I’ll be honest with you, for years, I was the person who walked right past those cartons of store-bought eggnog at the grocery store because I thought I “didn’t like eggnog.”
Turns out, I just didn’t like bad eggnog.

The first time I tasted the real deal, homemade, thick, creamy, warm-from-the-pot eggnog at my friend’s Christmas party, it felt like I had suddenly unlocked a new level of adulthood. I remember holding that mug, thinking, “Wait… this is what eggnog is supposed to taste like?”

Fast-forward to now: holiday season rolls in, the lights go up, and I find myself craving that same cozy, cinnamon-vanilla smell floating through the house. So I decided to make my own version simple, comforting, slightly messy, and very me. You must also try my Christmas’ Favorite Coquito for the ultimate flavors.

Why I Keep Coming Back to This Eggnog?

Here are a few honest reasons this recipe is basically my December personality:

• A Warm Hug in a Mug
  Something about sipping warm eggnog feels like sitting by a fireplace — even if you don’t have one.
• Holiday Magic You Can Smell
  Cinnamon, cloves, vanilla… the kitchen smells like a Christmas candle (but in a good, edible way).
• Foolproof Festive
  Even if you’re not a fancy drink person, this one makes you feel like you are.
• Customizable Comfort
  Want it thicker? Lighter? Boozy? Sober? This recipe doesn’t judge.
• Zero Bartending Skills Required
  Trust me, if you can stir and not burn the milk, you’re 90% there.
• Everyone Thinks You Worked Hard
  The truth? You didn’t. But your family doesn’t have to know.
• Leftover Friendly
  It chills beautifully in the fridge — and somehow tastes even better the next day.

Real-Life Cooking Notes from Ethan!

• Heat Slow, Save Yourself
  Eggnog punishes impatience. Keep the heat low. Stir. Breathe. Do not walk away “just for a second.”
• Don’t Skip the Cloves
  I didn’t think they mattered. They do. They’re the secret warmth.
• Strain for Smoothness
  You can skip straining, but you’ll end up with bits you wish you didn’t know existed.
• The Rum Moment
  Completely optional. Add less, add more, or skip entirely. I won’t judge.
• The Chill Factor
  It gets thicker after a few hours in the fridge like magic.
• Nutmeg on Top Is Non-Negotiable
  Trust me. The sprinkle makes it feel like you know what you’re doing.
• Make It Ahead
  This tastes even better the next day. In the future, you will thank the present you.

Eggnog Recipe

A rich, creamy holiday eggnog made slowly on the stovetop, blending warm spices, silky custard, and festive rum for the perfect Christmas sip.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Additional Time 9 hours hrs

Total Time 9 hours hrs 25 minutes mins

Servings: 12

Course: Drinks

Cuisine: American

Calories: 364

Ingredients Equipment Method

Ingredients

  

• 4 cups milk
• 1 teaspoon ground cinnamon
• 5 whole cloves
• 2 ½ teaspoons vanilla extract divided
• 12 large egg yolks
• 1 ½ cups white sugar
• 4 cups light cream
• 2 ½ cups light rum Optional
• ½ teaspoon ground nutmeg

Equipment

• Saucepan (heavy-bottomed preferred to avoid scorching)
• Medium mixing bowl
• Whisk
• Fine-mesh strainer
• Measuring cups and spoons
• Rubber spatula
• Pitcher or airtight container for chilling
• Ladle (for serving)

Method

 

1. Gather all your ingredients and set up your workstation.
2. In a saucepan, combine milk, cinnamon, ½ teaspoon vanilla, and cloves. Heat on the lowest setting for 5 minutes, stirring gently.
   
3. Increase heat to medium-low and bring the mixture just to a soft boil. Remove the pan from heat.
4. In a separate bowl, whisk egg yolks until pale. Add sugar and continue whisking until thick and fluffy.
   
5. Slowly pour a small amount of the hot milk into the yolks while whisking quickly to prevent curdling. Gradually add the rest, whisking until fully combined.
6. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens slightly. Do not let it boil.
   
7. Strain out the cloves and let the custard cool for about 1 hour.
8. Stir in the cream, rum, remaining vanilla, and nutmeg. Refrigerate 8 hours to overnight for best flavor.
   
9. Serve chilled and enjoy!
   

Storage, Leftovers & Make-Ahead Tips

1. Store homemade eggnog in an airtight container in the refrigerator
2. Keeps well for 2–3 days
3. Flavors deepen overnight — day two is chef’s kiss
4. Shake or stir well before serving
5. Reheat gently on low heat (never microwave on high.

Easy Variations & Substitutions

• No alcohol: Skip it completely — still rich and festive
• Extra thick: Add one extra egg yolk
• Lighter version: Replace part of the cream with whole milk
• Spiced twist: Add a pinch of cardamom or allspice

FAQs

1. Can I make eggnog ahead of time?
   Yes — it actually tastes better the next day.
2. Is homemade eggnog safe?
   As long as you heat it gently and follow the recipe, yes.
3. Can I freeze eggnog?
   Not recommended. Dairy tends to separate when thawed.
4. Do I have to strain it?
   You don’t have to, but you’ll want to.

The Last Sip

If this eggnog doesn’t make your December a little softer and sweeter, make it again tomorrow. Second attempts are basically my specialty anyway. Here’s to warm kitchens, cozy mugs, and recipes that make the holidays feel like home.