Homemade eggnog in a glass cup with cinnamon stick

Homemade Traditional Eggnog

Course: Dessert, Drinks
Prep Time: 4 hours 15 minutes
Total Time: 4 hours 15 minutes
Servings: 1 quart
Author: Caroline Lindsey
Traditional homemade eggnog spiked with rum is one of my favorite Christmas drinks. The recipe includes a nonalcoholic version and one with alcohol. It’s so rich and creamy it’s a dessert unto itself!
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  • 3 eggs separated
  • 1 cup confectioner's sugar
  • 1/2 cup alcohol rum, whiskey, brandy, or bourbon (I used gold rum)
  • 1/2 cup milk
  • 2 cups heavy/whipping cream
  • Nutmeg and cinnamon for serving


  • Beat yolks alone until light in color, about 3 minutes. Gradually beat in confectioner's sugar.
  • Add alcohol very slowly, beating constantly. Cover and refrigerate for an hour to help dispel the eggy taste.
  • Add cream and milk, beating constantly. Cover and refrigerate for an additional 3 hours.
  • Just before serving, beat egg whites until stiff but not dry (like a meringue). Fold whites into eggnog.
  • Serve sprinkled with nutmeg and cinnamon to taste. Yield is about 1 quart.


The FDA recommends not eating raw or undercooked eggs, which are in this recipe.
For a more boozy recipe, substitute more alcohol for the milk.
For a nonalcoholic recipe, substitute more milk for the alcohol.
If you have leftovers, throw it in your ice cream maker with a little nutmeg and cinnamon for the best ice cream ever!