Homemade Eggnog (cooked eggs, no alcohol)

Eggnog is a creamy, delicious holiday drink that’s been a festive favorite for generations. It’s a classic treat perfect for the season, made with milk, cream, sugar, eggs, and warm spices like nutmeg and cinnamon. Traditionally eggnog is served chilled and can be enjoyed with or without alcohol. If you’re looking for a kid-friendly version, here’s a simple recipe for Homemade Eggnog made with cooked eggs and no alcohol. It’s rich, smooth, and perfect for everyone to enjoy, ideal for cozy evenings or holiday gatherings.

You can make it alcohol-free for the whole family or add a splash of rum, brandy, or bourbon for a little extra holiday spirit. Its thick, smooth texture and a sprinkle of cinnamon or nutmeg on top make it irresistibly festive.

How to make homemade eggnog

Begin with whisking the egg yolks, sugar, and salt in a medium-sized bowl until the mixture becomes smooth and light in color.

Next, in a medium saucepan, combine the milk, whipping cream, nutmeg, and cinnamon. Heat this over medium-low heat until it’s steaming but not boiling.

Then, gradually temper the egg yolks by adding a ladleful of the hot milk mixture to the yolks while whisking constantly. Repeat with another ladleful to gently warm the eggs without cooking them.

After that, pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until the mixture thickens slightly, ensuring the eggs are fully cooked.

Remove from heat and stir in the vanilla extract. Strain the mixture to remove any lumps, letting it cool to room temperature before chilling it completely in the refrigerator.

Pour the chilled mixture into glasses, sprinkle with a bit of cinnamon on top, and enjoy your creamy treat!

If you’d like to add alcohol to your eggnog, the best time to do so is before serving. Once the eggnog has been chilled in the refrigerator, stir in the desired amount of alcohol, either rum, brandy or bourbon. Start with about 1/2 cup of alcohol per batch, depending on your preference. Taste and add more if desired.

I hope you will try this easy recipe for homemade eggnog. If you do, make sure to share the photos with me tag me on Instagram.

Custard treats you may like to try

This amazing Custard Pie is a classic dessert with a rich, creamy texture. With a buttery crust and smooth custard filling infused with a hint of nutmeg it’s the perfect dessert for various occasions.

This Cheesecake Flan – Puerto Rican Flan de Queso is an elegant dessert that can be prepared for any occasion.

Pastéis de Nata – Portuguese Custard Tarts are known and loved worldwide. They have a crispy flaky buttery crust filled with a smooth creamy custard filling, dusted with cinnamon and powdered sugar as a final touch.

Homemade Eggnog - dusted with cinnamon in glass mugs

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Homemade Eggnog

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If you’re looking for a kid-friendly version, here’s a simple recipe for Homemade Eggnog made with cooked eggs and no alcohol.

Course Drinks

Cuisine American

Keyword Christmas, drink, eggnog, holiday, homemade eggnog, New Year’s Eve drink, no-alcohol

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 223kcal

Equipment

Ingredients

4 egg yolks
1/3 cup (70g) sugar
1/4 tsp (1g) salt
2 cups (480ml) whole milk
1 cup (240g) whipping cream
1/2 tsp (1g) nutmeg
1/4 tsp (1g) cinnamon
1/2 tsp (3g) vanilla extract

Instructions

In a medium-sized bowl add the egg yolks with sugar and salt.
Whisk until the mixture becomes smooth and light in color.
Pour the milk in a medium saucepan.
Add the whipping cream.
Add the nutmeg, and cinnamon.
Heat over medium-low heat until the mixture is steaming but not boiling.
Gradually add a ladleful of the hot milk mixture into the egg yolk mixture while whisking constantly. Repeat this process with another ladleful of hot milk to slowly warm up the eggs without cooking them.
Pour the tempered egg mixture back into the saucepan with the remaining milk.
Cook over medium heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly. This ensures the eggs are fully cooked.
Remove the saucepan from the heat and stir in the vanilla extract.
Strain the mixture to remove any lumps.
Let the mixture cool to room temperature, then transfer it to the refrigerator to chill completely.
Pour into glasses, sprinkle with a bit of cinnamon on top, and enjoy!
If you'd like to add alcohol to your eggnog, the best time to do so is before serving. Once the eggnog has been chilled in the refrigerator, stir in the desired amount of alcohol, either rum, brandy, or bourbon. Start with about 1/2 cup of alcohol per batch. Taste and add more if desired.