What’s the best alcohol to use in homemade eggnog?

Spiced rum is the most traditional option and pairs beautifully with the warm spices in the eggnog. However, bourbon, brandy, or cognac also complement the flavor well. If you want a stronger punch, bourbon is bolder, while brandy offers a smoother profile. For a kid-friendly or non-alcoholic version, omit the alcohol and add a touch more vanilla extract.

How long does homemade eggnog last in the refrigerator?

If made without alcohol, homemade eggnog lasts about 2–3 days when stored in an airtight container in the refrigerator. If alcohol is added (at least 1 cup per batch), it can extend the shelf life up to one week. Always keep it well chilled, shake or stir before serving, and discard if the texture or smell changes.

Can I freeze homemade eggnog?

Yes, homemade eggnog can be frozen for up to 2 months. For best results, leave out the alcohol before freezing and add it after thawing, if desired. Store the eggnog in a freezer-safe container, leaving a little space at the top for expansion. Thaw in the refrigerator overnight and shake well before serving.

Homemade Eggnog – Best Easy Recipe

Name: Homemade Eggnog
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups whole milk: forms the creamy base and balances the richness; 3 whole cloves: adds subtle warmth and spice; 1 teaspoon ground cinnamon: infuses festive, cozy flavor; 1/2 teaspoon ground nutmeg: essential for classic eggnog aroma and taste; 6 large egg yolks: creates a velvety, custard-like texture; 1 cup granulated sugar: sweetens and helps whip yolks to fluffiness; 2 cups heavy cream: adds thickness and luxurious texture; 1 teaspoon vanilla extract: rounds out the spice profile; 1 1/4 cups spiced rum (optional): brings warmth and traditional holiday flavor

Description

This creamy, rich homemade eggnog is a festive holiday drink made with whole milk, heavy cream, warming spices, and optional spiced rum. It’s easy to prepare, thick, and indulgently smooth—perfect for sipping by the fire or serving at holiday gatherings.

Ingredients

Scale

2 cups whole milk: forms the creamy base and balances the richness
3 whole cloves: adds subtle warmth and spice
1 teaspoon ground cinnamon: infuses festive, cozy flavor
1/2 teaspoon ground nutmeg: essential for classic eggnog aroma and taste
6 large egg yolks: creates a velvety, custard-like texture
1 cup granulated sugar: sweetens and helps whip yolks to fluffiness
2 cups heavy cream: adds thickness and luxurious texture
1 teaspoon vanilla extract: rounds out the spice profile
1 1/4 cups spiced rum (optional): brings warmth and traditional holiday flavor

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Instructions

In a small saucepan, combine milk, cloves, cinnamon, and nutmeg. Slowly bring to a boil over medium heat.
In a medium bowl, whisk together egg yolks and sugar until pale and fluffy (2–3 minutes).
Temper the eggs by slowly adding a small amount of hot milk to the yolks, whisking constantly to prevent scrambling.
Gradually incorporate the rest of the milk mixture while continuously whisking.
Return the combined mixture to the saucepan and cook over medium heat until it thickens slightly and coats the back of a spoon (3–5 minutes). Do not boil.
Remove from heat and strain out the cloves using a fine mesh sieve.
Let the mixture cool for 1 hour at room temperature.
Whisk in the heavy cream, vanilla extract, and spiced rum (if using).
Chill in the refrigerator for several hours or overnight before serving.

Notes

Always temper the eggs to avoid scrambling when adding hot milk.
Strain for extra smoothness and to remove spices.
Taste after chilling and adjust sweetness or spices if needed.
Non-alcoholic version tastes great with extra vanilla.
Use a thermometer to ensure the mixture stays below 160°F.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Christmas, Cocktails
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 641 kcal
Sugar: 40 g
Sodium: 130 mg
Fat: 37 g
Saturated Fat: 22 g
Unsaturated Fat: 13 g
Trans Fat: 1 g
Carbohydrates: 40 g
Fiber: 0 g
Protein: 12 g
Cholesterol: 315 mg