A homemade eggnog recipe that is not too thick, but still ultra creamy. With just a hint of cinnamon and nutmeg, Dasher’s creamy eggnog drink is perfect for Christmas. Eggnog is equally delicious spiked as non-alcoholic and I’ll show you all my tricks in this easy recipe.
Homemade eggnog is miles better than store bought. And let me just start by saying it is almost as easy as driving to the store and getting a bottle or carton. Using great ingredients like fresh eggs, heavy cream and spices, it’s hard not to love this recipe.
Because this recipe uses only the egg yolks, you will have leftover egg whites. Egg whites are great to use in Blitzen’s cherry eggnog pavlova, and bonus – the whipped cream uses ‘leftover’ eggnog as well! Other great recipes with egg whites are of course salted caramel macarons and peppermint mocha macarons.
What ingredients are in eggnog?
All eggnog recipes usually include fresh egg yolks, milk and/or heavy cream, sugar and spices. Nutmeg is essential, but also other warming spices such as cinnamon, cloves and vanilla can and should be used.
How to thicken eggnog
To make a thicker eggnog, opt for more heavy cream than milk, or even just go all in with heavy cream and omitting milk altogether. Using more egg yolks will also thicken the nog, in the past I’ve used 12 egg yolks in this recipe, but I found it too thick for my liking.
Alcohol will also thicken the eggnog in the fridge. Here’s some additional info if you’ve made a too thin eggnog.
How to add alcohol making spiked eggnog
Spiked eggnog, or eggnog with alcohol, is a delicious Christmas drink. As I’m mentioning in other paragraphs, alcohol actually also serves a purpose in eggnog. It serves as a thickener and preservative, which both are great arguments for spiking up the eggnog. Although as a preservative you need to add way more alcohol than what is tasty, in my opinion. The best, tasty ratio is 1 part alcohol to 5 parts eggnog.
But that doesn’t mean that this recipe needs alcohol – far from it. In fact, all the photos you see here are of non-alcoholic eggnog. Anyway, the best alcohol to add to eggnog are:
- brandy, the classic alcohol for eggnog
- rum, the other popular alcohol used in eggnog, I use dark!
But really, whatever floats your boat – I will never judge a vodka eggnog either.
Is homemade eggnog safe?
Don’t worry about the eggs. In this recipe we will heat up the eggs, and if you want to be extra sure – use a thermometer, eggs are safe to consume when heated up to 160F (71C). Using pasteurized eggs makes this less of an issue, as those eggs are considered safer. I always go for farm-fresh pasteurized eggs. Fresh eggs simply taste better, which will also make a better tasting eggnog.
How long does homemade eggnog last?
Eggnog needs to be refrigerated, and when stored correctly it can last for about 2-3 days. Depending on your ingredients, this can vary. I’ve had homemade eggnog last for over a week in the fridge. You can tell if it has gone bad by the smell. If it has a somewhat sour smell, discard the nog. And also if the color has changed and/or the texture is lumpy, discard it.
Using alcohol in the eggnog will make it last longer, as alcohol is a preservative. If you want to your eggnog to last more than a few days, it is recommended to use a ratio of two parts dairy to one part liquor. If this is a little too boozy for your taste (me too!), you can thin it out with some extra cream when you serve.
Leftover Eggnog Recipes
If you’re in a rush to use your leftover eggnog, here’s what I do with it: Cookies and pavlova.
- Blitzen’s Christmas Pavlova with Cherry Sauce and Whipped Eggnog
- Vixen’s Soft and Chewy Eggnog Cookies with Maple Eggnog Frosting
As you may have noticed, this list will continue to grow for at least 6 more eggnog recipes in the future (Santa’s reindeer are waiting in line). I’ve got the ideas, but I don’t want to spoil the surprise just yet!
Blitzen’s Christmas Pavlova with Eggnog Whipped Cream and Cherry Sauce.
Dasher’s Creamy Homemade Eggnog Recipe
This recipe is just so simple! In a large saucepan, add milk, heavy cream, cinnamon, cloves, nutmeg and vanilla extract (1). Let this mixture come up to a boil or at least 160F (71C) for super safe eggs. Set aside and let the mixture cool a little.
Meanwhile, whip eggs and sugar until pale and fluffy with air bubbles (2). I used a handheld mixer for about 5 minutes. Slowly pour the milk mixture into the eggs, through a strainer, while you continue to whip (3). Stir in alcohol of choice, if using. Let the eggnog rest for about 1 hour to overnight in the fridge to let the flavors blend together.
Although I always go for 1 tiny glass warm eggnog right out of the batch because I’m impatient and it still tastes amazing. Enjoy! Next, why don’t you try my Scandinavian Mulled Wine Recipe – the best ever gløgg!
Did you like this recipe? Homemade Eggnog is best served with
- Eggnog Cookies with Maple Frosting
- Dreamy Creamy Chocolate Coffee Truffles
- Fudgy Chocolate Crinkle Cookie
- Crispy Fluffy Donuts (I think these are my fave with eggnog!)
- Almond Crunch Milk Chocolates
- Pumpkin Snickerdoodle Cookies
I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. As a thanks you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year.
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This recipe was originally published on Dec 27th 2017, but updated on Jan 3rd 2020 for better photos and content.
Dasher's Creamy Homemade Eggnog Recipe
- 3 cups milk 750ml
- 2 cups heavy cream 500ml
- 3 cinnamon sticks or 1 tsp ground
- 5 whole cloves or 1/4 tsp ground
- 1/4 tsp freshly ground nutmeg + more for garnish
- 1 tsp vanilla extract
- 10 fresh egg yolks * about 200g / 7oz
- 3/4 cup sugar 170g
- 1-2 cups dark rum optional
- Heat milk mixture: In a large saucepan, add milk, heavy cream, cinnamon, cloves, nutmeg and vanilla extract. Let this mixture come up to a boil or at least 160F (71C) for super safe eggs. Set aside and let the mixture cool a little.
- Whip eggs and sugar: Meanwhile, whip egg yolks and sugar until pale and fluffy with air bubbles. I used a handheld mixer for about 5 minutes.
- Pour milk into eggs: Slowly pour the milk mixture into the eggs while you continue to whip. Stir in alcohol of choice, if using. Let the eggnog rest for about 1 hour to overnight to let the flavors blend together. Strain out the spices before drinking.
- How to store: Store in a glass bottle in the refrigerator for 2-3 days(discard when it has a slightly sour smell).