THE BEST Homemade Eggnog Recipe

There is nothing that says Christmas quite like a frothy glass of eggnog.

THE BEST Homemade Eggnog Recipe: Make it with alcohol for a holiday treat or without for a nutritious breakfast.

I posted this homemade eggnog recipe years ago, but I just updated the pictures (thank you, Colleen!!) and I figured this is the perfect time to republish it.

I often make it (alcohol-free, of course!) for my kids’ breakfast. I use organic whole milk, real maple syrup and farm fresh eggs. It’s actually quite nutritious!

It’s super easy too. Basically, you just throw the ingredients in a blender, blend and pour! Does that not look amazing??

THE BEST Homemade Eggnog Recipe

THE BEST Homemade Eggnog Recipe: Make it with alcohol for a holiday treat or without for a nutritious breakfast.

Want to take it from nutritious breakfast to decadent holiday treat?  Here’s how.

Homemade Eggnog
Recipe Type: Drinks
Author: Jo-Lynne Shane
Prep time:
Total time:
This eggnog is so much more nutritious than what you can find at the grocery store. And it’s tasty too!
  • 1 cup whole milk, (avoid ultra-pasteurized)
  • 1 cup heavy cream, (avoid ultra-pasteurized)
  • 4 eggs, separated
  • 2 tsp vanilla extract
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 3 Tablespoons maple syrup (the real deal please!)
  • 3 to 4 oz bourbon (or to taste)
  • 1 Tbsp sugar
  1. Separate the egg yolks from the whites. Set the whites aside, and place the yolks in blender. Add the milk, cream, vanilla, spices and maple syrup. Process until smooth. Stir in the bourbon, and set aside.
  2. In a separate bowl, beat egg whites till soft peaks form. Add the sugar and continue to beat till stiff peaks form. Gently fold the egg whites into the eggnog. Serve with a sprinkle of freshly grated nutmeg.
If you want to make this eggnog recipe without the alcohol, omit the bourbon (duh!) as well as the sugar. Don’t bother separating the eggs; just toss all the ingredients into a blender and give it a whirl! Sprinkle with extra nutmeg if desired.

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23 Responses

    1. Seriously!? Good thing I hadn’t tried that yet. Although my Pennsylvania Dutch premade junk from the liquor store probably had it in it. After drinking my homemade for a week, I threw out the rest of the liquor store stuff. It tasted so gross, after getting used to the real thing. 🙂

      Okay, so I need a LIST of everything with gluten b/c I’m sure I’m making some mistakes. I’m only avoiding the obvious stuff.

  1. Sounds great!

    Another (not as fun) non-egg breakfast idea is:

    Your favorite fruit (mine is mango and blackberries or blueberries)
    Cottage cheese (I use Friendship no-salt added, which is just milk and Vit A)


    1. I’ll have to try that. I like Friendship brand – the only sour cream I can find without junky fillers. For non-organic, commercial dairy products, they are my favorite.

    1. Sounds like you are right. I hadn’t tried that yet, so I guess I’ll have to try a different spirit. Or drink it as is, which is just fine. 🙂

  2. My heart skipped a beat when I saw your photo of the eggs. My grandma grew up on a farm in Honey Brook. I haven’t been there in many years, and she died a few years ago, but a whole flood of memories hit me like a ton of bricks. Looking forward to trying this recipe, too!

  3. Any egg you get farm fresh needs to be washed thoroughly before you crack it and consume it raw. A doctor friend of ours has a story about the time he gave his whole seminary salmonella from unwashed, farm fresh eggs turned into fresh homemade eggnog. A grocery store egg is going to be washed and *not* covered in farm fresh bacteria — according to this same doctor friend — who often does buy farm eggs, but cleans them obsessively. An egg from the farm often is quite likely to make you sick if not cleaned. So, wash, wash, wash.

  4. Thank you for this recipe! My kids have been begging me to buy eggnog every time we are at the store but I won’t because the ingredient list isn’t very good. Will pin this.

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