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Homemade eggnog served with a cinnamon sugar rim and topped with a cinnamon stick - J Dub By Design™

Homemade Eggnog

5 from 1 review


My homemade eggnog is the perfect holiday drink to serve by the glass or for a crowd. 


  • 6 large egg yolks
  • 1/3 cup (66 grams) sugar
  • 3 cups (681 grams) whole milk
  • 1 cup (227 grams) heavy cream
  • 1 Tablespoon vanilla extract
  • 1/2 vanilla bean pod, split open and scraped
  • 1 cinnamon stick
  • 1/2 teaspoon nutmeg
  • 1 cup of your favorite bourbon (1 ounce per 8 ounces of eggnog)
  • 1/2 gallon Blue Bell homemade vanilla bean ice cream


  1. Using a stand mixer, beat eggs until frothy.
  2. Gradually add in sugar with mixer running.
  3. Set aside.
  4. Add milk and nutmeg to a large saucepan.
  5. Heat over medium high heat just until milk starts to bubble on the sides of pan.  Do NOT bring to a rolling boil.  Make sure to stir constantly so that you do not burn the milk.
  6. Remove from heat.
  7. Temper the egg mixture by adding a small amount (about 1/2 cup) of the hot milk to the eggs.
  8. Stir vigorously so that you do not scramble eggs.
  9. After tempering the eggs, slowly add the tempered egg and milk mixture into the saucepan with remaining milk.
  10. Turn heat on low and stir until mixture thickens.  You want to heat the mixture to 160 degrees Fahrenheit.
  11. You can use a candy thermometer to check the temperature.
  12. Once the mixture reaches this temperature, turn off the heat.
  13. Remove from heat, add in cinnamon stick, vanilla and vanilla pod, and then allow to cool.
  14. Once cooled, add in heavy cream.
  15. Refrigerate until chilled up to 5 days.
  16. When ready to serve, add in bourbon.  I add 4 ounces of bourbon to 32 ounces of eggnog.  Or 1/2 ounce of bourbon to a small glass (4 ounces) of eggnog.
  17. You can either serve this by the glass or add the bourbon to the entire mix and serve in a punch bowl.
  18. Just make sure to remove the cinnamon stick and vanilla pod.
  19. See notes below for serving at a party.


  • I quadruple this recipe for the party.
  • For a party, pour the mixture into a large punch bowl.
  • Then, to keep the eggnog chilled, dump a half gallon of Blue Bell Vanilla Bean ice cream into the eggnog.
  • My eggnog is also great served over ice.
  • You can substitute rum for bourbon.
  • Omit the bourbon for non-alcoholic eggnog.
  • Use within 5 days and keep stored in refrigerator.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Drinks
  • Cuisine: American

Keywords: eggnog, Christmas recipes