The Very Best Homemade Eggnog

I have been promising an Eggnog recipe and here it is. I can’t tell you where I actually got this recipe from because I honestly can’t remember but I can tell you it is delicious. I started making this recipe 6 years ago when we got our very first chickens. My husband loves Eggnog and we had a ton of eggs that year so I thought I would give it a shot. I am so glad I did! To tell you the truth I don’t even like store bought Eggnog but I love the homemade version. I do want to suggest that if you don’t have chickens take the time to find some farm fresh eggs. You can definitely taste the difference! This recipe makes about 4 mugs of Nog.


6 large egg yolks
1 cup heavy whipping cream
1/2 cup granulated sugar
2 cups milk
pinch of salt
1/2 tsp of nutmeg
1/4 tsp of vanilla extract
ground cinnamon for sprinkling on top


  1. Whisk the separated egg yolks and sugar together in a bowl
  2. In a separate saucepan over medium high heat, combine the milk, cream, nutmeg and a pinch of salt. Stir often until mixture barely reaches a simmer.
  3. Slowly add about a 1/2 cup of the hot milk mixture to the bowl with the egg mixture while whisking vigorously. This will temper the eggs. Keep doing this until your egg mixture is gone.
  4. Pour the mixture back into the saucepan and put it back on the stove.
  5. Heat the mixture to 160℉ while constantly whisking it. The mixture will slightly thicken.
  6. Remove from heat once it has reached the desired temperature and add your vanilla.
  7. Poor the eggnog into a pitcher and cover it. Refrigerate until chilled. It will thicken a little more as it chills.
  8. Serve with a dollop of fresh made whipped cream and sprinkle with cinnamon for the full effect. I like to add a little rum to mine and my husbands.

You can store homemade Eggnog in the fridge for up to a week but let’s be honest it will probably be gone that night!

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