Homemade eggnog is the perfect holiday drink. It’s easy to make and it tastes amazing! You’ll love this recipe for making your own spiked eggnog.
This post may contain affiliate links. Please read my Disclosure for more information
The holiday season is upon us and chances are, you are looking for some fun and festive drinks to share with friends and family. While I’m partial to a good Peppermint Martini With Baileys or an Poinsettia Cocktail, nothing screams Christmas quite like a mug of eggnog.
If you love eggnog, but hate the store-bought variety, this recipe is for you! It’s simple to make and uses ingredients you likely have on hand. You can make it with alcohol or without depending on your preferences.
Making your own eggnog is a delicious and festive way to celebrate the holidays and this recipe is sure t0 have your friends and family asking for more.
MORE HOLIDAY RECIPES
Homemade Eggnog With Bourbon
Every year, millions of Americans enjoy a cup (or two) of delicious eggnog during the holiday season. This popular drink can be traced back to the 18th century, and it’s still enjoyed by people of all ages today.
There are many variations of this drink, but most recipes include milk, eggs, sugar, nutmeg, and rum or bourbon.
The History of Eggnog
Most people would agree that the Christmas season is not complete without a few cups of eggnog.
This festive drink has a long and varied history, with many different variations.
The origins of eggnog are unknown, but it is thought to have originated in either England or Scotland. The first written record of the drink appeared in 17th century England, where it was called “grog.” It was made with eggs, milk, sugar, rum, and nutmeg.
The term “eggnog” was first coined in 1775 in the USA.
Ingredients and Equipment
To make our easy version of homemade eggnog, you need the following ingredients. For full step-by-step instructions, scroll down to our recipe card at the bottom of the page (you can print that off too!).
- Whole milk
- 1 cinnamon stick
- Ground nutmeg
- Pure vanilla extract
- Fresh egg yolks
- Granulated sugar
- Heavy cream
- Ground cinnamon for topping, optional
This recipe yields 2-3 cups of creamy, delicious eggnog.
Equipment Needed To Make Homemade Eggnog
This recipe only calls for items you already have in the kitchen and the great thing is, you don’t even need a blender!
- Medium Sized Pot
- Large bowl
- Ladle for serving that delicious cup of nog
How To Make Homemade Eggnog With Bourbon
Step by Step Instructions
Step 1: Warm the milk
In a medium saucepan over low heat, whisk milk, nutmeg, and vanilla.
Once mixed add the cinnamon stick
Bring mixture to a low boil (3-4 min).
Step 2: Prep The Eggs
Separate the eggs and whisk egg yolks with sugar until yolks are pale in color.
Add a spoonful of the hot milk to the egg yolks and sugar. Mix well.
Continue until about ¼ cup of hot liquid has been whisked in.
Slowly pour in the remaining hot liquid, whisking repeatedly.
Step 3: Mix all the ingredients
Pour it all into the saucepan and cook over medium heat until it begins to thicken.
It will coat the back of a spoon.
Remove from heat and stir in the heavy cream and Bourbon.
Chill until ready to serve
How To Serve Your Homemade Eggnog
Serve with a sprinkle of cinnamon, a cinnamon stick or whipped cream.
You can double or triple the recipe to serve to a crowd.
Eggnog is often served cold or heated up in a mug, and it can be enjoyed on its own or, of course, with Christmas cookies or other snacks.
Eggnog Recipe Variations
Non Alcoholic Eggnog
Simply omit the Bourbon to make this a tasty festive treat that everyone can enjoy. You can even make the eggnog recipe without the Bourbon then “spike” it to individual cups for those who want it.
Three Alcohol Eggnog
Create a blend with Bourbon, brandy and spiced rum in your eggnog. Keep the Bourbon ratio at 3: 1
Jamaican Eggnog Recipe
If you want an island taste to your eggnog, you can use white rum instead of Bourbon or 1/2 cup of white rum and 1/2 cup of dark rum.
How To Store Your Homemade Eggnog
Keep your eggnog in the fridge until you are ready to serve.
Stored in an airtight container (like a mason jar), this eggnog will last up to 3 days.
Homemade Eggnog: FAQS
What is the best alcohol to put into eggnog?
In my opinion, Bourbon gives your eggnog a heady taste that is perfect for winter cocktails. Spiced rum and brandy are also top choices (or a combination of all three liquors!).
Eggnog: Bourbon or Rum?
A lot of people ask whether Bourbon or Rum is better in eggnog but it really comes down to personal taste. Also, why not both? You can do half a cup of dark rum in addition to the bourbon in this recipe for a delicious tasting eggnig.
That being said, if you like a stronger taste, then go for whiskey or even brandy. Rum, especially white rum is good for people who are not whiskey fans.
What Is The Best Bourbon For Eggnog?
While quality is important, you don’t need to go super top shelf when choosing a Bourbon for your eggnog.
Here are some of my top picks:
Evan Williams is superior to most bourbons that cost three times the price and is perfect for this homemade eggnog recipe.
This tasty Bourbon is perfect for adding to your eggnog. You could also substitute half the cream in this recipe with the Buffalo Trace Bourbon Cream.
A classic Bourbon that works in all kinds of Christmas Bourbon Cocktails including eggnog.
Can I Freeze Homemade Eggnog?
No, this eggnog not freeze well and is best served fresh.
This delicious homemade eggnog with Bourbon is perfect for the holidays and so easy to make!
- 2 cups whole milk
- 1 cinnamon stick
- 1/2 tsp. ground nutmeg
- 1 tsp. pure vanilla extract
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 1 Cup Bourbon
- 1/4 tsp ground cinnamon for topping, optional
- In a medium saucepan over low heat, whisk milk, nutmeg, and vanilla. Add the cinnamon stick once the ingredients are mixed in. Bring mixture to a low boil (3-4 min).
- Separate the eggs and whisk egg yolks with sugar until yolks are pale in color. Add a spoonful of the hot milk to the egg yolks and sugar. Mix well. Continue until about ¼ cup of hot liquid has been whisked in. Slowly pour in the remaining hot liquid, whisking repeatedly.
- Pour it all into the saucepan and cook over medium heat until it begins to thicken. It will coat the back of a spoon. Remove from heat and stir in the heavy cream and Bourbon. Chill until ready to serve
- Sprinkle with cinnamon before serving.
- To make a non-alcoholic version, omit the Bourbon.
- You can use 1/2 Bourbon and 1/2 rum or brandy if you prefer
- This recipe can be stored in the fridge for up to 3 days in an airtight container.