This Homemade Eggnog recipe is thick, creamy, and delicious with a delicate flavoring of fresh nutmeg. It is delicious on its own with a dollop of cream and extra sprinkle of nutmeg, or spiked with a shot of your favorite gold rum!

Eggnog is a popular drink that is enjoyed by many over the holiday seasons. This lower calorie homemade eggnog recipe is 100% better than any store bought version and is so easy to make!

Mom, We Should Make Homemade Eggnog

When I was younger, I remember my mom buying the cartons of pre-made eggnog from the store during the holidays. I was never a fan of it so I never had the desire to buy it much less make homemade eggnog at home. 

My children however, are huge eggnog fans. When I found this out it surprised me because I never served them eggnog when they lived at home. However, as adults they tried it and loved it. So, naturally, the discussion came around that I should try making a homemade eggnog recipe since I was a food blogger! So, here we are today and I can admit that as an adult, I do love a homemade eggnog, even though I still won’t touch store bought.

What You Need To Make This Homemade Holiday Beverage

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Large Eggs

Milk, I went with 1% milk to make it lower in fat and calories and it was still super creamy and delicious!

Fresh nutmeg, I prefer to use the whole nutmeg and grate with a microplane zester. This will last a long time and you don’t need much!

Vanilla Extract, this is the brand I love to use.

Sugar

Tips For Making The Best Eggnog

• Be sure to use an electric hand mixer and mix the eggs until they are completely incorporated. This helps prevent cooked egg lumps when cooking the eggnog base.
• Whisk the eggnog mixture constantly while cooking and keep the heat as low as possible while still allowing the eggnog to come to temperature.
• The eggnog should reach a temperature of 165 before removing from the heat.

Make This Homemade Eggnog Recipe Your Own Way

• Substitute 2% or whole milk for the 1%.
• Make a dairy free eggnog and use almond milk in place of the milk.
• Substitute rum extract or peppermint extract for the vanilla.
• Add creaminess to the eggnog by whisking in 1/2 cup heavy whipped cream or 2 tablespoons of butter to the hot mixture once it is cooked.
• Spike the homemade eggnog with a shot of your favorite rum. 
• If the eggnog seems too thin when cooking, whisk 1 tablespoon of cornstarch with 1/4 of milk and then whisk it into the hot eggnog mixture. Cook for 2 minutes longer.
• Make pumpkin flavored eggnog and whisk in 1/2 cup of pumpkin puree in with the eggnog mixture in step

Other Holiday Beverages To Enjoy

Almond Coffee Cream

Boozy Sipping Chocolate

Homemade Peppermint Vodka

Homemade Limoncello

Honeycrisp Apple Sangria

Irish Coffee

Italian Hot Chocolate

Salted Caramel Mocha Latte

Vanilla Dark and Stormy

Use this homemade eggnog to make these Eggnog Biscotti!

*If you made this homemade eggnog recipe, please give it a star rating*

Homemade Eggnog Recipe

Shelby Law Ruttan

Creamy and delicious homemade eggnog with a delicate nutmeg flavor perfect for the holiday season.

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Prep Time 10 mins

Cook Time 20 mins

Chill Time 2 hrs

Total Time 2 hrs 30 mins

Course Beverage Recipes

Cuisine American

Servings 12

Calories 227 kcal

Ingredients

  

1x2x3x

• 12 large eggs
• 1 1/4 cups sugar
• 1/4 teaspoon salt
• 1 quart 1% milk
• 2 tablespoons vanilla extract
• 2 teaspoons nutmeg ground
• 1/2 cup heavy whipping cream optional

Instructions

 

• Warm the milk In a large saucepan over medium low heat until hot and steamy. Do not allow the milk to boil.
  
• In a large mixing bowl, using a hand mixer, beat the eggs until pale yellow and fully incorporated. Gradually add the sugar to the eggs and mix until the sugar has dissolved.
  
• Gradually beat in 1 cup of hot milk to the egg mixture. Add the egg mixture to the remaining hot milk, whisking constantly.
  
• Cook the eggnog over low heat, stirring constantly, for 20 minutes, or until the temperature is at 160 degrees and eggnog has slightly thickened.
  
• Remove the eggnog from the heat and stir in the vanilla and nutmeg. Cover and chill for 4 hours. Just prior to serving, top with whipped cream and an extra dusting of nutmeg (if using).
  

Video

Notes

Tips For Making The Best Eggnog

• Be sure to use an electric hand mixer and mix the eggs until they are completely incorporated. This helps prevent cooked egg lumps when cooking the eggnog base.
• Whisk the eggnog mixture constantly while cooking and keep the heat as low as possible while still allowing the eggnog to come to temperature.
• The eggnog should reach a temperature of 165 before removing from the heat.

Make This Homemade Eggnog Recipe Your Own Way

• Substitute 2% or whole milk for the 1%.
• Make a dairy free eggnog and use almond milk in place of the milk.
• Substitute rum extract or peppermint extract for the vanilla.
• Add creaminess to the eggnog by whisking in 1/2 cup heavy whipped cream or 2 tablespoons of butter to the hot mixture once it is cooked.
• Spike the homemade eggnog with a shot of your favorite rum. 
• If the eggnog seems too thin when cooking, whisk 1 tablespoon of cornstarch with 1/4 of milk and then whisk it into the hot eggnog mixture. Cook for 2 minutes longer.
• Make pumpkin flavored eggnog and whisk in 1/2 cup of pumpkin puree in with the eggnog mixture in step

Nutrition

Calories: 227kcalCarbohydrates: 26gProtein: 9gFat: 9gSaturated Fat: 4gCholesterol: 204mgSodium: 158mgPotassium: 198mgFiber: 1gSugar: 25gVitamin A: 570IUCalcium: 133mgIron: 1mg

Keyword Homemade Eggnog, Homemade Eggnog Recipe, Homemade Eggnog without Alcohol, Recipe for Homemade Eggnog

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