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–+ servings
A close up picture of homemade eggnog in a clear glade garnished with ground cinnamon and a star anise.
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5 from 12 votes

Homemade Eggnog

Our Homemade Eggnog recipe is made without alcohol so the entire family can enjoy it. You won’t believe how delicious homemade eggnog is. It’ll quickly become a yearly Christmas tradition!
Prep Time10 minutes
Cook Time18 minutes
Chill Time4 hours
Total Time4 hours 28 minutes
Course: Drinks
Cuisine: American
Keyword: Christmas, eggnog
Servings: 6 people
Calories: 460kcal
Author: An Easy Budget Recipes Original!
Cost: $3.61

Equipment

  • saucepan
  • whisk
  • Measuring spoons
  • Liquid measuring cup
  • mixing bowls

Ingredients

  • 3 cups milk anything but skim
  • 1 ½ teaspoon ground cinnamon plus a little for garnish if desired
  • 1 ½ teaspoon ground nutmeg
  • 1 ½ teaspoon vanilla extract
  • 8 large egg yolks
  • ¾ cup granulated sugar
  • 1 ½ cup heavy cream

FOR SERVING: (all optional)

  • Heavy whipping cream
  • Ground cinnamon
  • Cinnamon stick
  • Star Anise
  • Candy Canes
US Customary - Metric

Instructions

SEPARATE EGGS:

  • In a small bowl, separate egg yolks from the whites and set aside. ** see notes

HEAT MILK MIXTURE:

  • In a small saucepan, combine milk, cinnamon, nutmeg and vanilla.
  • Slow bring mixture to a low boil over low heat.
  • In a medium bowl, combine egg yolks and sugar.
  • Beat the mixture on low speed until light and pale in color, about 2-3 minutes.

TEMPER EGGS:

  • Begin by adding a very small amount of the heated milk mixture to the eggs, beat at low speed to temper the eggs. Do not add the hot milk too quickly, or it will cook the eggs
  • Continue adding small amounts of the milk to the eggs, beating until all the milk is incorporated and well combined.

COOK:

  • Return the mixture to the saucepan and cook over medium heat until slightly thick and the mixture coats the back of a spoon. Do not boil.
  • Remove from heat and stir in heavy cream.

CHILL:

  • Chill for 3-4 hours before serving. Serve warm, cold or room temperature.
  • To serve, add whipping cream, ground cinnamon, cinnamon stick or star anise if desired.
  • Store leftovers in the refrigerator.

Notes

  • The egg whites can be saved and made into meringue for a pie or an egg white omelet. 
  • Instead of using a handheld mixer, you can use a whisk, you'll just need to whisk vigorously and for longer. 

Nutrition

Serving: 6ounces | Calories: 460kcal | Carbohydrates: 34g | Protein: 9g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 354mg | Sodium: 87mg | Potassium: 238mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1420IU | Vitamin C: 1mg | Calcium: 214mg | Iron: 1mg