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This easy eggnog recipe is a family favorite. In a little over an hour, our family can enjoy a nice fresh cup of eggnog made from scratch, and yours can too with this recipe. It is easy to make and tastes way better than the eggnog from the grocery store. Once you make this, you will never buy store-bought eggnog again. Enjoy this recipe with or without alcohol. 

 Easy Eggnog Recipe

My family is huge fans of eggnog! We love to make eggnog lattes, baked eggnog donuts, no-bake eggnog bars and so much more! Pretty much if it has eggnog in the title it is a family favorite! We also love to drink it by the cupful several times a day. 

If you are like us you know how expensive it can be to keep buying it at the store. A few years back I set out to make an easy eggnog recipe that I could make several times during the holiday season. Well, I am so excited to share this easy eggnog recipe with you today. 

This eggnog recipe is easy to make, thick, creamy, and has the perfect flavor with just a touch of nutmeg. This is one recipe you will make several times this holiday season because you will be craving it all season long. 

Ingredient List:

• 6 egg yolks
• 1 cup granulated sugar
• 2 cups milk
• 1 cup heavy cream
• 1 tablespoon vanilla extract
• 1 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon cinnamon for garnish
• Optional – 1 ounce each of brandy and bourbon

How to Make Easy Eggnog

• In a medium-sized mixing bowl, beat the egg yolks on high until the yolks become a little paler in color, about 3-4 minutes.

• Add the granulated sugar slowly while continuing to beat on high until the egg mixture gets frothy, about 5 minutes. Set aside.

• Put the milk into the saucepan and add the ground cloves, ground nutmeg, and the vanilla.

• Heat on medium heat until warm, whisking continuously.  The mixture should warm but not boil.  
• Remove the warm milk from the heat and slowly, very slowly pour into the egg mixture, whisking continuously.  This will temper the eggs and slowly warm them to avoid curdling.

• Once the egg mixture and the milk are combined, pour them back into the saucepan.  Place the saucepan back on medium heat.  Stir continuously with a wooden spoon.  Do not let the mixture boil.  Heat until warm.  It’s ready when you see little bubbles of milk on the back of a wooden spoon.  If you have a thermometer, the temperature should be 160 degrees Fahrenheit.

• Remove from heat and add the heavy cream and stir.

• If you would like spiked Eggnog, add the brandy and bourbon.  Stir.

• Pour the Eggnog through a sieve to remove any curdled bits and place in the fridge for 1 hour to cool.

• Garnish with a sprinkle of cinnamon and serve chilled.  

Tips Tricks and FAQs

• Eggs must be tempered properly.  If curdling does happen, you can generally save the eggnog by popping it into a blender and then running it through a sieve to remove any chunks from the mixture.
• Eggnog is usually served cold or at room temperature, but feel free to enjoy it after it cools for 60 minutes. If you are in a hurry you can chill it in an ice bath. 

What kind of alcohol can I use in this eggnog recipe?

Common choices of alcohol to add to eggnog are brandy, rum, bourbon, and whisky. 

Can I make this easy eggnog recipe without alcohol?

Yes, you can omit the alcohol from this recipe if you prefer. 

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Continue to Content

Easy Eggnog Recipe

Prep Time: 20 minutes

Cook Time: 1 hour

Additional Time: 1 hour

Total Time: 2 hours 20 minutes

This easy eggnog recipe is a family favorite. In a little over an hour, our family can enjoy a nice fresh cup of eggnog made from scratch, and yours can too with this recipe. It is easy to make and tastes way better than the eggnog from the grocery store. Once you make this, you will never buy store-bought eggnog again. Enjoy this recipe with or without alcohol.

Print

Ingredients

• 6 egg yolks
• 1 cup granulated sugar
• 2 cups milk
• 1 cup heavy cream
• 1 tablespoon vanilla extract
• 1 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon cinnamon for garnish
• Optional - 1 ounce each of brandy and bourbon

Instructions

1. In a medium-sized mixing bowl, beat the egg yolks on high until the yolks become a little paler in color, about 3-4 minutes.
2. Add the granulated sugar slowly while continuing to beat on high until the egg mixture gets frothy, about 5 minutes. Set aside.
3. Put the milk into the saucepan and add the ground cloves, ground nutmeg, and the vanilla.
4. Heat on medium heat until warm, whisking continuously.  The mixture should warm but not boil.  
5. Remove the warm milk from the heat and slowly, very slowly pour into the egg mixture, whisking continuously.  This will temper the eggs and slowly warm them to avoid curdling.
6. Once the egg mixture and the milk are combined, pour them back into the saucepan.  Place the saucepan back on medium heat.  Stir continuously with a wooden spoon.  Do not let the mixture boil.  Heat until warm.  It’s ready when you see little bubbles of milk on the back of a wooden spoon.  If you have a thermometer, the temperature should be 160 degrees Fahrenheit.
7. Remove from heat and add the heavy cream and stir.
8. If you would like spiked Eggnog, add the brandy and bourbon.  Stir.
9. Pour the Eggnog through a sieve to remove any curdled bits and place in the fridge for 1 hour to cool.
10. Garnish with a sprinkle of cinnamon and serve chilled. 

Notes

Makes 4 Cups

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 593Total Fat: 31gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 354mgSodium: 87mgCarbohydrates: 59gFiber: 0gSugar: 58gProtein: 10g

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