Learn how to make eggnog in just 30 minutes that's creamy, velvety, and delicious! This easy, traditional eggnog recipe uses milk, eggs, and a healthy sweetener, with just the right hing to seasonal spices for a festive holiday drink.
Looking for more holiday drinks?
Check out honey citrus mint tea, cranberry juice, and pumpkin spice latte.
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💡Recipe Overview
- Prep and Cook Time: 10 minutes to prep and 15-20 minutes to make
- Cooking Method: Stove-top
- Skill Level: Moderate
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love this Egg Nog Recipe
I didn’t grow up with eggnog at the holidays - Russian households are more Team Kefir and Pickled Everything than creamy boozy milk drinks. So when I finally met eggnog, I was suspicious.
But then I learned why everyone treats it like liquid gold: traditionally, it’s spiked with rum, brandy, or bourbon.
Not just to make family parties extra chatty, but because alcohol actually works as a preservative and sanitizer. Research suggests even stubborn bacteria like salmonella don’t thrive when booze is involved.
That said, eggnog can be just as delicious alcohol-free. If you’re using the freshest, organic, pasture-raised eggs you can find, raw yolks are generally safe and give the drink that rich, velvety texture.
Still wary? Go the cooked route. All you need is patience and the art of tempering - slowly whisking hot liquid into beaten yolks so they don’t scramble. (And I show how it's done below) It’s the same technique behind silky custards, puddings, and that fancy Hollandaise sauce you pretend you don’t eat by the spoonful.
That's what we'll get into this recipe. It's one I make at least a few times per season and everyone loves it.
Ingredients for Homemade Egg Nog Recipe
- Whole milk – Use your favorite brand of milk - whether it's raw milk or A2 gently pasteurized milk. Whatever your choice is - it's all good. I would avoid skim milk though.
- Spices – Nutmeg, cinnamon, and cloves to give that classic eggnog flavor and a pinch of salt to balance it all out.
- Egg yolks – You'll just be needing the yolks here so save your egg whites for another recipe. The yolks are whisked with the sugar to make the drink rich and smooth.
- Sweetener - I usually use turbinado sugar, but maple or coconut sugar works too. I would avoid honey as it's overpowering but if you like that or on GAPS diet, go for it.
- Toppings (optional)– Whipped cream and a little extra cinnamon or nutmeg on top.
- Alcohol (optional) – Dark rum, brandy, or Cognac if you want a spiked version.
Variation: Eggnog with Alcohol
Alcoholic eggnog has been traditionally the drink of choice as a way to preserve milk and eggs. Since there is no need for that with modern refrigeration, my family personally prefers eggnog free of alcohol.
However, that doesn't mean you can't turn this homemade eggnog into a spiked adult beverage. What type or how much alcohol to add is a matter of personal preference. But any dark spirit like brandy, rum, or Cognac goes well.
So how much alcohol to add to eggnog?
Well, that depends on who’s drinking it - we all know Aunt Linda doesn’t do subtle. (Just kidding - I don't even have an aunt Linda!) But a good starting point is a 5:1 ratio: five parts eggnog to one part booze. In plain English: one 1.5‑oz shot per cup of eggnog. Adjust accordingly if Aunt Linda is in the room, and you want to survive the holiday chaos.
When to add alcohol to eggnog?
Another great question. You can add alcohol directly to the bottle after eggnog has been fully chilled. Or you may spike individual drinks using the 5:1 ratio so there's always a virgin variety in the fridge for everyone else.
Make it Ancestral
Use farm-fresh eggs and raw milk for the best flavor and nutrition. Sweeten lightly with natural sweeteners like turbinado or maple sugar. Eggnog can be a superfood when made with the right ingredients.
How to Make Eggnog
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Heat
In a large saucepan, warm milk with nutmeg, cinnamon, cloves, and a pinch of salt. Stir regularly to avoid scorching.
Step 2. Whisk
Beat egg yolks with sugar until pale and creamy.
Step 3. Temper
Slowly add hot milk to the yolks in small increments, whisking constantly.
Step 4. Cook
Return mixture to the saucepan and heat gently until slightly thickened, without boiling.
Helpful Tips
- Low and slow - Milk overheats quickly; keep it medium-low heat and stir often, especially once the egg yolks go in. Never boil (the eggs will scramble).
- Sweetener options - I like turbinado for more caramel flavor and thicker body but maple sugar pairs excellently with nutmeg. Avoid honey here as it can overpower.
- Straining is key - Even if you think it looks smooth, strain it. It gives a silky, velvety finish.
- Spiced eggnog - To spice eggnog with alcohol: use 5:1 ratio of 5 parts eggnog to 1 part dark spirit such as rum, brandy or Cognac. That is approximately 1 (1.5oz) shot of alcohol to 1 cup of eggnog.
Serving Suggestions
Eggnog is great on its own as a creamy, seasonal drink, but you can also serve it alongside simple holiday treats like almond orange cookies, coconut flour banana muffins, or hazelnut butter cookies.
For a little extra flair, sprinkle cinnamon, nutmeg, or pumpkin pie spice on top before serving. You can also add a splash of rum, bourbon, or brandy for an adult version. Serve it up in those holiday reindeer mugs - Cousin Eddie would approve.
Frequently Asked Questions
Store leftover eggnog in an airtight glass container like mason jars or weck juice jar in the fridge for up to 3–4 days. Shake or stir well before serving, as some separation may occur.
Any dark spirit pairs well with the flavor and texture of eggnog. Think a combination of brandy, dark rum and Cognac. Because these spirits would be used as mixers, it's not necessary to purchase the most priciest and prime variety. Go for the middle shelf instead of the top shelf in the alcohol aisle.
Tempering eggs is essentially the process of slowly warming the eggs before introducing them to drastic increase in temperature. The slow addition of the hot liquid dilutes the uncooked egg proteins, making it impossible for them to clump up when heated. Here's the simple process:
1. Bring the milk and sugar to a gentle boil.
2. Whisk the egg yolks and sugar in a medium bowl. Save the egg whites for another use.
3. Slowly add the hot milk to the eggs, 1-2 tablespoons at a time and whisk constantly.
4. Stir constantly to avoid eggs from curdling.
Looking for more tasty drinks? Here are some ideas:
Did you make this eggnog? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Homemade Eggnog Recipe
Ingredients
- 3 cups whole milk
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- pinch of sea salt
- 6 egg yolks
- ½ cup turbinado sugar or maple sugar, coconut sugar
Instructions
- In a large saucepan over medium heat, combine 3 cups whole milk, ½ teaspoon ground nutmeg, ¼ teaspoon ground cinnamon, ¼ teaspoon ground cloves, and a pinch of sea salt and heat to approximately 120°F. Stir regularly to avoid scorching.
- In a medium size bowl, whisk the 6 egg yolks with ½ cup turbinado sugar. Whisk briskly until mixture turns pale yellow and slightly creamy.
- Incrementally, add the hot milk mixture to the whipped yolks, ½ cup at a time, whisking the entire time. Constantly stir to temper the yolks with the hot milk.
- When mixture has been thoroughly combined, pour everything back into the saucepan and warm over medium heat. Stir for another 4 minutes until mixture is thickened but be careful not to bring it to boil.
- Strain the eggnog over a sieve to catch any egg clumps or large chunks of spices.
- Allow to fully cool, then move to the refrigerator to chill thoroughly. Add whipped cream and dust cinnamon or nutmeg.
Notes
- Low and slow - Milk overheats quickly; keep it medium-low heat and stir often, especially once the egg yolks go in. Never boil (the eggs will scramble).
- Sweetener options - I like turbinado for more caramel flavor and thicker body but maple sugar pairs excellently with nutmeg. Avoid honey here as it can overpower.
- Straining is key - Even if you think it looks smooth, strain it. It gives a silky, velvety finish.
- Spiced eggnog - To spice eggnog with alcohol: use 5:1 ratio of 5 parts eggnog to 1 part dark spirit such as rum, brandy or Cognac. That is approximately 1 (1.5oz) shot of alcohol to 1 cup of eggnog.
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