Last Updated on August 31, 2026 by Carrie Korem, FNTP
This traditional eggnog recipe made with all real food ingredients is such a festive drink for the holidays!
As a kid, I looked forward to the eggnog my mom would buy at our local grocery store. My brothers and I would sprinkle it with nutmeg and drink the thick sweet liquid while listening to Christmas music. My parents would add a little Baileys or Kahlua – I never understood how good that combination was until I grew up a bit.
I hadn’t actually made homemade eggnog until a few days ago. It’s not difficult, but takes a bit of patience to whisk the liquid until it gets thick. All the effort is worth it, though. I mulled over different recipes for several days beforehand and predicted my “perfect” eggnog would include raw yolks. Boy, was I wrong! The cooked eggs create a caramel-custard flavor I couldn’t match with raw yolks.
Homemade Eggnog Recipe Ingredients
- Eggs
- Egg yolks
- Maple syrup (I prefer Grade B)
- Coconut milk or whole milk (if you can tolerate dairy)
- Brandy (optional)
- Vanilla extract
- Coconut milk or heavy cream, whipped into soft peaks, optional (if using coconut milk, use this method to whip) (or heavy cream whipped into peaks if you can tolerate dairy)
- Nutmeg
How to Make Eggnog
- Whisk eggs, yolks and maple syrup in a large saucepan until combined. Whisk in milk, one cup at a time, blending well after each addition. Heat over medium-low heat, stirring constantly, until custard registers 160ºF on a candy or instant-read thermometer and thickens, about 25 minutes. (It should coat the back of a spoon.) Pour custard through a sieve into a large bowl. Stir in liquor (if using), vanilla, and nutmeg. Cover tightly and refrigerate until well chilled, at least three hours and up to three days.
- Pour the eggnog into a punch bowl and top with whipped cream (it will float on top) and sprinkle with nutmeg. Or, pour eggnog into a pitcher and serve in individual glasses. Dollop with a bit of whipped cream and sprinkle with nutmeg.
Eggnog Recipe Substitutions
To make eggnog dairy-free, simply switch out the whole milk for coconut milk and the heavy cream for coconut cream. I prefer to use Native Forest pure coconut milk. It doesn’t contain any preservatives and is nice and creamy.
I prefer my eggnog spiked with a little brandy and sprinkled with a bit of nutmeg. Now that’s something I can look forward to. 🙂
Homemade Eggnog Recipe (with dairy-free option)
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Category: Drinks
- Diet: Gluten Free
Ingredients
- 6 large eggs
- 2 large egg yolks
- 3/4 cup maple syrup (I prefer Grade B)
- 4 cups whole milk - I prefer raw milk (or substitute with coconut milk for dairy-free)
- 1/2 cup brandy (optional)
- 1 tablespoon vanilla extract
- 1/2 cup heavy cream, whipped into soft peaks (substitute with coconut cream for dairy-free)
- 1/4 teaspoon grated nutmeg
Instructions
- Whisk eggs, yolks and maple syrup in a large saucepan until combined. Whisk in milk, one cup at a time, blending well after each addition. Heat over medium-low heat, stirring constantly, until custard registers 160ºF on a candy or instant-read thermometer and thickens, about 25 minutes. (It should coat the back of a spoon.) Pour custard through a sieve into a large bowl. Stir in liquor (if using), vanilla, and nutmeg. Cover tightly and refrigerate until well chilled, at least three hours and up to three days.
- Pour eggnog into a punch bowl and top with whipped cream (it will float on top) and sprinkle with nutmeg. Or, pour eggnog into a pitcher and serve in individual glasses. Dollop with a bit of whipped cream and sprinkle with nutmeg.
Nutrition
- Serving Size: Serves 12
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