Eggnog could possibly be the most traditional Christmas drink there is. Enjoy this Eggnog Recipe that contains no alcohol, or if you prefer, make it spiked, if you like. 

Welcome to Day 42 of the 100 Days of Homemade Holiday Inspiration! Each day we will be inspiring you with recipes, decorating ideas, crafts, homemade gift ideas and much more! 

Follow along to be inspired! 

If you follow me on Instagram, you might have seen that my son and daughter-in-law are expecting in May 2020. The baby will be my first grandchild. 

My daughter-in-law loves Eggnog, so I needed a recipe that did not contain alcohol. You can certainly add alcohol to this Eggnog Recipe, but it’s not necessary. 

See my notes below on comparing this Eggnog Recipe to store bought. I actually have never had Eggnog before making this recipe, however my daughter-in-law is very familiar with the taste. 

Eggnog Recipe

Ingredients

Full printable recipe and instructions are below

• Milk
• Heavy Cream – like heavy whipping cream
• Egg Yolks – you will be using just the yolks in this recipe. You can use the egg whites to make meringue for a pie if you like.
• Cinnamon
• Nutmeg
• Sugar
• Vanilla
• Whip Cream for the top if you like

Kitchen Essentials Needed

• Heavy Saucepan
• Bowl
• Measuring Cup
• Measuring Spoon
• Rubber Spatula 
• Whisk

How to make Homemade Eggnog

Full printable recipe and instructions are below

1. Separate egg yolks and whites into a small bowl and set aside
2. In a small saucepan, combine milk, cinnamon, nutmeg and vanilla and slowly bring mixture to low boil over low heat
3. In a medium bowl, combine egg yolks and sugar and whisk until light and pale in color, about 2-3 minutes
4. Begin by adding a very small amount of the heated milk mixture to the eggs, whisking constantly to temper the eggs. Don’t add the hot milk too quickly or it will scramble the eggs.
5. Continue adding small amounts of heated milk to eggs, whisking constantly until all the milk is incorporated with the egg mixture and well combined
6. Return milk mixture to saucepan and cook over medium heat until slightly thick and mixture coats the back of the spoon. Be careful not to bring mixture to boil.
7. Remove from heat and stir in heavy cream
8. Chill several hours
9. To serve, add whip cream and a sprinkle of ground cinnamon, if desired.

Eggnog Recipe – Frequently Asked Questions

How long will the Eggnog last?

This Eggnog Recipe will last 2-3 days, store bought eggnog will last 5-7 days after you open it. 

Can I make the Eggnog ahead of time?

Making this Eggnog a little ahead of the time you want to serve it is important because it will need to chill, however keep in mind that it will only last 2-3 days. 

Can I substitute the milk with something different?

Yes you can substitute other types of milk if you would like, almond or soy milk should be fine. I have not tasted it with those types of milk though. 

You could also substitute a vanilla coffee creamer for a richer flavor. 

Is there a difference in taste from Homemade Eggnog and store bought? 

Yes I think there is. Like I mentioned earlier, my daughter-in-law loves Eggnog, she was here when I made this eggnog and honestly she wasn’t crazy about it. 

BUT, I actually have never had eggnog before (shocking I know) and I really liked this eggnog recipe. 

We compared the ingredients of the store bought eggnog that I had from the Peppermint Punch, and one of the highest ingredients was sugar and fructose corn syrup, so the store bought brand is definitely sweeter than the homemade eggnog.  

Follow along with the 100 Days of Homemade Holiday Inspiration for more simple recipes, easy crafts, homemade gift ideas, decorating tips and much more!

Looking for more fun Christmas Drinks? Click on the photo below for the recipe. 

           

Eggnog Recipe

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This easy to make Eggnog Recipe contains NO alcohol, making it family friendly and delicious.

Print

Ingredients

• 2 cups milk
• 1 teaspoon ground cinnamon, plus a little for garnish if desired
• 1 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1 cup heavy cream or heavy whipping cream
• Whip Cream for garnish if desired

Instructions

1. Separate egg yolks and whites into a small bowl and set aside
2. In a small saucepan, combine milk, cinnamon, nutmeg and vanilla and slowly bring mixture to low boil over low heat
3. In a medium bowl, combine egg yolks and sugar and whisk until light and pale in color, about 2-3 minutes
4. Begin by adding a very small amount of the heated milk mixture to the eggs, whisking constantly to temper the eggs. Don't add the hot milk too quickly or it will scramble the eggs.
5. Continue adding small amounts of heated milk to eggs, whisking constantly until all the milk is incorporated with the egg mixture and well combined
6. Return milk mixture to saucepan and cook over medium heat until slightly thick and mixture coats the back of the spoon. Be careful not to bring mixture to boil.
7. Remove from heat and stir in heavy cream
8. Chill several hours
9. To serve, add whip cream and a sprinkle of ground cinnamon, if desired.

Notes

Add 1/3 cup dark rum or bourbon if you like

Add when you stir in the heavy cream

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 519Total Fat: 35gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 412mgSodium: 191mgCarbohydrates: 35gFiber: 0gSugar: 28gProtein: 16g