Homemade Eggnog Recipe

Amethyst · December 8, 2025, 11:32pm

Homemade Eggnog Recipe

Servings: 8
Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling: 4 hours
Total Time: 4 hours 25 minutes

Ingredients:

6 egg yolks
⅔ cup granulated sugar
2 cups heavy cream
1 cup whole milk
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
⅛ teaspoon fine sea salt
2 teaspoons pure vanilla extract
homemade whipped cream (for serving)

Directions:

In a medium bowl, beat eggs and sugar together with a handheld mixer (or vigorously with a whisk by hand), until thick, light, and fluffy (about 1 minute).

Heat milk, cinnamon, nutmeg, and sea salt in a medium saucepan until warm, whisking constantly.

Temper the eggs by slowly adding warm milk to the beaten eggs as you whisk vigorously.

Pour the tempered egg/milk mixture back into the saucepan and cook until it starts to thicken but does not boil (160 degrees F), whisking often. (It will lightly coat the back of a spatula.)

Place the heavy cream into a bowl with a fine mesh strainer on top of the bowl.

Strain the egg mixture into the heavy cream. Discard what is left on the strainer.

Add vanilla extract, stir to combine.

Chill for 4 hours.

Serve cold with some homemade whipped cream and an extra sprinkle of nutmeg.

Notes:

Ingredient Substitutions:

Granulated sugar. white sugar or organic cane sugar are the best choices.

Heavy cream/whole milk. This eggnog recipe calls for 3 cups of liquid dairy. I make it with 2 cups of heavy cream and 1 cup of whole milk. You can change the ratio (e.g., 2 cups whole milk, 1 cup cream), or use lower-fat products like half and half or 2% milk, but you do so at the risk of a less-creamy final product.

Ground Nutmeg. You can substitute an equal amount of freshly ground nutmeg if you prefer. I use store-bought organic nutmeg with the best results.

Sea salt. A pinch of sea salt really makes this recipe extra delicious. You can omit it if you prefer.

Serve:

This eggnog recipe is best served cold with some homemade whipped cream and an extra sprinkle of nutmeg.

Store:

Store leftover eggnog in a glass jar with a lid in the refrigerator for up to 5 days.

Freeze:

If you’d like, you can freeze this eggnog recipe in ice cube trays and use it to make some delicious eggnog iced coffee! Yum! Or you can freeze it in larger portions in a silicone storage container. Reheat slowly on the stovetop or in the microwave.

Nutritional Facts:

Nutrition information is automatically calculated, so it should only be used as an approximation.

Recipe courtesy of Joy Food Sunshine.com