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!
Um I only have Agava Syrup ? Instead of maple 🍁 will that do ?
Yes, you can use that. Though it will change the flavor a bit.
Love the recipe thanks
Happy you loved it, Joyce!
can you make it without eggs?
Thanks, I used to make it without alcohol as a kid. It was a favorite and seeing the recipe again has spurred me on to start making it again.
Hope you enjoy it, Edith!
Can I add half a cinnamon stick and two cloves during the first blending step so that the Vitamix crushes them into the egg mixture? I figure it can handle it and the heat will help the spices intensify.
Yes, you can do that as well!
I made this for my family and my kids love it. We don’t use refined sugar in our house so not only do I love that it uses all clean ingredients….I also love the ease of throwing it in the vitamix and flicking the switch! I’ve made it both with and without alcohol. We’ve drank it warm and cold. It is delicious any way you have it.
This is my personal favorite holiday drink! So happy you and your family love it as well. :)
This was great Eggnog…
I used 1/2 & 1/2 for both milks :) 😀
Happy you loved it, Mary Jo!
Excellent flavor!!
Thanks, Roger! I’m glad you enjoyed it!
Ha! Definitely no more than 4 minutes in the Vitamix! I was WATCHING my timer and spaced out, I guess. Thirty-seven seconds later, I already had custard.
Cool thing about the Vitamix tho, I just scraped it down the sides and kept going.
Now, I used sugar free maple syrup and a cashew milk /w heavy cream blend I use as a daily coffee creamer instead of milk to make this sugar free. I also added 2 tbsp of a brown sugar sweetener.
And we’re a mostly dry household for assorted reasons so I added about a tablespoon of rum extract.
It didn’t turn out as thick as I’d hoped but it’s not cool yet either.
Ima keep playing with this recipe because I love how easy it is. Thanks SO much! I love eggnog!
It’s currently delicious in another cup of coffee.
Hi Suzanne – oh yes, it’s amazing how quickly it can go from eggnog to custard, haha. So glad you still enjoyed it!
What extra liquid can I add since alcohol is not an option?
Hi Karen – you can just omit the alcohol, or add a bit more milk if you’d like. Enjoy!
Literally my favorite! I make it every year for my family holiday party and it’s a big hit!! Yum!
Hi Danielle – I’m glad everyone enjoyed this eggnog!
Is there a non alcoholic version of your eggnog recipe?
Hi David – you can simply omit the alcohol!
this is really good! first time I make eggnog and using a blender was so fast and easy I won’t be buying it in store anymore glad they were sold out and lucky i found your recipe.. cheers!
I’m happy you found it and loved it as well! Enjoy! :)
This is the BEST and easiest eggnog recipe I’ve ever made! Total hit with all the eggnog lovers in our family! I did substitute white sugar for the maple and the result was fantastic. Thank you so very much!
Happy you loved the recipe, Carol!
Highly recommend this eggnog recipe! I’m a nursing mom and my baby has a cow’s milk intolerance, so I skipped the alcohol and made this with almond milk and coconut cream as Lisa mentions in the post. Wow! Sooooooo good! You couldn’t even tell it was dairy free. I tried a store-bought dairy free “nut-nog” and it was nasty. This is well worth the 5 minutes for a great tasting eggnog!
Oh wonderful! Happy to hear you loved it dairy-free and alcohol-free! Thanks, Allie. :)
Christmas isn’t Christmas without Downshiftology! I’ve made this Homemade Eggnog for the last couple of years (at least) for the holidays. It is soooooo much better than store bought! My family loves this Christmas staple beverage!
Thanks so much, Becky! And I agree, it really is a must-make Christmas recipe. ;)
Merry Christmas Lisa! ⛄🎄🎁🥛 All the way from Toronto, Canada
Merry Christmas to you too!
I’ve always thought I could somehow make eggnog in my Vitamix & now that I just got one with a timer it’s that much easier.
We don’t drink alcohol, I’m wondering how much rum extract it would take for this. Any clues?
I’m not quite sure as I haven’t tested it with rum extract. But hope you enjoy it!
Not going to lie. We’ve made this recipe at least 4 times this month for family and friends. They all love it. My daughter doesn’t like the thick store bought eggnog and prefers this recipe which is creamy but thinner. If you haven’t tried yet you are missing out! Will definitely make again and we don’t have to wait until December to have eggnog anymore.
So happy you and your family love it, Kristi! Merry Christmas!
Made this tonight! Getting ready for Christmas Eve, it’s FANTASTIC!
Yay, hope you enjoy it, Melinda! Merry Christmas!
For the heavy cream, what % is considered “heavy “ that is recommended? Thanks
It’s usually sold as heavy “whipping cream.” Hope that helps!
Thanks! Just use the whipping cream, and it is delicious. What a fast, easy recipe, and it is a hit all round.
Easy, rich, and perfectly proportioned! Loved this eggnog and it’s better than the gooey sickly sweet stuff you find in stores!
Thanks so much, Cynthia! And I agree. ;)
Your article makes no sense. You’re taking about tempering the eggs but no where in the recipe says you’re cooking the mixture. You’re just talking about blending so at what point are you tempering the eggs?
Obviously I don’t expect you to publish this comment. Just wanted you to check your work.
Hi Maria – As I mention in the post above, the Vitamix blender can temper the eggs to the appropriate temperature. Feel free to use a thermometer to double check. The friction of the blades creates so much heat it can even create a steaming soup from raw vegetables in about 5 to 6 minutes. I recommend you re-read the entire post, as the recipe is indeed accurate.
This comment section needs like buttons!! Can’t believe how unbelievably snotty and rude some] people can be! Like they’re entitled to just talk down to people…smh… guess that’s the world we live in unfortunately. Hope at very least she is mature enough to say sorry!!
Anyway, I’m about to try your recipe and I’m so excited!!. I’m literally OBSESSED with egg nog and the powder junk I bought on Amazon, well let’s just say I will NEVER buy that fake, nasty crap again… question, I’m a bit of a chocolate freak to, would adding chocolate shaving to it or no?
Thanks, Stephanie! Yeah, unfortunately it’s very common online, so I’ve built up thick skin. But I appreciate your support and I hope you enjoy this recipe. Homemade eggnog is definitely best! x
What if I don’t have a fancy blender?
Hi Shannon – this recipe will work in any blender. Enjoy!
Oh My! Game changer! I made this with homemade oat milk and used full fat coconut milk for the cream. Delish! Thank you!
So happy you loved it, Marylee, and were able to tweak it dairy-free to your liking. :)
I tried this in my Ninja pro blender and it did not get hot after 4 minutes
Oh bummer! The Vitamix is definitely the most powerful blender on the market. You could then transfer the eggnog to a pot on the stove and simmer until it reaches temperature.
Can you heat this in a pan after making?
we made this tonight for Dessert and it was soooo good. I never knew I could temper the eggs in my vitamix. Another one of a thousand reasons I love my blender. This eggnog is so easy to put together and tastes amazing. We didn’t add the alcohol but followed the recipe to the letter on everything else. I wouldn’t change a thing. the 4 minute mark was perfect. the eggnog wasn’t any where near as thick as store bought eggnog but was nice and creamy. can’t wait to make this again over Christmas with our relatives. thank you for another fabulous recipe!!
Hi Kristi – The Vitamix is seriously one of the best tools ever! I’m so glad you enjoyed this eggnog recipe and hope your family does too.
I don’t have a Vitamix can I use another blender? Or how else can I make the eggs safe?
Hi Sharon – Any high powered blender will work, but I would look to see if the brand you have can temper the eggs correctly at high speed.
If I want to skip the tempering part, do I just add everything in the blender at once? Or blend the eggs tad first still and then add the rest?
I don’t understand what tempered eggs means. What would be the temperature that I am looking for?
Tempered eggs are to cook them until they’re safe to eat, but they don’t curdle. You want to reach 160°F, but not go over it.
tastes good, but it tastes like a gingerbread drink
That sounds like a good thing to me! ;)
Hello! I did not make this yet – wondering if it can be warmed gently to serve?
Hi Caitlin – If you want to gently warm this up, I recommend microwaving it in 30-second increments to prevent any curdling.
Do I have to include alcohol, and can I just remove it?
You can just omit the alochol :)
I would love to try this recipe. However I have a Blendtec blender and I’m not sure what power level and how long it would take to temper unpasteurised eggs. Any ideas?
Hi Cathy – I’m not sure, you might need to do a little research and double check if your blender can temper eggs!
One of my absolute favorite recipes! Love being able to make it at home from scratch and knowing exactly what’s in it. Cheers!
Homemade eggnog is always the way to go!
This sounds amazing! Thank you… I can’t wait to make this for friends and family over the holidays!🎄🎉
Hope you enjoy it!
My eggnog was tasty but thin. I used my nutri-bullet to temper the eggs. Maybe not long enough.
Hi Linda – unfortunately, a nutri-bullet is not a high-powered blender, so I’m not sure they’d fully temper to the proper temperature. Did you double check with a thermometer?
Another homerun!
I am a low carber, so I used Allulose instead of maple syrup and it worked great. I also scraped a vanilla bean into it because I did not use alcohol.
Hi Carol – Glad you love this homemade eggnog recipe!
Can I add this to my coffee in place of my cream or will it curdle?
Hi Janice – no, it won’t curdle, as the eggs are tempered (just like custard). Enjoy it in your coffee!
Looks delish! 😍 How should we treat the egg if we don’t have a Vitamix?
Hi Jess – Do you have another high-powered blender?
This eggnog recipe is the best! Love that I can make it dairy-free and still have a lovely, creamy drink. Also, making it in the Vitamix to “cook” the eggs is a fantastic innovation. Have made this several times and will have it on repeat this winter!
Thanks, Tara! So happy you love this eggnog. And I agree, the Vitamix is the best invention. ;) Enjoy!
Blending the eggs at 4 minutes essentially cooks it? Does it have a to be a vitamix?
Yes, exactly! It should work with any high-powered blender. You can always verify the temperature with an instant read thermometer as well.
Is it good without alcohol?
Hi Lisa!
I just want to say that I LOVE your recipes! My husband just got me a Vitamix blender for an early Christmas present (even though it is the E310 instead of the one I sent him a picture of🤣😂), so I am looking for recipes that are Vitamix specials. I would love to make this, but I have a question. Your nutrition breakdown includes, I assume, the alcohol. If I made this without- I have three kids who all have different nutrition requirements including T1D- what would the breakdown be?
Hi Val – that’s awesome, congrats on your new Vitamix blender, woot! And I’m thrilled that you love all my recipes. :) For the nutrition breakdown without alcohol, you’d have to input the ingredients into an online nutrition calculator. Mine calculates automatically for me. Enjoy the eggnog!
Can I make this without the alcohol? Do I need to change the amount of other ingredients if I do?
You sure can! Just omit the alcohol. No other changes are needed. Enjoy!
Can I substitute sugar for the maple syrup
Hi Karen – I would recommend substituting with another liquid sweetener to keep proportions the same.
I made a simple syrup with 1/2 cup of white granulated sugar and warm water to equal the same liquid amount of the maple syrup. I wanted a trad eggnog and this worked great. Eggs tempered and worked like a charm. I’ll try the maple next time. Boozy out of the gate- imagine it will mellow in the fridge a bit. Great recipe though! Much simpler than others and delicious.
Hi Elizabeth – So happy you loved this eggnog. And yes, it will mellow and meld after it sits for a bit. Enjoy!
Hello,
How do I make this without using alcohol? I don’t drink and I would also like to make this for my family. Also, I have a sensitive stomach and I can never find milks and creams that won’t irritate my stomach but still taste good.
Thank you,
Joni Brammer ♡
Hi Joni – you can omit the alcohol in this recipe. :)
Do you have to use a sweetener? I really don’t like sweet things and generally just leave it out of your recipes. I don’t want to ruin the recipe for my family.
I normally would say keep the sweetener, but you could always reduce it.
How would you make this without alcohol? What would be substituted, and would it taste good?
You can just omit the alcohol :)
These recipes all look tremendous. Will certainly be giving them a try. Thank you.Marjorie
Hope you enjoy Marjorie!
Can you use regular eggs? And just temper them? Or is that unsafe?
When you follow the recipe in the blender the eggs temper.
AH-MAZING. EASY PEASY so delicious. Thanks, Lisa!
You’re more than welcome! So happy you loved it. :)
This was my first attempt at making Egg Nog and it was super easy and tasted amazing! This was perfect following the recipe exactly, although it was fairly thin. I think I might try to add a couple drops of vanilla to the next batch!
Does the blender have a setting to heat the eggs up or is the mixing actually heating them up? Might buy the blender just to try this. Lol
The mixing from the blades heats this up!
My favourite drink for Christmas. This recipe is soooo simple and tastes so good too. Thank you for the timesaver. BTW it’s Christmas Eve and I’m on our 3rd batch.
MERRY CHRISTMAS!
So happy you love it Nicola! Merry Christmas to you too. :)
Where do you find pasteurized eggs??? I cannot find them anywhere! A lot of recipes that I’m looking at call for pasteurized eggs and not a single store around me has them. Still give this a five star even though I’ve never made it.
I really want to make this egg nog but am leery of the raw eggs and I’m having a difficult time finding pasteurized eggs which can be consumed raw.