Nothing says holidays like a good eggnog recipe. Homemade Eggnog is very easy to make and so much more tastier. It is rich in flavor and taste!

A holiday eggnog drink is a true Christmas classic, and in many homes the festive season does not feel complete without a glass of creamy homemade eggnog . In our house it has become a yearly tradition. My husband used to reach for the store bought eggnog every December until I started making eggnog from scratch . Now he looks forward to the homemade batch because the flavor is richer, creamier, and so much more delicious than anything in a carton. If you have never made your own eggnog before, do not worry. This recipe is simple, beginner friendly , and uses basic ingredients you probably already have at home like milk, eggs, sugar, and heavy cream.

Eggnog has a long history that traces back to Britain where it was a celebratory drink enjoyed by the wealthy and often raised in a toast to long life and prosperity. Over time the tradition spread throughout the United States and Canada, becoming a beloved Christmas eggnog recipe for the holidays. Classic eggnog was traditionally made with milk, cream, egg yolks, whipped egg whites, sugar, and spirits like rum, brandy, whiskey, or bourbon. My version of this classic homemade eggnog keeps those nostalgic flavors but adds warm spices like nutmeg, cinnamon, and allspice, plus creamy evaporated milk for an extra rich finish.

This recipe is gently cooked for a smooth and safe mixture rather than using raw eggs. The final result is thick, velvety, and perfect for holiday gatherings. You can keep it kid friendly or turn it into a festive alcoholic eggnog with your favorite spirit. Many people prefer a blend of dark rum and cognac, and I personally love using Bacardi and Hennessy for a deep and comforting flavor. Whether you are hosting a party or cozying up at home, this holiday eggnog drink is sure to bring joy, warmth, and a little extra Christmas cheer to your celebrations.

Love this holiday recipe? Be sure to check out these other festive drinks on the blog, like my Sorrel Hibiscus Tea and my Ultimate Caribbean Ginger Beer for even more seasonal flavor!

Tiffany's Helpful Tips for Making Eggnog

• Do NOT boil your milk and heavy cream mixture. Heat it up for only about 2 minutes.

• The spices can be adjusted according to your taste buds as well.

• Temper your egg yolk by adding 1 cup of the warm milk and heavy cream mixture to it while you whisk aggressively to ensure that the eggs do not cook (curdled eggs). Then add the entire mixture to the rest of the warm milk and heavy cream remaining in the pot.

• Allow the eggnog to cool before adding your alcohol.

• Fresh spices are much better. Use them if you can.

• Optional: I like to remove the embryo from the egg yolk before adding the sugar. Generally, I don’t ever leave the embryo in my eggs. You’ll be straining the mixture, so it’s totally up to you.

Substitutions and Variations

If you want to customize this holiday eggnog drink , here are easy substitutions that still keep the flavor rich and creamy. These beginner friendly swaps help anyone enjoy this homemade eggnog recipe :

• Milk substitute : Use almond milk or oat milk for dairy free substitutes.

• Sugar Substitutions: Maple syrup for a more natural sweetener, Honey to add warmth and depth, Cane sugar or brown sugar for a cozy caramel taste.

• Traditional Eggnog with Alcohol: to make a classic alcoholic eggnog , add: Dark rum, Cognac, Bourbon or A blend of rum and cognac (expert recommended).

Storage and Refrigeration

Proper storage keeps your homemade eggnog fresh, creamy, and safe to enjoy.

• Store eggnog in an airtight glass bottle or sealed container.

• Keep it refrigerated at all times.

• Shake or stir before serving since natural separation is normal.

How Long Eggnog Lasts

• Without alcohol : 2 to 3 days in the refrigerator.

• With alcohol : Up to 1 week.

• Always check smell and texture before drinking.

Freezing Eggnog

• Freeze in a freezer safe container , leaving space for expansion.

• Eggnog freezes well for up to 2 months.