Can I make eggnog without alcohol?

Absolutely! Simply skip the bourbon, rum, or brandy. The eggnog will still be delicious.

How long does homemade eggnog last?

Keep it in the refrigerator for up to 3 days. Stir well before serving.

Is it safe to drink raw eggnog?

This recipe cooks the eggs to a safe temperature of 160°F, so there’s no need to worry.

It’s not recommended as the texture changes after thawing.

What alcohol works best in eggnog?

Bourbon, dark rum, or brandy are all traditional options.

How do I make eggnog dairy-free?

Use almond or oat milk and swap the heavy cream for coconut cream.

Why does my eggnog taste thin?

Make sure you’re cooking the mixture until it’s thick enough to coat the back of a spoon.

Easy Homemade Eggnog Recipe for a Classic Holiday Treat

Name: Holiday Eggnog Recipe
Prep time: 2 h 10 min
Cook time: 10 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 6 large eggs, separated; ¾ cup granulated sugar, divided; 2 cups whole milk; 1 cup heavy cream; ¼ cup pure maple syrup; 1 teaspoon pure vanilla extract; ½ teaspoon freshly grated nutmeg, plus more for garnish; ¼ teaspoon ground cinnamon; Pinch of salt; ¾ cup bourbon, rum, or brandy (optional)

Description

Rich, creamy, and perfectly spiced, this holiday eggnog is a festive classic with a unique twist: a hint of maple syrup for natural sweetness. It’s the perfect cozy drink to serve at gatherings or by the fire.

Equipment

Ingredients

Units Scale

6 large eggs, separated
3/4 cup granulated sugar, divided
2 cups whole milk
1 cup heavy cream
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon freshly grated nutmeg, plus more for garnish
1/4 teaspoon ground cinnamon
Pinch of salt
3/4 cup bourbon, rum, or brandy (optional)

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Instructions

Whisk the Egg Yolks:
In a large mixing bowl, whisk the egg yolks until pale and creamy. Slowly add ½ cup of granulated sugar, continuing to whisk until fully dissolved and smooth.
Heat the Milk Mixture:
In a medium saucepan over medium heat, combine the milk, heavy cream, maple syrup, nutmeg, cinnamon, and a pinch of salt. Heat the mixture gently, stirring often, until hot but not boiling (about 160°F).
Temper the Egg Yolks:
Slowly ladle a small amount of the warm milk mixture into the egg yolk mixture, whisking constantly to prevent curdling. Gradually add more milk while whisking until the mixtures are fully combined.
Cook the Eggnog:
Pour the combined mixture back into the saucepan. Stir continuously over medium-low heat until it thickens slightly and coats the back of a spoon (about 160–165°F). Do not let it boil. Remove from heat and strain through a fine mesh strainer if desired.
Add Vanilla and Optional Alcohol:
Stir in the vanilla extract and, if desired, the bourbon, rum, or brandy. Mix well.
Chill the Eggnog:
Allow the eggnog to cool at room temperature, then transfer it to a pitcher. Refrigerate for at least 2 hours or until fully chilled.
Whip the Egg Whites:
Before serving, beat the egg whites with the remaining ¼ cup sugar using an electric mixer until soft peaks form. Gently fold the whipped egg whites into the chilled eggnog for a light and frothy texture.
Serve and Garnish:
Pour the eggnog into glasses or mugs, sprinkle with freshly grated nutmeg, and serve immediately.

Notes

Why Maple Syrup? The addition of pure maple syrup adds a natural sweetness and subtle depth of flavor that sets this recipe apart from other traditional eggnogs. It complements the spices beautifully without overpowering the creamy texture.
For a non-alcoholic version, omit the bourbon, rum, or brandy.
If you prefer a smoother eggnog without foam, skip whipping the egg whites and serve the eggnog as-is after chilling.

Nutrition

Serving Size: 1 Serving
Calories: 325 kcal
Sugar: 19g
Fat: 18g
Carbohydrates: 22g
Protein: 8g