Homemade Eggnog Recipes

Nothing says Christmas quite like a glass of rich, creamy eggnog dusted with fresh nutmeg. Store-bought cartons are convenient, but once you try an eggnog recipe homemade, with real cream, warm spices and a splash of vanilla, you’ll never go back. Making it from scratch lets you control the sweetness, the thickness and the booze — and it fills the whole kitchen with the smell of the holidays while it chills.

This collection of 13 homemade eggnog recipes has something for everyone around your table: the classic old-fashioned version, a spiked batch for the grown-ups, gentle non-alcoholic and eggless options for kids, plus vegan, dairy-free, keto and sugar-free versions that taste just as festive. There is even a crockpot eggnog you can keep warm for a party and a pumpkin twist for early-season sipping.

A quick safety note before you start: traditional eggnog uses raw eggs, so if you are serving children, pregnant guests or anyone with a weaker immune system, choose one of the cooked recipes below — the cooked custard-style, crockpot and several others gently heat the eggs to a safe temperature while keeping all that creamy flavour. Now grab a whisk and let’s make some nog!

1. Classic Old-Fashioned Homemade Eggnog

The timeless Christmas nog — thick, creamy and warmly spiced, just like grandma made.

Serves: 6 | Prep time: 15 minutes + chilling

Ingredients

• 6 large egg yolks
• 1/2 cup (100 g) granulated sugar
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream
• 1/2 tsp ground nutmeg, plus extra for serving
• 1/4 tsp ground cinnamon
• 1 tsp vanilla extract
• Pinch of salt

Method

1. Whisk the egg yolks and sugar in a large bowl until pale, thick and ribbon-like, about 2 minutes.
2. Heat the milk, nutmeg, cinnamon and salt in a saucepan over medium heat until steaming but not boiling.
3. Slowly pour the hot milk into the yolks, whisking constantly, then return everything to the pan.
4. Cook on low, stirring, until the mixture reaches 160°F (71°C) and lightly coats the back of a spoon — do not let it boil.
5. Remove from the heat, stir in the cream and vanilla, then pour through a fine sieve into a jug.
6. Chill for at least 2 hours. Serve cold with a grating of fresh nutmeg on top.

2. Spiked Eggnog

The grown-ups’ version — smooth bourbon and dark rum warmed with spice.

Serves: 8 | Prep time: 15 minutes + chilling

Ingredients

• 6 large egg yolks
• 3/4 cup (150 g) granulated sugar
• 2 cups (480 ml) whole milk
• 1 1/2 cups (360 ml) heavy cream
• 3/4 cup (180 ml) bourbon
• 1/4 cup (60 ml) dark rum
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• Pinch of salt

Method

1. Whisk the yolks and sugar until pale and thick.
2. Heat the milk, nutmeg and salt until steaming; slowly whisk into the yolks.
3. Return to the pan and cook gently to 160°F (71°C), stirring until slightly thickened.
4. Take off the heat and stir in the cream, vanilla, bourbon and rum.
5. Strain, chill for at least 3 hours (overnight is even better — the flavours mellow beautifully), and serve with nutmeg.

3. Non-Alcoholic Eggnog

All the creamy Christmas flavour, none of the alcohol — safe for kids and drivers.

Serves: 6 | Prep time: 10 minutes + chilling

Ingredients

• 5 large egg yolks
• 1/3 cup (65 g) granulated sugar
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/4 tsp rum extract (optional, for flavour)
• Pinch of salt

Method

1. Whisk yolks and sugar in a bowl until light and creamy.
2. Warm the milk with the spices and salt until steaming, then whisk gradually into the yolks.
3. Cook the mixture gently to 160°F (71°C), stirring constantly.
4. Off the heat, stir in the cream, vanilla and rum extract if using.
5. Strain and chill at least 2 hours. Serve with whipped cream and nutmeg.

4. 5-Minute Blender Eggnog

No cooking, no fuss — everything blitzes together for an instant festive drink.

Serves: 4 | Prep time: 5 minutes

Ingredients

• 4 pasteurised eggs (whole)
• 1/3 cup (65 g) granulated sugar
• 2 cups (480 ml) cold whole milk
• 1/2 cup (120 ml) heavy cream
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1 cup ice cubes

Method

1. Add all the ingredients to a blender.
2. Blitz on high for 60–90 seconds until completely smooth and frothy.
3. Taste and add a little more sugar or nutmeg if you like.
4. Pour into glasses over fresh ice, dust with nutmeg and serve straight away.

Note: this quick version uses raw eggs, so always use pasteurised eggs and serve it fresh, or pick one of the cooked recipes instead.

5. Cooked Custard-Style Eggnog

Silky, spoon-coating and completely cooked — the safest classic for the whole family.

Serves: 6 | Prep time: 20 minutes + chilling

Ingredients

• 6 large eggs (whole)
• 3/4 cup (150 g) granulated sugar
• 3 cups (720 ml) whole milk
• 1 cup (240 ml) heavy cream
• 1 vanilla bean, split (or 2 tsp vanilla extract)
• 1/2 tsp ground nutmeg
• Pinch of salt

Method

1. Beat the eggs and sugar together in a bowl until smooth.
2. Heat the milk with the vanilla bean and salt in a large pan until steaming.
3. Whisk the hot milk slowly into the eggs, then pour everything back into the pan.
4. Cook over low heat, stirring in a figure-eight, until it reaches 170°F (77°C) and thickly coats a spoon, 8–10 minutes. Never let it boil or it will curdle.
5. Strain into a bowl set over ice, stir in the cream and nutmeg, and remove the vanilla bean.
6. Chill at least 3 hours before serving.

6. Eggless Eggnog

Creamy vanilla-spiced nog with no eggs at all — perfect for egg allergies.

Serves: 4 | Prep time: 10 minutes + chilling

Ingredients

• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream
• 1/4 cup (50 g) granulated sugar
• 2 tbsp instant vanilla pudding mix
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• Pinch of turmeric (optional, for that classic golden colour)

Method

1. Whisk the pudding mix and sugar into the cold milk until dissolved.
2. Stir in the cream, vanilla, spices and turmeric if using.
3. Warm gently in a pan for 3–4 minutes until slightly thickened — do not boil.
4. Chill for at least 1 hour; it thickens more as it sits.
5. Whisk well before pouring and serve with nutmeg.

7. Vegan Eggnog

Cashews and coconut milk make this plant-based nog unbelievably rich and creamy.

Serves: 4 | Prep time: 10 minutes + chilling (plus soaking)

Ingredients

• 1 cup (140 g) raw cashews, soaked in hot water for 1 hour
• 1 can (400 ml) full-fat coconut milk
• 1 cup (240 ml) almond or oat milk
• 4–5 pitted Medjool dates (or 3 tbsp maple syrup)
• 1 tsp vanilla extract
• 3/4 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• Pinch of salt and pinch of turmeric

Method

1. Drain the soaked cashews and add to a high-speed blender with the coconut milk and almond milk.
2. Add the dates, vanilla, spices, salt and turmeric.
3. Blend on high for 1–2 minutes until completely silky with no grit.
4. Taste and adjust sweetness or spice.
5. Chill for at least 2 hours, shake or stir, and serve dusted with nutmeg.

8. Dairy-Free Almond Milk Eggnog

Light, gently spiced and fully cooked, made with almond milk — all the flavour, none of the dairy.

Serves: 4 | Prep time: 15 minutes + chilling

Ingredients

• 3 large egg yolks
• 1/4 cup (50 g) granulated sugar or coconut sugar
• 3 cups (720 ml) unsweetened almond milk
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• Pinch of salt

Method

1. Whisk the yolks, sugar and cornstarch in a bowl until smooth.
2. Heat the almond milk with the spices and salt until steaming.
3. Whisk the hot milk into the yolks, return to the pan and cook gently to 160°F (71°C) until it lightly thickens, about 5 minutes.
4. Stir in the vanilla, strain and chill for at least 2 hours.
5. Whisk before serving — almond milk nog separates a little as it rests — and top with nutmeg.

9. Keto Eggnog

Rich heavy cream, zero sugar and low carb — a keto Christmas treat that needs no cooking.

Serves: 4 | Prep time: 10 minutes

Ingredients

• 4 large egg yolks (pasteurised)
• 1 1/2 cups (360 ml) heavy whipping cream
• 1/2 cup (120 ml) unsweetened almond milk
• 1/3 cup powdered erythritol or monk fruit sweetener, to taste
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• Optional: 2–3 tbsp bourbon (adds flavour, negligible carbs)

Method

1. Whisk the yolks and sweetener until pale and creamy.
2. Whisk in the cream, almond milk, vanilla and spices until smooth.
3. For a cooked version, warm gently to 160°F (71°C), then cool — otherwise serve as is.
4. Chill for at least 1 hour for the best texture.
5. Serve with a swirl of whipped cream and extra nutmeg.

10. Sugar-Free Eggnog

All the classic flavour sweetened with stevia and monk fruit — no sugar, no spike.

Serves: 6 | Prep time: 15 minutes + chilling

Ingredients

• 6 large egg yolks
• 1/2 cup monk fruit/erythritol blend (or sweetener equal to 1/2 cup sugar)
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• Pinch of salt

Method

1. Whisk the yolks and sweetener until pale and thick.
2. Heat the milk with the spices and salt until steaming, then whisk into the yolks gradually.
3. Cook gently to 160°F (71°C), stirring until lightly thickened.
4. Off the heat, stir in the cream and vanilla.
5. Strain and chill at least 2 hours. Serve with nutmeg and cinnamon.

11. Pumpkin Eggnog

A cosy autumn-meets-Christmas mash-up with real pumpkin and warm pie spices.

Serves: 6 | Prep time: 15 minutes + chilling

Ingredients

• 5 large egg yolks
• 1/2 cup (100 g) brown sugar
• 3/4 cup (180 g) pumpkin purée (not pie filling)
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream
• 1 tsp pumpkin pie spice
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• Pinch of salt
• Optional: 1/2 cup (120 ml) bourbon or spiced rum

Method

1. Whisk the yolks and brown sugar until smooth and slightly thick.
2. Heat the milk, pumpkin purée, spices and salt in a pan, whisking until steaming and well combined.
3. Whisk the hot pumpkin milk into the yolks, return to the pan and cook to 160°F (71°C).
4. Stir in the cream, vanilla and alcohol if using.
5. Strain, chill at least 3 hours, and serve with whipped cream and a sprinkle of pumpkin pie spice.

12. Crockpot Eggnog

Set it and forget it — the slow cooker keeps a big batch warm for the whole party.

Serves: 10 | Prep time: 10 minutes + 1.5–2 hours in the slow cooker

Ingredients

• 8 large egg yolks
• 3/4 cup (150 g) granulated sugar
• 4 cups (960 ml) whole milk
• 2 cups (480 ml) heavy cream
• 1 tsp vanilla extract
• 1 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 2 cinnamon sticks
• Pinch of salt
• Optional: 1 cup (240 ml) bourbon or rum, stirred in at the end

Method

1. Whisk the yolks and sugar in the slow cooker insert until pale.
2. Whisk in the milk, cream, spices, cinnamon sticks and salt.
3. Cover and cook on LOW for 1.5–2 hours, whisking every 30 minutes, until it reaches 160°F (71°C) and lightly coats a spoon.
4. Remove the cinnamon sticks and stir in the vanilla and alcohol if using.
5. Switch to the WARM setting and ladle straight into mugs, topped with nutmeg — it will keep happily for up to 2 hours.

13. Eggnog Without Heavy Cream

A lighter homemade nog that uses only milk — still creamy thanks to a gentle custard base.

Serves: 6 | Prep time: 15 minutes + chilling

Ingredients

• 6 large egg yolks
• 1/2 cup (100 g) granulated sugar
• 4 cups (960 ml) whole milk, divided
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• Pinch of salt

Method

1. Whisk the yolks, sugar and cornstarch with 1/2 cup of the milk until smooth.
2. Heat the remaining milk with the spices and salt until steaming.
3. Whisk the hot milk into the yolk mixture, return to the pan and cook to 160°F (71°C), stirring until it coats the back of a spoon.
4. Stir in the vanilla, strain and chill for at least 3 hours — it thickens as it cools.
5. Whisk well and serve with extra nutmeg.

More Christmas Drinks to Try

• Christmas Drinks
• Hot Chocolate Recipes
• Christmas Mocktails