Best Ever Eggnog Recipe
This post may contain affiliate links. Please read my disclosure policy.
This eggnog recipe makes a rich and creamy holiday drink to serve chilled or warm. Make a pitcher of this delicious winter drink in just five minutes!
While some recipes may seem intimidating, it’s actually quite simple to make delicious eggnog right at home. I have been making this recipe for over 10 years and everyone that tries it asks for it.
Best Ever Eggnog
Use up any leftover eggnog to make Spiced Eggnog Cookies! They are tender, chewy, and taste just like the real thing.
Wassail Hot Apple Cider is another festive drink perfect for chilly evenings. Mulling spices and tart fruit juice this recipe extra delicious. We even have a Coquito recipe that is amazing!
If you’re looking for grown up holiday drinks, try a Candy Cane Martini or Grandma’s Sugar Cookie Martini. Both are creamy and sweet, perfect for any holiday party!
What is eggnog?
This rich drink, most popular during the winter holidays, is typically a combination of milk, cream, sugar, and eggs.
Different variations can include additional spices and flavorings, but it always has a thick and creamy texture.
Traditionally, many recipes were for spiked eggnog, with a hefty amount of rum included. These days, the drinks are much tamer, and in some people prefer non-alcoholic eggnog.
We make it without alcohol, then place dark rum on the side so everyone can add it as they prefer.
Eggnog Ingredients
You need just three simple ingredients to make a big batch of this popular holiday drink!
- Egg yolks– Save the egg whites! You can use them to make meringue cookies, meringue frosting, or even an egg white omelet.
- Granulated sugar
- Half and half– This dairy product is popular in the U.S. It is equal parts heavy cream and whole milk. It can be found in the dairy case at the grocery store. Or, you can make your own at home!
Some other versions include whipped egg whites that are folded in at the end to create a lighter, frothier texture. I find that the extra step isn’t necessary, but feel free to add some if you’d like!
Or, save the extra egg whites for omelets, meringue, or spiced nuts. They’ll keep for 2-3 days in the refrigerator until you’re ready to use them.
Eggnog Recipe Variations
Sugar Free Eggnog
Making a lower calorie version of this recipe is very easy to do. All you really need is a cup for cup substitute for the sugar. Good options are monkfruit sugar, xylitol, or erythritol.
How to customize your drinks
When there are drinkers and non-drinkers together, I like to set up a station with plenty of topping options. This way, everyone can make their drink exactly how they like it!
- Toppings
Sprinkle on a warm spice like nutmeg, cloves, or cardamom or add a whole cinnamon stick to your mug.
Whipped cream is also delicious! Use your favorite brand from the store or whip some up at home.
- Flavored syrups
Mix in some vanilla, caramel, or even peppermint for a touch of flavor and sweetness.
Gingerbread syrup would also taste delicious. Or, add a drizzle of mocha or caramel sauce over the top!
- Alcohol
While brandy is the more traditional choice, dark or spiced rum pairs well with the natural flavors.
Cognac and bourbon are some more popular choices, or try some Fireball whiskey for an extra kick!
You could also add a splash of flavored liqueur like peppermint schnapps, Kahlua, or Bailey’s Irish Cream.
Eggnog Recipe FAQ
Is it safe to drink eggnog?
Yes, as long as it’s made with pasteurized eggs. To be extra safe, you can heat it before serving to eliminate the risk of salmonella.
What’s the best way to heat it?
Add the drink to a saucepan on the stove and use low heat until it’s warm to your liking. Don’t let it simmer or boil. Otherwise, it may curdle or become too thick. We actually prefer ours cold.
How long does homemade eggnog last in the refrigerator?
Because the eggs aren’t cooked, it’s best to enjoy this drink within 24 hours. You may need to give it a good stir before serving as well.
Enjoy!
With love from our simple kitchen to yours.
Get Free Recipes Sent to Your Email
Do you ❤️ TSRI? Don’t miss another recipe!
Subscribe to The Slow Roasted Italian by email to receive new recipes in your inbox!!
Don’t miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤
Best Ever Eggnog Recipe
Ingredients
- 12 large egg yolks
- 1 1/2 cups granulated sugar
- 8 cups half & half, or 4 cups milk and 4 cups heavy cream
Instructions
- In a large bowl beat egg yolks with an electric mixer or whisk until they become light in color, about 2-3 minutes.
- Slowly pour sugar into the bowl with the egg yolks as you beat it on low. Continue to mix until fully incorporated.
- Stir in half & half and pour into a pitcher. Chill until ready to serve.
- Serve with your favorite toppings and mixins (whipped cream, nutmeg, ground cinnamon, cinnamon sticks, caramel syrup, peppermint syrup, or serve with alcohol on the side. We like dark rum but you can serve with your choice of beverages. Fireball whiskey is amazing).
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2021
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
I’ve always bought eggnog at the store, so I wasn’t sure how homemade would go. It turned out so good, and even better than the store bought ones.
Don’t the egg yolks need to be pasteurized? Will u get sick from uncooked or pasteurized egg?
Hi Katharine,
It is safe to drink eggnog as long as it’s made with pasteurized eggs. To be extra safe, you can heat it before serving to eliminate the risk. Hope this helps.
TSRFI Team Member,
Holli
I have not made this recipe, but my mom always made eggnog during the holidays. I am diabetic and I am trying to cut down on carbs. Could I use a sugar substitute? If so, what would be a good one to try. I would be making a small batch of maybe two servings. Thank you in advance.