Homemade Eggnog

Do you know what 2 weeks from today is?  Yes, Thanksgiving!  A big feast requires lots of food, lots of planning, and of course lots of shopping, preparing, and cooking.  There are of course all the traditional dishes to make, but sometimes you want to throw in something new and delicious.  Since many of you, my smart friends, break out the eggnog for the first time on Thanksgiving, why not try making it homemade this year?  No high fructose corn syrup, artificial flavor, or "Holly"-ness about it.  (I still am not sure I know the difference between store-bought Hollynog and Eggnog?)  It's very simple to make, and can easily be doubled, tripled, or quadrupled (Hello, Morris family) to fit your needs.  'Tis the season to be jolly, not drink Hollynog.  

Homemade Eggnog

Makes 8 Servings


  • 4 eggs

  • 1/2 cup sugar

  • 2 tsp vanilla extract

  • 1/2 tsp nutmeg, plus more for sprinkling

  • 4 cups milk

  • 4 oz. (1/4 cup) brandy, bourbon, or rum, optional


In a large bowl, whisk together eggs and sugar until light in color and the sugar has dissolved.  Whisk in vanilla, nutmeg, milk, and alcohol.  Strain into a pitcher or serving dish of choice and chill until ready to serve.  Sprinkle with additional nutmeg. 

Halve, double, or triple this recipe as needed.

Jenny's Notes:

So easy and delicious!  If you are worried about the raw eggs in this, simply use pasteurized eggs.  I am fortunate enough to be able to us eggs straight from chickens I know and trust. 

If you are serving this to children and/or people who don't drink, obviously don't add any alcohol.  What I like to do is add the alcohol to only half so everyone is happy, or let people add their own.  But not the children.

Serve in a punch bowl with dollops of vanilla ice cream for an extra decadent treat!