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Homemade Eggnog

Once, I asked my mother how to make eggnog, and she showed me this recipe. After just one taste, folks will know this homemade holiday treat came from the kitchen, not from the store. —Pat Waymire, Yellow Springs, Ohio
  • Total Time
    Prep: 15 min. Cook: 30 min. + chilling
  • Makes
    12 servings (3 quarts)


  • 12 large eggs
  • 1-1/2 cups sugar
  • 1/2 teaspoon salt
  • 8 cups whole milk, divided
  • 2 tablespoons vanilla extract
  • 1 teaspoon ground nutmeg
  • 2 cups heavy whipping cream
  • Additional nutmeg, optional


  • In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160°-170°, 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl.
  • Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours.
  • To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.
Editor's Note:

Test Kitchen Tips
  • Eggnog may be stored, covered, in the refrigerator for several days. Whisk it before serving.
  • If you're entertaining the 21-and-over crowd, spike this easy eggnog recipe with bourbon or dark rum.
  • If you love this drink, you'll want to try these easy eggnog-infused treats.
  • Nutrition Facts
    1 cup: 411 calories, 25g fat (14g saturated fat), 247mg cholesterol, 251mg sodium, 35g carbohydrate (35g sugars, 0 fiber), 13g protein.

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    Average Rating:
    • redcow
      Dec 18, 2020

      Love this, very creamy. I only make half a batch at a time. Friends have given me eggs so this a good way to use them. I put the eggs and sugar in the blender instead of using a whisk. After I have blended the eggs and sugar I add the milk, pour mixture into my pot and cook slowly. Need to stir often and I keep my instant thermometer handy to check the temperature. I have set the pot out in the snow to cool down.

    • dublinlab
      Feb 11, 2020

      Delicious and so good for you. I made 1/2 batch, easy to divide. Great as well for a little boost. I'll make this regularly. Janet VFE

    • pattiejean
      Jan 20, 2020

      This is absolutely yummy! It took longer than 30 minutes to get my egg mixture to 170. It makes a big batch, which is a good thing, as my family can't get enough of it!

    • Kathy
      Jan 15, 2020

      So do use the entire egg? Not just the yolk? Most of the recipes say "egg yolk" only. What's the difference?

    • Susie
      Nov 13, 2019

      No comment left

    • ladams1221
      Dec 2, 2018

      Prefectly delicious! I only needed a small batch, so I divided the recipe into thirds. I cooked that smaller amount to 165°F over medium-low heat, stirring constantly, in 15 minutes. Also, because I didn't have whole milk on hand,

    • Lillian
      Mar 11, 2018

      We have chickens and love that it uses so many eggs as we have a bounty. Very safe and easy to make. We just use a hand blender to keep it from clumping. Easily gone in two days. Love it!

    • ScottsGrace
      Jan 2, 2018

      This recipe is done very well. I needed to pour mine through a strainer because I think I got it too hot too fast and there were tiny bits of "scrambled egg" but that was entirely my fault and after I strained it, it was delicious! Perfectly smooth. I convinced a friend (who gagged at the mention of egg nog) and she liked it too!

    • Anastasia
      Dec 24, 2017

      Is it a tradition to have eggnog at Christmas???? Just wondering be course i hear everywhere " We are going to have Eggnog for Christmas!"

    • Kathleen
      Nov 23, 2017

      This is absolutely delicious and I feel safe feeding it to my kids! ?? Thank you! A great creamer for coffee too!