Homemade eggnog is a holiday favorite that’s ultra-creamy, perfectly spiced, and spiked for a good time. And this foolproof version comes together in less than 5 minutes with just a blender. No whisking involved!
Why You’ll Love This Eggnog
If there’s one holiday cocktail I look forward to the most, it’s this homemade eggnog. As much as I love a festive sangria, a cinnamon-spiced glass of eggnog just sets the tone for a cozy Thanksgiving or Christmas night with friends and family. And once you taste how fresh and creamy this version is, you’ll never reach for any store-bought versions again—promise! Here are a few more reasons to love it:
- It’s really simple. All you need are 6 ingredients for the best eggnog you’ll ever have.
- It’s made in 5 minutes. Yes, just 5 minutes! Simply blend everything together and you’re done.
- You can customize it. Whether you make my classic version, a non-alcoholic version or add different spices, I’ve got some fun ideas below.
What Is Eggnog?
Eggnog may have British roots, but once the colonial United States embraced it, this cozy cocktail became a much-loved holiday tradition. It started off as a combination of frothy eggs, milk, and ale, with the addition of spices or honey. Over the years, the boozy part has ranged from expensive bourbon to moonshine, but I personally prefer brandy and rum for a warm, festive flavor. No matter how you make it, eggnog has always symbolized celebration and good health, which feels just right for the holidays.
Eggnog Ingredients
- Eggs: I recommend using pasteurized eggs (and see my note on tempering below).
- Maple Syrup: My go-to natural sweetener for just the right amount of warmth.
- Spices: A cozy mix of nutmeg and cinnamon is basically Christmas in a cup!
- Alcohol: Bourbon, brandy, or rum all work beautifully. I like a mix, but using just one is totally fine.
- Milk: Use whatever you love, including dairy or dairy-free milks like almond, oat, or cashew milk.
- Heavy Cream: This is what gives eggnog its signature richness. For a dairy-free option, coconut cream works great.
Find the complete recipe with measurements below
How To Make Eggnog From Scratch
Step one: Add the eggs and maple syrup to a high-powered blender (I use my Vitamix) and blend for exactly 4 minutes. Not 3½, not 4½, exactly 4 minutes to temper the eggs properly. I recommend setting a timer.
Step two: Pour in the milk, heavy cream, alcohol, and nutmeg. Blend again for about 10 seconds to bring everything together.
Step three: Transfer the mixture to a sealed container and pop it in the fridge until it’s fully chilled. This helps the flavors meld, and the texture thicken slightly. When you’re ready to serve, stir it, pour it into glasses, and dust the tops with cinnamon or nutmeg. Let the party start!
My Special Tips
- Don’t blend past 4 minutes. This is VERY important. If you blend for too long, the eggs can overheat and curdle. You want them just tempered and no higher than 160°F. If you’re comfortable with pasteurized eggs and don’t need the full tempering, you can blend for just 2 to 3 minutes for a creamy texture.
- No need for fancy 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. If you’re skipping the dairy, blend your favorite non-dairy milk with coconut cream for that thick, luxurious texture.
Drinking Raw Eggs Safely
If you’re wondering, “Wait… are raw eggs safe to drink?” you’re not alone. The FDA notes that Salmonella is a risk, especially for older adults or anyone with a compromised immune system. And while traditional eggnog is made with raw eggs, I like to take the safer route and temper them.
This recipe uses pasteurized eggs (which the FDA recommends) and tempers them right in the blender. Yep, your Vitamix can actually do the tempering for you. After four minutes of blending, the friction from the blades brings the eggs to a safe 160°F. You can even double-check with an instant-read thermometer—it’s awesome.
Eggnog Variations
- Pumpkin Spice: Blend in 1/3 cup of pumpkin puree and 1/2 teaspoon of pumpkin spice for a cozy, autumn cocktail.
- Sea Salt & Caramel: Stir in a teaspoon of salted caramel sauce and a sprinkle of salt in each cup. Sweet, salty, and amazing.
- Mexican Inspired: For tequila lovers, mix in Mezcal, crème de cacao, and top it off with cocoa powder and cinnamon.
- Non-Alcoholic: Skip the alcohol entirely and follow the recipe as written. It’s still wonderfully creamy and festive.
- Want to turn this drink into a dessert? Whip up my eggnog chia pudding or eggnog overnight oats! It’s delicious, especially with a dollop of whipped cream.
Storage Tips
Store leftover eggnog in an airtight container in the fridge for up to 4 days. Give it a good stir before serving, then pour what you need into glasses and pop the pitcher back in the fridge to keep everything cold. If you’re serving guests, I like placing the pitcher in an ice bucket.
More Holiday Drinks
- Hot Chocolate: The ultimate family favorite holiday drink.
- Pomegranate Margarita: My favorite festive twist!
- White Christmas Sangria: This one looks amazing on a table.
- Pumpkin Spice Latte: The fall drink no one can resist.
If you try this homemade eggnog recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
Ingredients
- 4 large eggs
- ½ cup maple syrup
- 1 ½ cups milk (dairy or dairy-free)
- 1 cup heavy cream (or coconut cream)
- ⅓ cup brandy or bourbon
- ⅓ cup rum
- 1 teaspoon nutmeg
- ground cinnamon or cinnamon sticks for garnish
Instructions
- Blend eggs and maple syrup. 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.
- Add everything else. Add the milk, heavy cream, brandy, rum, and nutmeg. Blend for an additional 10 seconds just to combine.
- Chill. Pour the eggnog into an airtight container and refrigerate until it's chilled.
- Serve. When ready to serve, give the eggnog a stir before pouring. Then garnish with cinnamon sticks or a sprinkle of cinnamon on top.
Lisa’s Tips
- Storage tip: Store leftover eggnog in an airtight container in the fridge for up to 4 days.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
This recipe was originally published December 2020, but updated to include new information and photos for your benefit!
Can you use a regular blender>? And if so, how long do you blend?
As long as it’s a high-powered blender, you can blend for the same amount of time.
I, for surely, enjoyed this a lot!!! I only made just one serving as I knew it wouldn’t last long if I made more and I skipped the alcohol. High in calories, but it hit the spot! Thank youuuu!
Glad you still enjoyed this without the alcohol in it!
This eggnog recipe is delicious! I made it alcohol free and added an extra half cup half n half plus an extra teaspoon of nutmeg.
My blender wouldn’t heat the eggs enough even after 8 minutes so I warmed it in a saucepan then returned it to the clean blender to make it foamy and delicious. Will definitely make this again!
Glad you enjoyed this eggnog recipe!
Oh My Goodness! So Good! And lite! Blended for 4 minutes in my Oster blender came together beautifully! Thankyou so much for sharing i now have mu own eggnog recipe to enjoy whenever I’m craving it So Easy
Awesome, so happy you love this eggnog recipe Brenda. Enjoy!
What if you don’t have a “high powered blender”?
A regular blender should work just fine for this recipe. Hope you enjoy!
Thanks so much for all the yummy recipes!!!
I made this over the holidays. After first making it and drinking it I was disappointed, but after it sitting in the refrigerator overnight it was delicious! Way easier and way better than any other egg nog I’ve tried. Five stars!
Happy to hear you enjoyed this eggnog over the holidays Allyson!
I like your recipe very much. Thanks for sharing.
Hi Lisa, Delicious eggnog, I tried this and everyone in my family like very much specially my kids. thank u for sharing this recipe.
I used a blendtec on 10. After three minutes and 35 seconds it actually turned to custard! Very hot! So my next batch I’m going to stop at three minutes and 30 seconds. I just scraped down the sides of the blender added the milk and cream and blended it up again and it is was perfect! Everyone said delicious!
Please tell me the nutrition is for the entire batch and not per cup. 442 calories!
The nutritional information is per cup.
Delicious and smooth tasting. I will make for the New year. My grandson and I really enjoyed it and I was surprise how good it was for this is the first time I made it.
Glad you enjoyed this eggnog recipe Josephine!
Hi Lisa, you talked about the friction of the blades when you were sharing about tempering the eggs. When mixing this together, do you use the variable speed on the Vitamix? It seems that most recipes say to blend in vitamix but never mention the variable speed function. I never know what to do! Thank you for an input you can give me on this.
Blend on hight to temper the eggs!
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.
Glad your eggnog turned out perfectly Aliya :)
Just made this again today i LOVE eggnog and LOVE this recipe and LOVE your website and videos, Lisa!!! Thank you!!
Glad you enjoyed this eggnog recipe Candy :)
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!
Glad your eggnog turned out perfectly Megan!
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.
Happy to hear you enjoyed this eggnog recipe Deborah!
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.
Wonderful! Glad this recipe was a success :)
Yummiest eggnog ever! The ease of the recipe is an added bonus.
So glad you loved this recipe Victoria!
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.
Happy to hear your husband enjoyed this eggnog recipe! Homemade versions are definitely the way to go :)
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.
Do you think using half and half will work instead of cream?
Yes, that works! It’s not quite as creamy, but still works just fine.
This was absolutely delicious! I made it without alcohol and it turned out perfectly. Even better the second day!
Glad you enjoyed this eggnog recipe Dena!
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
Yes! That’s totally fine :)
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!
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.
I made eggnog for the first time ever. Fantastic! Fortunately for me, we have a Vitamix at my office and my boss told me since I take it home all the time I may as well just keep it. Somewhere on this thread I saw someone ask about the Ninja so I put water in the Ninja for 4 minutes and water in the Vitamix for 4 minutes. The water in the Ninja was still cold. Vitamix all the way! I am not an eggnog fan but man, this is delicious. I could not find heavy cream at the store so I used half and half and it still turned out perfect.
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. Lol
Hi Linda – I would make 2 batches back to back as you don’t want your Vitamix to be too full when blending!
Hi Lisa,
Can you link the carafe?
Hi Mary – It’s actually from Target but I don’t think they carry it anymore!
most call for egg yokes only does this use whole eggs?
Hi Denny – Yes! This recipe just uses the whole egg.
Oh my goodness gracious! This recipe is top notch! I made it without alcohol and it is simply delightful!
Happy to hear you enjoyed this recipe Dani! :)
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.
Could you make this virgin?
Yes! Just omit the alcohol :)
How long does it last in the fridge
Hi Andi – This will last for up to 4 days in the fridge!
What DF sub can I use in place of the coconut cream?
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!
Hi Raia – yes, you can do that as well!
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.
Can’t wait for you to try this recipe Sheri! It comes together beautifully in the Vitamix :)
Hi.
I love your recipes. I’ve been looking to buy a vitamix. Which model do you recommend as your favorite to use?
Thanks :-)
Hi Toni – my favorite is the Vitamix A3500. It’s the one I use every day!
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.
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.
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!
After chiiling, can this be served warm, or will that cook the eggs too?
Hi Lesley – yes, it can be served warm, but I wouldn’t try to make it hot.
Can I use Log Cabin instead of pure maple syrup?
Hi Elbert – yes, you can use that.
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.
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!
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.
This will definitely help brighten the 2020 mood this year :)
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.
Can I omittthe liquor for alcohol-free eggnog?
Yes! You can just omit the alochol :)
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.
You can’t beat homemade eggnog. This looks creamy and delicious.
A Christmas must!
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!
It sounds strange at first, but actually tastes so delicious and creamy!
Can I cut the amount of syrup in half? I’m trying to cut down sugar and looking for a bit healthier egg nog lol.
Hi Sylvia – while I haven’t tried that, I think it should still work in the blender. Enjoy!
I never knew you could temper eggs in the blender like this, that’s so handy! Looks delicious too!
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!
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!!
I do think in this specific recipe, that would still work. Give it a try and let us know!
Really love that this is made with maple syrup and can be dairy free too!
Gotta have options! :)
Easy and delicious…as homemade egg nog should be :) Love the vitamix for this recipe too. Thanks for another winner!
Hi Traci – I’m so happy you enjoyed this recipe!
Are the eggs cooked? I have a vitamix A2500. Is that ok? Thanks
Yes, they’re tempered to 160F which makes them safe to eat. And a Vitamix A2500 is great!