to its cozy, indulgent flavor and the season’s emphasis on special treats.
Markdown	[Skip to content](https://thecookingfoodie.com/recipe/eggnog-recipe-how-to-make-eggnog/#main) [![the cooking foodie logo](https://thecookingfoodie.com/wp-content/uploads/2024/08/the-cooking-foodie-logo-optimized.jpg)](https://thecookingfoodie.com/) - [Recipes](https://thecookingfoodie.com/recipes/) - [Shop](https://www.amazon.com/shop/thecookingfoodie) - [Contact](https://thecookingfoodie.com/contact/) - [About David](https://thecookingfoodie.com/about/) - [Videos](https://thecookingfoodie.com/videos/) - [Most popular](https://thecookingfoodie.com/most-popular/) [![the cooking foodie logo](https://thecookingfoodie.com/wp-content/uploads/2024/08/the-cooking-foodie-logo-optimized.jpg)](https://thecookingfoodie.com/) [Home](https://thecookingfoodie.com/) » [Recipes](https://thecookingfoodie.com/recipes/) » [Drink Recipes](https://thecookingfoodie.com/categories/drinks/) # Classic Homemade Eggnog Recipe (With or Without Alcohol) By [David](https://thecookingfoodie.com/about/) \\| Published: Dec 12, 2025 \\| Updated: Dec 18, 2025 [Facebook](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fthecookingfoodie.com%2Frecipe%2Feggnog-recipe-how-to-make-eggnog%2F) [60 Pinterest](https://pinterest.com/pin/create/button/?url=https%3A%2F%2Fthecookingfoodie.com%2Frecipe%2Feggnog-recipe-how-to-make-eggnog%2F&media=https://thecookingfoodie.com/wp-content/uploads/2025/12/best-eggnog.jpg&description=Classic%20Homemade%20Eggnog%20Recipe%20%28With%20or%20Without%20Alcohol%29) [Email](mailto:?subject=Classic%20Homemade%20Eggnog%20Recipe%20%28With%20or%20Without%20Alcohol%29&body=https%3A%2F%2Fthecookingfoodie.com%2Frecipe%2Feggnog-recipe-how-to-make-eggnog%2F) [SMS](sms:?&body=Classic%20Homemade%20Eggnog%20Recipe%20%28With%20or%20Without%20Alcohol%29%20https%3A%2F%2Fthecookingfoodie.com%2Frecipe%2Feggnog-recipe-how-to-make-eggnog%2F) [Copy](https://thecookingfoodie.com/recipe/eggnog-recipe-how-to-make-eggnog/) [Share](https://thecookingfoodie.com/recipe/eggnog-recipe-how-to-make-eggnog/) 60 SHARES This post may contain affiliate links. 5 from 4 votes [Jump to Recipe](https://thecookingfoodie.com/recipe/eggnog-recipe-how-to-make-eggnog/#recipe) [Jump to Video](https://thecookingfoodie.com/recipe/eggnog-recipe-how-to-make-eggnog/#recipe-video) [6 comments](https://thecookingfoodie.com/recipe/eggnog-recipe-how-to-make-eggnog/#comments) Rich, creamy, and spectacularly seasonal Homemade Eggnog is the perfect way to get in the holiday spirit. Whether you serve it saucily spiked with your favorite booze or on its own, this festive dessert drink is guaranteed to make your Christmas celebration extra jolly. It’s just as delicious served alcohol-free, making it perfect for kids and non-drinkers. ![A glass of creamy eggnog topped with ground nutmeg and garnished with a cinnamon stick sits on a wooden surface, with a second glass visible in the background.](https://thecookingfoodie.com/wp-content/uploads/2025/12/Homemade-eggnog-recipe.jpg) I originally published this recipe in 2020 and have since added new photos and a few more success tips. Of all the many traditional [Christmas recipes](https://thecookingfoodie.com/categories/christmas-recipes/), this easy homemade eggnog recipe has to be in my top 3. And, with over 886,000 views and more than 19,000 likes on my [YouTube video recipe](https://www.youtube.com/watch?v=4g9yoPVlhjI) it’s clear the feeling is shared by tens of thousands of home cooks just like you! Considering you need fewer than 10 ingredients and just 15 minutes of prep, it isn’t hard to see why. ## What is Eggnog? Eggnog is a rich, creamy holiday drink traditionally made from milk, cream, egg yolks, sugar, and warm spices like nutmeg and cinnamon. Originating from old European winter drinks, eggnog became a Christmas staple thanks to its luxurious texture and festive flavor. Today, it’s enjoyed both with alcohol, often rum, bourbon, or brandy, or as a non-alcoholic, family-friendly version, served chilled and dusted with freshly grated nutmeg. ## Ingredients & Substitutions ![Overhead flat-lay of eggnog ingredients arranged on a white marble surface: bowls of milk, cream, sugar, and egg yolks, small dishes of cinnamon and cloves, a whole nutmeg, a bottle of vanilla extract, a pinch of salt, and a small glass of alcohol, each ingredient clearly labeled.](https://thecookingfoodie.com/wp-content/uploads/2025/12/Eggnog-ingredients.jpg) - Milk & Heavy Cream – For a custardy drink like homemade eggnog, fat is your friend! Opt for whole milk and heavy cream for the best results. You can also swap in evaporated milk and slightly lighter whipping cream if needed. - Egg Yolks – These put the “egg” in “eggnog!” Using just the yolks ensures a wonderfully thick, decadent texture, but don’t toss your whites! There are tons of [ways to put leftover egg whites to use](https://thecookingfoodie.com/recipe/leftover-egg-whites-uses-storage-recipes/). (P.S. [Homemade torrone](https://thecookingfoodie.com/recipe/torrone-italian-nougat-recipe/) is another Christmas favorite. 🧑‍🎄) - Granulated Sugar – White sugar has a neutral sweetness, so the warm spices and eggy richness shine brightly. Cane sugar and caster/superfine sugar are 1:1 substitutes. - Salt – Just a pinch is all you need to help round out the flavors. - Vanilla Extract – Make sure you reach for pure vanilla extract for the best flavor. You can also use an equal amount of vanilla paste or the scraped seeds of one vanilla pod. - Cinnamon, Nutmeg & Cloves – This trio of ground spices is what gives Christmas eggnog its cozy flavor profile. If possible, grate the nutmeg fresh for the most vibrant taste. - Alcohol of Choice – While spiking is not necessary, boozy eggnog is quite yummy. This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇 ## What alcohol goes with eggnog? Eggnog is one of those rare holiday drinks that plays well with a whole lineup of spirits, so it’s easy to tailor to your preferences. Aged spirits are often used because their warmth and caramel-vanilla notes melt seamlessly into the custardy base. So, which should you use? Here are my favorites: - Dark or spiced rum is the most traditional pick. Rum’s caramel, molasses, and vanilla notes blend seamlessly with the nutmeg and cream, adding a nostalgic holiday kick. - Bourbon is another popular option, especially if you prefer a drink with more backbone. Its oaky warmth, hints of vanilla, and subtle smokiness cut through the richness of the eggnog, making it perfect for sipping fireside. - Brandy offers a smooth, fruity, caramel-infused flavor, giving your eggnog a 1950s holiday party vibe. - Cognac (a specific type of brandy) lends a luxe dessert-wine depth. - Irish whiskey adds a lightly sweet, malty depth for a modern spin. - Mix & Match\! Some people like to mix two spirits—like bourbon + dark rum—for a more layered, complex flavor. How much to add: No matter which spirit you choose, the general rule is to start light and adjust to taste. I recommend about 1-2 ounces per serving. Feel free to spike the entire batch ahead of time, or set out a punchbowl with several spirits for your guests to spike their own glasses. NOTE: Homemade eggnog with alcohol tends to mellow as it chills and the flavors mingle. If it tastes a little sharp at first, rest assured that the alcoholic bite becomes smoother with time. * ## How to Make Homemade Eggnog Watch the full video recipe to learn how to make the BEST Homemade Eggnog Recipe. Prefer the written recipe? Scroll down to the recipe box 👇 * ![close-up of a metal whisk stirring a thick, pale yellow, creamy mixture in a clear glass bowl. The liquid has a smooth, custard-like consistency, forming soft swirls and ribbons as it’s whisked. The texture looks rich and glossy, suggesting a mixture like eggnog, custard, or a cream-based batter being blended until smooth. The focus is tight on the motion of the whisk and the creamy texture, with a warm, kitchen-style background barely visible.](https://thecookingfoodie.com/wp-content/uploads/2025/12/thick-eggnog.jpg) ## Optional Variations & Dietary Adaptations - Dairy-Free Eggnog – Use full-fat canned coconut milk (for richness) combined with your favorite plant-based “barista blend” milk. You may want to add an extra pinch of cinnamon and nutmeg to balance the naturally sweeter profile of plant milks. - Lightened Up – Swap the heavy cream for half-and-half or evaporated milk, or use a 1:1 mix of whole milk and light whipping cream. Keep in mind that the texture will be slightly less custardy but still delightful. - Old-Fashioned & Fluffy – Whisk 1-2 of the leftover egg whites into soft peaks and fold them into the cooled eggnog before serving. This gives you a lighter, airier, almost cloud-like texture. - Non-Alcoholic Eggnog: Simply omit the alcohol for a classic, family-friendly eggnog. The base is rich and flavorful on its own, making this a perfect alcohol-free holiday drink. ![A hand holds a digital thermometer in a pot of milk on a stove. The thermometer reads 164.3°F, monitoring the milk’s temperature as it heats.](https://thecookingfoodie.com/wp-content/uploads/2025/12/MVI_9479.00_01_44_09.Still006.jpg) Cook until reaches 160-170°F ![A hand pours a small cup of brown liquid into a saucepan filled with a creamy white mixture, set on a wooden surface.](https://thecookingfoodie.com/wp-content/uploads/2025/12/booze-eggnog-1024x768.jpg) Add alcohol (optional) ## Expert Tips & Tricks - Temper slowly. When adding the warm milk mixture to the egg yolks, go slowly and whisk constantly. This prevents scrambling and gives you that smooth, custardy texture eggnog is known for. - Cook low and slow. Keep the heat on medium-low as the eggnog thickens. Rushing the process can cause curdling. The mixture is ready when it coats the back of a spoon and reaches about 160-170°F. - Strain to make it extra silky. Even if the custard looks smooth, always strain it through a fine-mesh sieve after cooking. This removes any tiny cooked bits and guarantees a velvety finish. - Serve chilled for the best flavor. Eggnog tastes even better after a rest in the fridge, at least 4 hours, but ideally overnight. This allows the flavors to meld and the consistency to thicken naturally. - Use freshly grated nutmeg. Fresh nutmeg has a warm, aromatic intensity you simply can’t get from pre-ground. A microplane grater makes it super easy. - Adjust the flavor after chilling. Eggnog tastes sweeter and spicier when warm, so always do a final taste test after it has chilled. Add a splash of vanilla or an extra pinch of spice if needed. - Wait to spike it. If adding alcohol, stir it in once the eggnog has cooled to prevent the spirits from cooking off. Starting with a light pour lets you adjust the flavor and strength to taste. ![A person pours a creamy liquid from a metal container through a mesh strainer into a clear plastic measuring jug on a wooden surface.](https://thecookingfoodie.com/wp-content/uploads/2025/12/how-to-make-homemade-eggnog-1024x768.jpg) Strain to make it extra silky ## How to Serve Eggnog Homemade eggnog is at its absolute best when served thoroughly chilled, ideally after resting overnight so the flavors can fully bloom. Pour it into festive mugs or small punch glasses, then finish each serving with a dusting of freshly grated nutmeg. If you’re feeling fancy, add a cinnamon stick for stirring or a dollop of lightly whipped cream for extra indulgence. Eggnog is rich and creamy, so consider pairing it with crunchy treats like [crispy oatmeal cookies](https://thecookingfoodie.com/recipe/how-to-make-crispy-oatmeal-cookies/), [2-ingredient coconut cookies](https://thecookingfoodie.com/recipe/2ingredient-coconut-cookies-recipe/), or [Danish butter cookies](https://thecookingfoodie.com/recipe/melt-in-your-mouth-butter-cookies-recipe/) for textural contrast. For parties, set up a small “eggnog bar” with optional spirits, fresh spices, and toppings so guests can customize their glass. For a cozy morning treat, use it as a festive coffee creamer (coffee and eggnog is awesome!), warm it gently for a hot eggnog latte, or use it as the base for the [best French toast](https://thecookingfoodie.com/recipe/easy-french-toast-recipe/). It’s also incredible blended into milkshakes, churned into ice cream, or used as a dairy substitute in baked goods like [bread pudding](https://thecookingfoodie.com/recipe/bread-pudding-recipe/) or [pumpkin muffins](https://thecookingfoodie.com/recipe/best-pumpkin-muffins-recipe). ## How to Store Homemade Eggnog ![A creamy eggnog is being poured from a pitcher into a clear glass bottle on a wooden surface.](https://thecookingfoodie.com/wp-content/uploads/2025/12/how-to-store-homemade-eggnog.jpg) - Refrigeration: For the freshest, safest results, transfer your homemade eggnog to a tightly sealed bottle or airtight container and pop it in the refrigerator right away. Eggnog is best enjoyed within 3-4 days, though a spiked version may keep a little longer thanks to the alcohol’s natural preservative effect. Don’t be alarmed if the mixture separates slightly as it chills, just give it a quick shake or stir before pouring. - Freezing (Not Recommended): While freezing might seem tempting, it’s not ideal; the custard base can turn grainy or watery once thawed. ![two short, rounded glass cups filled with a creamy, pale ivory drink that looks like classic eggnog. Each glass is garnished with a cinnamon stick resting on the rim, and the surface of the drink is lightly dusted with ground cinnamon or nutmeg. The glasses sit on a rustic wooden surface, with extra cinnamon sticks placed nearby, adding a warm, cozy, holiday feel. The eggnog appears thick, smooth, and rich, with a clean, simple presentation that highlights its creamy texture and festive spices.](https://thecookingfoodie.com/wp-content/uploads/2025/12/easy-eggnog.jpg) ## More Winter Drink Recipes - [Thick Italian Hot Chocolate](https://thecookingfoodie.com/recipe/thick-italian-hot-chocolate-recipe/) - [Pumpkin Spice Latte](https://thecookingfoodie.com/recipe/homemade-pumpkin-spice-latte-recipe/) - [Chai Latte](https://thecookingfoodie.com/recipe/chai-latte-recipe-how-to-make-chai-latte/) - [Mexican Style Hot Chocolate](https://thecookingfoodie.com/recipe/mexican-style-hot-chocolate-recipe/) - [Creamy Pistachio Latte](https://thecookingfoodie.com/recipe/pistachio-latte/) ![](https://thecookingfoodie.com/wp-content/uploads/2025/12/easy-eggnog-1-300x300.jpg) ## Classic Homemade Eggnog Recipe (With or Without Alcohol) This rich, creamy homemade eggnog is the perfect holiday drink. Easy to make and delicious with or without alcohol. 5 from 4 votes Cook Mode Prevent your screen from going dark [Print Recipe](https://thecookingfoodie.com/wprm_print/classic-homemade-eggnog-recipe-with-or-without-alcohol) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fthecookingfoodie.com%2Frecipe%2Feggnog-recipe-how-to-make-eggnog%2F&media=https%3A%2F%2Fthecookingfoodie.com%2Fwp-content%2Fuploads%2F2025%2F12%2Feasy-eggnog-1.jpg&description=This+rich%2C+creamy+homemade+eggnog+is+the+perfect+holiday+drink.+Easy+to+make+and+delicious+with+or+without+alcohol.&is_video=false) [Save](https://app.grow.me/) [Saved\!](https://app.grow.me/) Prep Time 10 minutes mins Cook Time 10 minutes mins Chilling Time 2 hours hrs Total Time 2 hours hrs 20 minutes mins DIFFICULTY Easy Course Drinks Cuisine American Servings [6](https://thecookingfoodie.com/recipe/eggnog-recipe-how-to-make-eggnog/) Calories 332 kcal ### Equipment - [Thermometer](https://amzn.to/40Z34m7) - [Saucepan](https://amzn.to/47PUebP) - [Fine-mesh strainer](https://amzn.to/4q06bDv) ### Ingredients 1x 2x 3x - 2 cups (480 ml) Milk - 1 cup (240 ml) Heavy cream - 6 Egg yolks - ½ cup (100 g) Sugar - Pinch Salt - 1 teaspoon Vanilla extract - ¼ cup (60 ml) Cognac/Whisky/bourbon/rum (optional) - ¼ teaspoon Cinnamon - ¼ teaspoon Nutmeg - ¼ teaspoon Cloves ### Instructions - ▢ Whisk the yolks: In a large bowl, whisk egg yolks and sugar until pale, thick, and fluffy. Set aside. - ▢ Heat the dairy: In a saucepan, combine milk, cream, salt, cinnamon, nutmeg, and cloves. Heat until just simmering (do not boil). - ▢ Temper the eggs: Slowly pour the hot milk mixture into the egg yolks while whisking constantly to prevent curdling. - ▢ Cook gently: Return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until slightly thickened and coats the back of the spoon, or reaches 160°F (70°C). - ▢ Finish: Remove from heat. Stir in vanilla and alcohol (if using). Strain through a fine-mesh sieve for extra smoothness. - ▢ Chill: Transfer to a bottle or pitcher and refrigerate for at least 2 hours. - ▢ Serve: Pour over ice (optional) and finish with freshly grated nutmeg and a pinch of cinnamon. ### Video ### Notes - Texture & Safety: Cooking the eggnog to 160°F (70°C) ensures the eggs are safe while keeping the texture silky, not scrambled. It will thicken slightly more as it chills. - Alcohol Options: Cognac adds elegance, bourbon adds warmth, rum adds sweetness, and whiskey gives a bold finish. For a stronger flavor, you can increase alcohol to ⅓ cup, but don’t overdo it. - Non-Alcoholic Version: For an alcohol free eggnog recipe, simply omit the alcohol. For extra depth, add ½ tsp more vanilla or a splash of maple syrup. - Storage: Store covered in the refrigerator for up to 3 days. Stir well before serving. - Make Ahead: Eggnog actually improves after a day in the fridge as the flavors meld, perfect for holiday prep. - Serving Ideas: Serve chilled, over ice, or warm gently on the stove. Use as a base for eggnog lattes, holiday cocktails, or even in French toast, pancakes, or baked desserts. - Leftover Egg Whites: This recipe uses only egg yolks, so if you’re wondering what to do with the leftover egg whites, I’ve shared plenty of easy ideas and tips in my [What to Do With Leftover Egg Whites](https://thecookingfoodie.com/recipe/leftover-egg-whites-uses-storage-recipes/) guide. ### Nutrition Calories: 332kcalCarbohydrates: 22gProtein: 7gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 249mgSodium: 51mgPotassium: 182mgFiber: 0\.1gSugar: 22gVitamin A: 975IUVitamin C: 0\.2mgCalcium: 151mgIron: 1mg Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate. ## FAQs Can I make eggnog without alcohol? Absolutely. This recipe works perfectly as a non-alcoholic eggnog, simply skip the alcohol. The custard base is rich and flavorful on its own, making it ideal for kids and anyone who prefers an alcohol-free holiday drink. Is this eggnog safe to drink? Yes. This eggnog is cooked gently to about 160–170°F (70–75°C), which safely cooks the egg yolks while keeping the texture smooth and creamy. This step eliminates the risk associated with raw eggs. Can I freeze eggnog? Freezing eggnog is not recommended. Because it’s a custard-based drink made with milk, cream, and egg yolks, freezing can cause the mixture to separate and turn grainy once thawed. For the best texture and flavor, store eggnog in the refrigerator and enjoy it within a few days. **What exactly is eggnog made of? Eggnog is traditionally made from a rich, custardy base of milk, cream, egg yolks, sugar, and warm spices like cinnamon and nutmeg. Many versions also include vanilla for extra flavor, and some are finished with rum, bourbon, or brandy for a boozy holiday twist. Why does my stomach hurt so bad after drinking eggnog? Your stomach might hurt after drinking eggnog because it’s very rich, high in fat, sugar, and dairy, which can be hard to digest for some people. If you’re lactose intolerant, the milk and cream can cause bloating or discomfort. Overly sweet or boozy eggnog can also upset sensitive stomachs. Drinking smaller portions or making a lighter or lactose-free version often helps. Why do we drink eggnog at Christmas?** We drink eggnog at Christmas because it has deep roots in old European holiday traditions. The drink evolved from a medieval British beverage called posset, a warm, creamy mixture enjoyed during winter celebrations. When dairy, eggs, and spices were expensive, serving eggnog was a sign of hospitality and abundance, making it perfect for festive gatherings. As the tradition crossed into America, it became closely tied to Christmas thanks to its cozy, indulgent flavor and the season’s emphasis on special treats. ## Related Posts: - [![A pot of chili with ground meat, beans, and tomato sauce, garnished with chopped cilantro, sits on a wooden board next to tortilla chips and a light-colored cloth.](https://thecookingfoodie.com/wp-content/uploads/2026/04/tex-mex-chili-con-carne-with-ground-beef-480x270.jpg)Best Chili Con Carne Recipe](https://thecookingfoodie.com/recipe/chili-con-carne-recipe/) - [![Two glasses of Aperol Spritz with ice and orange slices, surrounded by whole oranges, a bottle of Prosecco, and a bottle of Aperol on a white surface.](https://thecookingfoodie.com/wp-content/uploads/2025/08/How-to-make-an-aperol-spritz-480x270.jpg)Classic Aperol Spritz Recipe (3 Ingredients)](https://thecookingfoodie.com/recipe/classic-aperol-spritz-recipe/) - [![A golden-brown quiche with a flaky crust, topped with melted cheese and visible herbs, sits on a white plate atop a wooden surface.](https://thecookingfoodie.com/wp-content/uploads/2026/02/easy-spinach-and-cheese-quiche-480x270.jpg)Spinach and Cheese Quiche](https://thecookingfoodie.com/recipe/spinach-and-cheese-quiche-recipe/) - [![A glass of mango lassi with a straw sits on a white surface, surrounded by sliced fresh mango, chopped pistachios in a small bowl, and a second jar of lassi in the background. 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November 22, 2024 [Reply](https://thecookingfoodie.com/recipe/eggnog-recipe-how-to-make-eggnog/#comment-1015191) 1. ![](https://secure.gravatar.com/avatar/a43a2f4c46043e499bf4dde1dd3dddfb8f719a7cf77ad02effe2755568f9aa64?s=60&d=mm&r=g) David says: [at](https://thecookingfoodie.com/recipe/eggnog-recipe-how-to-make-eggnog/#comment-1015195) Sure, you can use 2% milk. November 23, 2024 [Reply](https://thecookingfoodie.com/recipe/eggnog-recipe-how-to-make-eggnog/#comment-1015195) 2. ![](https://secure.gravatar.com/avatar/3fe09f1a97c5075a69333789829cb966cda5e431c22467520e27eb168373f91f?s=60&d=mm&r=g) Julie says: [at](https://thecookingfoodie.com/recipe/eggnog-recipe-how-to-make-eggnog/#comment-1015101) ![5 stars](https://thecookingfoodie.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Best ever eggnog recipe! Thank you\! November 12, 2024 [Reply](https://thecookingfoodie.com/recipe/eggnog-recipe-how-to-make-eggnog/#comment-1015101) 1. ![](https://secure.gravatar.com/avatar/a43a2f4c46043e499bf4dde1dd3dddfb8f719a7cf77ad02effe2755568f9aa64?s=60&d=mm&r=g) David says: [at](https://thecookingfoodie.com/recipe/eggnog-recipe-how-to-make-eggnog/#comment-1015102) ![5 stars](https://thecookingfoodie.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Glad you liked it. November 12, 2024 [Reply](https://thecookingfoodie.com/recipe/eggnog-recipe-how-to-make-eggnog/#comment-1015102) 3. ![](https://secure.gravatar.com/avatar/?s=60&d=mm&r=g) Zubair says: [at](https://thecookingfoodie.com/recipe/eggnog-recipe-how-to-make-eggnog/#comment-1002018) ![5 stars](https://thecookingfoodie.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) The best racipe December 11, 2020 [Reply](https://thecookingfoodie.com/recipe/eggnog-recipe-how-to-make-eggnog/#comment-1002018) 1. ![](https://secure.gravatar.com/avatar/?s=60&d=mm&r=g) The Cooking Foodie says: [at](https://thecookingfoodie.com/recipe/eggnog-recipe-how-to-make-eggnog/#comment-1002022) ![5 stars](https://thecookingfoodie.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Thank you 🙂 December 12, 2020 [Reply](https://thecookingfoodie.com/recipe/eggnog-recipe-how-to-make-eggnog/#comment-1002022) 5 from 4 votes ### Leave a Reply [Cancel reply](https://thecookingfoodie.com/recipe/eggnog-recipe-how-to-make-eggnog/#respond) ### Meet David ![Picture of David in a blue shirt holding wood on a platter.](https://thecookingfoodie.com/wp-content/uploads/2024/07/be225a82-ee72-4b3d-8046-50f57d568711.jpg) My name is David, and I’m the self-taught cook, baker, and recipe developer behind The Cooking Foodie. 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Readable Markdown	5 from 4 votes Rich, creamy, and spectacularly seasonal Homemade Eggnog is the perfect way to get in the holiday spirit. Whether you serve it saucily spiked with your favorite booze or on its own, this festive dessert drink is guaranteed to make your Christmas celebration extra jolly. It’s just as delicious served alcohol-free, making it perfect for kids and non-drinkers. ![A glass of creamy eggnog topped with ground nutmeg and garnished with a cinnamon stick sits on a wooden surface, with a second glass visible in the background.](https://thecookingfoodie.com/wp-content/uploads/2025/12/Homemade-eggnog-recipe.jpg) I originally published this recipe in 2020 and have since added new photos and a few more success tips. Of all the many traditional [Christmas recipes](https://thecookingfoodie.com/categories/christmas-recipes/), this easy homemade eggnog recipe has to be in my top 3. And, with over 886,000 views and more than 19,000 likes on my [YouTube video recipe](https://www.youtube.com/watch?v=4g9yoPVlhjI) it’s clear the feeling is shared by tens of thousands of home cooks just like you! Considering you need fewer than 10 ingredients and just 15 minutes of prep, it isn’t hard to see why. ## What is Eggnog? Eggnog is a rich, creamy holiday drink traditionally made from milk, cream, egg yolks, sugar, and warm spices like nutmeg and cinnamon. Originating from old European winter drinks, eggnog became a Christmas staple thanks to its luxurious texture and festive flavor. Today, it’s enjoyed both with alcohol, often rum, bourbon, or brandy, or as a non-alcoholic, family-friendly version, served chilled and dusted with freshly grated nutmeg. ## Ingredients & Substitutions ![Overhead flat-lay of eggnog ingredients arranged on a white marble surface: bowls of milk, cream, sugar, and egg yolks, small dishes of cinnamon and cloves, a whole nutmeg, a bottle of vanilla extract, a pinch of salt, and a small glass of alcohol, each ingredient clearly labeled.](https://thecookingfoodie.com/wp-content/uploads/2025/12/Eggnog-ingredients.jpg) - Milk & Heavy Cream – For a custardy drink like homemade eggnog, fat is your friend! Opt for whole milk and heavy cream for the best results. You can also swap in evaporated milk and slightly lighter whipping cream if needed. - Egg Yolks – These put the “egg” in “eggnog!” Using just the yolks ensures a wonderfully thick, decadent texture, but don’t toss your whites! There are tons of [ways to put leftover egg whites to use](https://thecookingfoodie.com/recipe/leftover-egg-whites-uses-storage-recipes/). (P.S. [Homemade torrone](https://thecookingfoodie.com/recipe/torrone-italian-nougat-recipe/) is another Christmas favorite. 🧑‍🎄) - Granulated Sugar – White sugar has a neutral sweetness, so the warm spices and eggy richness shine brightly. Cane sugar and caster/superfine sugar are 1:1 substitutes. - Salt – Just a pinch is all you need to help round out the flavors. - Vanilla Extract – Make sure you reach for pure vanilla extract for the best flavor. You can also use an equal amount of vanilla paste or the scraped seeds of one vanilla pod. - Cinnamon, Nutmeg & Cloves – This trio of ground spices is what gives Christmas eggnog its cozy flavor profile. If possible, grate the nutmeg fresh for the most vibrant taste. - Alcohol of Choice – While spiking is not necessary, boozy eggnog is quite yummy. This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇 ## What alcohol goes with eggnog? Eggnog is one of those rare holiday drinks that plays well with a whole lineup of spirits, so it’s easy to tailor to your preferences. Aged spirits are often used because their warmth and caramel-vanilla notes melt seamlessly into the custardy base. So, which should you use? Here are my favorites: - Dark or spiced rum is the most traditional pick. Rum’s caramel, molasses, and vanilla notes blend seamlessly with the nutmeg and cream, adding a nostalgic holiday kick. - Bourbon is another popular option, especially if you prefer a drink with more backbone. Its oaky warmth, hints of vanilla, and subtle smokiness cut through the richness of the eggnog, making it perfect for sipping fireside. - Brandy offers a smooth, fruity, caramel-infused flavor, giving your eggnog a 1950s holiday party vibe. - Cognac (a specific type of brandy) lends a luxe dessert-wine depth. - Irish whiskey adds a lightly sweet, malty depth for a modern spin. - Mix & Match\! Some people like to mix two spirits—like bourbon + dark rum—for a more layered, complex flavor. How much to add: No matter which spirit you choose, the general rule is to start light and adjust to taste. I recommend about 1-2 ounces per serving. Feel free to spike the entire batch ahead of time, or set out a punchbowl with several spirits for your guests to spike their own glasses. NOTE: Homemade eggnog with alcohol tends to mellow as it chills and the flavors mingle. If it tastes a little sharp at first, rest assured that the alcoholic bite becomes smoother with time. * ## How to Make Homemade Eggnog Watch the full video recipe to learn how to make the BEST Homemade Eggnog Recipe. Prefer the written recipe? Scroll down to the recipe box 👇 * ![close-up of a metal whisk stirring a thick, pale yellow, creamy mixture in a clear glass bowl. The liquid has a smooth, custard-like consistency, forming soft swirls and ribbons as it’s whisked. The texture looks rich and glossy, suggesting a mixture like eggnog, custard, or a cream-based batter being blended until smooth. The focus is tight on the motion of the whisk and the creamy texture, with a warm, kitchen-style background barely visible.](https://thecookingfoodie.com/wp-content/uploads/2025/12/thick-eggnog.jpg) ## Optional Variations & Dietary Adaptations - Dairy-Free Eggnog – Use full-fat canned coconut milk (for richness) combined with your favorite plant-based “barista blend” milk. You may want to add an extra pinch of cinnamon and nutmeg to balance the naturally sweeter profile of plant milks. - Lightened Up – Swap the heavy cream for half-and-half or evaporated milk, or use a 1:1 mix of whole milk and light whipping cream. Keep in mind that the texture will be slightly less custardy but still delightful. - Old-Fashioned & Fluffy – Whisk 1-2 of the leftover egg whites into soft peaks and fold them into the cooled eggnog before serving. This gives you a lighter, airier, almost cloud-like texture. - Non-Alcoholic Eggnog: Simply omit the alcohol for a classic, family-friendly eggnog. The base is rich and flavorful on its own, making this a perfect alcohol-free holiday drink. ![A hand holds a digital thermometer in a pot of milk on a stove. The thermometer reads 164.3°F, monitoring the milk’s temperature as it heats.](https://thecookingfoodie.com/wp-content/uploads/2025/12/MVI_9479.00_01_44_09.Still006.jpg) Cook until reaches 160-170°F ![A hand pours a small cup of brown liquid into a saucepan filled with a creamy white mixture, set on a wooden surface.](https://thecookingfoodie.com/wp-content/uploads/2025/12/booze-eggnog-1024x768.jpg) Add alcohol (optional) ## Expert Tips & Tricks - Temper slowly. When adding the warm milk mixture to the egg yolks, go slowly and whisk constantly. This prevents scrambling and gives you that smooth, custardy texture eggnog is known for. - Cook low and slow. Keep the heat on medium-low as the eggnog thickens. Rushing the process can cause curdling. The mixture is ready when it coats the back of a spoon and reaches about 160-170°F. - Strain to make it extra silky. Even if the custard looks smooth, always strain it through a fine-mesh sieve after cooking. This removes any tiny cooked bits and guarantees a velvety finish. - Serve chilled for the best flavor. Eggnog tastes even better after a rest in the fridge, at least 4 hours, but ideally overnight. This allows the flavors to meld and the consistency to thicken naturally. - Use freshly grated nutmeg. Fresh nutmeg has a warm, aromatic intensity you simply can’t get from pre-ground. A microplane grater makes it super easy. - Adjust the flavor after chilling. Eggnog tastes sweeter and spicier when warm, so always do a final taste test after it has chilled. Add a splash of vanilla or an extra pinch of spice if needed. - Wait to spike it. If adding alcohol, stir it in once the eggnog has cooled to prevent the spirits from cooking off. Starting with a light pour lets you adjust the flavor and strength to taste. ![A person pours a creamy liquid from a metal container through a mesh strainer into a clear plastic measuring jug on a wooden surface.](https://thecookingfoodie.com/wp-content/uploads/2025/12/how-to-make-homemade-eggnog-1024x768.jpg) Strain to make it extra silky ## How to Serve Eggnog Homemade eggnog is at its absolute best when served thoroughly chilled, ideally after resting overnight so the flavors can fully bloom. Pour it into festive mugs or small punch glasses, then finish each serving with a dusting of freshly grated nutmeg. If you’re feeling fancy, add a cinnamon stick for stirring or a dollop of lightly whipped cream for extra indulgence. Eggnog is rich and creamy, so consider pairing it with crunchy treats like [crispy oatmeal cookies](https://thecookingfoodie.com/recipe/how-to-make-crispy-oatmeal-cookies/), [2-ingredient coconut cookies](https://thecookingfoodie.com/recipe/2ingredient-coconut-cookies-recipe/), or [Danish butter cookies](https://thecookingfoodie.com/recipe/melt-in-your-mouth-butter-cookies-recipe/) for textural contrast. For parties, set up a small “eggnog bar” with optional spirits, fresh spices, and toppings so guests can customize their glass. For a cozy morning treat, use it as a festive coffee creamer (coffee and eggnog is awesome!), warm it gently for a hot eggnog latte, or use it as the base for the [best French toast](https://thecookingfoodie.com/recipe/easy-french-toast-recipe/). It’s also incredible blended into milkshakes, churned into ice cream, or used as a dairy substitute in baked goods like [bread pudding](https://thecookingfoodie.com/recipe/bread-pudding-recipe/) or [pumpkin muffins](https://thecookingfoodie.com/recipe/best-pumpkin-muffins-recipe). ## How to Store Homemade Eggnog ![A creamy eggnog is being poured from a pitcher into a clear glass bottle on a wooden surface.](https://thecookingfoodie.com/wp-content/uploads/2025/12/how-to-store-homemade-eggnog.jpg) - Refrigeration: For the freshest, safest results, transfer your homemade eggnog to a tightly sealed bottle or airtight container and pop it in the refrigerator right away. Eggnog is best enjoyed within 3-4 days, though a spiked version may keep a little longer thanks to the alcohol’s natural preservative effect. Don’t be alarmed if the mixture separates slightly as it chills, just give it a quick shake or stir before pouring. - Freezing (Not Recommended): While freezing might seem tempting, it’s not ideal; the custard base can turn grainy or watery once thawed. ![](https://thecookingfoodie.com/wp-content/uploads/2025/12/easy-eggnog-1-300x300.jpg) This rich, creamy homemade eggnog is the perfect holiday drink. Easy to make and delicious with or without alcohol. 5 from 4 votes Cook ModePrevent your screen from going dark Prep Time 10 minutes Cook Time 10 minutes Chilling Time 2 hours Total Time 2 hours 20 minutes DIFFICULTY Easy Course Drinks Cuisine American Servings [6](https://thecookingfoodie.com/recipe/eggnog-recipe-how-to-make-eggnog/) Calories 332 kcal - 2 cups (480 ml) Milk - 1 cup (240 ml) Heavy cream - 6 Egg yolks - ½ cup (100 g) Sugar - Pinch Salt - 1 teaspoon Vanilla extract - ¼ cup (60 ml) Cognac/Whisky/bourbon/rum (optional) - ¼ teaspoon Cinnamon - ¼ teaspoon Nutmeg - ¼ teaspoon Cloves - ▢ Whisk the yolks: In a large bowl, whisk egg yolks and sugar until pale, thick, and fluffy. Set aside. - ▢ Heat the dairy: In a saucepan, combine milk, cream, salt, cinnamon, nutmeg, and cloves. Heat until just simmering (do not boil). - ▢ Temper the eggs: Slowly pour the hot milk mixture into the egg yolks while whisking constantly to prevent curdling. - ▢ Cook gently: Return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until slightly thickened and coats the back of the spoon, or reaches 160°F (70°C). - ▢ Finish: Remove from heat. Stir in vanilla and alcohol (if using). Strain through a fine-mesh sieve for extra smoothness. - ▢ Chill: Transfer to a bottle or pitcher and refrigerate for at least 2 hours. - ▢ Serve: Pour over ice (optional) and finish with freshly grated nutmeg and a pinch of cinnamon. - Texture & Safety: Cooking the eggnog to 160°F (70°C) ensures the eggs are safe while keeping the texture silky, not scrambled. It will thicken slightly more as it chills. - Alcohol Options: Cognac adds elegance, bourbon adds warmth, rum adds sweetness, and whiskey gives a bold finish. For a stronger flavor, you can increase alcohol to ⅓ cup, but don’t overdo it. - Non-Alcoholic Version: For an alcohol free eggnog recipe, simply omit the alcohol. For extra depth, add ½ tsp more vanilla or a splash of maple syrup. - Storage: Store covered in the refrigerator for up to 3 days. Stir well before serving. - Make Ahead: Eggnog actually improves after a day in the fridge as the flavors meld, perfect for holiday prep. - Serving Ideas: Serve chilled, over ice, or warm gently on the stove. Use as a base for eggnog lattes, holiday cocktails, or even in French toast, pancakes, or baked desserts. - Leftover Egg Whites: This recipe uses only egg yolks, so if you’re wondering what to do with the leftover egg whites, I’ve shared plenty of easy ideas and tips in my [What to Do With Leftover Egg Whites](https://thecookingfoodie.com/recipe/leftover-egg-whites-uses-storage-recipes/) guide. Calories: 332kcalCarbohydrates: 22gProtein: 7gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 249mgSodium: 51mgPotassium: 182mgFiber: 0\.1gSugar: 22gVitamin A: 975IUVitamin C: 0\.2mgCalcium: 151mgIron: 1mg Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate. ## FAQs Can I make eggnog without alcohol? Absolutely. This recipe works perfectly as a non-alcoholic eggnog, simply skip the alcohol. The custard base is rich and flavorful on its own, making it ideal for kids and anyone who prefers an alcohol-free holiday drink. Is this eggnog safe to drink? Yes. This eggnog is cooked gently to about 160–170°F (70–75°C), which safely cooks the egg yolks while keeping the texture smooth and creamy. This step eliminates the risk associated with raw eggs. Can I freeze eggnog? Freezing eggnog is not recommended. Because it’s a custard-based drink made with milk, cream, and egg yolks, freezing can cause the mixture to separate and turn grainy once thawed. For the best texture and flavor, store eggnog in the refrigerator and enjoy it within a few days. **What exactly is eggnog made of? Eggnog is traditionally made from a rich, custardy base of milk, cream, egg yolks, sugar, and warm spices like cinnamon and nutmeg. Many versions also include vanilla for extra flavor, and some are finished with rum, bourbon, or brandy for a boozy holiday twist. Why does my stomach hurt so bad after drinking eggnog? Your stomach might hurt after drinking eggnog because it’s very rich, high in fat, sugar, and dairy, which can be hard to digest for some people. If you’re lactose intolerant, the milk and cream can cause bloating or discomfort. Overly sweet or boozy eggnog can also upset sensitive stomachs. Drinking smaller portions or making a lighter or lactose-free version often helps. Why do we drink eggnog at Christmas?** We drink eggnog at Christmas because it has deep roots in old European holiday traditions. The drink evolved from a medieval British beverage called posset, a warm, creamy mixture enjoyed during winter celebrations. When dairy, eggs, and spices were expensive, serving eggnog was a sign of hospitality and abundance, making it perfect for festive gatherings. As the tradition crossed into America, it became closely tied to Christmas thanks to its cozy, indulgent flavor and the season’s emphasis on special treats.
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