Easy Homemade Eggnog

An simple, creamy, spiked homemade eggnog recipe that uses no egg whites! In no time, you’ll have chilled eggnog ready for party attendees.At your next holiday gathering, serve alongside all of your favorite Christmas cookies and festive goodies.

Question: Is it even the holidays without eggnog?

I don’t recall ever attending a Christmas party that didn’t include a large bowl of spiked eggnog or eggnog-infused beverages. It’s almost as if there’s an unwritten law that if you don’t serve it at your party, the Christmas gods will come down and take your tree topper away.

Okay, maybe not, but it is undeniably a Christmas tradition. I never wanted to try eggnog as a kid because the thought of eggs in my drink terrified me.

Who can identify? Raise your hands if you’re there. Sometimes the name of a drink or cuisine is so offensive that you dismiss it before ever trying it.

Hear me out on this one, even if eggnog is amazing. It’s not like you’re Gaston, swallowing five hundred raw eggs in a glass, everything will be OK.

But, when it comes to eggnog, I can’t stress enough the importance of using high-quality eggs. It is the star of the cocktail show, and they must be excellent.

We exclusively use Pete and Gerry’s Organic Eggs in our home since they are free of pesticides, added hormones, antibiotics, and GMOs.

We are quite careful about our egg sources, and we prefer eggs from small family farms (a few of which are just north of us in New Hampshire) who are committed to humane animal treatment, safety, and environmental sustainability.

Furthermore, the taste and quality are constant and, in my view, unrivaled.

Ingredients for homemade eggnog

  • 3large Pete and Gerrys eggs,separated
  • cup+ 1 tablespoon granulated sugar,divided
  • 1 cupswhole milk
  • cupheavy cream
  • 1cinnamon stick
  • 1teaspoonground nutmeg
  • Pinchof salt
  • 1 teaspoon vanilla bean paste or pure vanilla essence
  • cuprum
  • cupamaretto,optional
  • or whipped cream for decorationground cinnamon, ground nutmeg, and ground cloves

Tips for making homemade eggnog

  • Use high-quality eggs. I stated it before, but we always use Pete and Gerry’s Organic Eggs.
  • Make use of full milk.Using low-fat milk will take away from the rich taste we’re striving for.
  • Slowly incorporate the milk mixture into the egg mixture. I’m not kidding. Don’t hurry through that step! You don’t want to scramble the eggs in the mix, so slowly add the heated milk mixture to the cold egg mixture.
  • Don’t throw away your egg whites! The nicest part about this recipe is that no egg is wasted; just whisk it with a little sugar and incorporate it into your cold eggnog right before serving. It adds some body and sweetness.

Serving eggnog

I also like to top mine with a generous dollop of homemade mascarpone whipped cream and a sprinkling of nutmeg.

Of course, you could use canned whipped cream, but if you’re going to make homemade eggnog, why not make it all handmade?

Can I make eggnog without alcohol?

The alcohol is entirely voluntary.I usually make mine with rum and amaretto, but if you don’t want it to be alcoholic, then leave it out. There are no substitutes or adjustments required!

How long does homemade eggnog last?

Homemade eggnog will keep in the coldest area of your fridge for 2-3 days if kept in a closed container.

Make some cold eggnog, invite your pals over in their ugly sweaters, and toast to a pleasant and enjoyable Christmas season!

Easy Homemade Eggnog


Prep Time: 10mins
Cook Time: 5mins
Total Time: 15mins
Servings: 4servings
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


An easy, creamy, homemade spiked eggnog recipe that doesn’t waste the egg whites! Serve alongside all your favorite Christmas cookies and festive treats at your next holiday party.


  • Mixing bowls
  • Medium saucepan
  • Hand mixer
  • Whisk
  • Pitcher


  • 3large Pete and Gerrys eggs, separated
  • 1 cupswhole milk
  • cupheavy cream
  • 1cinnamon stick
  • 1teaspoonground nutmeg
  • Pinchof salt
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • cup+ 1 tablespoon granulated sugar, divided
  • cuprum
  • cupamaretto, optional
  • or whipped cream for decoration ground cinnamon, ground nutmeg, and ground cloves


  • Separate the egg yolks and whites, putting the yolks in a big bowl and the whites in a small basin, and storing the whites in the fridge.
    3 big eggs from Pete and Gerry
  • 2 teaspoon pure vanilla extract or vanilla bean paste
    1 cinnamon stick, 1 teaspoon grated nutmeg, a pinch of salt, 12 glasses whole milk 1
    In a medium saucepan, whisk together the milk, cream, cinnamon stick, nutmeg, and salt. Stir continuously over low heat until the mixture begins to simmer and bubbles appear around the pan’s rims, then remove from heat. Whisk in the vanilla extract and let aside for 5 minutes to cool.
    1 1
  • 2 cup granulated sugar + 1 tablespoon
    2 cup sugar whisked into egg yolks until thoroughly mixed, light and creamy. Place aside.
    1 Add 1
  • Remove the cinnamon stick from the pot with care and discard.
  • Add the milk mixture, a little at a time, to the egg mixture, whisking after each addition. You don’t want to scramble the eggs in the mix, so slowly add the heated milk mixture to the cold egg mixture.
  • 4 oz. amaretto
    2 cup rum, 1 stir together rum (and amaretto, if using).
  • Pour into a pitcher, cover, and chill in the refrigerator until ready to serve.

When you’re ready to serve…

  • This step is optional, but strongly recommended:When you’re ready to serve the eggnog, add the egg whites!
  • In a medium mixing bowl, whip the egg whites until soft peaks form. While the mixer is running, carefully drizzle in 1 tablespoon sugar and continue to beat until firm peaks form.
  • Incorporate the egg whites into the remaining eggnog mixture.
  • Pour into cups, top with whipped cream and a pinch of grated nutmeg or cinnamon, and serve right away. Enjoy!
    Cinnamon dust


Storage: You can store the eggnog for 2-3 days in a closed container in the coldest part of your fridge.

Nutrition Facts

Calories: 373kcal | Carbohydrates: 41g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 99mg | Potassium: 200mg | Fiber: 1g | Sugar: 40g | Vitamin A: 767IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 1mg

Another thank you to Pete and Gerrys for supplying us with free eggs and for sponsoring this dish!


What alcohol do you put into eggnog?

While brandy is the most traditional alcohol to combine with eggnog, traditional recipes call for a combination of black rum and Cognac. If you want your eggnog with a kick, you may add bourbon, but we suggest sticking to rum and Cognac to retain the ‘nog’s characteristics.

Is eggnog still made with raw eggs?

Use pasteurized eggs if egg whites are required.

Raw egg whites have not been confirmed to be free of Salmonella germs. If you buy eggnog from your local grocery store, it has been made using pasteurized eggs. It is not necessary to cook it.

Is homemade eggnog worth it?

Making your own eggnog will save you from the chemicals found in store-bought kinds, but the calories and fat content will be equal. You may lighten things up by utilizing low fat dairy products and limiting your sugar intake.

What is a substitute for heavy cream in eggnog?

butter and half-and-half

You may boost the fat level of the liquid by adding melted butter, which is about 80% fat. To make this replacement, mix 34 cup half-and-half with 14 cup melted unsalted butter—this will replace 1 cup heavy cream.

How much alcohol should be in eggnog?

Getting the Right Ratio

The ratio of solid alcohol to eggnog is 1:5 (1 part spirit to 5 parts eggnog). This is true for both store-bought and homemade eggnog. So, if you purchase a quart of eggnog, add 6.5 ounces of your preferred liquor(s).

What kind of rum is best for eggnog?

The Best Rums to Pair with Eggnog
Club 8 Havana Rum aged seven years. 7 Goslings Black Seal Rum, $3.69. Appleton Estate Reserve Blend, 3.54. 5 Doorly’s XO Rum, 3.51. El Dorado 12 Year Rum (3.7/4). 3.76. 2 Santa Teresa 1796 Rum. 3.99. 3 Brugal 1888 Rum. 4.07 stars out of a possible 5.
1 Barbados Plantation 4.0 out of 5 stars for 5 Year Rum.

Why do they stop selling eggnog?

Most facilities continue to produce eggnog until New Year’s and begin dumping unsold goods in January. Despite its association with the holidays, eggnog does not have to be seasonal. Off-season, dairy facilities might create tiny quantities of eggnog for die-hard nogheads, but they don’t since it’s not cost-effective.

Why do stores stop selling eggnog?

The only reason eggnog isn’t marketed outside of the Christmas season is due to market demand, the same desire that pushes up cranberry sauce and turkey sales throughout the holiday season.

How long does homemade eggnog last?

Homemade eggnog normally lasts 2-3 days if refrigerated properly at 40 degrees or less. If refrigerated, store-bought eggnog lasts 5-7 days after opening. Canned eggnog has a shelf life of 4 to 5 months and should be consumed within 5-7 days after opening.

What makes the best eggnog?

Whatever the type, whiskey makes the most tasting eggnog because the spirit’s character shines through. Maker’s Mark made eggnog that tasted more like brandy; it just imparted a whiskey kick. It’s extremely excellent, and I wouldn’t hesitate to make it again.

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