Recipe Image

Homemade Eggnog

Homemade eggnog will convert even the non-eggnog drinkers. If you are feeling a little cheeky, add a shot of rum.

Favorites Icon

2 Favorites

Follow Icon

5 Follow


See the recipe in the Cooksy Companion App

Apple App Store ImageGoogle Play Store Image

Don't have a cooksy yet? You need one to follow this recipe.

Equipment List

  • Saucepan
  • Whisk
  • Small bowl
  • Fine mesh strainer
  • Large bowl


  • 2 c whole milk
    - substituting milk may change the outcome. Using whole milk is best.
  • 3 whole cloves
  • 3 Tbsp pure vanilla extract
    - seperate 2 Tbsp + 1 Tbsp
  • 1 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
    - plus a little extra for garnish
  • kosher salt
    - a pinch
  • 6 large egg yolks
    - need to separate out the yolks
  • 3/4 c sugar
  • 2 c half and half
  • 1 c heavy cream
  • 1/4 c rum
    - optional
  • whipped cream
    - optional

Preparation Instructions

  • Separate out the egg yolks.
    Step Image
  • Seperate the vanilla extract - 2 Tbsp and 1 Tbsp
  • Measure and prepare the remaining ingredients.
  • Put 2 cups whole milk in the pot and then put on stovetop.

Cooking Instructions

  • Place pot with 2 c of whole milk on the stovetop.
  • Add 2 c half and half to pan
  • Add 1 tsp ground cinnamon to pan
  • Add 1 Tbsp of vanilla extract
  • Whisk frequently
  • Whisk
  • Whisk
  • Whisk
  • Remove milk mixture from heat/stovetop.
  • Note: Place bowl with egg yolks in a cool spot (no heat).
  • Add 3/4 c sugar to egg yolk mixture
  • Whisk
  • VERY VERY Slowly add the milk mixture into the egg yolk mixture. You want to temper in the mixture so add a little of the milk mixture at a time and slowly. Also, continually keep whisking between adding more milk mixture.
  • Keep whisking
  • Keep slowing adding in the milk mixture.
  • Keep whisking
  • Slowly add in milk mixture
  • Slowly add in milk mixture
  • Keep whisking
  • Keep adding in a little milk mixture at a time. Keep whisking.
  • Note: Once you have added all the milk mixture to the egg mixture. Then you are going to pour the combined mixture into a pot.
  • Place a pot on the stovetop
  • Add combined milk and egg mixture into the pot. Turn heat on stovetop.
  • Continually whisk
  • Keep whisking
  • Keep whisking
  • Keep whisking
  • Keep whisking
  • Note: You want the eggnog to have a fluffy foamy consistency
  • Add 2 Tbsp of vanilla extract
  • Add 1 c heavy cream to pan
  • Remove from heat.

Finishing Instructions

  • Strain the eggnog to get rid of any clumps-put a bowl under the fine mesh strainer. Keep the liquid.
    Step Image
  • Serve immediately or chill it in the refrigerator for 3-5 days.
  • Top with whipped cream and cinnamon or nutmeg.
  • Add a shot rum (optional)