Rating: 4.5 stars
3 Ratings
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This creamy variation of homemade eggnog will have even your self-professed 'non-noggers' asking for seconds. The eggs in this recipe are cooked. Alcohol is not included but can be added to your preference!


Read the full recipe after the video.

Recipe Summary

15 mins
10 mins
6 hrs
6 hrs 25 mins
7 cups


Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Cream egg yolks and sugar in a large bowl with an electric mixer until light and fluffy. Set aside.n

  • Combine milk, whipping cream, and nutmeg in a large saucepan. Cook over medium heat until mixture just begins to simmer with 1 to 2 bubbles every 2 to 3 seconds, about 3 minutes. Remove from the heat.n

  • Add a very small amount of the hot milk mixture into the egg yolk mixture while constantly whisking the eggs. Continue adding small amounts of the milk mixture, whisking until all has been added; transfer eggnog back into the saucepan. Continue to cook over medium heat, whisking constantly, until liquid reaches 160 degrees F (70 degrees C). Pour eggnog into a large pitcher, cover, and refrigerate 6 hours to overnight.n

  • Blend cooled eggnog with an immersion blender until no lumps remain, about 1 minute. Ladle into 7 cups and top each with a dollop of whipped cream and a sprinkle of cinnamon.n

Nutrition Facts

532 calories; protein 10.6g; carbohydrates 39.2g; fat 38.1g; cholesterol 460.5mg; sodium 99.4mg. Full Nutrition