This homemade eggnog is rich and velvety with warm cinnamon, nutmeg, whole milk, and real cream. Just one sip and you’ll see why this holiday drink is better than anything you can buy at the store.

Homemade eggnog in a glass cup with whipped cream, nutment and a cinnamon stick garnish.

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Classic Nutmeg and Cinnamon Eggnog Recipe

Everyone needs a go-to eggnog recipe for the holidays, and this one is a keeper. It’s rich, creamy, and perfectly spiced with cinnamon and nutmeg, giving it that classic old-fashioned flavor that tastes so much better than anything at the store.

If you happen to have leftovers, store them in the fridge for up to one week and use them to make eggnog French toast, eggnog cookies, eggnog cupcakes and eggnog fudge. It’s one festive drink that keeps the holiday flavor going in so many delicious ways.

Jamielyn Nye

A Family Favorite

This eggnog is thick, sweet and smooth with a classic cinnamon-nutmeg flavor. It’s made without alcohol, which works great for my family since we don’t drink, and I wanted a version my kids could enjoy, too.

Don’t be intimidated by the eggs, they’re gently tempered with warm milk and cream so the texture turns out silky and smooth. Once you make it at home, you’ll see how simple it really is. The result is true liquid gold!

I love to sip a chilled glass while watching Christmas movies and savor every cozy minute of the season, or pour some for everyone while we play the saran wrap ball game at our big family gatherings. If you’d like an adults-only twist, you’ll find some optional add-ins below.

Ingredient Notes

Eggnog ingredients on the counter including whole milk, heavy cream, egg yolks, nutmeg, cinnamon, vanilla and sugar.

Find the full printable recipe with specific measurements below.

  • Large egg yolks: Not to worry, these will be cooked so there is no risk of salmonella. It’s perfectly safe once the homemade eggnog is ready.
  • Granulated sugar: This is a delightfully sweet drink so we need to add sugar to the mix.
  • Heavy whipping cream & whole milk: Using both adds a rich, creamy consistency to the drink.
  • Freshly grated nutmeg & ground cinnamon: Warm familiar fall spices that are signature in a tasty eggnog. You can substitute fresh nutmeg for 1/4 teaspoon ground nutmeg.
  • Salt: Just a pinch to balance the flavores!
  • Vanilla extract: A beautiful warm flavor enhancer that pairs well with cinnamon, nutmeg, and cream!
  • For garnish: Homemade whipped cream, cinnamon, nutmeg. A cinnamon stick is always fun!

How to Make Eggnog

Whisking homemade eggnog in a pot.
  1. Whisk the egg yolks and sugar together in a bowl until they are light and creamy. Set it aside.   
  2. Heat the cream, milk, nutmeg, cinnamon and salt in a saucepan over medium-high heat. Bring it to a simmer. 
  3. Add a spoonful of the hot milk mixture to the egg mixture, one spoonful at a time, and whisk it vigorously. When most of the milk is in the egg mixture, pour it all back into the saucepan, keep whisking, and warm it up to 160°F. 
  4. Pour the mixture through a fine mesh strainer into a bowl and cover it with plastic wrap. Chill it in the refrigerator. It will thicken as it cools.
A glass of eggnog garnished with nutmeg and a cinnamon stick.

Recipe Tips

  • Temper the eggs slowly. Add the hot milk mixture one spoonful at a time, whisking constantly, so the eggs warm up gradually. This prevents scrambling and keeps the texture smooth.
  • Strain the mixture. After heating, pour the eggnog through a fine-mesh sieve to remove any tiny bits of cooked egg. It guarantees a silky, creamy consistency.
  • Chill before serving. The flavor gets richer and the texture thickens as it chills. It’s best served cold, though some people enjoy it warm.
  • Make ahead. Homemade eggnog gets even better after resting overnight in the refrigerator. The flavors deepen and the texture becomes extra creamy.
  • Serving. Give it a good whisk before pouring and finish each glass with a sprinkle of nutmeg or cinnamon on top.
  • Adult add-ins. We skip alcohol, but if you prefer a boozy version, stir in a splash of brandy, bourbon, rum, or whiskey.
Top down photo of homemade eggnog in a clear glass with whipped cream, nutmeg and a cinnamon stick.

More holiday drinks you’ll love include this peppermint milkshake, slow cooker apple cider, crockpot hot chocolate, and non-alcoholic sangria!

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Eggnog in a glass cup garnished with a cinnamon stick.

Homemade Traditional Eggnog

5 from 5 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Thick, creamy homemade eggnog with cinnamon and nutmeg. One sip and you’ll see why this holiday drink beats the store-bought kind every time.
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Ingredients 

  • 6 large egg yolks
  • ⅔ cup granulated sugar
  • 1 cup heavy whipping cream
  • 2 cups whole milk
  • 1 teaspoon freshly grated nutmeg , or 1/4 teaspoon ground nutmeg
  • Pinch ground cinnamon
  • Pinch salt
  • ½ teaspoon vanilla extract

For serving: Whipped cream, Cinnamon, Nutmeg

Instructions

  • In a medium bowl, whisk 6 egg yolks and 2/3 cup sugar together until light and creamy.
  • In a saucepan over medium-high heat, bring 1 cup heavy cream, 2 cups whole milk, 1 teaspoon nutmeg, pinch of cinnamon, and a pinch of salt to a bare simmer. 
  • Temper eggs. Add a spoon of hot milk into the egg mixture, whisking vigorously. Repeat, adding a spoonful at a time, to temper the eggs. When most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. 
  • Whisk constantly a few minutes until the mixture is just slightly thickened, or until it reaches 160℉ on a digital thermometer. Remove from heat and stir in the vanilla.
  • Pour through a fine mesh strainer into a bowl and cover with plastic wrap. Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, blend with 1 or 2 tablespoons milk until smooth.
  • Top with whipped cream and a sprinkle of cinnamon or nutmeg, if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Store homemade eggnog in the fridge up to 1 week.

Nutrition

Calories: 327kcal, Carbohydrates: 28g, Protein: 7g, Fat: 22g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 238mg, Sodium: 50mg, Potassium: 180mg, Fiber: 0.1g, Sugar: 27g, Vitamin A: 960IU, Vitamin C: 0.2mg, Calcium: 149mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQs

Can I make this without eggs?

No. The eggs are essential for the classic flavor and creamy texture. If you’re looking for an egg-free option, it would be better to try a different style of holiday drink rather than adapting this recipe.

Do I need to refrigerate homemade eggnog?

Yes. Keep it stored in an airtight container in the refrigerator and enjoy within one week.

What can I do with leftover eggnog?

Use it to make eggnog French toast, eggnog cookies, eggnog fudge, or stir it into hot chocolate for a holiday twist.

My eggnog separated in the fridge. What should I do?

This can happen after a couple of days as the mixture settles. Just give it a good whisk or shake before pouring, and it will blend back together.