Homemade Eggnog Recipe: Creamy, Spiced & Safe to Sip

Homemade Eggnog Recipe: Creamy, Spiced & Safe to Sip – DianaRecipes

My Homemade Eggnog Discovery Story

If you’d told me a year ago that Homemade Eggnog would become one of my favorite winter traditions, I would’ve been skeptical. Honestly, I used to think eggnog came from a carton at the grocery store — thick, cloyingly sweet, and nothing like the cozy drink people raved about.

But let me tell you, something magical happened the first time I made it myself.

It was late December, snow dusting the windowsills, and I had Bing Crosby playing in the background. I decided to surprise my husband with a homemade batch of eggnog, using the same saucepan my grandmother used for custards. She always said, “Patience makes cream into comfort,” and she was right.

When I whisked those eggs, sugar, and milk together and took that first creamy sip — rich but not heavy, silky but not too thick — I felt like I’d unlocked a holiday secret. My husband took one sip and said, “You made this? Forget store-bought forever.”

That’s how this Homemade Eggnog Recipe earned its place in my kitchen — creamy, safe (since it’s cooked), and full of holiday nostalgia.

Welcome to DianaRecipes.com, where I share recipes that bring people together — from standing on a wooden stool next to my grandmother’s stove to stirring up my own magic in the kitchen today.

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What Makes This Homemade Eggnog So Special

Here’s what you’ll need for this dreamy, custardy Homemade Eggnog:

The Foundation:

• 6 large egg yolks – The soul of that velvety texture.
• ¾ cup (150 g) granulated sugar – Sweet, but not overdone.
• 2 cups (480 ml) whole milk – Makes it creamy but not heavy.
• 1 cup (240 ml) heavy cream – For that luxurious finish.
• 1 tsp pure vanilla extract – Adds warmth.

The Cozy Spices:

• ½ tsp ground nutmeg – The heart of eggnog flavor.
• ¼ tsp cinnamon – For a gentle holiday hug.
• Pinch of salt – Brings everything to life.

Optional Holiday Twist:

• 2 tbsp bourbon, rum, or brandy – Totally optional, but if you’re feeling festive, it’s divine.
• Whipped cream & extra nutmeg – For topping, of course.

Substitutions I’ve Actually Tested:

• Dairy-free? Use almond milk and coconut cream — surprisingly luscious.
• Lower sugar? Use ½ cup sugar + 2 tbsp maple syrup for sweetness with depth.
• Alcohol-free? My nieces love it with a splash of vanilla syrup instead!

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Time Investment That’s Actually Worth It

Let’s be honest — Homemade Eggnog takes a little care, but every whisk is worth it.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Cooling Time: 1 hour
• Total Time: 1 hour 25 minutes

Here’s the thing — you’re not just making a drink, you’re making a memory.

My Time-Saving Trick: I separate my eggs the night before and store the yolks in a covered bowl in the fridge. That way, I can jump straight into whisking when the craving hits. My grandmother used to say, “A calm cook makes the creamiest custard.”

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Step 1: Whisk Like You Mean It

In a medium bowl, whisk together the egg yolks and sugar until thick, pale, and silky.

Diana’s Tip: Don’t rush this step — whisking until it lightens in color means the sugar is dissolving properly. That’s where the silkiness starts.

What to Watch For: If it looks grainy, keep whisking. It should look creamy and smooth.

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Step 2: Warm the Milk Gently

In a saucepan, combine milk, cream, nutmeg, cinnamon, and salt. Heat over medium heat until it’s steaming — but not boiling!

Diana’s Tip: Use a wooden spoon just like Grandma did; metal can heat too fast and scramble the edges.

What to Watch For: Tiny bubbles around the edge of the pan are your cue to stop.

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Step 3: Temper Like a Pro

Slowly pour a ladleful of the hot milk mixture into your egg mixture, whisking constantly. Repeat with 2–3 more ladles until warm. Then pour everything back into the saucepan.

Diana’s Tip: This is the patience step. Don’t rush, or you’ll get sweet scrambled eggs instead of smooth eggnog!

What to Watch For: Keep whisking steadily; your arm might ache, but it’s worth it.

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Step 4: When Magic Happens

Cook the eggnog over medium heat, stirring constantly with a wooden spoon, until it thickens slightly and coats the back of the spoon (about 8–10 minutes).

Diana’s Tip: If you drag your finger across the spoon and it leaves a clean line — it’s perfect.

What to Watch For: Don’t let it boil — once it starts bubbling, pull it off the heat immediately.

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Step 5: The Final Touch That Changes Everything

Strain the mixture through a fine mesh sieve into a bowl. Stir in vanilla (and bourbon, if using). Cover and refrigerate at least 1 hour.

When you’re ready to serve, whisk it again to restore that dreamy texture. Pour into mugs, top with whipped cream, and sprinkle with nutmeg.

Diana’s Tip: Chill your mugs or glasses in the freezer first — it makes the first sip extra luxurious.

What to Watch For: Don’t skip the straining step — it guarantees that silky finish.

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Why I Feel Good About Serving This

As someone who loves cozy indulgence but still keeps an eye on balance, here’s why this Homemade Eggnog feels good to me:

Per Serving (1 cup):
Calories – 285 | Fat – 17 g | Carbs – 23 g | Protein – 7 g

The eggs and milk add natural protein, and by making it at home, I can control the sugar.

The bottom line? It’s a cup of holiday comfort — without the heaviness of the store-bought kind.

For my dairy-free friends: Swap with coconut milk — still velvety, still festive.

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Making This Even Better for You

I’m always testing ways to make my favorites fit every lifestyle:

For Dairy-Free: Use oat milk and coconut cream for the creamiest non-dairy version I’ve tried.

For Kids: Skip the bourbon and add a drizzle of caramel syrup — instant dessert drink!

For Coffee Lovers: Stir a shot of espresso into your cup. My husband swears by this on Christmas morning.

Lower Sugar Trick: Replace some sugar with a little maple syrup or monk fruit. The flavor deepens beautifully.

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How I Love to Serve This

For Cozy Nights In: Poured warm into mugs with whipped cream and nutmeg on top.

When Entertaining: Serve chilled in punch glasses with a cinnamon stick stirrer — it looks gorgeous on the table!

Seasonal Twist: Around New Year’s, I add a pinch of orange zest for brightness.

My Go-To Combo: A glass of Homemade Eggnog with my King’s Hawaiian Cheesecake Danish – Sweet & Fluffy in 30 Minutes — the sweet-creamy duo dreams are made of.

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Learn from My Kitchen Disasters

Mistake #1: Boiled the mixture — scrambled eggs!

• Fix: Heat slowly and stir constantly.

Mistake #2: Forgot to strain.

• Fix: Always strain — it’s your silky insurance.

Mistake #3: Added alcohol too early.

• Fix: Add after cooling, or the heat dulls the flavor.

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Meal Prep Magic with This Homemade Eggnog

Short-Term Storage: Keep refrigerated for up to 3 days in a sealed container. Stir before serving.

Freezer-Friendly: Pour into ice cube trays and freeze — great for coffee later!

My Holiday Routine: I make a double batch two days before Christmas, refrigerate, and serve chilled in the evening with cinnamon sticks.

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Why This Recipe Earned a Permanent Spot in My Kitchen

Here’s why this Homemade Eggnog Recipe is here to stay: it’s rich, comforting, customizable, and makes every winter evening feel special.

Every sip reminds me of standing beside my grandmother’s stove, waiting for that first taste of something she made with patience and love.

Once you make this Homemade Eggnog, you’ll never buy it again.

Ready to whisk up some magic?
Share your eggnog photos on Pinterest (@DianaCookinge) or tag me on Facebook (Cooking with Diana).
And don’t forget to try my King’s Hawaiian Cheesecake Danish – Sweet & Fluffy in 30 Minutes — the perfect sweet companion!

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Your Questions Answered

Q: Can I make Homemade Eggnog ahead?
A: Yes! In fact, it tastes even better the next day after chilling.

Q: Can I skip the alcohol?
A: Absolutely. It’s just as delicious without it.

Q: How do I make it thicker?
A: Cook a few extra minutes until it coats the spoon.

Q: Is it safe for kids?
A: Yes — this version is cooked to 160°F, so it’s fully safe.

Q: Can I serve it warm?
A: Definitely! Gently reheat before serving — don’t boil.

Q: Can I double the batch?
A: Yes, just use a larger pot and keep whisking steadily.

Q: How long does it last?
A: About 3 days in the fridge (if it lasts that long!).