Name: Homemade Eggnog
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 6 large egg yolks; 1 cup granulated sugar; 2 cups whole milk; 2 cups heavy cream; 3 whole cloves; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1 tsp vanilla extract; 1 1/4 cups spiced rum (optional, or to taste)

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Rich, velvety, and infused with cozy seasonal spices, this Old-Fashioned Homemade Eggnog is a timeless holiday beverage made the traditional way—with real egg yolks, warm spices, cream, and spiced rum. Whether served chilled at a festive gathering or enjoyed fireside in your favorite mug, this classic drink captures the essence of holiday cheer in every creamy sip.

Why You’ll Love This Recipe

Homemade eggnog offers a depth of flavor and texture that store-bought versions simply can’t match. By using fresh ingredients and warming spices, you’ll create a luxurious beverage that feels both nostalgic and indulgent. It’s customizable with or without alcohol and perfect for serving at parties, gift exchanges, or cozy nights in during the winter season.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Egg yolks
Granulated sugar
Whole milk
Heavy cream
Whole cloves
Ground cinnamon
Ground nutmeg
Vanilla extract
Spiced rum (optional or to taste)

Directions

In a medium mixing bowl, whisk the egg yolks and sugar together until light in color and creamy in texture.
In a saucepan over medium heat, combine the milk, cloves, cinnamon, and nutmeg. Heat slowly until the mixture is steaming but not boiling.
Temper the eggs by slowly adding a small amount of the hot milk to the egg mixture while whisking constantly. Gradually add more until the mixture is warm, then pour everything back into the saucepan.
Cook over medium heat, stirring constantly with a wooden spoon or spatula, for 5–7 minutes or until the mixture thickens slightly and coats the back of a spoon. Do not boil.
Remove from heat and strain through a fine mesh sieve to discard the cloves and any curdled egg. Let cool for 1 hour.
Stir in the heavy cream, vanilla extract, and spiced rum (if using). Mix well to combine.
Refrigerate until chilled, at least 1 hour.
Serve cold in glasses or mugs. Top with a light dusting of nutmeg or cinnamon, and garnish with a cinnamon stick or star anise for presentation if desired.

Servings and timing

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 25 minutes
Calories: 290 kcal per serving

Variations

Alcohol-free: Simply omit the rum for a family-friendly version.
Bourbon or brandy: Substitute or mix with the spiced rum for a different holiday flavor profile.
Extra thick: Increase the cream to 2 ½ cups for a richer, denser eggnog.
Spice it up: Add a pinch of ground ginger or clove for more complexity.
Frothy finish: Blend or froth before serving for a lighter, airier texture.

Storage/reheating

Store eggnog in an airtight container in the refrigerator for up to 4 days. Stir well before serving, as separation may occur. This drink is served chilled and should not be reheated.

FAQs

Is it safe to use raw eggs in eggnog?

This recipe involves gently cooking the egg mixture to a safe temperature (around 160°F), which reduces any risk associated with raw eggs.

Can I use light cream or half-and-half instead of heavy cream?

Yes, but the result will be lighter and less creamy. Heavy cream gives eggnog its classic rich texture.

Can I make this ahead of time?

Absolutely. In fact, many believe the flavor improves after a day or two in the fridge.

What kind of rum works best?

Spiced rum adds depth and warmth, but dark or golden rum also pairs beautifully with the creamy base.

Can I freeze eggnog?

It’s not recommended, as freezing can affect the texture. Freshly chilled is best.

Why temper the eggs?

Tempering prevents the eggs from scrambling by gradually raising their temperature with the hot milk.

How thick should eggnog be?

It should coat the back of a spoon but still be pourable. For a thinner consistency, reduce the cream.

Is this recipe gluten-free?

Yes, all listed ingredients are naturally gluten-free. Always check labels if using flavored or commercial products.

Can I serve eggnog warm?

While traditionally served chilled, you can enjoy it warm (without alcohol) right after cooking. Avoid boiling once cream and rum are added.

What can I serve with eggnog?

It pairs well with gingerbread cookies, biscotti, or holiday shortbread for a festive treat.

Conclusion

Old-Fashioned Homemade Eggnog is the ultimate festive drink for the winter season—rich, velvety, and steeped in holiday tradition. With its smooth blend of cream, spice, and just a hint of rum, this classic beverage is sure to become a staple at your seasonal gatherings. Make a batch, chill it well, and toast to good company and cozy evenings.

Homemade Eggnog

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Rich, creamy, and infused with warm spices, this Old-Fashioned Eggnog is the perfect festive drink for holiday gatherings—made with real egg yolks, milk, cream, and spiced rum for a smooth, classic flavor.

Author: Asma
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Yield: 6 servings 1x
Category: Beverage
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Instructions

In a mixing bowl, whisk together the egg yolks and sugar until light and creamy.
In a medium saucepan, combine the milk, cloves, cinnamon, and nutmeg. Slowly heat over medium heat until the mixture is steaming, but not boiling.
Temper the egg mixture by gradually adding a small amount of the hot milk while whisking constantly. Then pour the tempered eggs into the saucepan with the remaining milk mixture.
Cook over medium heat, stirring constantly, for 5–7 minutes until the mixture slightly thickens and coats the back of a spoon. Do not boil.
Remove from heat, strain out the cloves, and let the mixture cool for 1 hour.
Stir in the heavy cream, vanilla extract, and spiced rum (if using).
Chill in the refrigerator until cold. Serve with a dusting of nutmeg or cinnamon and garnish with a cinnamon stick or star anise if desired.

Notes

For a non-alcoholic version, simply omit the rum or substitute with a splash of rum extract.
Use freshly grated nutmeg for the best flavor and aroma.
Store in the refrigerator for up to 3 days—flavors deepen as it sits.
Always use pasteurized eggs or cook to a safe temperature to reduce any food safety risk.