I made the Best Homemade Eggnog Recipe using 6 large eggs, granulated sugar, whole milk, and heavy cream blended with a dash of nutmeg. I added a splash of bourbon for a spirited twist that made this classic holiday treat wonderfully irresistible and uniquely mine.

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I’ve always found that making your own egg nog is less intimidating than it seems. I stumbled upon this recipe when I really wanted to try something different, and trust me, homemade eggnog just tastes better from scratch.

I start off by separating 6 large eggs and mixing in 3/4 cup granulated sugar, then blend in 2 cups whole milk with 1 cup heavy cream to get that perfect creamy texture. Add in 1/2 teaspoon ground nutmeg (plus a little extra for garnish) and a hint of 1/4 teaspoon vanilla extract.

For those who like a bit of a kick, I sometimes mix in 1/2 cup bourbon, rum, or brandy, along with a pinch of salt to balance the flavors. I know it might sound simple, but this egg nog recipe easy and spiked up right, is one of the best homemade eggnog recipes I’ve ever made.

Enjoy making it!

Why I Like this Recipe

I really like this egg nog recipe because it’s super easy to make and turns out way better than those store-bought kinds. I appreciate how simple the ingredients are and that they come together to make a creamy, tasty drink. I also love that I can adjust the spice and even add a bit of bourbon, rum, or brandy when I want a kick, which makes it feel special and personal. Lastly, it reminds me of fun holidays and gatherings since it’s something I can share with family and friends, and everyone always seems to enjoy it.

Ingredients

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Eggs: Rich in protein that thickens nog, giving it a naturally smooth texture.
Sugar: Sweetens the nog perfectly and balances the bittersweet notes of alcohol.
Milk: Supplies light carbohydrates and calcium, creating a delicate, creamy flavor.
Heavy Cream: Adds richness and fattiness for that indulgent, velvety finish in your nog.
Nutmeg: Imparts a warming spice note, lending festive aroma and unique flavor character.
Bourbon: Optional addition that intensifies depth and introduces a subtle boozy kick.
Vanilla Extract: Enhances overall sweetness and fragrance, tying all flavors beautifully together.
Salt: A small pinch accentuates flavors by moderating and enlivening the rich taste.

Ingredient Quantities

6 large eggs, separated

3/4 cup granulated sugar, divided

2 cups whole milk

1 cup heavy cream

1/2 teaspoon ground nutmeg, plus a little extra for garnish

1/4 teaspoon vanilla extract

1/2 cup bourbon, rum, or brandy (optional)

A pinch of salt

How to Make this

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1. Separate 6 large eggs into two bowls; put the yolks in one and the whites in another.

2. Whisk the yolks together with 1/2 cup sugar until the mixture gets light and creamy.

3. Slowly stir in 2 cups whole milk, 1 cup heavy cream, 1/4 teaspoon vanilla extract, 1/2 teaspoon ground nutmeg, and a pinch of salt. If you want an adult version, add 1/2 cup bourbon, rum, or brandy now.

4. In the bowl with the egg whites, beat them until they start to get foamy.

5. Gradually add the remaining 1/4 cup sugar to the whites while continuing to beat until soft peaks form.

6. Carefully fold the beaten egg whites into the yolk mixture. Try not to over mix so you keep that light texture.

7. Cover the mixture and chill in the refrigerator for at least one hour; this helps all the flavors blend together nicely.

8. Stir the egg nog well before serving, then pour it into glasses and sprinkle a little extra nutmeg on top for garnish. Enjoy!

Equipment Needed

1. Two separate mixing bowls (one for the yolks and one for the whites)
2. A whisk or hand mixer to beat the eggs and combine the ingredients
3. Measuring cups for the milk, cream, bourbon/rum/brandy and sugar
4. Measuring spoons for the vanilla extract, nutmeg and salt
5. A spatula to gently fold the egg whites into the yolk mixture
6. A refrigerator to chill the eggnog
7. Serving glasses to enjoy the final drink

FAQ

Q: Can I use pasteurized eggs instead of regular eggs?

A: Yeah, you can use pasteurized eggs. They help lessen any worry about salmonella and are great if you're serving folks like kids or older relatives.

Q: What do I do if I dont have bourbon, rum, or brandy?

A: You can skip the alcohol completely, or even use a little extra vanilla extract for extra flavor if you prefer a non-alcoholic version.

Q: Why separate the egg whites and yolks?

A: Separating them adds a light airy texture to the nog. The beaten whites get folded in, making it frothy and smooth, which is exactly what you want.

Q: How long can I store the egg nog in the fridge?

A: Keep it in an airtight container and it should stay good for 2-3 days. Just make sure you give it a good stir before serving because it might settle a bit.

How To Make Homemade Egg Nog Recipe Substitutions and Variations

If you’re not comfortable with raw eggs, you could use pasteurized eggs instead which makes it safer to drink.
You can swap out the whole milk for almond milk or even half-and-half if you want a richer feel, but it might change the taste a bit.
If heavy cream is hard to come by or you want a non-dairy option then coconut cream is a good alternative even though its flavor is a little different.
Not into alcohol? No worries, you can leave out the bourbon, rum, or brandy or add a few drops of rum extract instead for that familiar kick.

Pro Tips

1. Make sure your eggs are at room temperature before you start – it helps everything mix together better and gives you a smoother finish when you fold in the whites.
2. When you beat the egg whites, add the sugar really slowly while you whisk. This will help them get nice and fluffy instead of turning gritty.
3. Be super gentle when folding the egg whites back into the yolk mix. If you overdo it, you might lose some of the light texture you worked so hard for.
4. Let the nog chill in the fridge for at least an hour, but if you can wait longer, it gives the flavors more time to come together and makes for a richer taste.