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–+ servings
Eggnog in a glass bowl and a glass mug.

Homemade Eggnog Recipe (Rich, Creamy & Naturally Sweetened)

Learn how to make rich, creamy homemade eggnog from scratch using fresh eggs, whole milk, cream, and pure maple syrup. This old-fashioned, alcohol-free recipe is safe, cozy, and perfectly sweet—whether you’re sipping it chilled in summer or warm by the fire at Christmas.
4.08 from 51 votes
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Course: Drinks
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 servings
Calories: 467kcal
Author: Carolyn Thomas
Cost: Varies

Equipment

  • Immersion Blender Whisk attachment is helpful but optional
  • Mixing Bowls

Ingredients

  • 6 eggs separated
  • ¼ cup maple syrup
  • 4 cups whole milk
  • 2 cups heavy cream
  • ½ teaspoon ground nutmeg freshly grated

Instructions

  • Separate the eggs into two bowls. One bowl for yolks and one for whites.
  • Combine yolks, milk, cream, and maple syrup. Whisk well by hand or with an immersion blender. If you prefer to cook your eggs heat the milk, cream, and maple syrup in a saucepan over medium heat until it just begins to simmer. Slowly whisk a little of the hot mixture into your egg yolks to temper them, then return everything to the pot. Stir constantly until it reaches 160°F.
  • 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!

Video

Notes

 
Recipe Variations:
  • Dairy-Free Eggnog –  Substitute almond, coconut, or oat milk.
  • Flavor Extracts – Try maple, hazelnut, rum or homemade vanilla extract for a twist.
  • Toppings – Whipped cream, cinnamon, nutmeg, or a drizzle of caramel make it extra special.
  • Spiked Eggnog – For an old-fashioned variation with a touch of rum, check out our aged eggnog recipe.
 
Recipe Tips:
  • Use farm-fresh eggs whenever possible.
  • If you’re not confident in your source, use pasteurized eggs. These have been gently heat-treated to kill bacteria.
  • Always wash your hands, utensils, and counters before and after working with eggs.
  • Whisk slowly and gently if heating to avoid curdling.
  • Taste as you go—start light on the spice and add more to your liking.
  • Serve warm in winter or over ice in summer for a refreshing twist.
 
Storage Instructions:
If you happen to have leftovers (it’s rare in our house!), keep them safe and fresh by following these tips:
  • Refrigerate Promptly - Store in a glass jar or airtight container in the coldest part of your fridge.
  • Use Within 1–2 Days - Fresh, non-alcoholic eggnog is best enjoyed right away.
    Stir Before Serving - The ingredients can separate, so give it a good shake or stir before pouring.
Homesteading Hack: Leftover eggnog makes incredible French toast, sourdough pancakes, or even a cozy latte base.

Nutrition

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
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