Drinks

Homemade Eggnog Recipe

BySimon Carel January 7, 2026January 7, 2026

Introduction

This homemade eggnog recipe brings a rich and creamy holiday classic right to your kitchen. With warm spices and a velvety texture, it’s perfect for cozy gatherings or festive celebrations.

A glass jar filled with a creamy beige drink forms the base layer, topped with a tall swirl of white whipped cream sprinkled evenly with light brown cinnamon powder. A dark brown star anise pod rests on the whipped cream near a clear glass straw inserted into the jar. The jar sits on a light wood cutting board with visible grain patterns, set against a white marbled surface. In the background, a silver spoon with cinnamon powder is placed on the board, alongside two more star anise pods. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups whole milk (note 1)
1 cup heavy whipping cream
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
4 whole cloves
3 star anise
6 large egg yolks
½ cup granulated sugar
1 Tablespoon pure vanilla extract
fresh nutmeg (optional garnish)
whipped cream (optional garnish)

Instructions

Step 1: In a medium-sized saucepan over medium heat, combine the whole milk, heavy cream, ground cinnamon, salt, ground nutmeg, whole cloves, and star anise. Stir gently until the mixture is hot but not bubbling.
Step 2: In a medium bowl, whisk together the egg yolks and granulated sugar until the mixture is frothy and pale.
Step 3: Gradually add about one cup of the hot milk mixture to the egg yolks, stirring constantly to temper the eggs.
Step 4: Pour the tempered yolk mixture back into the saucepan with the remaining milk. Heat gently, stirring frequently, until the mixture reaches about 160°F (71°C). Be careful not to let it boil.
Step 5: Strain the eggnog through a fine sieve to remove cloves and star anise. Allow it to cool for an hour or more in the refrigerator.
Step 6: Before serving, stir in the vanilla extract. Garnish with freshly grated nutmeg and whipped cream if desired.

Tips & Variations

For a boozy twist, add a splash of bourbon, rum, or brandy to taste just before serving.
Use pasteurized eggs if you’re concerned about consuming raw eggs for added safety.
Adjust the sweetness by reducing or increasing the sugar according to your preference.

Storage

Store homemade eggnog covered in the refrigerator for up to 3 days. Stir well before serving again. If it thickens too much, gently whisk in a little milk to restore the desired consistency.

How to Serve

A clear glass mason jar filled with a thick, creamy beige drink that has tiny brown specks throughout, topped with a generous swirl of white whipped cream sprinkled lightly with brown cinnamon powder and garnished with two dark brown star anise pieces on top; a clear glass straw is inserted into the jar on the right side. The jar sits on a wooden board, with additional star anise near the base and a metal spoon beside it, all set against a white marbled surface and a soft, peach-colored cloth in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make eggnog without alcohol?

Yes, this recipe is alcohol-free by default. You can serve it as is or add alcohol if desired.

Is it safe to use raw eggs in eggnog?

This recipe gently cooks the egg yolks to about 160°F, which helps reduce the risk of bacteria. For added safety, use pasteurized eggs or cook the mixture carefully to the proper temperature.