This homemade easy eggnog recipe is a creamy and delicious drink that is perfect for the holidays. It takes just a few minutes to whip up and is naturally sweetened with maple syrup or honey. This is a healthy, from-scratch version the whole family will love.
I’m not sure why eggnog is always reserved for the holiday season. I generally sip a glass on or around Christmas Eve, or if I’m really thinking ahead, I’ll have a glass on the evening we put up our Christmas tree.
Two glasses tops, then I’m back in the year long sabbatical for the next glass of Christmas Eve eggnog. It makes me wonder: should year round eggs mean year round eggnog?
Is this one of those traditions we were never meant to keep?
Custard pie, for instance, tends to be a holiday dessert. One that your grandma or great-grandma used to make, your parents loved it, and now it doesn’t make the menu anymore.
Having our own chickens, I’ll occasionally find myself with a surplus of eggs. Needing no coaxing, I’ll dig out my favorite custard pie recipe, which I’ve begun making any time of year now. I’m clearly a trend setter – maybe a rule breaker.
I do love classic eggnog. It’s cheap, it’s simple, it’s super delicious – especially when you’re making it from scratch. Which, if you’re feeling bold and planning to introduce eggnog to any of the months outside of November or December, you’ll definitely need to learn how to make your own.
I just don’t see the local grocery store stocking it, and it’s simply not as good anyway.
It tastes really heavenly when homemade, plus you’re getting a fresh batch, and you’re avoiding the extra ingredients that are prolonging the shelf life of the store-bought version.
Super easy: This easy recipe can be made in just a few minutes with mostly ingredients found in the pantry or fridge.
Tasty: There is no comparison. Creamy, delicious homemade eggnog beats out the one from the grocery store any day. It has all the traditional flavors and consistency of this classic holiday favorite.
Simple ingredients: All you need are a few simple ingredients to make this nourishing, healthy, and creamy drink.
Tips For Making Homemade Eggnog
- Making your own eggnog at home takes some focus. You don’t want to be distracted while trying to make it, or you may end up with curdled eggs. Ask me how I know.
- If you don’t have maple syrup or honey, you could use regular ol’ sugar.
- To reduce your risk of salmonella poisoning, make sure to heat your eggnog mixture to 160 degrees. Or if you want to make this recipe in less than 5 minutes, then I’d recommend buying pasteurized eggs that way you don’t have to cook the eggs. Both are acceptable ways to reduce the risk. (source)
- You can make this dairy free by swapping out the half and half and milk with a dairy free alternative, like coconut or cashew milk. It cannot be made vegan, though, because it contains eggs. However, eggs are not dairy.
- If for some reason you have any leftover eggnog, turn it into an eggnog latte. Seriously so good and so easy. The perfect holiday drink for Christmas morning.
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How long does homemade eggnog last?
It will last about 2-3 days in the fridge, whereas store-bought eggnog can last as long as 5-7 days in the refrigerator after opening.
What alcohol goes with eggnog?
While we always make this alcohol free, you can definitely add some. Brandy is the most common alcohol added to this holiday drink, but you could also use rum or bourbon.
Can eggnog be frozen?
I’ve read some places that suggest you can freeze eggnog for up to 6 months. I’ve not personally tried this myself. If you try it, you will want to leave a few inches of head space to allow for expansion. No one wants exploded eggnog all over the freezer.
What makes eggnog so thick?
The heavy cream helps thicken up the drink a bit, but the real magic happens when you cook the eggs. The proteins in the eggs also help thicken up the drink.
Half and half – Gives it an extra rich creaminess.
Whole milk – Helps balance the half and half while adding richness.
Honey – Naturally sweeten this recipe using honey or maple syrup. Regular sugar would also work.
Salt – Brings out all of the flavors. I like to use sea salt.
Eggs – Whole eggs. No separating needed. If you want to make this recipe super fast, then use pasteurized eggs.
Vanilla extract – Make your own or purchase real vanilla extract. You could also add a hint of rum extract.
Nutmeg – Use a microplane to grate fresh nutmeg (best option), or buy already grated nutmeg.
Tools you may need or find useful:
- Liquid measuring cups
- Blender (if you don’t have a blender, you can use a hand mixer with a large bowl or a stand mixer with a whisk attachment)
- 1/2 gallon mason jar or other large glass jar (optional)
How To Make Super Easy Eggnog
In a blender, add all of the ingredients. If you use pasteurized eggs, you can just blend up the ingredients and be done. If using raw eggs, then make the cooked version and heat up the eggnog mixture until it reaches 160 degrees to make sure it is safe to consume.
Blend until smooth and creamy.
Transfer the egg mixture to a medium saucepan.
Place over medium-low heat. Whisk frequently until it reaches 160 degrees F. You don’t want to leave this unattended, as it can easily heat up too much and too quickly and curdle the eggs.
Once it hits temperature, serve warm or transfer the hot mixture to an airtight container (be careful not to burn yourself) and place in the fridge for a few hours to cool.
Enjoy. I like to add some homemade whipped cream, sprinkle of cinnamon or sprinkles, and a cinnamon stick to be a little extra festive.
Or turn this into an eggnog latte. Super delicious.
Other delicious holiday recipes:
- Vegan Fudge: Easy Decadent Dessert
- Creamy Custard Pie: Easy Dessert Recipe
- Lace Cookies With Pumpkin Spice
- How To Make Sweetened Condensed Milk
- Gluten Free Pie Crust Recipe: Quick Pie Crust Recipe
If you try this recipe and love it, I would love if you could come back, comment on the post, and give it a 5 star rating! Please and thank you.
- 1 Blender
- 2 cups half & half
- 2 cups whole milk
- 1/4 cup honey
- dash of salt
- 4 eggs
- 1 tsp. vanilla extract
- 1/2 tsp. nutmeg plus more for garnish
- In a blender, add all of the ingredients. If you use pasteurized eggs, you can just blend up the ingredients and be done. If using raw eggs, then make the cooked version and heat up the eggnog mixture until it reaches 160 degrees to make sure it is safe to consume.
- Blend until smooth and creamy.
- Transfer the egg mixture to a medium saucepan.
- Place over medium-low heat. Whisking frequently until it reaches 160 degrees F. You don't want to leave unattended, as it can easily heat too high and curdle the eggs.
- Once it hits temperature, serve warm or transfer the hot mixture to an airtight container (be careful not to burn yourself) and place in the fridge for a few hours to cool.
- Enjoy. I like to add some homemade whipped cream, sprinkle of cinnamon or sprinkles, and a cinnamon stick to be a little extra festive.