Homemade Eggnog

In my family, nothing says the holiday season quite like fresh Homemade Eggnog. It’s a family favorite and we make a batch (sometimes two) each year. Homemade Eggnog is rich and creamy with warm undertones from the nutmeg. It’s a tradition that for me, just says it’s the holidays.

I usually prepare a gallon of eggnog the week of Thanksgiving and give it time to meld. This is completely safe and even recommended as the eggnog is still safe to drink.  Food safety expert, Dave Arnold, said: “It’s true that Salmonella does not grow in refrigerator temperatures or in 5 percent alcohol or more so this egg nog is good for over 6 weeks!”

 Like a fine wine, Homemade Eggnog gets better with age but we’ve never had our homemade eggnog last longer than the 4 weeks between Thanksgiving and Christmas.

an up close shot of a glass of eggnogg topped with whipped cream and nutmeg.

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Homemade Eggnog is rich and creamy with warm undertones from the nutmeg. It's a tradition that for me, just says it's the holidays.

Homemade EggNog

Ronda Eagle | Kitchen Dreaming
Homemade Eggnog is rich and creamy with warm undertones from the nutmeg. It's a tradition that for me, just says it's the holidays.
5 from 2 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Beverage
Cuisine American
Servings 8 cups
Calories 483 kcal


  • 8 large eggs , separated
  • 2/3 cup sugar
  • 2 cups heavy cream
  • 4 cups whole milk
  • 3/4 cup whiskey [See Note 2] (we use crown royal)
  • 2 tablespoons vanilla extract
  • 2 teaspoons fresh nutmeg , grated [See Note 3]


  • In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 2/3 cup sugar and continue to mix together until it has dissolved.
  • Add the milk, cream, bourbon (or whiskey) and nutmeg and stir to combine. If you chose to omit the alcohol, increase the milk by 3/4 cup to account for the omission.
  • Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 2 tablespoon of sugar and beat until stiff peaks form, about 5 to 7 minutes.
  • Whisk the egg whites into the milk mixture. Chill and serve.


  1. This recipe is easily doubled.
  2. The alcohol may be omitted without substitution.
  3. Nutmeg adds a warmth and flavor to the eggnog.
  4. Nutrition is calculated based on the recipe as written. Additions, omissions, or substitutions will change the calculated values shown. The addition, omission, or substitution of ingredients will alter the nutritional information shown. Nutrition percentages are based on a 2000-calorie diet. The FDA recommends 80 micrograms of vitamin K.


Serving: 1cupCalories: 483kcalCarbohydrates: 25gProtein: 11gFat: 31gSaturated Fat: 18gCholesterol: 280mgSodium: 147mgPotassium: 279mgFiber: 1gSugar: 24gVitamin A: 1342IUVitamin C: 1mgVitamin D: 3µgVitamin E: 1mgVitamin K: 2µgCalcium: 205mgFolate: 32µgIron: 1mgZinc: 1mg
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Kitchen Dreaming suggests caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method. The packaging will tell you if the eggs have been pasteurized.

4 thoughts on “Homemade Eggnog”

  1. Making this tomorrow for New Years Eve! I know it will be a hit! I think the Crown Royale vanilla whisky will be great in it! Thank you!


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