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Homemade Eggnog Recipe

Learn to make eggnog any time of year and enjoy this treat just like Pa from Farmer Boy. You can sip on this sweet treat to keep you going all day long.

A woman holding up a glass of eggnog in the kitchen.

While reading Farmer Boy by Laura Ingalls Wilder I came across the part where Pa is working out in a really hot hayfield. He says that a man can get more done in his twelve hours of the day if he has all the eggnog he can drink morning and evening.

I thought, eggnog? During the summer and not at Christmastime? That sounds delicious!

Since we have all the eggs we can handle right now I thought this would be a great time to try it. If you find yourself in the same situation, first learn how to safely handle farm fresh eggs.

Then, see the many ways to use up excess eggs here, how to water-glass and preserve fresh eggs here, how to freeze eggs here, how to freeze-dry eggs here, how to pickle eggs here, and how to make homemade egg noodles here.

We also have a tutorial for making aged eggnog just like George Washington used to make (This is an alcoholic version of eggnog).

If you’d like to get eight different egg preservation methods you can grab our FREE downloadable booklet here.

Eggnog in a glass bowl and a glass mug.

Homemade Eggnog

I don’t have an eggnog recipe of my own, so I went straight away to The Little House Cookbook and sure enough, there is a recipe for non-alcoholic eggnog.

I did make some slight alterations of my own to make it more suitable to our liking. Feel free to play with the recipe below to make it your own!

Ingredients for homemade eggnog on a wooden counter.

Eggnog Ingredients

  • Eggs – It’s best to use eggs you trust in this recipe. We have a surplus of farm-fresh eggs during the summer months, which makes this the perfect way to use them up! I wouldn’t recommend making this with store-bought eggs, but fresh from the farm!
  • Sweetener – The original recipe in The Little House Cookbook called for 1/2 cup sugar, but we adjusted that to 1/4 cup maple syrup and found it was perfectly sweet.
  • Milk & Cream – This is where you can play with the ratios to make it exactly how you like. If you want it thicker, more reminiscent of store-bought eggnog, then use all heavy cream. If you want to omit the cream and keep it lower in fat, use all milk. We found the recipe below to be a perfect consistency and richness.
  • Nutmeg – Fresh grated nutmeg will add the best flavor. Feel free to add in any additional spices you like such as cinnamon, ground ginger, cardamom, etc.

How to Make Eggnog

  1. The first step is to separate the eggs into two bowls. One bowl for yolks, one for whites.
  2. Into the bowl of egg yolks, add maple syrup, milk and cream. Blend well using an immersion blender.
  3. With a clean immersion blender (or a whisk attachment), whip egg whites until soft peaks form. I like to add a pinch of cream of tartar because this helps the whites whip up faster and hold the peaks better.
  4. Gently fold the egg whites into the eggnog mixture until it’s all incorporated.
  5. Grate fresh nutmeg over the top of the bowl, ladle into a glass, and top with more freshly grated nutmeg.
  6. Enjoy!

Making eggnog couldn’t be easier. There’s no reason we can’t enjoy this delicious treat any time of year. To make it refreshing on a hot summer day, pour the eggnog over ice. For a warm treat in the winter, gently warm it on the stovetop until steaming (but not boiling).

Did you make this recipe? If you made this recipe, we’d love for you to leave a star rating on the recipe card below. Then snap a photo and tag us on social media so we can see!

Eggnog in a glass bowl and a glass mug.

Easy Homemade Eggnog

This quick and easy homemade eggnog recipe is just like Pa Ingalls drank in Farmer Boy. Now you can enjoy this holiday treat all year long!
4.05 from 48 votes
Print Pin
Course: Drinks
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 servings
Calories: 467kcal
Author: Carolyn Thomas


  • Immersion Blender Whisk attachment is helpful but optional


  • 6 eggs separated
  • 1/4 cup maple syrup
  • 4 cups whole milk
  • 2 cups heavy cream
  • 1/2 teaspoon ground nutmeg freshly grated


  • Separate the eggs into two bowls. One bowl for yolks and one for whites.
  • Into the bowl of egg yolks, add maple syrup, milk and heavy cream.
  • Blend well using an immersion blender.
  • Clean the immersion blender (or swap it with the whisk attachment). Add optional cream of tartar to egg whites and whip until soft peaks form.
  • Gently fold the egg whites into the eggnog mixture until it’s all incorporated.
  • Grate fresh nutmeg over the top of the bowl, ladle into a glass, and top with more freshly grated nutmeg. Enjoy!



  • Be sure to use farm-fresh eggs you trust! 
  • Adjust this recipe to your liking. Increase or reduce the amount of cream, add in additional spices such as cinnamon, ground ginger, and cardamom.


Serving: 1cup | Calories: 467kcal | Carbohydrates: 19g | Protein: 13g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 273mg | Sodium: 147mg | Potassium: 411mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1667IU | Vitamin C: 1mg | Calcium: 292mg | Iron: 1mg
Tried this recipe?We want to see! Tag @homesteadingfamily on Instagram.
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