Homemade Eggnog

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Brent Hofacker/shutterstock
The Editors
10 to 12 servings
Preparation Method
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Homemade eggnog from scratch is fantastic! It’s so easy that you’ll knock it out in minutes and then you’ll have to stop yourself from drinking it! No offense to store-bought but this an entirely different level of eggnog—thick, rich, creamy and smooth—almost custardy. 

You can make this eggnog with or without alcohol. Common choices of alcohol for eggnog include brandy, rum, bourbon or whisky.

Tip: While you can use ground nutmeg, we recommend grating fresh nutmeg. After all, if you’re going to make real eggnog, go all the way!

12 large egg yolks
1 cup granulated sugar
1 quart milk
1 teaspoon cinnamon
1 teaspoon ground cloves
1 quart half-and-half
Optional: 1 to 2 cups rum
Freshly grated nutmeg


  1. Whisk the egg yolks and sugar in a large bowl until smooth.

  2. In a large saucepan over medium-high heat, combine the milk, cinnamon, and cloves. Stir often and heat until mixture reaches a bare simmer. 

  3. In a thin stream, whisk the hot milk into the mixture of egg yolks and sugar, whisking constantly.

  4. Pour this mixture into the large saucepan and cook over low heat, stirring frequently with a wooden spoon until mixture coats the
  5. back of the spoon (about 12 minutes; do not let mixture boil).

When mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer), pour into a large bowl and let cool. It will thicken more as it cools.

Stir in the half-and-half and (optional) rum. 

  6. Pour the eggnog into a pitcher or other container and cover with plastic wrap. 
  7. Chill for 3 hours or overnight. 
  8. Sprinkle each serving with grated nutmeg and serve with a cinnamon stick.

Note: If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.

Store homemade eggnog in the fridge for up to one week.

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The Almanac Chefs

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