Eggnog is everywhere once the holidays hit, but honestly, not all of it tastes great. You know the drill—someone brings home a store-bought carton, sets it on the counter, and everyone kinda stares at it… hoping it’ll taste like Grandma’s, but no one actually believes it will. If you’ve been burned by blah store versions, you’re in the right spot. If you’ve ever thought, “Hey, could I actually make delicious homemade eggnog myself?” then let me just say: absolutely, yes. Plus, exploring homemade eggnog is super simple—and you can experiment with different flavors or add-ins (trust me, it’s fun). Oh, and before I forget—if you’re curious about other festive drinks, check out my Cinnamon Spiced Holiday Cider and this guide on how to make mulled wine for a big night in.
History of Eggnog
Did you know eggnog goes way, way back? I only recently learned it first popped up in medieval England—but over there, it was called “posset” and was actually hot, boozy, and spiced. Apparently, back in the day, rich folks would whip up the drink with fancy ingredients like milk, eggs, and sherry or Madeira (yup, those used to be rare). Fast forward, and eggnog sailed over to America. Colonists got obsessed (rum was everywhere), and now it’s all wrapped up with holiday cheer. Sometimes, I wonder how something so weird—creamy, sweet, spiced-custard—became standard for Christmas. Wild, right? People have been customizing it since the start, so honestly, you can’t really mess it up.
“Homemade eggnog reminds me of snowy nights with my family, laughing and making a mess in the kitchen. Nothing from the store even comes close!” — Madison L.
Ingredients and Serving Suggestions
If you’ve never made homemade eggnog before, do not panic. You only need a few, really basic ingredients. Here’s what I grab when prepping a batch:
- Eggs (fresh ones, always—they’re the magic)
- Sugar (regular white sugar works best)
- Whole milk (trust me, skim doesn’t cut it here)
- Heavy cream (for thickness and that five-star-restaurant feel)
- Nutmeg (fresh grated gives such a cozy boost)
- Vanilla extract (don’t skip it)
- Bourbon, rum, or whiskey (totally optional, but very traditional)
People always ask how to serve eggnog, so here are a few quick, tested ways:
- Chilled in a fancy mug (or you know, any mug you like)
- Sprinkled with extra nutmeg on top
- With a cinnamon stick for stirring
- Over ice, if you prefer it less thick
I usually set out a little tray—a few garnishes, a bottle of bourbon nearby for the grown-ups, and some non-alcoholic, kid-friendly glasses. Instant crowd-pleaser.
Health and Safety Considerations
Okay, let’s get real for a sec—people worry about raw eggs, for good reason. You don’t want anyone getting sick, especially around the holidays. I usually do one of two things: either buy pasteurized eggs (they’re heat-treated, super easy to find these days) or actually cook the eggs into a custard (takes a few extra minutes, but worth it for peace of mind). That way, you get all that rich flavor, minus the stress. If you’ve got anyone at your party who’s pregnant, super young, or just cautious, the cooked-egg method is reliable.
Sugar is the other ingredient you might want to tweak—some folks go full-sweet, some just barely. It’s all about what tastes best to you (I go light and rarely hear complaints). Finally, if you’re skipping the booze or serving kids, just adjust the recipe. No flavor lost, promise.
Variations and Flavor Options
Listen, you can have so much fun getting creative with homemade eggnog. I’ve legit made a chai-spiced version, and once, added espresso (hello, caffeine boost). Some friends swear by swapping in maple syrup for sugar—makes it extra cozy. Around here, I even toss a bit of orange zest into the mix sometimes, because why not? A dash of almond extract is a weird but really tasty twist.
For dairy-free folks, coconut milk and almond milk totally work (texture is slightly different, but still tasty). Vegan friends? There’s actually a wild oat milk version that blew me away last year. Play around. Honestly, once you try making it yourself, you may never go back to boring, plain eggnog again.
| Ingredient | Measurement | Substitution/Notes |
|---|---|---|
| Eggs | 4 large | Use pasteurized for safety |
| Sugar | 3/4 cup | Maple syrup can be used |
| Whole Milk | 2 cups | Almond or coconut milk for dairy-free |
| Heavy Cream | 1 cup | Use half and half for lighter option |
| Nutmeg | 1/2 tsp | Freshly grated for best taste |
| Vanilla Extract | 1 tsp | Adjust to taste |
| Bourbon/Rum/Whiskey | 1/2 cup (optional) | Add to taste for spiked version |
Popular Uses and Pairings
The fun doesn’t stop at just drinking it. Most people think eggnog is a straight-up beverage, but you can actually use homemade eggnog in desserts and breakfast stuff. Pancakes and waffles, for example—sub half the milk for eggnog, and people will think you’ve been hiding a secret recipe. French toast? Same drill. I even use it in my Christmas morning coffee, which sounds excessive, but, oh well, it’s festive. Pair eggnog with gingerbread cookies, honestly, and it feels like the holidays have officially started. Oh, and one time I made eggnog ice cream—didn’t last long in the freezer!
Common Questions
Is homemade eggnog safe to drink?
Yes, if you use pasteurized eggs or cook the mixture until just thickened, you’ll be fine. Don’t skip chilling though.
How long does it keep in the fridge?
Usually about two to three days. I’d say—make it fresh if you can.
Can I make non-alcoholic eggnog?
Absolutely. Just skip the liquor, and maybe toss in some extra vanilla for flavor.
What kind of alcohol is best for spiking it?
Bourbon, dark rum, or even brandy. Try a mix if you’re feeling adventurous.
Can I double the recipe for a crowd?
For sure, just use a big bowl and make sure it all fits in your fridge.
Give Homemade Eggnog a Spin This Year
Alright, so if you’ve ever eyed up that carton in the store and wished for something five times tastier, just remember—homemade eggnog is ridiculously doable. You don’t need a chef hat or fancy tools. Honestly, check out the Homemade Eggnog Recipe – Tastes Better From Scratch if you’re still on the fence for inspiration, or read deeper into the history at Eggnog – Wikipedia. Or if you wanna get a bit wild with vegan versions, dive into Matrioshka Eggnog – Post Punk Kitchen – Isa Chandra Moskowitz. You can trust your own taste, make it yours, and hey, maybe even start a new tradition. You got this. Cheers to better holiday sipping! 
A festive homemade treat
Description
Homemade eggnog, rich and creamy with a hint of nutmeg and vanilla, perfect for the holiday season. Customize with your favorite spirit or enjoy it non-alcoholic.
Ingredients
Instructions
- In a large bowl, whisk together the eggs and sugar until well blended. Gradually stir in the milk, heavy cream, nutmeg, and vanilla extract.
- If using raw eggs, consider using pasteurized eggs for safety.
- Stir in the bourbon, rum, or whiskey, if desired, to your taste preference.
- Refrigerate for at least 2 hours or up to 2 days before serving. Serve chilled with a sprinkle of nutmeg on top.
Notes
- Feel free to customize with different flavors or spirits. Can be made dairy-free or adjusted for sweetness to taste.