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3 glass of egg nog
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How to Make Homemade Eggnog

I always say that once you make this homemade eggnog recipe, you’ll never turn to store-bought eggnog again.
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  • 8 large egg yolks save egg whites if you choose to use them later
  • 1 cup brown sugar
  • 3 cups whole milk
  • 2 cups heavy cream
  • 1 Tablespoon maple syrup
  • 1 teaspoon ground cinnamon plus more for sprinkling
  • ¼ teaspoon ground nutmeg
  • 2 whole cloves
  • 1-2 whole star anise I added 2, but if you would like a milder flavor, only add 1 star anise
  • ¼ teaspoon salt
  • Whipped cream for serving
  • Optional: brandy bourbon, rum, whiskey


  • Whisk the egg yolks and sugar together in a large bowl until creamy. Set aside for later.
  • Add the milk and heavy cream to a large saucepan with the cinnamon, nutmeg, cloves, anise, and salt.
  • Stir often as you bring this mixture to a very gentle simmer over medium-low heat.
  • Turn heat down to low while tempering your egg and sugar mixture.
  • To temper your eggs, add two large spoonfuls of the milk and cream mixture to the egg mixture. Stir until completely combined. Repeat one to two more times.
  • Pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture.
  • Continuously whisk over medium heat until the eggnog thickens slightly (about 3-5 minutes).
  • Pour the eggnog through a strainer and into a pitcher or other large container of choice. At this point, you can add liquor if you wish.
  • Cover with plastic and refrigerate for 2-4 hours or overnight for the best result.
  • Pour into glasses, top with whipped cream, and lightly sprinkle each serving with cinnamon and whipped cream. Serve.

Nutrition Information:

Calories: 691kcal (35%)Carbohydrates: 57g (19%)Protein: 11g (22%)Fat: 48g (74%)Saturated Fat: 27g (135%)Cholesterol: 458mg (153%)Sodium: 242mg (10%)Potassium: 364mg (10%)Fiber: 1g (4%)Sugar: 53g (59%)Vitamin A: 2052IU (41%)Vitamin C: 1mg (1%)Calcium: 309mg (31%)Iron: 1mg (6%)