Eggnog is a creamy, egg-yolk-based holiday drink with just the right amount of spice that can be made with or without alcohol. It’s delicious either way! If you are a fan of this drink, I also have Blender Eggnog you may want to try. Both options are perfect for my Rumchata Eggnog!

Glass mugs filled with eggnog and topped with whipped cream.
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Eggnog is a drink that has been around for hundreds of years and has definitely been a sign (or drink) of the holiday season for many. It starts appearing in grocery stores during the winter months, but this homemade eggnog drink recipe is far better than anything you can buy at the store! And, when you make your own batch, you know exactly what is going into it without all the added preservatives. Better yet, you can adapt the recipe for all ages, making it a Christmas mocktail recipe if you leave out the alcohol. Add some to Mini Eggnog Cheesecakes and Eggnog Fudge, too!

Eggnog mixture coating the back of a spoon.


Eggs: You will need 6 large egg yolks for this recipe. Although you will not use the egg whites, save them! I will give you a few recipes which you can use so they don’t go to waste.

Spices: Cinnamon and nutmeg will go into the eggnog mixture, but don’t put them away. You may want to sprinkle one or the other on top of the drink when serving.

Heavy Whipping Cream: Heavy whipping cream, also known as heavy cream, is a liquid with 36-40% fat. I added a cup to this recipe, but you may want to add more if it is too thick for your liking.

Alcohol: Brandy is a common spirit added to eggnog. But, rum, cognac, and even whiskey or bourbon are other popular options if you want a shot of alcohol in the drink.

Glass mugs filled with eggnog and topped with whipped cream.

What to Do With Leftover Egg Whites

Since this is a yolk-based drink, you will not need egg whites. But, I have you covered when it comes to ways to use egg whites. They will last in the refrigerator for 2-3 days, and can even be frozen in a zipped freezer bag or ice cube tray for up to 3 months! When ready to use, try some of these recipes:

How Much Eggnog Does this Recipe Make?

This recipe makes about 3 cups of eggnog. Depending on the serving sizes, the number of drinks this will make will vary. Although one cup is usually a serving size, with eggnog, it is often only 1/2 cup.

Glass mugs filled with eggnog and topped with whipped cream.

How to Store Homemade Eggnog

Homemade Eggnog has a shorter shelf-like than store-bought varieties. This batch should be stored in the refrigerator for 2-3 days. Of course, if it starts to smell bad or get lumpy, throw it out and make another batch!

Glass mugs filled with eggnog and topped with whipped cream.
5 from 5 votes


Prep Time 5 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Eggnog is a creamy, egg-yolk-based holiday drink with just the right amount of spice that can be made with or without alcohol.


  • 6 large egg yolks
  • 1 cup (200 g) granulated sugar
  • 2 cups (490 g) whole milk
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup (238 g) heavy whipping cream
  • ½ teaspoon vanilla
  • ½ cup (112 g) brandy, optional
  • whipped topping, for garnish
  • ground cinnamon or nutmeg, for garnish


  • In a small bowl, combine egg yolks and sugar. Whisk together until light and fluffy (2-3 minutes). Set aside.
  • In a medium saucepan over medium-high heat, add milk, cinnamon, and nutmeg. Bring the mixture to a boil.
  • Remove from heat. Working one spoonful at a time, add the hot milk mixture to the egg mixture, whisking constantly until fully incorporated. (Be sure to add the hot milk slowly to keep from scrambling the eggs.) Continue until all of the egg mixture is incorporated.
  • Pour the mixture back into the saucepan and place over medium heat. Continue cooking until thickened slightly (about 3-5 minutes). It should coat the back of a spoon, but it will continue to thicken more as it cools.
  • Remove from heat and let it cool completely.
  • When cool, whisk in the heavy cream, vanilla, and brandy (if using).
  • Cover and transfer to the refrigerator to chill for 4 hours, up to overnight.
  • When ready to serve, top with whipped topping and sprinkle with cinnamon or nutmeg. Enjoy!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. This eggnog is really good! My whole family loved it and they’re not big eggnog fans. Much better than any store bought eggnog. Definitely making this again!

  2. I’m loving all of your recipes!!! Have to got to the store now so I can enjoy making and eating some of them!

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