You Will Never Buy Eggnog Again- Sinfully Thick and Creamy Homemade Eggnog Recipe

Ridley's Wreckage

I love eggnog, and this recipe is absolutely what dreams are made of. For me, this is why I love the holidays: I can drink eggnog and not feel guilty about it! We have a fabulous flock of chickens, and these ladies have been laying eggs like crazy! With the abundance of eggs, I knew it was time to try our hand at homemade eggnog, and we were not disappointed, in fact I may not ever buy eggnog again. It's like liquid gold in this house and absolutely sinful ...
Sinfully Thick and Creamy Homemade EggnogPhoto byPinterest

PREP: 15 MINS; COOK: 10 MINS; Total: 25 MINS; Yield: 8 cups


  • 12 large egg yolks
  • 1 C. Sugar
  • 2 C. heavy whipping cream
  • 4 C. milk
  • 1 tsp. ground nutmeg
  • 2 pinches of salt
  • 1 tsp. pure vanilla extract
  • ground cinnamon, for topping
  • Alcohol (optional)


  • Using a stand mixer or hand mixer, add your egg yolks and sugar and mix until your mixture is light in color and creamy.
  • Using a large saucepan over medium-high heat, add your heavy cream, milk, ground nutmeg, and two pinches of salt. Make sure you are stirring often until the mixture reaches a slight simmer.
Photo byPinterest
  • Using a ladle, fill with hot milk and add your egg mixture, whisking vigorously as you do this. Repeat, adding a big spoonful at a time. Take your time; this part isn't a race. You want to temper the eggs slowly.
  • Continue to add your hot milk until it is almost all added and the eggs have been properly tempered. Once you have done that pour your mixture back into the saucepan on the stove.
  • Using a whisk, constantly mix for just a few minutes, until the mixture is just slightly thickened. Leave on the stove until the mixture reaches about 160 degrees F on a thermometer. Don't worry it looks like it has a thin consistency, it thickens as it cools.
  • Take your eggnog off the heat and add your vanilla extract. If using alcohol add now by adding 1/2 cup brandy, bourbon, rum, or whisky. Taste and add more if you need.
  • Place your eggnog in the refrigerator and chill (reminder your delicious eggnog will thicken as it cools).
  • Serve with a dash of cinnamon or nutmeg and a dollop of whip cream.
Photo byPinterest
  • Keep your homemade eggnog in the fridge. It will last for a week (never lasts longer than a few days in my house). I like to use a large, 1/2-gallon mason jar to store it in but you can put it in any type of pitcher.

Enjoy Friends! ❤️
Photo byPinterest

References Adapted by:

Allen, L. (2022, November 27). Homemade Eggnog. Tastes Better From Scratch. In-Text Citation: (Allen, 2022)

This is original content from NewsBreak’s Creator Program. Join today to publish and share your own content.

Comments / 22

Published by

Hello! Freelance blogger and videographer here! I love to refurbish furniture, show my creative side with cooking and crafts, and love to talk about my homestead and hobby farm. Follow me for flipping furniture inspiration and techniques, DIY craft projects, homestyle cooking with easy to follow recipes and some great gardening and animal husbandry tips!

Red Creek, NY

More from Ridley's Wreckage

Comments / 0