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Square Cropped image of Homemade Eggnog in glass mug.
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5 from 5 votes

Homemade Eggnog

Thick, creamy eggnog that's perfectly spiced with cinnamon and nutmeg.
Prep Time5 mins
Cook Time15 mins
Chill Time2 hrs
Total Time2 hrs 20 mins
Course: Beverages
Cuisine: American
Servings: 4
Calories: 463kcal
Author: Julie Evink


  • 2 c. milk
  • 1 tsp ground cinnamon plus a little for garnish if desired
  • 1 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 6 large egg yolks
  • ½ c. granulated sugar
  • 1 c. heavy cream


  • Whipping cream
  • Cinnamon stick
  • Star Anise


  • In a small saucepan, combine milk, cinnamon, nutmeg and vanilla. Slow bring mixture to a low boil over low heat.
  • In a medium sized bowl, separate egg yolks from the whites. Add sugar to egg yolks and whisk until light and pale in color, about 2-3 minutes.
  • Begin by adding a very small amount of the heated milk mixture to the eggs, whisking constantly 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, whisking constantly until all the milk is incorporated and well combined.
  • Return the saucepan to stovetop and cook over medium heat until slightly thick and mixture coats the back of a spoon. Do not boil.
  • Remove the saucepan from heat and stir in heavy cream until mixed thoroughly.
  • Chill for several hours before serving.
  • To serve, add whipping cream, ground cinnamon, cinnamon stick or star anise if desired
  • Store leftovers in refrigerator.


Homemade eggnog will last up to three days in the refrigerator. Be sure to store it in an airtight container.


Calories: 463kcal | Carbohydrates: 39g | Protein: 10g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 380mg | Sodium: 88mg | Potassium: 251mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1491IU | Vitamin C: 1mg | Calcium: 228mg | Iron: 1mg