Homemade eggnog is a holiday favorite that’s ultra-creamy, perfectly spiced, and spiked for a good time. And this foolproof version comes together in less than 5 minutes with just a blender. No whisking involved!
Why You’ll Love This Eggnog
If there’s one holiday cocktail I look forward to the most, it’s this homemade eggnog. As much as I love a festive sangria, a cinnamon-spiced glass of eggnog just sets the tone for a cozy Thanksgiving or Christmas night with friends and family. And once you taste how fresh and creamy this version is, you’ll never reach for any store-bought versions again—promise! Here are a few more reasons to love it:
- It’s really simple. All you need are 6 ingredients for the best eggnog you’ll ever have.
- It’s made in 5 minutes. Yes, just 5 minutes! Simply blend everything together and you’re done.
- You can customize it. Whether you make my classic version, a non-alcoholic version or add different spices, I’ve got some fun ideas below.
What Is Eggnog?
Eggnog may have British roots, but once the colonial United States embraced it, this cozy cocktail became a much-loved holiday tradition. It started off as a combination of frothy eggs, milk, and ale, with the addition of spices or honey. Over the years, the boozy part has ranged from expensive bourbon to moonshine, but I personally prefer brandy and rum for a warm, festive flavor. No matter how you make it, eggnog has always symbolized celebration and good health, which feels just right for the holidays.
Eggnog Ingredients
- Eggs: I recommend using pasteurized eggs (and see my note on tempering below).
- Maple Syrup: My go-to natural sweetener for just the right amount of warmth.
- Spices: A cozy mix of nutmeg and cinnamon is basically Christmas in a cup!
- Alcohol: Bourbon, brandy, or rum all work beautifully. I like a mix, but using just one is totally fine.
- Milk: Use whatever you love, including dairy or dairy-free milks like almond, oat, or cashew milk.
- Heavy Cream: This is what gives eggnog its signature richness. For a dairy-free option, coconut cream works great.
Find the complete recipe with measurements below
How To Make Eggnog From Scratch
Step one: Add the eggs and maple syrup to a high-powered blender (I use my Vitamix) and blend for exactly 4 minutes. Not 3½, not 4½, exactly 4 minutes to temper the eggs properly. I recommend setting a timer.
Step two: Pour in the milk, heavy cream, alcohol, and nutmeg. Blend again for about 10 seconds to bring everything together.
Step three: Transfer the mixture to a sealed container and pop it in the fridge until it’s fully chilled. This helps the flavors meld, and the texture thicken slightly. When you’re ready to serve, stir it, pour it into glasses, and dust the tops with cinnamon or nutmeg. Let the party start!
My Special Tips
- Don’t blend past 4 minutes. This is VERY important. If you blend for too long, the eggs can overheat and curdle. You want them just tempered and no higher than 160°F. If you’re comfortable with pasteurized eggs and don’t need the full tempering, you can blend for just 2 to 3 minutes for a creamy texture.
- No need for fancy alcohol. Because this cocktail is mixed with sugar and cream, there’s no need to use premium alcohol.
- Use coconut cream for a non-dairy cream. If you’re skipping the dairy, blend your favorite non-dairy milk with coconut cream for that thick, luxurious texture.
Drinking Raw Eggs Safely
If you’re wondering, “Wait… are raw eggs safe to drink?” you’re not alone. The FDA notes that Salmonella is a risk, especially for older adults or anyone with a compromised immune system. And while traditional eggnog is made with raw eggs, I like to take the safer route and temper them.
This recipe uses pasteurized eggs (which the FDA recommends) and tempers them right in the blender. Yep, your Vitamix can actually do the tempering for you. After four minutes of blending, the friction from the blades brings the eggs to a safe 160°F. You can even double-check with an instant-read thermometer—it’s awesome.
Eggnog Variations
- Pumpkin Spice: Blend in 1/3 cup of pumpkin puree and 1/2 teaspoon of pumpkin spice for a cozy, autumn cocktail.
- Sea Salt & Caramel: Stir in a teaspoon of salted caramel sauce and a sprinkle of salt in each cup. Sweet, salty, and amazing.
- Mexican Inspired: For tequila lovers, mix in Mezcal, crème de cacao, and top it off with cocoa powder and cinnamon.
- Non-Alcoholic: Skip the alcohol entirely and follow the recipe as written. It’s still wonderfully creamy and festive.
- Want to turn this drink into a dessert? Whip up my eggnog chia pudding or eggnog overnight oats! It’s delicious, especially with a dollop of whipped cream.
Storage Tips
Store leftover eggnog in an airtight container in the fridge for up to 4 days. Give it a good stir before serving, then pour what you need into glasses and pop the pitcher back in the fridge to keep everything cold. If you’re serving guests, I like placing the pitcher in an ice bucket.
More Holiday Drinks
- Hot Chocolate: The ultimate family favorite holiday drink.
- Pomegranate Margarita: My favorite festive twist!
- White Christmas Sangria: This one looks amazing on a table.
- Pumpkin Spice Latte: The fall drink no one can resist.
If you try this homemade eggnog recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
Ingredients
- 4 large eggs
- ½ cup maple syrup
- 1 ½ cups milk (dairy or dairy-free)
- 1 cup heavy cream (or coconut cream)
- ⅓ cup brandy or bourbon
- ⅓ cup rum
- 1 teaspoon nutmeg
- ground cinnamon or cinnamon sticks for garnish
Instructions
- Blend eggs and maple syrup. Add the eggs and maple syrup to a high-powered blender and blend for exactly 4 minutes on high speed. Make sure to use a timer.
- Add everything else. Add the milk, heavy cream, brandy, rum, and nutmeg. Blend for an additional 10 seconds just to combine.
- Chill. Pour the eggnog into an airtight container and refrigerate until it's chilled.
- Serve. When ready to serve, give the eggnog a stir before pouring. Then garnish with cinnamon sticks or a sprinkle of cinnamon on top.
Lisa’s Tips
- Storage tip: Store leftover eggnog in an airtight container in the fridge for up to 4 days.
Nutrition
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This recipe was originally published December 2020, but updated to include new information and photos for your benefit!
Just wondering if heavy cream is separate than heavy whipping cream? I can’t wait to make some eggnog.
Hi Rodney – those are the same thing. Enjoy your eggnog!
Can you make it without the alcohol?
Yes! Just omit the alcohol.
Well I actually have a question. I noticed that you did not separate the eggs as in other eggnog recipes am I correct in that you use the whole egg?
Hi Richard – yes, you use the entire egg in my eggnog recipe. Hope you enjoy it!
This is a *great* recipe, thank you! Until I came across this, I had never made eggnog in my life because it was always such a “mysterious” beverage to me that I simply assumed I couldn’t make it. But you proved me wrong!
Just two quick random notes:
> I made a double batch, and as I suspected, because of the double-volume in the blender, there was no way the eggs and syrup were going to heat up to 160 degrees in 4 minutes. (Only got to 132 by then.) I continued blending (in my Vita-Mix, just like you) and held my digital instant thermometer in the mix to see when it hit 160, which it did after a total of 5 minutes 46 seconds (5:46), which I suppose we can safely round down for a double batch to 5:45 for those with no thermometer.
> I did use the heavy cream, but instead of milk, I used oat milk (Trader Joe’s non-refrigerated, no additives whatsoever). Since the oat milk has its own level of sweetness via the hydrolyzation process, I only used 75% of the maple syrup called for, which was *more than enough*.
Thassaboutit. Thanks again!
Hi Vincent – I’m so happy you gave this eggnog recipe a try and loved it! Thanks for sharing your tips on doubling the recipe. That’s interesting to know about the timing and temperature. And I’m glad you found your perfect level of sweetness with the oat milk as well. Enjoy and happy holidays!
Finally got a chance to make this eggnog. It’s so good! I don’t have a vitamix but I have a high speed blender. It took mine 5 minutes to get up to temperature. Definitely recommend making this.
Glad this worked out in your high speed blender, Terri!
Wonderful! This was just what I was looking for. Made the recipe the first time as instructed, except without the alcohol. Immediately made it again and cut the maple syrup in half, to 1/4 cup, and added a teaspoon of vanilla. This suited us just right! Thanks for a fabulous, incredibly easy recipe. We couldn’t find eggnog in the store this year and now we don’t have to. Hurray :)
Glad you found the perfect eggnog recipe, Cathy!
I’m going to make this now
I would like to double it as I broke almost a dozen eggs(accidentally). Do I change the time or will the time still be the same?
Hi Terri – I don’t recommend doubling this recipe as you won’t have enough space in your blender for it to blend properly.
This is a delicious eggnog. We used spiced rum and Crown Royal caramel whiskey. I have never cared for eggnog in the past but this recipe has converted me!
Oh yum, I’m sure it was delicious with that caramel whiskey. So happy you loved the recipe!
This was delicious! I used almond milk. Also, used 1/2 tsp cinnamon & 1/2 tsp nutmeg. For the alcohol, I used brandy & whiskey. One thing I want to note is that the egg mixture got really thick and stopped the Vitamix blades. I just added the other ingredients, stirred in with a spoon, then ran the mixer again at high until very smooth. It turned out fine. One of the best eggnogs I’ve ever had.
So happy to hear you loved this eggnog recipe, Sue!
A quick note re your Vita-Mix situation: That should never happened, and it sounds like an indicator that you need to replace your blade assembly. (Follow instructions closely, don’t over-tighten, etc.) I’ve been using Vita-Mixes for over 30 years both personally and professionally, and have bought at least 15 of them I guess, and I have never heard of such a thing under normal circumstances (although I have had to replace a couple of blade assemblies prematurely due to what I surmised was improper use, i.e., abnormal circumstances). Just fyi.
Delicious taste, texture. I used organic maple syrup and it just wasn’t enough. Maybe bump that to 1/3 cup or so. Still, super easy.
You can always tweak to your liking! Enjoy, Chris.