Rich and creamy, this Homemade Eggnog is spiked with rum to make the most delicious eggnog cocktail. It’s made with tempered egg yolks for a thick, creamy texture and served topped with whipped cream for a decadent holiday drink.

One sign that the holidays are near is the appearance of eggnog in the grocery stores. It seems to appear out of nowhere, then bam! There it is. While I’ve certainly enjoyed my fair share of store-bought eggnog, there is nothing that compares to this homemade version.

Thick and creamy with a subtle warm flavor, this homemade eggnog recipe is one I look forward to making every holiday season. This recipe does contain alcohol, but it’s easy to make a kid-friendly version, too. It’s great for parties but equally as good as a dessert drink any night of the week.

What is Eggnog?

Eggnog, which was originally known as milk punch, is a thick, creamy drink typically served around the holidays. It’s traditionally made with egg (just yolks or whipped egg whites and yolks), cream, and milk, then seasoned with vanilla and warm spices. Many eggnog ingredients lists, including this one, also include some sort of liquor.

A lot of eggnog recipes either eliminate the egg yolks or incorporate them without cooking. My version includes egg, which gives the eggnog a richer taste and thicker consistency, but we also temper them with the hot liquid (much like how we make our Tapioca Pudding and Rice Pudding.)

Helpful Tips

• Egg. This recipe calls for just the egg yolk, not the whole egg. But don’t toss the egg whites – they can be used to make Angel Food Cake, Meringue Cookies, Pavlova, and Coconut Macaroons.
• Whole milk. Eggnog is best with whole milk, though you could use 2% in a pinch. I would avoid skim milk or other dairy alternatives.
• What alcohol goes in eggnog? Common choices of alcohol to add to an eggnog cocktail include brandy, rum, bourbon, and whiskey.
• Can I make this without alcohol? Yes, for a non-alcoholic eggnog, omit the alcohol. Everything else stays the same.
• Thin out the eggnog. If you want a thinner, completely smooth consistency, blend the entire mixture with 1 or 2 tablespoons of milk until smooth.
• Don’t add the hot milk too quickly. To avoid having pieces of cooked egg in your eggnog, you want to temper the eggs, being sure to add the hot milk mixture slowly and whisk it vigorously as you add it.

Serving Suggestions

I like to serve my eggnog cocktail with piped homemade whipped cream and a dash of freshly grated nutmeg. This really makes it a decadent holiday cocktail, perfect for enjoying after dinner. If I’m serving it up at a party, I’ll thin it out a bit and pour it directly from the pitcher. Make up a batch and use any leftovers to bake eggnog muffins and eggnog cookies!

How to Store

• How long does homemade eggnog last? Homemade eggnog, with or without alcohol, will last for up to 3 days. It’s best the day it’s made or the following day, so I don’t recommend making it more than a day in advance. Store covered in a pitcher in the fridge.
• How to use leftover eggnog. If you find you have more eggnog than you can drink in 3 days, you can use leftover eggnog to make eggnog muffins, eggnog cookies, and eggnog bread!

More Holiday Drink Recipes:

• Mulled Wine
• Cranberry Moscow Mule
• Hot Buttered Rum
• Brandy Alexander Milkshake
• Apple Pie Moonshine
• Jack Frost Winter Cocktail

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!