Homemade egg nog is richer and fresher than anything from a carton, and it’s made from things you probably have: egg yolks, sugar, milk, cream, nutmeg and vanilla. The mixture is gently cooked on the stove, so there are no raw eggs in the finished drink.
It takes about 20 minutes and makes four servings, which is right for a small gathering. Making only what you’ll drink means there’s no half-used carton to throw out in January.
Serve it chilled or warm, plain or with a splash of rum or bourbon for the adults.
Ingredients and Swaps
- Egg yolks: Four large yolks thicken the egg nog into a light custard. Save the whites for an omelet or scramble.
- Milk and cream: Whole milk and heavy cream give the classic richness. For a lighter drink, use 3 cups of whole milk and no cream.
- Sugar: Granulated sugar, or maple syrup for a deeper flavor.
- Nutmeg: The signature spice. Freshly grated is stronger, so use a little less.
- Rum or bourbon: Optional. Leave it out for a family-friendly version.
Tips for Smooth Egg Nog
- Temper the yolks. Pour the hot milk into the yolks slowly while whisking. Adding it all at once scrambles the eggs.
- Cook low and stir constantly. The custard is ready when it coats the back of a spoon, or reaches 160°F on a thermometer.
- Never let it boil. Boiling curdles the eggs.
- Strain it. Pouring the egg nog through a fine strainer catches any small cooked bits and makes it silky.
- Chill thoroughly. It thickens and the flavor deepens after a few hours in the fridge.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $2.90 from Walmart, $2.43 from ALDI · Per Serving – $0.61 to $0.73
Egg Nog
Ingredients
Method
- In a medium bowl, whisk the egg yolks and sugar until pale and thick.
- In a saucepan, heat the milk, cream, nutmeg and cinnamon over medium heat until steaming. Do not let it boil.
- Slowly pour about half of the hot milk into the yolks, whisking constantly, to temper them.
- Pour the mixture back into the saucepan. Cook over low heat, stirring constantly, for 3–5 minutes, until it coats the back of a spoon or reaches 160°F.
- Remove from the heat and stir in the vanilla, and the rum if using. Strain into a pitcher.
- Serve warm, or chill for at least 2 hours. Top with extra nutmeg.
Notes
- Maple syrup can replace the sugar for a deeper flavor.
- Add a cinnamon stick to the pot while the milk heats.
- For dairy-free egg nog, use almond milk and canned coconut cream.
Make-Ahead and Storage
- Refrigerate in a sealed jar or pitcher for up to 3 days. Whisk or shake before serving.
- To serve warm, heat gently on the stove over low heat. Do not boil.
- Egg nog can be frozen for up to a month. Thaw in the fridge and whisk or blend it smooth again.
More holiday drinks: Cranberry Spritzers, Winter Sangria and Pomegranate Rosé Spritzers.
Egg Nog Questions
Is homemade egg nog safe?
This version is cooked. Heating the egg mixture to 160°F makes it safe to drink, unlike traditional recipes that use raw eggs.
My egg nog has lumps. Can I save it?
Yes. Strain it, or blend it for a few seconds. Small lumps mean the heat was a little too high.
Why is my egg nog thin?
It thickens as it chills. If it’s still thin when cold, it needed another minute or two on the stove.
How much alcohol should I add?
About 1 tablespoon per serving, or ¼ cup for the batch. Stir it in after cooking so the flavor stays bright.
