This spiked eggnog is everything you remember from Christmases past, but is made with just a few ingredients, is refined sugar-free, and has a dairy-free option! You’ll definitely want to whip up a batch of it ahead of your next holiday party.
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This recipe is…
I’ve always been an eggnog lover. When I think of Christmas growing up, eggnog (and cookies) always signaled the start of the holiday season, and I could not WAIT to get my hands on a glass of the sweet, creamy concoction. When I got older though, and especially as I turned toward eating a diet full of real foods and lower on sugar, I just didn’t have the same love for the stuff sold in the grocery store anymore. Even so, I still found myself missing the tradition of a glass while decorating the tree or a spiked eggnog on Christmas Eve, so we set out to make our own lightly-sweetened version!
If you’re looking for more holiday favorite drinks (alcoholic or not), we’ve got you covered. This cranberry margarita is for all of the adults at your next gathering, and this Mexican hot chocolate can be enjoyed by all!
Why You’ll Love This Recipe
- It’s easy – while eggnog may seem like a feat to make from scratch, it really isn’t! It’s actually quite easy.
- It’s creamy and delicious – we opted for cooked eggs in our eggnog for a couple of reasons, but one of those is that it makes for the creamiest texture imaginable!
Homemade Eggnog Recipe Ingredients
You don’t need a whole lot to make your from-scratch eggnog – egg yolks, milk, heavy cream, sweetener, and a handful of other ingredients is all it takes. Find ingredient notes (including substitutions and swaps) below.
- Maple syrup – we chose to go with maple syrup as the sweetener here, but you can absolutely use honey if you’d like.
- Heavy cream – you’ll notice that this recipe calls for both whole milk and heavy cream. Trust us on this one – don’t skip the heavy cream! It adds to the rich, creamy decadence of this recipe.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Make it alcohol-free – eggnog doesn’t have to be spiked to be delicious. If you’re looking for an alcohol-free version, simply skip the bourbon!
- Make it dairy-free – substitute full-fat canned coconut milk for the heavy cream and almond milk (or other dairy-free beverage of choice) for the whole milk. Follow all instructions as stated!
How to Make Homemade Eggnog
This recipe is a lot easier than you may think! Follow along below for the full how-to.
Step 1: Add the milk, cream, maple syrup, salt, cinnamon, cloves, and allspice to a saucepan over medium heat and cook for 4-7 minutes, until the mixture just begins to bubble. Remove from heat and let sit for 2-3 minutes.
Step 2: While the milk mixture is sitting, whisk the egg yolks in a large bowl.
Step 3: Slowly pour the milk into the eggs, whisking constantly, until fully combined.
Step 4: Refrigerate for 3-4 hours, until cold, then strain out the spices, and stir in the bourbon.
Step 5: Pour the mixture into a pitcher, then serve and enjoy!
Recipe Tip
The key to a cooked homemade eggnog is making sure that you temper the eggs properly. You’ll warm up your milk, cream, and spices, then very slowly whisk it into your egg yolks. Patience is key in this step because if you pour too quickly you’ll wind up with cooked eggs, which is not what you want your eggnog to taste like!
How to Serve
Serve your homemade eggnog dusted with nutmeg and homemade whipped cream. Best served on a chilly night filled with holiday spirit!
How to Store
Store any leftover eggnog in an airtight jar or container in the refrigerator for 2-3 days.
Frequently Asked Questions
This recipe is actually made with cooked eggs rather than raw for a couple of reasons. First, there’s a good chance that if you’re making this, you’re serving it to a crowd, and we know that drinking raw eggs may not be everyone’s jam. Second, the cooked eggs give the festive drink a beautifully creamy texture!
We opted for bourbon here, but brandy is also super common.
More Favorite Holiday Drinks
If you tried this Homemade Spiked Eggnog or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Homemade Spiked Eggnog
Ingredients
- 3 1/2 cups whole milk*
- 2 1/2 cups heavy cream*
- 1/3 cup pure maple syrup
- Pinch sea salt
- 3 cinnamon sticks
- 4 whole cloves
- 4 whole dried allspice berries
- 6 egg yolks
- 1 cup bourbon
- Freshly grated nutmeg, for serving
- Whipped cream, for serving (optional)
Instructions
- Add the milk, cream, maple syrup, salt, cinnamon, cloves, and allspice to a saucepan over medium heat and cook for 4-7 minutes, until the mixture just begins to bubble.
- Remove the milk mixture from heat and let sit for 2-3 minutes. Whisk the egg yolks in a large bowl, then slowly pour the milk into the eggs, whisking constantly, until fully combined.
- Refrigerate for 3-4 hours, until cold, then strain out the spices, and stir in the bourbon. Serve each glass of eggnog with freshly grated nutmeg on top, and whipped cream, if desired.
Recipe Notes
Nutrition
Yum! What is the serving size/how many cups does this make?
Hi Dani! This recipe makes 8 servings, about 8 cups. -Team FF
What is full-fat coconut milk?
Canned coconut milk, you’ll find that there is regular (full-fat) and light – you want to opt for the regular.