This traditional eggnog is rich, creamy, and spiced with warm nutmeg. It’s actually really easy to make at home, and it means you can control the sweetness, thickness, and whether you want to add a boozy kick.

About this recipe

This is a homemade eggnog recipe made with eggs, sugar, whole milk, heavy cream, and warm spices like nutmeg and cinnamon. It serves four and comes together quickly in a blender. You can keep it non-alcoholic or spike it with rum, bourbon, brandy, or a mix of all three.
I’ve included two versions here: a traditional raw eggnog (my favorite) and a cooked version for anyone who prefers tempered eggs. The raw version is lighter and silkier, while the cooked version is thicker and more custard-like. Both are delicious, and once you have a batch made, you can use it in cocktails like an eggnog espresso martini, an eggnog white Russian, or an eggnog mudslide.
I use pasteurized eggs for the raw version. If you’re not comfortable with raw eggs, the cooked version is a great alternative.

Just a few ingredients

Eggs: The foundation of eggnog. The yolks bring richness and body, while whipping and folding in the whites (optional) adds a lovely frothy texture. I separate them so you can choose.
Granulated sugar: Sweetens the eggnog and helps the yolks blend into a pale, creamy base. You can adjust the amount to taste.
Whole milk: Gives the eggnog its body. Whole milk works best here since lower-fat options will make it taste thin.
Heavy cream: This is what makes it rich and velvety. It’s eggnog, so don’t skimp.
Nutmeg: The signature eggnog spice. Freshly grated makes a real difference compared to pre-ground.
Rum, bourbon, or brandy (optional): Each brings something different. Rum adds warmth and sweetness, bourbon brings caramel and vanilla notes, and brandy adds a smooth fruitiness.

Method: Traditional raw eggnog

This is my go-to version. It’s quick, easy, and has a lighter, silkier texture than cooked eggnog.

Add the egg yolks (or whole eggs if you’re not whipping whites separately) and sugar to a blender. Blend on medium speed until pale, creamy, and aerated.
With the blender running on low, slowly add the milk, cream, vanilla, nutmeg, cinnamon, and salt. Blend until thoroughly combined. If using alcohol, pour it in and blend briefly to mix.
Chill before serving.

Optional: whipped egg whites

For a frothy, lighter texture, you can whip the egg whites separately and fold them in just before serving.

Beat the egg whites with a pinch of salt until soft peaks form. Add 1 tsp sugar and beat to stiff peaks.
Gently fold the whipped whites into the chilled eggnog.

Tempered eggnog

If you prefer not to use raw eggs, this cooked version gives you a thicker, more custard-like result. I use only the yolks here because cooked egg whites can give it a more “eggy” taste.

Whisk egg yolks with sugar until pale and creamy. Warm milk, cream, and spices in a saucepan until steamy.
Slowly pour a ladle of the hot milk into the egg mixture while whisking continuously. Repeat, then return the whole mixture to the saucepan.
Cook over low heat, stirring constantly, until it thickens slightly. Strain to remove any lumps, stir in vanilla and chill. Add alcohol (if using) before serving.

Tips

Use pasteurized eggs for raw eggnog. This reduces the food safety risk while keeping that lovely light texture.
Freshly grate your nutmeg. Pre-ground nutmeg loses its flavor quickly. A whole nutmeg and a microplane make a huge difference.
Whole eggs work too. If you don’t want to bother separating and whipping the whites, just use the whole eggs in the blender. It’s quicker and still tastes great.
Chill before serving. Eggnog tastes best when it’s properly cold. Give it at least an hour in the fridge, or make it the day before.
Warm eggnog is lovely too. You can gently warm it on the stovetop for a cozy winter drink. Just don’t let it boil.
Storage. Homemade eggnog keeps for 2 to 3 days in the fridge. Spiked versions last a bit longer since the alcohol acts as a preservative.
Adding whipped whites to cooked eggnog. If you want to, you’ll need to warm the whites over a double boiler to 160°F (70°C) before whipping them. It’s a bit fiddly and you’ve got to do it over low heat so they don’t scramble, so I usually skip this step with the cooked version.