🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 54 (from laksa041)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa054.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://www.berlyskitchen.com/homemade-eggnog/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.berlyskitchen.com/homemade-eggnog/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.berlyskitchen.com\/homemade-eggnog\/","crawl_time":1775708759,"first_indexed_time":1701319329,"http_code":200,"src_unparsed":"com,berlyskitchen!www,\/homemade-eggnog\/ s443","src_root_hash":"16226754618756875654","history_drop_reason":null,"meta_title":"Homemade Eggnog Recipe","meta_descriptions":["Homemade Eggnog is the ultimate holiday treat. It's creamy, rich, and easier to make than you think. With our simple recipe, you'll never buy store-bought versions again."],"attrs_boilerpipe_text":"Homemade Eggnog\nis the ultimate holiday treat. It’s creamy, rich, and easier to make than you think. With our simple recipe, you’ll never buy store-bought versions again.\nHomemade Eggnog Recipe\nEggnog is one of the quintessential drinks of the Christmas season. Admittedly, I’m guilty of buying a carton or two each year for my kiddo.\nNot too long ago, John reminded me that we haven’t made homemade eggnog in a while. So this year, I decided not to buy the store-bought version and make our homemade version instead.\nY’all, I forgot how good it was! Our homemade eggnog recipe is rich, creamy, and has just the right amount of nutmeg. You can make it alcohol-free by leaving out the bourbon, but I like to add a little for flavor.\nIf you’re looking for other Christmas drinks to get you into the holiday spirit, try our\nChambord and Prosecco\n,\nSnickerdoodle Martini\n, or an\neggnog latte\n. Or, serve a mug of our eggnog with a slice of\neggnog pie\n,\neggnog cake\n, or\neggnog bread pudding\n!\nHomemade Eggnog Variations\nWhole Milk:\nIf you don’t have whole milk, you can use 2% milk or even almond milk. The almond milk may change the taste a bit, but it’ll still taste really good.\nHeavy Cream:\nHeavy cream makes the eggnog rich and creamy. If you don’t have it, use half-and-half or even coconut cream or coconut milk. Using coconut products will give the eggnog more of a coconut flavor.\nBourbon:\nBourbon is what makes eggnog for grown-ups! But if you don’t want alcohol or are making it for kids, just leave it out. If you are using alcohol but don’t have bourbon, try black or dark rum. Try to steer clear of spiced rum, because the flavors don’t always mix well with the other flavors in the drink.\nNutmeg:\nNutmeg gives this drink its classic holiday taste. If you don’t have ground nutmeg, use ground cinnamon or\npumpkin pie spice\n.\nStorage\nStore leftover eggnog in the refrigerator for up to 4 days.\nMix the Sugar and Eggs Properly:\nAdd the sugar to the egg yolks and whisk until it’s completely mixed in. The mixture should be well combined and light in color.\nHeat Milk Gently:\nWarm your milk and cream in a pot over low-medium heat, but don’t let it boil. Boiling can cause the dairy to scorch and separate.\nCombine Slowly:\nWhen you add the warm dairy to the egg mixture, do it slowly while whisking the egg yolks. This is called tempering. It keeps the eggs from cooking too fast and turning into scrambled eggs.\nCook over Low Heat:\nAfter everything is mixed, cook it over low to low-medium heat and stir often. Don’t let the mixture boil. The goal is to get the eggnog to 160°F. It will thicken slightly as it cooks and even more so as it cools.\nAdd Bourbon Last:\nIf you’re using bourbon, add it after the mixture cooks and is removed from heat. This keeps the alcohol from evaporating.\nChill Before Serving:\nHomemade eggnog needs to chill to thicken. Let it cool completely to set and allow the flavors time to marry.\nLike This Recipe?\nWe’d love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below.\nHomemade Eggnog\nNo ratings yet\nPrint\nPin It!\nPrep Time:\n10\nminutes\nCook Time:\n15\nminutes\nChill Time:\n3\nhours\nTotal Time:\n3\nhours\n25\nminutes\nServings:\n8\nServings\n6\nlarge egg yolks\n&frac12;\ncup\ngranulated sugar\n3\ncups\nwhole milk\n1 &frac12;\ncups\nheavy cream\n&frac12;\nteaspoon\nnutmeg\n,\nplus extra for garnish\n⅓\ncup\nbourbon\n,\nor black rum (optional)\nIn a large bowl, whisk the egg yolks and sugar together until well combined.\n6 large egg yolks\n&frac12; cup granulated sugar\nIn a large saucepan over low-medium heat combine the milk, cream, and nutmeg. Stir often until the mixture begins to steam and tiny bubbles form around the edge. Remove from heat.\n3 cups whole milk\n1 &frac12; cups heavy cream\n&frac12; teaspoon nutmeg\nWhile whisking, add small amounts of the hot milk into the egg mixture. Repeat, adding small amounts at a time until the egg mixture and the milk mixture are the same temperature. This is called\ntempering\n.\nPour the tempered eggs back into the saucepan over low-medium heat.\nStir constantly until the mixture is just slightly thickened or until it reaches 160°F on an instant read thermometer. Don't let it come to a boil! It should coat the back of a spoon and be slightly thicker than milk when it's ready. The mixture will thicken more as it cools.\nRemove from heat, and pour the hot eggnog through a mesh strainer into a heat-safe bowl. Stir in the bourbon if using. Cover with plastic wrap making sure the plastic wrap touches the eggnog.\n⅓ cup bourbon\nOptional:\nplace the covered bowl of eggnog into a larger bowl filled with ice to create an ice bath. This will help cool it down before transferring it to the fridge. Let it sit in the ice bath for about 30 minutes before transferring to the refrigerator.\nRefrigerate the eggnog until completely chilled, about 2-3 hours. It will thicken a little more as it cools.\nServe with whipped cream and a sprinkle of cinnamon or nutmeg. Scroll up and see the post for tips, answers to frequently asked questions, and storage information.\n*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 3\/4 cup of eggnog. Actual calories will vary.\n*For more information, tips, and answers to frequently asked questions, please refer to the post.\n*This recipe makes about 6 cups total.\n*I prefer to use a stand mixer with a heat-safe bowl to whisk the egg yolks and sugar then slowly drizzle in some of the hot liquid to\ntemper\nthe eggs. If you choose this method, it’s important to make sure that your bowl is heat-safe (check with the manufacturer), and don’t add so much liquid that it sloshes over the sides. The other option is to use a large mixing bowl and whisk by hand.\nServing:\n0.75\ncup\nCalories:\n334\nkcal\nCarbohydrates:\n19\ng\nProtein:\n6\ng\nFat:\n23\ng\nSaturated Fat:\n13\ng\nPolyunsaturated Fat:\n1\ng\nMonounsaturated Fat:\n6\ng\nCholesterol:\n207\nmg\nSodium:\n54\nmg\nPotassium:\n195\nmg\nFiber:\n0.03\ng\nSugar:\n18\ng\nVitamin A:\n999\nIU\nVitamin C:\n0.3\nmg\nCalcium:\n160\nmg\nIron:\n0.4\nmg\nMeet Kimberly\nHi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.","attrs_markdown":"[Skip to content](https:\/\/www.berlyskitchen.com\/homemade-eggnog\/#main)\n\n**Trending Post**: [Cilantro Lime Crema](https:\/\/www.berlyskitchen.com\/cilantro-lime-crema\/)\n\n[![Black and white Berly's Kitchen logo.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20400%20160'%3E%3C\/svg%3E)![Black and white Berly's Kitchen logo.](https:\/\/www.berlyskitchen.com\/wp-content\/uploads\/2024\/02\/cropped-cropped-Berlys-Kitchen-Logo-Compressed.webp)](https:\/\/www.berlyskitchen.com\/)\n\n- [About Berly’s Kitchen](https:\/\/www.berlyskitchen.com\/about-us\/)\n  - [Start Here](https:\/\/www.berlyskitchen.com\/start-here\/)\n  - [Go Ad-Free\\!](https:\/\/www.berlyskitchen.com\/membership\/)\n  - [Member Log In](https:\/\/www.berlyskitchen.com\/login\/)\n- [All Recipes](https:\/\/www.berlyskitchen.com\/cook\/)\n- [Dinner Ideas](https:\/\/www.berlyskitchen.com\/dinner-recipes\/)\n- [Dessert Ideas](https:\/\/www.berlyskitchen.com\/dessert-ideas\/)\n- [Drink Recipes](https:\/\/www.berlyskitchen.com\/homemade-drink-recipes\/)\n\nSearch\n\nSearch\n\n[![Black and white Berly's Kitchen logo.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20400%20160'%3E%3C\/svg%3E)![Black and white Berly's Kitchen logo.](https:\/\/www.berlyskitchen.com\/wp-content\/uploads\/2024\/02\/cropped-cropped-Berlys-Kitchen-Logo-Compressed.webp)](https:\/\/www.berlyskitchen.com\/)\n\n# Homemade Eggnog\n[Home](https:\/\/www.berlyskitchen.com\/) » [Christmas Recipes](https:\/\/www.berlyskitchen.com\/christmas-recipes\/) » Homemade Eggnog\n\nBy:Kimberly Vargo\n\nPublished:\n\nNovember 29, 2023\n\nJune 19, 2025\n\nLast updated:\n\nJune 19, 2025\n\nThis post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.\n\n[Skip to Recipe](https:\/\/www.berlyskitchen.com\/homemade-eggnog\/#recipe)\n\n[Rate this Recipe](https:\/\/www.berlyskitchen.com\/homemade-eggnog\/#commentform)\n\n[Add us as a trusted Google source](https:\/\/www.google.com\/preferences\/source?q=berlyskitchen.com)\n\n![Nutmeg sprinkled over a mug of homemade eggnog.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20720%201080'%3E%3C\/svg%3E)\n\n![Nutmeg sprinkled over a mug of homemade eggnog.](https:\/\/www.berlyskitchen.com\/wp-content\/uploads\/2023\/11\/Homemade-Eggnog-Pin-3-720x1080.webp)\n\n![Two white plates holding a holiday drink.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20720%201440'%3E%3C\/svg%3E)\n\n![Two white plates holding a holiday drink.](https:\/\/www.berlyskitchen.com\/wp-content\/uploads\/2023\/11\/Homemade-Eggnog-Pin-2-720x1440.webp)\n\n![Glass of eggnog on two plates.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20720%201080'%3E%3C\/svg%3E)\n\n![Glass of eggnog on two plates.](https:\/\/www.berlyskitchen.com\/wp-content\/uploads\/2023\/11\/Homemade-Eggnog-Pin-1-720x1080.webp)\n\n![Close up view of a cinnamon stick and eggnog on plates.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20720%201080'%3E%3C\/svg%3E)\n\n![Close up view of a cinnamon stick and eggnog on plates.](https:\/\/www.berlyskitchen.com\/wp-content\/uploads\/2023\/11\/Homemade-Eggnog-Pin-4-720x1080.webp)\n\n**Homemade Eggnog** is the ultimate holiday treat. It’s creamy, rich, and easier to make than you think. With our simple recipe, you’ll never buy store-bought versions again.\n\n![Nutmeg sprinkled over a cup of eggnog.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201800'%3E%3C\/svg%3E)\n\n![Nutmeg sprinkled over a cup of eggnog.](https:\/\/www.berlyskitchen.com\/wp-content\/uploads\/2023\/11\/Homemade-Eggnog-12.webp)\n## Homemade Eggnog Recipe\nEggnog is one of the quintessential drinks of the Christmas season. Admittedly, I’m guilty of buying a carton or two each year for my kiddo.\n\nNot too long ago, John reminded me that we haven’t made homemade eggnog in a while. So this year, I decided not to buy the store-bought version and make our homemade version instead.\n\nY’all, I forgot how good it was! Our homemade eggnog recipe is rich, creamy, and has just the right amount of nutmeg. You can make it alcohol-free by leaving out the bourbon, but I like to add a little for flavor.\n\nIf you’re looking for other Christmas drinks to get you into the holiday spirit, try our **[Chambord and Prosecco](https:\/\/www.berlyskitchen.com\/chambord-and-prosecco\/)**, **[Snickerdoodle Martini](https:\/\/www.berlyskitchen.com\/snickerdoodle-martini\/)**, or an **[eggnog latte](https:\/\/www.berlyskitchen.com\/easy-eggnog-latte-recipe\/)**. Or, serve a mug of our eggnog with a slice of **[eggnog pie](https:\/\/www.berlyskitchen.com\/holiday-eggnog-pie-recipe\/)**, **[eggnog cake](https:\/\/www.berlyskitchen.com\/eggnog-cake-with-cake-mix\/)**, or **[eggnog bread pudding](https:\/\/www.berlyskitchen.com\/eggnog-bread-pudding-rum-sauce\/)**\\!\n\n## Homemade Eggnog Variations\n- **Whole Milk:** If you don’t have whole milk, you can use 2% milk or even almond milk. The almond milk may change the taste a bit, but it’ll still taste really good.\n- **Heavy Cream:** Heavy cream makes the eggnog rich and creamy. If you don’t have it, use half-and-half or even coconut cream or coconut milk. Using coconut products will give the eggnog more of a coconut flavor.\n- **Bourbon:** Bourbon is what makes eggnog for grown-ups! But if you don’t want alcohol or are making it for kids, just leave it out. If you are using alcohol but don’t have bourbon, try black or dark rum. Try to steer clear of spiced rum, because the flavors don’t always mix well with the other flavors in the drink.\n- **Nutmeg:** Nutmeg gives this drink its classic holiday taste. If you don’t have ground nutmeg, use ground cinnamon or **[pumpkin pie spice](https:\/\/www.berlyskitchen.com\/homemade-pumpkin-pie-spice\/)**.\n\n![Ornament next to a cup of festive Christmas drink.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201800'%3E%3C\/svg%3E)\n\n![Ornament next to a cup of festive Christmas drink.](https:\/\/www.berlyskitchen.com\/wp-content\/uploads\/2023\/11\/Homemade-Eggnog-13.webp)\n\n## Storage\nStore leftover eggnog in the refrigerator for up to 4 days.\n\n## Homemade Eggnog Tips\n- **Mix the Sugar and Eggs Properly:** Add the sugar to the egg yolks and whisk until it’s completely mixed in. The mixture should be well combined and light in color.\n- **Heat Milk Gently:** Warm your milk and cream in a pot over low-medium heat, but don’t let it boil. Boiling can cause the dairy to scorch and separate.\n- **Combine Slowly:** When you add the warm dairy to the egg mixture, do it slowly while whisking the egg yolks. This is called tempering. It keeps the eggs from cooking too fast and turning into scrambled eggs.\n- **Cook over Low Heat:** After everything is mixed, cook it over low to low-medium heat and stir often. Don’t let the mixture boil. The goal is to get the eggnog to 160°F. It will thicken slightly as it cooks and even more so as it cools.\n- **Add Bourbon Last:** If you’re using bourbon, add it after the mixture cooks and is removed from heat. This keeps the alcohol from evaporating.\n- **Chill Before Serving:** Homemade eggnog needs to chill to thicken. Let it cool completely to set and allow the flavors time to marry.\n\n## Frequently Asked Questions\nHow do I know if my eggnog is ready?\n\nYour eggnog is ready when it’s smooth and a bit thicker than milk. It should reach 160°F on an instant read thermometer. If it coats the back of a spoon, it’s done\\!\n\nDo I have to include bourbon?\n\nNo, bourbon is optional. If you want a non-alcoholic eggnog, just leave it out.\n\n## More Christmas Cocktails\n- **[Coquito](https:\/\/www.berlyskitchen.com\/coquito-recipe\/)**\n- **[Oatmeal Cookie Drink](https:\/\/www.berlyskitchen.com\/oatmeal-cookie-drink\/)**\n- **[Gingerbread Eggnog Martini](https:\/\/www.berlyskitchen.com\/gingerbread-eggnog-martini\/)**\n- **[Peppermint Martini](https:\/\/www.berlyskitchen.com\/4-ingredient-peppermint-martini\/)**\n\n## Like This Recipe?\nWe’d love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below.\n\n![Close up view of eggnog sprinkled with eggnog.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)\n\n![Close up view of eggnog sprinkled with eggnog.](https:\/\/www.berlyskitchen.com\/wp-content\/uploads\/2023\/11\/Homemade-Eggnog-Featured-Image-360x360.webp)\n\n## Homemade Eggnog\nNo ratings yet\n\n[Print](https:\/\/www.berlyskitchen.com\/wprm_print\/homemade-eggnog)\n\n[Save](https:\/\/www.berlyskitchen.com\/homemade-eggnog\/)\n\n[Saved\\!](https:\/\/www.berlyskitchen.com\/homemade-eggnog\/)\n\n[Pin It\\!](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.berlyskitchen.com%2Fhomemade-eggnog%2F&media=https%3A%2F%2Fwww.berlyskitchen.com%2Fwp-content%2Fuploads%2F2023%2F11%2FHomemade-Eggnog-Pin-3.jpg&description=Homemade+Eggnog+is+the+ultimate+holiday+treat.+It%26%23039%3Bs+creamy%2C+rich%2C+and+easier+to+make+than+you+think.+With+our+simple+recipe%2C+you%26%23039%3Bll+never+buy+store-bought+versions+again.&is_video=false)\n\nAuthor: [Kimberly Vargo](https:\/\/www.berlyskitchen.com\/kimberly-vargo\/)\n\nPrep Time: 10 minutes minutes\n\nCook Time: 15 minutes minutes\n\nChill Time: 3 hours hours\n\nTotal Time: 3 hours hours 25 minutes minutes\n\nServings: 8 Servings\n\nPrevent your phone from shutting off while cooking\\!\n\n### Ingredients\n- 6 large egg yolks\n- \\&frac12; cup granulated sugar\n- 3 cups whole milk\n- 1 \\&frac12; cups heavy cream\n- \\&frac12; teaspoon nutmeg, plus extra for garnish\n- ⅓ cup bourbon, or black rum (optional)\n### 💌 Don't forget to save this recipe\\!\n### Instructions\n- In a large bowl, whisk the egg yolks and sugar together until well combined.\n  6 large egg yolks\n  \n  \\&frac12; cup granulated sugar\n- In a large saucepan over low-medium heat combine the milk, cream, and nutmeg. Stir often until the mixture begins to steam and tiny bubbles form around the edge. Remove from heat.\n  3 cups whole milk\n  \n  1 \\&frac12; cups heavy cream\n  \n  \\&frac12; teaspoon nutmeg\n- While whisking, add small amounts of the hot milk into the egg mixture. Repeat, adding small amounts at a time until the egg mixture and the milk mixture are the same temperature. This is called tempering.\n- Pour the tempered eggs back into the saucepan over low-medium heat.\n- Stir constantly until the mixture is just slightly thickened or until it reaches 160°F on an instant read thermometer. Don't let it come to a boil! It should coat the back of a spoon and be slightly thicker than milk when it's ready. The mixture will thicken more as it cools.\n- Remove from heat, and pour the hot eggnog through a mesh strainer into a heat-safe bowl. Stir in the bourbon if using. Cover with plastic wrap making sure the plastic wrap touches the eggnog.\n  ⅓ cup bourbon\n- **Optional:** place the covered bowl of eggnog into a larger bowl filled with ice to create an ice bath. This will help cool it down before transferring it to the fridge. Let it sit in the ice bath for about 30 minutes before transferring to the refrigerator.\n- Refrigerate the eggnog until completely chilled, about 2-3 hours. It will thicken a little more as it cools.\n- Serve with whipped cream and a sprinkle of cinnamon or nutmeg. Scroll up and see the post for tips, answers to frequently asked questions, and storage information.\n\n### Notes\n\\*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 3\/4 cup of eggnog. Actual calories will vary.\n\n\\*For more information, tips, and answers to frequently asked questions, please refer to the post.\n\n\\*This recipe makes about 6 cups total.\n\n\\*I prefer to use a stand mixer with a heat-safe bowl to whisk the egg yolks and sugar then slowly drizzle in some of the hot liquid to temper the eggs. If you choose this method, it’s important to make sure that your bowl is heat-safe (check with the manufacturer), and don’t add so much liquid that it sloshes over the sides. The other option is to use a large mixing bowl and whisk by hand.\n\n### Nutrition\nServing: 0\\.75cupCalories: 334kcalCarbohydrates: 19gProtein: 6gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 207mgSodium: 54mgPotassium: 195mgFiber: 0\\.03gSugar: 18gVitamin A: 999IUVitamin C: 0\\.3mgCalcium: 160mgIron: 0\\.4mg\n\n## Meet Kimberly\nHi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.\n\n[More about Kimberly](https:\/\/www.berlyskitchen.com\/kimberly-vargo\/)\n\n![Photo of Kimberly Vargo in front of a bookcase.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20728%20728'%3E%3C\/svg%3E)\n\n![Photo of Kimberly Vargo in front of a bookcase.](https:\/\/www.berlyskitchen.com\/wp-content\/uploads\/2025\/03\/Kim-Author-Page-Featured-Image-728x728.webp)\n\n- Pinterest\n- [Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fwww.berlyskitchen.com%2Fhomemade-eggnog%2F%3Futm_source%3Dfacebook%26utm_medium%3DHubbub%26utm_campaign%3Dgrow&t=Homemade%20Eggnog%20Recipe \"Share on Facebook\")\n### Leave a Reply [Cancel reply](https:\/\/www.berlyskitchen.com\/homemade-eggnog\/#respond)\n\n![John and Kim Vargo in blue.](https:\/\/www.berlyskitchen.com\/wp-content\/uploads\/2024\/07\/IMG_5933-728x971.jpeg)\n\n## Hey, there\\!\nI'm Kim! Here you’ll find tons of tasty recipes created by my husband and me using several decades of combined home cooking and restaurant experience.\n\n## Follow Us\\!\n- [Pinterest](https:\/\/www.pinterest.com\/berlyskitchen\/ \"Follow on Pinterest\")\n- [Facebook](https:\/\/www.facebook.com\/berlyskitchen\/ \"Follow on Facebook\")\n- [Instagram](https:\/\/www.instagram.com\/berlyskitchen\/ \"Follow on Instagram\")\n- [YouTube](https:\/\/www.youtube.com\/@BerlysKitchen \"Follow on YouTube\")\n\n![Black and white Berly's Kitchen logo.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20400%20160'%3E%3C\/svg%3E)\n\n![Black and white Berly's Kitchen logo.](https:\/\/www.berlyskitchen.com\/wp-content\/uploads\/2024\/02\/cropped-cropped-Berlys-Kitchen-Logo-Compressed.webp)\n\n#### Other\n- [Contact Us](https:\/\/www.berlyskitchen.com\/contact-us\/)\n- [Recipe Index](https:\/\/www.berlyskitchen.com\/cook\/)\n\n#### Legal\n- [Terms and Conditions](https:\/\/www.berlyskitchen.com\/terms-and-conditions\/)\n- [Privacy Policy](https:\/\/www.berlyskitchen.com\/privacy-policy\/)\n- [Copyright](https:\/\/www.berlyskitchen.com\/copyright-disclosure\/)\n\n© 2015–2026 Berly's Kitchen\n\n- [About Berly’s Kitchen](https:\/\/www.berlyskitchen.com\/about-us\/)\n  \n  Toggle child menu\n  - [Start Here](https:\/\/www.berlyskitchen.com\/start-here\/)\n  - [Go Ad-Free\\!](https:\/\/www.berlyskitchen.com\/membership\/)\n  - [Member Log In](https:\/\/www.berlyskitchen.com\/login\/)\n- [All Recipes](https:\/\/www.berlyskitchen.com\/cook\/)\n- [Dinner Ideas](https:\/\/www.berlyskitchen.com\/dinner-recipes\/)\n- [Dessert Ideas](https:\/\/www.berlyskitchen.com\/dessert-ideas\/)\n- [Drink Recipes](https:\/\/www.berlyskitchen.com\/homemade-drink-recipes\/)\n## Please Rate This Recipe","attrs_readable_markdown":"**Homemade Eggnog** is the ultimate holiday treat. It’s creamy, rich, and easier to make than you think. With our simple recipe, you’ll never buy store-bought versions again.\n\n![Nutmeg sprinkled over a cup of eggnog.](https:\/\/www.berlyskitchen.com\/wp-content\/uploads\/2023\/11\/Homemade-Eggnog-12.webp)\n\n## Homemade Eggnog Recipe\nEggnog is one of the quintessential drinks of the Christmas season. Admittedly, I’m guilty of buying a carton or two each year for my kiddo.\n\nNot too long ago, John reminded me that we haven’t made homemade eggnog in a while. So this year, I decided not to buy the store-bought version and make our homemade version instead.\n\nY’all, I forgot how good it was! Our homemade eggnog recipe is rich, creamy, and has just the right amount of nutmeg. You can make it alcohol-free by leaving out the bourbon, but I like to add a little for flavor.\n\nIf you’re looking for other Christmas drinks to get you into the holiday spirit, try our **[Chambord and Prosecco](https:\/\/www.berlyskitchen.com\/chambord-and-prosecco\/)**, **[Snickerdoodle Martini](https:\/\/www.berlyskitchen.com\/snickerdoodle-martini\/)**, or an **[eggnog latte](https:\/\/www.berlyskitchen.com\/easy-eggnog-latte-recipe\/)**. Or, serve a mug of our eggnog with a slice of **[eggnog pie](https:\/\/www.berlyskitchen.com\/holiday-eggnog-pie-recipe\/)**, **[eggnog cake](https:\/\/www.berlyskitchen.com\/eggnog-cake-with-cake-mix\/)**, or **[eggnog bread pudding](https:\/\/www.berlyskitchen.com\/eggnog-bread-pudding-rum-sauce\/)**\\!\n\n## Homemade Eggnog Variations\n- **Whole Milk:** If you don’t have whole milk, you can use 2% milk or even almond milk. The almond milk may change the taste a bit, but it’ll still taste really good.\n- **Heavy Cream:** Heavy cream makes the eggnog rich and creamy. If you don’t have it, use half-and-half or even coconut cream or coconut milk. Using coconut products will give the eggnog more of a coconut flavor.\n- **Bourbon:** Bourbon is what makes eggnog for grown-ups! But if you don’t want alcohol or are making it for kids, just leave it out. If you are using alcohol but don’t have bourbon, try black or dark rum. Try to steer clear of spiced rum, because the flavors don’t always mix well with the other flavors in the drink.\n- **Nutmeg:** Nutmeg gives this drink its classic holiday taste. If you don’t have ground nutmeg, use ground cinnamon or **[pumpkin pie spice](https:\/\/www.berlyskitchen.com\/homemade-pumpkin-pie-spice\/)**.\n\n![Ornament next to a cup of festive Christmas drink.](https:\/\/www.berlyskitchen.com\/wp-content\/uploads\/2023\/11\/Homemade-Eggnog-13.webp)\n\n## Storage\nStore leftover eggnog in the refrigerator for up to 4 days.\n\n- **Mix the Sugar and Eggs Properly:** Add the sugar to the egg yolks and whisk until it’s completely mixed in. The mixture should be well combined and light in color.\n- **Heat Milk Gently:** Warm your milk and cream in a pot over low-medium heat, but don’t let it boil. Boiling can cause the dairy to scorch and separate.\n- **Combine Slowly:** When you add the warm dairy to the egg mixture, do it slowly while whisking the egg yolks. This is called tempering. It keeps the eggs from cooking too fast and turning into scrambled eggs.\n- **Cook over Low Heat:** After everything is mixed, cook it over low to low-medium heat and stir often. Don’t let the mixture boil. The goal is to get the eggnog to 160°F. It will thicken slightly as it cooks and even more so as it cools.\n- **Add Bourbon Last:** If you’re using bourbon, add it after the mixture cooks and is removed from heat. This keeps the alcohol from evaporating.\n- **Chill Before Serving:** Homemade eggnog needs to chill to thicken. Let it cool completely to set and allow the flavors time to marry.\n\n## Like This Recipe?\nWe’d love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below.\n\n![Close up view of eggnog sprinkled with eggnog.](https:\/\/www.berlyskitchen.com\/wp-content\/uploads\/2023\/11\/Homemade-Eggnog-Featured-Image-360x360.webp)\n\n## Homemade Eggnog\nNo ratings yet\n\n[Print](https:\/\/www.berlyskitchen.com\/wprm_print\/homemade-eggnog)  [Pin It\\!](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.berlyskitchen.com%2Fhomemade-eggnog%2F&media=https%3A%2F%2Fwww.berlyskitchen.com%2Fwp-content%2Fuploads%2F2023%2F11%2FHomemade-Eggnog-Pin-3.jpg&description=Homemade+Eggnog+is+the+ultimate+holiday+treat.+It%26%23039%3Bs+creamy%2C+rich%2C+and+easier+to+make+than+you+think.+With+our+simple+recipe%2C+you%26%23039%3Bll+never+buy+store-bought+versions+again.&is_video=false)\n\nPrep Time: 10 minutes\n\nCook Time: 15 minutes\n\nChill Time: 3 hours\n\nTotal Time: 3 hours  25 minutes\n\nServings: 8 Servings\n\n- 6 large egg yolks\n- \\&frac12; cup granulated sugar\n- 3 cups whole milk\n- 1 \\&frac12; cups heavy cream\n- \\&frac12; teaspoon nutmeg, plus extra for garnish\n- ⅓ cup bourbon, or black rum (optional)\n\n- In a large bowl, whisk the egg yolks and sugar together until well combined.\n  6 large egg yolks\n  \n  \\&frac12; cup granulated sugar\n- In a large saucepan over low-medium heat combine the milk, cream, and nutmeg. Stir often until the mixture begins to steam and tiny bubbles form around the edge. Remove from heat.\n  3 cups whole milk\n  \n  1 \\&frac12; cups heavy cream\n  \n  \\&frac12; teaspoon nutmeg\n- While whisking, add small amounts of the hot milk into the egg mixture. Repeat, adding small amounts at a time until the egg mixture and the milk mixture are the same temperature. This is called tempering.\n- Pour the tempered eggs back into the saucepan over low-medium heat.\n- Stir constantly until the mixture is just slightly thickened or until it reaches 160°F on an instant read thermometer. Don't let it come to a boil! It should coat the back of a spoon and be slightly thicker than milk when it's ready. The mixture will thicken more as it cools.\n- Remove from heat, and pour the hot eggnog through a mesh strainer into a heat-safe bowl. Stir in the bourbon if using. Cover with plastic wrap making sure the plastic wrap touches the eggnog.\n  ⅓ cup bourbon\n- **Optional:** place the covered bowl of eggnog into a larger bowl filled with ice to create an ice bath. This will help cool it down before transferring it to the fridge. Let it sit in the ice bath for about 30 minutes before transferring to the refrigerator.\n- Refrigerate the eggnog until completely chilled, about 2-3 hours. It will thicken a little more as it cools.\n- Serve with whipped cream and a sprinkle of cinnamon or nutmeg. Scroll up and see the post for tips, answers to frequently asked questions, and storage information.\n\n\\*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 3\/4 cup of eggnog. Actual calories will vary.\n\n\\*For more information, tips, and answers to frequently asked questions, please refer to the post.\n\n\\*This recipe makes about 6 cups total.\n\n\\*I prefer to use a stand mixer with a heat-safe bowl to whisk the egg yolks and sugar then slowly drizzle in some of the hot liquid to temper the eggs. If you choose this method, it’s important to make sure that your bowl is heat-safe (check with the manufacturer), and don’t add so much liquid that it sloshes over the sides. The other option is to use a large mixing bowl and whisk by hand.\n\nServing: 0\\.75cupCalories: 334kcalCarbohydrates: 19gProtein: 6gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 207mgSodium: 54mgPotassium: 195mgFiber: 0\\.03gSugar: 18gVitamin A: 999IUVitamin C: 0\\.3mgCalcium: 160mgIron: 0\\.4mg\n\n## Meet Kimberly\nHi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.\n\n![Photo of Kimberly Vargo in front of a bookcase.](https:\/\/www.berlyskitchen.com\/wp-content\/uploads\/2025\/03\/Kim-Author-Page-Featured-Image-728x728.webp)","meta_canonical":null}

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Boilerpipe Text	Homemade Eggnog is the ultimate holiday treat. It’s creamy, rich, and easier to make than you think. With our simple recipe, you’ll never buy store-bought versions again. Homemade Eggnog Recipe Eggnog is one of the quintessential drinks of the Christmas season. Admittedly, I’m guilty of buying a carton or two each year for my kiddo. Not too long ago, John reminded me that we haven’t made homemade eggnog in a while. So this year, I decided not to buy the store-bought version and make our homemade version instead. Y’all, I forgot how good it was! Our homemade eggnog recipe is rich, creamy, and has just the right amount of nutmeg. You can make it alcohol-free by leaving out the bourbon, but I like to add a little for flavor. If you’re looking for other Christmas drinks to get you into the holiday spirit, try our Chambord and Prosecco , Snickerdoodle Martini , or an eggnog latte . Or, serve a mug of our eggnog with a slice of eggnog pie , eggnog cake , or eggnog bread pudding ! Homemade Eggnog Variations Whole Milk: If you don’t have whole milk, you can use 2% milk or even almond milk. The almond milk may change the taste a bit, but it’ll still taste really good. Heavy Cream: Heavy cream makes the eggnog rich and creamy. If you don’t have it, use half-and-half or even coconut cream or coconut milk. Using coconut products will give the eggnog more of a coconut flavor. Bourbon: Bourbon is what makes eggnog for grown-ups! But if you don’t want alcohol or are making it for kids, just leave it out. If you are using alcohol but don’t have bourbon, try black or dark rum. Try to steer clear of spiced rum, because the flavors don’t always mix well with the other flavors in the drink. Nutmeg: Nutmeg gives this drink its classic holiday taste. If you don’t have ground nutmeg, use ground cinnamon or pumpkin pie spice . Storage Store leftover eggnog in the refrigerator for up to 4 days. Mix the Sugar and Eggs Properly: Add the sugar to the egg yolks and whisk until it’s completely mixed in. The mixture should be well combined and light in color. Heat Milk Gently: Warm your milk and cream in a pot over low-medium heat, but don’t let it boil. Boiling can cause the dairy to scorch and separate. Combine Slowly: When you add the warm dairy to the egg mixture, do it slowly while whisking the egg yolks. This is called tempering. It keeps the eggs from cooking too fast and turning into scrambled eggs. Cook over Low Heat: After everything is mixed, cook it over low to low-medium heat and stir often. Don’t let the mixture boil. The goal is to get the eggnog to 160°F. It will thicken slightly as it cooks and even more so as it cools. Add Bourbon Last: If you’re using bourbon, add it after the mixture cooks and is removed from heat. This keeps the alcohol from evaporating. Chill Before Serving: Homemade eggnog needs to chill to thicken. Let it cool completely to set and allow the flavors time to marry. Like This Recipe? We’d love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below. Homemade Eggnog No ratings yet Print Pin It! Prep Time: 10 minutes Cook Time: 15 minutes Chill Time: 3 hours Total Time: 3 hours 25 minutes Servings: 8 Servings 6 large egg yolks ½ cup granulated sugar 3 cups whole milk 1 ½ cups heavy cream ½ teaspoon nutmeg , plus extra for garnish ⅓ cup bourbon , or black rum (optional) In a large bowl, whisk the egg yolks and sugar together until well combined. 6 large egg yolks ½ cup granulated sugar In a large saucepan over low-medium heat combine the milk, cream, and nutmeg. Stir often until the mixture begins to steam and tiny bubbles form around the edge. Remove from heat. 3 cups whole milk 1 ½ cups heavy cream ½ teaspoon nutmeg While whisking, add small amounts of the hot milk into the egg mixture. Repeat, adding small amounts at a time until the egg mixture and the milk mixture are the same temperature. This is called tempering . Pour the tempered eggs back into the saucepan over low-medium heat. Stir constantly until the mixture is just slightly thickened or until it reaches 160°F on an instant read thermometer. Don't let it come to a boil! It should coat the back of a spoon and be slightly thicker than milk when it's ready. The mixture will thicken more as it cools. Remove from heat, and pour the hot eggnog through a mesh strainer into a heat-safe bowl. Stir in the bourbon if using. Cover with plastic wrap making sure the plastic wrap touches the eggnog. ⅓ cup bourbon Optional: place the covered bowl of eggnog into a larger bowl filled with ice to create an ice bath. This will help cool it down before transferring it to the fridge. Let it sit in the ice bath for about 30 minutes before transferring to the refrigerator. Refrigerate the eggnog until completely chilled, about 2-3 hours. It will thicken a little more as it cools. Serve with whipped cream and a sprinkle of cinnamon or nutmeg. Scroll up and see the post for tips, answers to frequently asked questions, and storage information. The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 3/4 cup of eggnog. Actual calories will vary. For more information, tips, and answers to frequently asked questions, please refer to the post. This recipe makes about 6 cups total. I prefer to use a stand mixer with a heat-safe bowl to whisk the egg yolks and sugar then slowly drizzle in some of the hot liquid to temper the eggs. If you choose this method, it’s important to make sure that your bowl is heat-safe (check with the manufacturer), and don’t add so much liquid that it sloshes over the sides. The other option is to use a large mixing bowl and whisk by hand. Serving: 0.75 cup Calories: 334 kcal Carbohydrates: 19 g Protein: 6 g Fat: 23 g Saturated Fat: 13 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 6 g Cholesterol: 207 mg Sodium: 54 mg Potassium: 195 mg Fiber: 0.03 g Sugar: 18 g Vitamin A: 999 IU Vitamin C: 0.3 mg Calcium: 160 mg Iron: 0.4 mg Meet Kimberly Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
Markdown	[Skip to content](https://www.berlyskitchen.com/homemade-eggnog/#main) Trending Post: [Cilantro Lime Crema](https://www.berlyskitchen.com/cilantro-lime-crema/) [![Black and white Berly's Kitchen logo.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20400%20160'%3E%3C/svg%3E)![Black and white Berly's Kitchen logo.](https://www.berlyskitchen.com/wp-content/uploads/2024/02/cropped-cropped-Berlys-Kitchen-Logo-Compressed.webp)](https://www.berlyskitchen.com/) - [About Berly’s Kitchen](https://www.berlyskitchen.com/about-us/) - [Start Here](https://www.berlyskitchen.com/start-here/) - [Go Ad-Free\!](https://www.berlyskitchen.com/membership/) - [Member Log In](https://www.berlyskitchen.com/login/) - [All Recipes](https://www.berlyskitchen.com/cook/) - [Dinner Ideas](https://www.berlyskitchen.com/dinner-recipes/) - [Dessert Ideas](https://www.berlyskitchen.com/dessert-ideas/) - [Drink Recipes](https://www.berlyskitchen.com/homemade-drink-recipes/) Search Search [![Black and white Berly's Kitchen logo.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20400%20160'%3E%3C/svg%3E)![Black and white Berly's Kitchen logo.](https://www.berlyskitchen.com/wp-content/uploads/2024/02/cropped-cropped-Berlys-Kitchen-Logo-Compressed.webp)](https://www.berlyskitchen.com/) # Homemade Eggnog [Home](https://www.berlyskitchen.com/) » [Christmas Recipes](https://www.berlyskitchen.com/christmas-recipes/) » Homemade Eggnog By:Kimberly Vargo Published: November 29, 2023 June 19, 2025 Last updated: June 19, 2025 This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. [Skip to Recipe](https://www.berlyskitchen.com/homemade-eggnog/#recipe) [Rate this Recipe](https://www.berlyskitchen.com/homemade-eggnog/#commentform) [Add us as a trusted Google source](https://www.google.com/preferences/source?q=berlyskitchen.com) ![Nutmeg sprinkled over a mug of homemade eggnog.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20720%201080'%3E%3C/svg%3E) ![Nutmeg sprinkled over a mug of homemade eggnog.](https://www.berlyskitchen.com/wp-content/uploads/2023/11/Homemade-Eggnog-Pin-3-720x1080.webp) ![Two white plates holding a holiday drink.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20720%201440'%3E%3C/svg%3E) ![Two white plates holding a holiday drink.](https://www.berlyskitchen.com/wp-content/uploads/2023/11/Homemade-Eggnog-Pin-2-720x1440.webp) ![Glass of eggnog on two plates.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20720%201080'%3E%3C/svg%3E) ![Glass of eggnog on two plates.](https://www.berlyskitchen.com/wp-content/uploads/2023/11/Homemade-Eggnog-Pin-1-720x1080.webp) ![Close up view of a cinnamon stick and eggnog on plates.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20720%201080'%3E%3C/svg%3E) ![Close up view of a cinnamon stick and eggnog on plates.](https://www.berlyskitchen.com/wp-content/uploads/2023/11/Homemade-Eggnog-Pin-4-720x1080.webp) Homemade Eggnog is the ultimate holiday treat. It’s creamy, rich, and easier to make than you think. With our simple recipe, you’ll never buy store-bought versions again. ![Nutmeg sprinkled over a cup of eggnog.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201800'%3E%3C/svg%3E) ![Nutmeg sprinkled over a cup of eggnog.](https://www.berlyskitchen.com/wp-content/uploads/2023/11/Homemade-Eggnog-12.webp) ## Homemade Eggnog Recipe Eggnog is one of the quintessential drinks of the Christmas season. Admittedly, I’m guilty of buying a carton or two each year for my kiddo. Not too long ago, John reminded me that we haven’t made homemade eggnog in a while. So this year, I decided not to buy the store-bought version and make our homemade version instead. Y’all, I forgot how good it was! Our homemade eggnog recipe is rich, creamy, and has just the right amount of nutmeg. You can make it alcohol-free by leaving out the bourbon, but I like to add a little for flavor. If you’re looking for other Christmas drinks to get you into the holiday spirit, try our [Chambord and Prosecco](https://www.berlyskitchen.com/chambord-and-prosecco/), [Snickerdoodle Martini](https://www.berlyskitchen.com/snickerdoodle-martini/), or an [eggnog latte](https://www.berlyskitchen.com/easy-eggnog-latte-recipe/). Or, serve a mug of our eggnog with a slice of [eggnog pie](https://www.berlyskitchen.com/holiday-eggnog-pie-recipe/), [eggnog cake](https://www.berlyskitchen.com/eggnog-cake-with-cake-mix/), or [eggnog bread pudding](https://www.berlyskitchen.com/eggnog-bread-pudding-rum-sauce/)\! ## Homemade Eggnog Variations - Whole Milk: If you don’t have whole milk, you can use 2% milk or even almond milk. The almond milk may change the taste a bit, but it’ll still taste really good. - Heavy Cream: Heavy cream makes the eggnog rich and creamy. If you don’t have it, use half-and-half or even coconut cream or coconut milk. Using coconut products will give the eggnog more of a coconut flavor. - Bourbon: Bourbon is what makes eggnog for grown-ups! But if you don’t want alcohol or are making it for kids, just leave it out. If you are using alcohol but don’t have bourbon, try black or dark rum. Try to steer clear of spiced rum, because the flavors don’t always mix well with the other flavors in the drink. - Nutmeg: Nutmeg gives this drink its classic holiday taste. If you don’t have ground nutmeg, use ground cinnamon or [pumpkin pie spice](https://www.berlyskitchen.com/homemade-pumpkin-pie-spice/). ![Ornament next to a cup of festive Christmas drink.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201800'%3E%3C/svg%3E) ![Ornament next to a cup of festive Christmas drink.](https://www.berlyskitchen.com/wp-content/uploads/2023/11/Homemade-Eggnog-13.webp) ## Storage Store leftover eggnog in the refrigerator for up to 4 days. ## Homemade Eggnog Tips - Mix the Sugar and Eggs Properly: Add the sugar to the egg yolks and whisk until it’s completely mixed in. The mixture should be well combined and light in color. - Heat Milk Gently: Warm your milk and cream in a pot over low-medium heat, but don’t let it boil. Boiling can cause the dairy to scorch and separate. - Combine Slowly: When you add the warm dairy to the egg mixture, do it slowly while whisking the egg yolks. This is called tempering. It keeps the eggs from cooking too fast and turning into scrambled eggs. - Cook over Low Heat: After everything is mixed, cook it over low to low-medium heat and stir often. Don’t let the mixture boil. The goal is to get the eggnog to 160°F. It will thicken slightly as it cooks and even more so as it cools. - Add Bourbon Last: If you’re using bourbon, add it after the mixture cooks and is removed from heat. This keeps the alcohol from evaporating. - Chill Before Serving: Homemade eggnog needs to chill to thicken. Let it cool completely to set and allow the flavors time to marry. ## Frequently Asked Questions How do I know if my eggnog is ready? Your eggnog is ready when it’s smooth and a bit thicker than milk. It should reach 160°F on an instant read thermometer. If it coats the back of a spoon, it’s done\! Do I have to include bourbon? No, bourbon is optional. If you want a non-alcoholic eggnog, just leave it out. ## More Christmas Cocktails - [Coquito](https://www.berlyskitchen.com/coquito-recipe/) - [Oatmeal Cookie Drink](https://www.berlyskitchen.com/oatmeal-cookie-drink/) - [Gingerbread Eggnog Martini](https://www.berlyskitchen.com/gingerbread-eggnog-martini/) - [Peppermint Martini](https://www.berlyskitchen.com/4-ingredient-peppermint-martini/) ## Like This Recipe? We’d love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below. ![Close up view of eggnog sprinkled with eggnog.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E) ![Close up view of eggnog sprinkled with eggnog.](https://www.berlyskitchen.com/wp-content/uploads/2023/11/Homemade-Eggnog-Featured-Image-360x360.webp) ## Homemade Eggnog No ratings yet [Print](https://www.berlyskitchen.com/wprm_print/homemade-eggnog) [Save](https://www.berlyskitchen.com/homemade-eggnog/) [Saved\!](https://www.berlyskitchen.com/homemade-eggnog/) [Pin It\!](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.berlyskitchen.com%2Fhomemade-eggnog%2F&media=https%3A%2F%2Fwww.berlyskitchen.com%2Fwp-content%2Fuploads%2F2023%2F11%2FHomemade-Eggnog-Pin-3.jpg&description=Homemade+Eggnog+is+the+ultimate+holiday+treat.+It%26%23039%3Bs+creamy%2C+rich%2C+and+easier+to+make+than+you+think.+With+our+simple+recipe%2C+you%26%23039%3Bll+never+buy+store-bought+versions+again.&is_video=false) Author: [Kimberly Vargo](https://www.berlyskitchen.com/kimberly-vargo/) Prep Time: 10 minutes minutes Cook Time: 15 minutes minutes Chill Time: 3 hours hours Total Time: 3 hours hours 25 minutes minutes Servings: 8 Servings Prevent your phone from shutting off while cooking\! ### Ingredients - 6 large egg yolks - \½ cup granulated sugar - 3 cups whole milk - 1 \½ cups heavy cream - \½ teaspoon nutmeg, plus extra for garnish - ⅓ cup bourbon, or black rum (optional) ### 💌 Don't forget to save this recipe\! ### Instructions - In a large bowl, whisk the egg yolks and sugar together until well combined. 6 large egg yolks \½ cup granulated sugar - In a large saucepan over low-medium heat combine the milk, cream, and nutmeg. Stir often until the mixture begins to steam and tiny bubbles form around the edge. Remove from heat. 3 cups whole milk 1 \½ cups heavy cream \½ teaspoon nutmeg - While whisking, add small amounts of the hot milk into the egg mixture. Repeat, adding small amounts at a time until the egg mixture and the milk mixture are the same temperature. This is called tempering. - Pour the tempered eggs back into the saucepan over low-medium heat. - Stir constantly until the mixture is just slightly thickened or until it reaches 160°F on an instant read thermometer. Don't let it come to a boil! It should coat the back of a spoon and be slightly thicker than milk when it's ready. The mixture will thicken more as it cools. - Remove from heat, and pour the hot eggnog through a mesh strainer into a heat-safe bowl. Stir in the bourbon if using. Cover with plastic wrap making sure the plastic wrap touches the eggnog. ⅓ cup bourbon - Optional: place the covered bowl of eggnog into a larger bowl filled with ice to create an ice bath. This will help cool it down before transferring it to the fridge. Let it sit in the ice bath for about 30 minutes before transferring to the refrigerator. - Refrigerate the eggnog until completely chilled, about 2-3 hours. It will thicken a little more as it cools. - Serve with whipped cream and a sprinkle of cinnamon or nutmeg. Scroll up and see the post for tips, answers to frequently asked questions, and storage information. ### Notes \The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 3/4 cup of eggnog. Actual calories will vary. \For more information, tips, and answers to frequently asked questions, please refer to the post. \This recipe makes about 6 cups total. \I prefer to use a stand mixer with a heat-safe bowl to whisk the egg yolks and sugar then slowly drizzle in some of the hot liquid to temper the eggs. If you choose this method, it’s important to make sure that your bowl is heat-safe (check with the manufacturer), and don’t add so much liquid that it sloshes over the sides. The other option is to use a large mixing bowl and whisk by hand. ### Nutrition Serving: 0\.75cupCalories: 334kcalCarbohydrates: 19gProtein: 6gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 207mgSodium: 54mgPotassium: 195mgFiber: 0\.03gSugar: 18gVitamin A: 999IUVitamin C: 0\.3mgCalcium: 160mgIron: 0\.4mg ## Meet Kimberly Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks. [More about Kimberly](https://www.berlyskitchen.com/kimberly-vargo/) ![Photo of Kimberly Vargo in front of a bookcase.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20728%20728'%3E%3C/svg%3E) ![Photo of Kimberly Vargo in front of a bookcase.](https://www.berlyskitchen.com/wp-content/uploads/2025/03/Kim-Author-Page-Featured-Image-728x728.webp) - Pinterest - [Facebook](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fwww.berlyskitchen.com%2Fhomemade-eggnog%2F%3Futm_source%3Dfacebook%26utm_medium%3DHubbub%26utm_campaign%3Dgrow&t=Homemade%20Eggnog%20Recipe "Share on Facebook") ### Leave a Reply [Cancel reply](https://www.berlyskitchen.com/homemade-eggnog/#respond) ![John and Kim Vargo in blue.](https://www.berlyskitchen.com/wp-content/uploads/2024/07/IMG_5933-728x971.jpeg) ## Hey, there\! I'm Kim! Here you’ll find tons of tasty recipes created by my husband and me using several decades of combined home cooking and restaurant experience. ## Follow Us\! - [Pinterest](https://www.pinterest.com/berlyskitchen/ "Follow on Pinterest") - [Facebook](https://www.facebook.com/berlyskitchen/ "Follow on Facebook") - [Instagram](https://www.instagram.com/berlyskitchen/ "Follow on Instagram") - [YouTube](https://www.youtube.com/@BerlysKitchen "Follow on YouTube") ![Black and white Berly's Kitchen logo.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20400%20160'%3E%3C/svg%3E) ![Black and white Berly's Kitchen logo.](https://www.berlyskitchen.com/wp-content/uploads/2024/02/cropped-cropped-Berlys-Kitchen-Logo-Compressed.webp) #### Other - [Contact Us](https://www.berlyskitchen.com/contact-us/) - [Recipe Index](https://www.berlyskitchen.com/cook/) #### Legal - [Terms and Conditions](https://www.berlyskitchen.com/terms-and-conditions/) - [Privacy Policy](https://www.berlyskitchen.com/privacy-policy/) - [Copyright](https://www.berlyskitchen.com/copyright-disclosure/) © 2015–2026 Berly's Kitchen - [About Berly’s Kitchen](https://www.berlyskitchen.com/about-us/) Toggle child menu - [Start Here](https://www.berlyskitchen.com/start-here/) - [Go Ad-Free\!](https://www.berlyskitchen.com/membership/) - [Member Log In](https://www.berlyskitchen.com/login/) - [All Recipes](https://www.berlyskitchen.com/cook/) - [Dinner Ideas](https://www.berlyskitchen.com/dinner-recipes/) - [Dessert Ideas](https://www.berlyskitchen.com/dessert-ideas/) - [Drink Recipes](https://www.berlyskitchen.com/homemade-drink-recipes/) ## Please Rate This Recipe
Readable Markdown	Homemade Eggnog is the ultimate holiday treat. It’s creamy, rich, and easier to make than you think. With our simple recipe, you’ll never buy store-bought versions again. ![Nutmeg sprinkled over a cup of eggnog.](https://www.berlyskitchen.com/wp-content/uploads/2023/11/Homemade-Eggnog-12.webp) ## Homemade Eggnog Recipe Eggnog is one of the quintessential drinks of the Christmas season. Admittedly, I’m guilty of buying a carton or two each year for my kiddo. Not too long ago, John reminded me that we haven’t made homemade eggnog in a while. So this year, I decided not to buy the store-bought version and make our homemade version instead. Y’all, I forgot how good it was! Our homemade eggnog recipe is rich, creamy, and has just the right amount of nutmeg. You can make it alcohol-free by leaving out the bourbon, but I like to add a little for flavor. If you’re looking for other Christmas drinks to get you into the holiday spirit, try our [Chambord and Prosecco](https://www.berlyskitchen.com/chambord-and-prosecco/), [Snickerdoodle Martini](https://www.berlyskitchen.com/snickerdoodle-martini/), or an [eggnog latte](https://www.berlyskitchen.com/easy-eggnog-latte-recipe/). Or, serve a mug of our eggnog with a slice of [eggnog pie](https://www.berlyskitchen.com/holiday-eggnog-pie-recipe/), [eggnog cake](https://www.berlyskitchen.com/eggnog-cake-with-cake-mix/), or [eggnog bread pudding](https://www.berlyskitchen.com/eggnog-bread-pudding-rum-sauce/)\! ## Homemade Eggnog Variations - Whole Milk: If you don’t have whole milk, you can use 2% milk or even almond milk. The almond milk may change the taste a bit, but it’ll still taste really good. - Heavy Cream: Heavy cream makes the eggnog rich and creamy. If you don’t have it, use half-and-half or even coconut cream or coconut milk. Using coconut products will give the eggnog more of a coconut flavor. - Bourbon: Bourbon is what makes eggnog for grown-ups! But if you don’t want alcohol or are making it for kids, just leave it out. If you are using alcohol but don’t have bourbon, try black or dark rum. Try to steer clear of spiced rum, because the flavors don’t always mix well with the other flavors in the drink. - Nutmeg: Nutmeg gives this drink its classic holiday taste. If you don’t have ground nutmeg, use ground cinnamon or [pumpkin pie spice](https://www.berlyskitchen.com/homemade-pumpkin-pie-spice/). ![Ornament next to a cup of festive Christmas drink.](https://www.berlyskitchen.com/wp-content/uploads/2023/11/Homemade-Eggnog-13.webp) ## Storage Store leftover eggnog in the refrigerator for up to 4 days. - Mix the Sugar and Eggs Properly: Add the sugar to the egg yolks and whisk until it’s completely mixed in. The mixture should be well combined and light in color. - Heat Milk Gently: Warm your milk and cream in a pot over low-medium heat, but don’t let it boil. Boiling can cause the dairy to scorch and separate. - Combine Slowly: When you add the warm dairy to the egg mixture, do it slowly while whisking the egg yolks. This is called tempering. It keeps the eggs from cooking too fast and turning into scrambled eggs. - Cook over Low Heat: After everything is mixed, cook it over low to low-medium heat and stir often. Don’t let the mixture boil. The goal is to get the eggnog to 160°F. It will thicken slightly as it cooks and even more so as it cools. - Add Bourbon Last: If you’re using bourbon, add it after the mixture cooks and is removed from heat. This keeps the alcohol from evaporating. - Chill Before Serving: Homemade eggnog needs to chill to thicken. Let it cool completely to set and allow the flavors time to marry. ## Like This Recipe? We’d love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below. ![Close up view of eggnog sprinkled with eggnog.](https://www.berlyskitchen.com/wp-content/uploads/2023/11/Homemade-Eggnog-Featured-Image-360x360.webp) ## Homemade Eggnog No ratings yet [Print](https://www.berlyskitchen.com/wprm_print/homemade-eggnog) [Pin It\!](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.berlyskitchen.com%2Fhomemade-eggnog%2F&media=https%3A%2F%2Fwww.berlyskitchen.com%2Fwp-content%2Fuploads%2F2023%2F11%2FHomemade-Eggnog-Pin-3.jpg&description=Homemade+Eggnog+is+the+ultimate+holiday+treat.+It%26%23039%3Bs+creamy%2C+rich%2C+and+easier+to+make+than+you+think.+With+our+simple+recipe%2C+you%26%23039%3Bll+never+buy+store-bought+versions+again.&is_video=false) Prep Time: 10 minutes Cook Time: 15 minutes Chill Time: 3 hours Total Time: 3 hours 25 minutes Servings: 8 Servings - 6 large egg yolks - \½ cup granulated sugar - 3 cups whole milk - 1 \½ cups heavy cream - \½ teaspoon nutmeg, plus extra for garnish - ⅓ cup bourbon, or black rum (optional) - In a large bowl, whisk the egg yolks and sugar together until well combined. 6 large egg yolks \½ cup granulated sugar - In a large saucepan over low-medium heat combine the milk, cream, and nutmeg. Stir often until the mixture begins to steam and tiny bubbles form around the edge. Remove from heat. 3 cups whole milk 1 \½ cups heavy cream \½ teaspoon nutmeg - While whisking, add small amounts of the hot milk into the egg mixture. Repeat, adding small amounts at a time until the egg mixture and the milk mixture are the same temperature. This is called tempering. - Pour the tempered eggs back into the saucepan over low-medium heat. - Stir constantly until the mixture is just slightly thickened or until it reaches 160°F on an instant read thermometer. Don't let it come to a boil! It should coat the back of a spoon and be slightly thicker than milk when it's ready. The mixture will thicken more as it cools. - Remove from heat, and pour the hot eggnog through a mesh strainer into a heat-safe bowl. Stir in the bourbon if using. Cover with plastic wrap making sure the plastic wrap touches the eggnog. ⅓ cup bourbon - Optional: place the covered bowl of eggnog into a larger bowl filled with ice to create an ice bath. This will help cool it down before transferring it to the fridge. Let it sit in the ice bath for about 30 minutes before transferring to the refrigerator. - Refrigerate the eggnog until completely chilled, about 2-3 hours. It will thicken a little more as it cools. - Serve with whipped cream and a sprinkle of cinnamon or nutmeg. Scroll up and see the post for tips, answers to frequently asked questions, and storage information. \The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 3/4 cup of eggnog. Actual calories will vary. \For more information, tips, and answers to frequently asked questions, please refer to the post. \This recipe makes about 6 cups total. \I prefer to use a stand mixer with a heat-safe bowl to whisk the egg yolks and sugar then slowly drizzle in some of the hot liquid to temper the eggs. If you choose this method, it’s important to make sure that your bowl is heat-safe (check with the manufacturer), and don’t add so much liquid that it sloshes over the sides. The other option is to use a large mixing bowl and whisk by hand. Serving: 0\.75cupCalories: 334kcalCarbohydrates: 19gProtein: 6gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 207mgSodium: 54mgPotassium: 195mgFiber: 0\.03gSugar: 18gVitamin A: 999IUVitamin C: 0\.3mgCalcium: 160mgIron: 0\.4mg ## Meet Kimberly Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks. ![Photo of Kimberly Vargo in front of a bookcase.](https://www.berlyskitchen.com/wp-content/uploads/2025/03/Kim-Author-Page-Featured-Image-728x728.webp)
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