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Homemade Eggnog

A festive and creamy eggnog recipe that can be whipped up in just five minutes, perfect for holiday gatherings or cozy evenings at home.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Beverage, Dessert
Cuisine: American, Holiday
Calories: 380
Ingredients Method Notes

Ingredients
  

Eggnog Base
  • 4 large large eggs Use high-quality eggs for better flavor.
  • ½ cup maple syrup Adjust sweetness to taste.
  • 1 ½ cups milk (dairy or dairy-free) You can use any type of milk.
  • 1 cup heavy cream (or coconut cream) For a dairy-free option, use coconut cream.
  • ⅓ cup brandy or bourbon Optional for an alcoholic drink.
  • ⅓ cup rum Optional for an alcoholic drink.
  • 1 teaspoon nutmeg For flavoring.
  • to taste Ground cinnamon or cinnamon sticks For garnish.

Method
 

Preparation
  1. Add 4 large eggs and ½ cup maple syrup to a high-powered blender. Blend on high speed for exactly 4 minutes to ensure the mixture is smooth and slightly frothy.
  2. Pour in 1 ½ cups milk, 1 cup heavy cream (or coconut cream), ⅓ cup brandy or bourbon, ⅓ cup rum, and 1 teaspoon nutmeg.
  3. Blend again for 10 seconds on high speed just to combine all ingredients evenly.
  4. Transfer the blended eggnog into an airtight container and refrigerate until chilled, ideally for a few hours.
Serving
  1. Before serving, give the eggnog a good stir. Pour into glasses and garnish with ground cinnamon or cinnamon sticks as preferred.

Notes

Store in the refrigerator for up to 3 days or freeze for up to three months. If you prefer a non-alcoholic version, omit the alcohol or substitute with extra milk or a flavored syrup.