Homemade Eggnog

Homemade eggnog is a holiday favorite that’s ultra creamy, perfectly spiced, and spiked for a good time. You’ll be surprised how easy this comes together with just a blender – no whisking involved!

Homemade eggnog in 2 glasses on a table with a napkin.

With holidays revolving around nostalgic things, a classic eggnog is a must. It’s delectably creamy, has a hint of spice, is slightly boozy, and screams winter wonderland in one chilled cup.

Eggnog has a magical way of setting the tone for a cozy night in. It brings a little extra fun to our get-togethers, and helps us get through some of that holiday stress. And this recipe in particular will help alleviate holiday stress, because it’s incredibly easy to make. It takes less than 5 minutes in your blender! 

What Is Eggnog?

Thanks to the colonial United States adopting “eggnog” from the British, this cozy cocktail has become a major holiday tradition. It started off as a frothy eggs, milk, and ale combo – with the addition of spices or honey. But over the years as it has reached different groups of wealth, the boozy part has sometimes changed from expensive bourbon to moonshine. And I personally prefer brandy and rum.

Regardless of who’s drinking it, eggnog is a symbol of celebrating prosperity and health. Making it the perfect cocktail to enjoy during the holidays. Because there’s nothing better than toasting to life with good friends and family by your side!

Homemade eggnog ingredients on a table.

Eggnog Ingredients

Although this recipe uses eggs, it doesn’t taste like eggs. The eggs are essentially turned into a custard, and once it’s blended with milk, spices, and alcohol, all you’ll taste is a deliciously creamy cocktail.

  • Eggs: I recommend using pasteurized eggs. And see my note on tempering the eggs below.
  • Maple Syrup: My favorite option for a sweetener.
  • Spices: A blend of nutmeg and cinnamon is like Christmas in a cup!
  • Alcohol: Bourbon, brandy, and rum are ideal choices. I use a mix of alcohols, but if you have only one, that’s fine too.
  • Milk: Any type of milk works, whether it’s dairy or dairy-free, such as almond milk, oat milk, or cashew milk.
  • Heavy Cream: An essential for making this extra creamy. But if you’re keeping it dairy-free, coconut cream works great.

Find the complete recipe with measurements below

Drinking Raw Eggs Safely

You might be thinking “are raw eggs safe to drink?” According to the FDA, the risk of salmonella can be an issue, especially for older adults and those with weaker immune systems. And while traditional eggnog does use raw eggs, it’s best to be on the safe side and temper the eggs.

This recipe uses pasteurized eggs (which is recommended by the FDA), in addition to tempering them in the blender. Yes, you can temper the eggs in your Vitamix! All you need is 4 minutes plus the friction of the blades in a high-powered blender, and your your eggs will reach a safe temperature of 160F. You can verify it yourself with an instant read thermometer – it’s awesome.

How To Make Eggnog From Scratch

Are you ready for the easiest eggnog recipe you’ll ever make? All you need is 5 minutes. Just blend, chill, and serve!

Blend the eggs. Add the eggs and maple syrup to a high-powered blender, like my favorite Vitamix, and blend for exactly 4 minutes. Yes, exactly 4 minutes and not a second more.

Blending eggs and maple syrup for eggnog.

Add the remaining ingredients. In goes the milk, heavy cream, alcohol, and nutmeg. Then blend for another 10 seconds.

Blending eggnog in a Vitamix blender.

Let it chill then serve. Pour the eggnog into a sealed container and refrigerate it until it’s nice and chilled. This will help the flavors meld together and it will thicken up as well. Once it’s cooled, give it another stir, pour it into glasses, sprinkle a little cinnamon on top and serve!

Pouring eggnog into a glass container.

Tips For The Best Eggnog

  • Don’t blend past 4 minutes. This is VERY important. When tempering your eggs, make sure not to go past 4 minutes as this will cause the egg mixture to cook and start to curdle. You want to reach 160F, but not go over it. Additionally, if you’re not sensitive to raw eggs and you’re using pasteurized eggs, you can blend for just 2-3 minutes for a creamy consistency.
  • No need to use good 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. To maintain a creamy texture without heavy cream and full-fat milk, blend your favorite non-dairy milk with coconut cream. Coconut cream is much thicker, richer, and will give you the right amount of creaminess.

How To Store This

If you’re not drinking the eggnog right away, store it in an airtight container in the fridge. It will keep for up to 4 days.

When you’re ready to enjoy it, pour it into glasses, and place the pitcher back in the fridge to keep it chilled. Or you can place it in an ice bucket if you’re serving at a party.

Pouring eggnog into a glass on a table.

Tasty Eggnog Variations

While a classic eggnog is my favorite way to enjoy this recipe, there’s a few fun ways to spruce up the flavors.

  • Pumpkin Spice: Blend in 1/3 cup of pumpkin puree and 1/2 teaspoon of pumpkin spice for just the right amount of spice.
  • Sea Salt & Caramel: Stir in a teaspoon of salted caramel sauce and a sprinkle of salt in each cup.
  • Mexican Inspired: For tequila lovers, mix in Mezcal, crème de cacao, and top it off with cocoa powder and cinnamon.
  • Non-Alcoholic: This recipe tastes just as delicious without alcohol. Simply omit it and continue the recipe as is.

Want to turn this drink into a dessert? Whip up my eggnog chia pudding! It’s delicious, especially with a dollop of whipped cream.

More Holiday Drinks

Make a batch of these drinks to rev up the holiday spirit! But don’t forget to accompany them with good food – so be sure to check out my list of the best Christmas recipes.

If you make this recipe, let me know how it turned out! I’d love to hear what you think in the comments below.

Glasses of homemade eggnog on a table.

Homemade Eggnog (Super Easy!)

5 from 18 votes
Prep Time: 5 mins
Total Time: 5 mins
Servings: 5 servings
Yield: 5 cups
Author: Lisa Bryan
Homemade eggnog is a delicious holiday cocktail that's ultra creamy, perfectly spiced, and spiked for a good time. Plus, it only takes 5 minutes to make!

Ingredients

  • 4 large eggs
  • 1/2 cup maple syrup
  • 1 1/2 cups milk, dairy or dairy-free
  • 1 cup heavy cream, or coconut cream
  • 1/3 cup brandy or bourbon
  • 1/3 cup rum
  • 1 teaspoon nutmeg
  • ground cinnamon and/or cinnamon sticks for garnish

Instructions 

  • 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.
    Blending eggs and maple syrup for eggnog.
  • Add the milk, heavy cream, brandy, bourbon, and nutmeg. Blend for an additional 10 seconds just to combine.
    Blending eggnog in a blender.
  • Pour the eggnog into an airtight container and refrigerate until it's chilled.
  • When ready to serve, give the eggnog a stir before pouring. Then garnish with cinnamon sticks or a sprinkle of cinnamon on top.

Nutrition

Calories: 442kcal, Carbohydrates: 37g, Protein: 5g, Fat: 22g, Saturated Fat: 12g, Cholesterol: 196mg, Sodium: 122mg, Potassium: 218mg, Fiber: 1g, Sugar: 31g, Vitamin A: 890IU, Vitamin C: 1mg, Calcium: 103mg, Iron: 1mg
Course: Drinks
Cuisine: American
Keyword: Eggnog, Eggnog Recipe
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82 comments on “Homemade Eggnog”

  1. I’m glad I tried this recipe. It’s deliciously easy and so good! I love how fluffy it turned out with the Vitamix too, thanks Lisa.5 stars

  2. Just made this again today i LOVE eggnog and LOVE this recipe and LOVE your website and videos, Lisa!!! Thank you!!5 stars

  3. First time making egg nog, I’ve always loved the flavor, but dairy and I don’t have the best relationship. I used almond milk and coconut cream. Used my vitamix and this came together easily. This was delicious! This will be made every holiday season in my house!5 stars

  4. This is a fantastic and delicious recipe, I made it dairy free with agave as the sweetner. Thank you for posting this recipe; I’m able to enjoy eggnog again without suffering. Tried it with and without alcohol.5 stars

  5. Had to pop back and say – FINALLY! The perfect homemade eggnog recipe, creamy, spicy and perfect in every way! So glad to be able to make my own carageenan-free nog – loved it! Also yummy with amaretto as the boozy bit, lol.5 stars

  6. Yummiest eggnog ever! The ease of the recipe is an added bonus. 5 stars

  7. I am not a fan of eggnog, but my husband loves it.  This recipe was really easy to make and my husband loved it.  He said it doesn’t have that fake taste.  I took a sip and I liked it as well.5 stars

  8. I’m wondering if a half batch would work or would the eggs be over cooked?

    • I would recommend sticking with the recipe amount as it’s best to blend with more quantity in a Vitamix or high powered blender.

  9. Do you think using half and half will work instead of cream?

  10. This was absolutely delicious! I made it without alcohol and it turned out perfectly. Even better the second day!5 stars

  11. HI Lisa,
    we’re planning to try this recipe out BUT only have rum to use.
    I think we’ll simply just go with 2/3 cups of rum…skipping the brandy/bourbon we don’t have.
    Will this be okay? Sounds doable.
    Thanks,
    S Brooks

  12. I just made this tonight to satisfy my eggnog craving!  It was delish!  Even my 11-year old son liked it before we added the rum, and he is usually so picky.  I used Lactáid milk and coconut cream, since I am a total lactard and didn’t want to suffer later.  The level of sweet is perfect for our family, as well as the level of nutmeg.  I used my Ninja blender and it DID NOT heat even close to 160 deg, so if you are very concerned with tempering the eggs, I would not suggest the Ninja.  Luckily, I am a proponent of eating organic raw eggs, so I am not too worried (Unless I SHOULD be??!?).  I am so happy to have found this recipe instead of caving into a Jack In the Box eggnog shake that has 5 million calories and 1,000 grams of sugar.  I know this still has its share of calories but I am willing to rearrange my intake tomorrow to enjoy this!! Thank you for the lovely recipe!5 stars

    • Good to know about the Ninja Blender Regina! And if you’re not sensitive to raw eggs – it’s okay. But there are a lot of people who are, which is why tempering them is best.

  13. I made it, I loved it, and I have one question. Can I double this recipe exactly, or do I need to to increase or decrease certain ingredients?
    I’ve had that happen before, and I don’t want to make a mistake. I’m having a Christmas dinner party, and I thought an EASY bowl of eggnog would be appropriate. “Easy” being the operative word. Lol5 stars

  14. Hi Lisa,
    Can you link the carafe?

  15. most call for egg yokes only does this use whole eggs?

  16. Oh my goodness gracious! This recipe is top notch! I made it without alcohol and it is simply delightful!5 stars

  17. Sounds really good. Where can I find those bottles 

    • I actually bought the bottle at Target! But I’m not sure if they have it anymore. Will be sure to try and find similar ones.

  18. Could you make this virgin?

  19. Can you temper the eggs over a double-boiler for this recipe? I’ve got an old school Vitamix. Your recipe looks too good not to try!

    Thanks! 

  20. Brilliant! I never thought of doing this in my vitamix. My eggnog loving family is going to be thrilled that I have stopped refusing to make them eggnog, I no longer have a good excuse.

  21. Hi.

    I love your recipes. I’ve been looking to buy a vitamix. Which model do you recommend as your favorite to use? 

    Thanks :-)

  22. I wanted to try something different today, so I decided to try this recipe because you did not add sugar. Which I felt was kind of weird because I always thought using sugar was a must. It turns out you were right and I was wrong. Your recipe is way better, and my husband loved it. Thank you, Lisa.5 stars

    • I do add maple syrup in this which is my form of sugar :) Glad you and your husband enjoyed this eggnog!

      • Yeah, as you already know, I have been all over your blog lately and trying out some of your recipes including your Garlic Herb Crust. And they have been delicious. Thanks again Lisa. I really am grateful. Happy Holidays.5 stars

    • I don’t have a vitamix, can I use a Ninja blender?

      • I haven’t tried this with a Ninja yet – but I’m not sure if it will heat up as well as a Vitamix. If you try it, do let me know how it turns out!

  23. After chiiling, can this be served warm, or will that cook the eggs too?

  24. Can I use Log Cabin instead of pure maple syrup?

  25. Even easier still, just put everything (except the maple syrup) in the vitamix from the beginning. Blend until you reach 158oF (70oC) which is the temperature at which eggs fully cook and coagulate. Nevermind the time, watch the temp. As soon as you hit 158oF get the mix chilling in a ice bath so it never lingers in the danger zone. After it cools add your maple to taste. Maybe you don’t want it quite as sweet. Also, a pinch of salt during blending takes this next level. And go easy on the cinnamon. Nutmeg should be the star here.

  26. Oh my gosh, Lisa, this is brilliant! I can’t wait to make this. No more standing over a hot stovetop making sure that the eggs don’t curdle! Though do you think some cane or coconut sugar could work in place of maple syrup?

    • Hi Sydney – I’m happy you love this recipe! And yes, it’s so much easier. I haven’t tried it with a granulated sugar yet, but I do think it will work. Give it a try and let us know!

  27. Spiked homemade eggnog! You couldn’t have picked a better year to introduce this recipe. Love eggnog. Might have to make a gallon or two.

  28. My daughter is allergic to nuts what do you think about using hemp milk or coconut milk. I know the recipe calls for coconut cream would coconut milk be too much ? 

    • You can use oat milk or hemp milk instead. As for the cream, it’s best to use coconut cream for this recipe instead of coconut milk.

  29. Can I omittthe liquor for alcohol-free eggnog?

  30. Will the eggs temper in a regular blender ? I have a ninja blender and I’m not sure if they will temper properly in that? If not, do you have any other recommendations? Thanks 

    • Hi Ruth – if you have an instant read thermometer you can quickly take the temperature of the liquid after 4 minutes to double check. And tempering to 160F is only needed if you’re concerned about the raw eggs for health reasons. Otherwise, you can simply blend for 2-3 minutes.

  31. You can’t beat homemade eggnog. This looks creamy and delicious.5 stars

  32. Egg nog has never been something I have been able to get behind but my friend made this recipe and I am now completely sold. So good!5 stars

  33. I never knew you could temper eggs in the blender like this, that’s so handy! Looks delicious too!5 stars

    • Yes! If you have a high power blender, it will temper it after a few minutes.

    • This looks amazing. I am now sold on the idea of fresh homemade nog! Going to have to try this for my virtual work holiday party. How long does this keep without separating or spoiling?

      • Hi Shannon – this will last for up to 4 days in the fridge. And I didn’t have much separation on mine, but did give it a shake before serving. Enjoy!

  34. Would substituting a sweetener such as lakanto in place of the maple syrup mess up the eggs at all? Can’t wait to try it!!

  35. Really love that this is made with maple syrup and can be dairy free too!5 stars

  36. Easy and delicious…as homemade egg nog should be :) Love the vitamix for this recipe too. Thanks for another winner!5 stars

  37. Are the eggs cooked? I have a vitamix  A2500. Is that ok? Thanks

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