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This easy eggnog recipe is the BEST holiday drink! It’s creamy, rich, and completely delicious – perfect for all of your holiday parties.
Even though it’s freezing outside, there are a few cold drink recipes that I like to enjoy during the holidays—like Frozen Hot Chocolate, Peppermint Milkshakes, and eggnog!
We Love Homemade Eggnog!
Can we just all agree that homemade eggnog is better than any store-bought eggnog?
This non-alcoholic eggnog (no rum, brandy or bourbon) is a favorite drink with lots of my family members.
Here’s why we love it:
- Simple. Just mix up a few straightforward ingredients!
- Quick. It has a quick prep time of only 15 minutes.
- SO much flavor. It’s fresh and with delicious spices it tastes almost like a melted ice cream.
- Perfect for celebrations. It’s basically Christmas in a cup (but we love it for Thanksgiving too)!
We do have that FAB Eggnog Milkshake too!
Simple Ingredients!
- eggs – using pasteurized eggs is your safest bet to prevent salmonella, but it hasn’t been proven that raw egg whites do not contain salmonella.
- sugar
- milk – Use whole milk for the creamiest texture.
- vanilla extract
- ground nutmeg or freshly grated
- salt
- heavy cream – The more fat the dairy contains the creamier this eggnog will be. Half and half or more whole milk may be used instead.
How to Make Eggnog
- PREP. Place a medium metal or glass mixing bowl in the refrigerator to be used later.
- EGG WHITES. In another medium bowl, beat egg whites with a hand mixer until stiff. Fold in ¾ cup sugar, a few tablespoons at a time. Set aside.
- MILK MIXTURE. In a large bowl, beat egg yolks until they turn a lemon-yellow color. Mix in remaining ¼ cup sugar a few tablespoons at a time. Then whisk in milk, vanilla, nutmeg, and salt. Set aside.
- COMBINE. Remove the chilled bowl from the refrigerator. Pour in heavy cream and whip until soft peaks form.
- CHILL. Add the egg white mixture and the whipped cream to the egg yolk mixture and use a wooden spoon to stir together. Chill until cold, about 2 hours. Top with a sprinkle of cinnamon or nutmeg.
Eggnog Tips
This traditional eggnog recipe starts with the best ingredients.
- Toppings. Top with Whipped Cream and a sprinkle of ground cinnamon, cloves, or extra nutmeg.
- Separating eggs. Cold eggs separate more easily. Vacillate the yolk between the two shells and allow the whites to drip into a bowl (you can also see our tutorial here on how to separate eggs).
- Serving hot or cold. Eggnog is traditionally served chilled but can be heated in a saucepan over medium heat, stir constantly and don’t boil or heat it up in the microwave.
- Use eggnog to make: Eggnog Bread, Eggnog French Toast, Eggnog Cookies.
storing Info
- STORE. Do not store this best eggnog recipe for longer than 24 hours. It’s best chilled after a couple of hours. Keep it covered in an airtight container in the fridge.
- FREEZE this homemade eggnog recipe in an airtight freezer container, leaving a little room for the liquid to expand when it freezes.
For more Drink Recipes:
Easy Eggnog Recipe
This easy eggnog recipe is the BEST holiday drink! It's creamy, rich, and completely delicious – perfect for all of your holiday parties.
Ingredients
- 6 large eggs separated
- 1 cup sugar divided
- 6 cups milk
- 2 tablespoons vanilla extract
- ½ teaspoon ground nutmeg
- dash of salt
- 1 cup heavy cream chilled
Instructions
- Place a medium metal or glass mixing bowl in the refrigerator to be used later.
- In another medium bowl, beat egg whites with a hand mixer until stiff. Fold in ¾ cup sugar, a few tablespoons at a time. Set aside.
- In a large mixing bowl, beat egg yolks until they turn a lemon-yellow color. Mix in remaining ¼ cup sugar a few tablespoons at a time. Then mix in milk, vanilla, nutmeg, and salt. Set aside.
- Remove the chilled bowl from the refrigerator. Pour in heavy cream and whip until soft peaks form.
- Add the egg white mixture and the whipped cream to the egg yolk mixture and use a wooden spoon to stir together. Chill until cold, about 2 hours.
Video
Notes
Make ahead of time. Eggnog is best when chilled for a couple of hours before serving. Keep it covered in an airtight container in the refrigerator for up to 1 week.
STORE. Do not store this best eggnog recipe for longer than 24 hours. It’s best chilled after a couple of hours. Keep it covered in an airtight container in the fridge.
FREEZE this homemade eggnog recipe in an airtight freezer container, leaving a little room for the liquid to expand when it freezes.
Nutrition
Serving: 1cup, Calories: 364kcal, Carbohydrates: 35g, Protein: 11g, Fat: 20g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 178mg, Sodium: 125mg, Potassium: 354mg, Fiber: 0.03g, Sugar: 35g, Vitamin A: 912IU, Vitamin C: 0.2mg, Calcium: 264mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’m just wondering if it is possible to use this eggnog in baking recipes? I have a recipe for eggnog bread and cookies.
Yes you can!!
It sounds delicious but i am concerned about the raw eggs
Classic eggnog does use raw eggs. You could try substituting for pasteurized egg whites/egg products. Or pasteurizing the eggs yourself. I’m sure you could google how to do that if you wanted. The risk of getting sick is quite low, however, there is still the risk. But there are options out there you could look into if you are concerned about the raw eggs. 🙂
My favorite holiday drink! I’ve never tried making homemade eggnog before but after trying this recipe I don’t think I’ll ever go back to store-bought. Thank you for sharing this recipe, it is so delicious!
One of the best treats around the holidays! I love that there’s a delicious version to make at home.
This eggnog was to die for. I could not stop drinking it once I had made it and I finished it off myself in just three days.
This is the most spectacular recipe!