Nothing says holiday comfort quite like a creamy mug of homemade eggnog. This classic farmhouse-style eggnog is made from simple ingredients, gently warmed on the stovetop, and naturally sweetened with pure maple syrup. Rich, smooth, and perfectly spiced, it’s the kind of old-fashioned recipe that deserves a place in every family’s holiday traditions.
Making eggnog from scratch may sound intimidating, but this easy stovetop method comes together in just minutes and delivers far better flavor and texture than anything from the store. Whether served warm or chilled, this wholesome eggnog is perfect for Christmas gatherings, winter evenings, and special family moments around the table.
An Eggnog Recipe the Whole Family Enjoys
I’ll be honest, I’ve never been a big fan of store-bought eggnog. The rest of my family enjoys it every year, but it’s always been a little too thick and sweet for my taste.
This homemade version, though, is something we all agree on. It’s smoother, not overly sweet, and has just the right balance of warm spices and creamy richness. It’s the kind of eggnog even non-eggnog drinkers can enjoy.
Why Make Eggnog from Scratch?
Homemade eggnog lets you:
- Control the sweetness
- Use real, simple ingredients
- Adjust spices to your taste
- Enjoy a fresher, smoother flavor
It’s also surprisingly quick to make and fits right in with old-fashioned, from-scratch farmhouse cooking.
Classic Homemade Eggnog with Maple Syrup
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Ingredients
- 2 Cups Whole Milk
- 1 Cup Heavy Cream
- ½ Teaspoon Ground Nutmeg
- ½ Teaspoon Ground Cinnamon
- 1 Teaspoon Vanilla Extract
- 6 Large Egg Yolks
- ½ Cup Pure Maple Syrup
- Optional: extra nutmeg or cinnamon for garnish
Instructions
- Warm the milk and spices. In a medium saucepan, combine the whole milk, heavy cream, nutmeg, cinnamon, and vanilla extract. Heat over medium heat until the mixture begins to gently simmer. Do not boil.2 Cups Whole Milk, 1 Cup Heavy Cream, ½ Teaspoon Ground Nutmeg, ½ Teaspoon Ground Cinnamon, 1 Teaspoon Vanilla Extract
- Remove the saucepan from heat and allow the mixture to rest for 5 minutes so the spices can infuse.
- Whisk egg yolks and maple syrup. In a heat-safe bowl, whisk together the egg yolks and maple syrup until smooth and slightly thickened.6 Large Egg Yolks, ½ Cup Pure Maple Syrup
- Temper the eggs. Slowly whisk about ¼ cup of the warm milk mixture into the egg mixture, whisking constantly. Continue adding the warm milk a little at a time until about half of the milk mixture has been incorporated.
- Slowly pour the remaining milk mixture into the eggs while stirring continuously until fully combined.
- Serve warm for a comforting drink, or refrigerate and serve chilled once fully cooled.Optional: extra nutmeg or cinnamon for garnish
Your Own Private Notes
Notes
Tips for Best Flavor
• Use whole milk and real cream for the richest texture.• Freshly grated nutmeg adds extra warmth and aroma if available.
• For extra thickness, gently reheat the finished mixture over low heat while stirring until slightly thickened — do not boil.
What Kind of Milk Is Best for Eggnog?
Whole milk is recommended for this recipe because it provides the rich, creamy texture that traditional eggnog is known for. When paired with heavy cream, it creates a smooth, custard-like drink that isn’t too thin or watery.However, other options can be used with a few small adjustments:
• 2% Milk. Will work, but the eggnog will be slightly lighter and less rich.
• Skim Milk. Not recommended, as the eggnog will be thin and lack creaminess.
• Half-and-Half. Can replace both the milk and cream for an easy shortcut.
• Dairy-Free Milk. Almond, oat, or coconut milk can be used, but the flavor and thickness will be different. Full-fat coconut milk will give the creamiest dairy-free result.
For best farmhouse-style flavor and texture, sticking with whole milk and real cream is always the top choice.
Nutrition
Recipe Variations
- Extra Creamy Eggnog. Replace ½ cup of milk with additional heavy cream.
- Spiced Eggnog. Add a small pinch of ground cloves or allspice with the cinnamon.
- Vanilla Bean Eggnog. Substitute vanilla extract with seeds from half a vanilla bean.
- Adult Version. Add rum, brandy, or bourbon to individual servings if desired.
Freshly Grated Nutmeg on Top
A classic and simple finish:
- Grate whole nutmeg directly over each serving.
- Adds beautiful aroma and a traditional look.
Whipped Cream & Spice Dusting
For a dessert-style treat:
- Add a dollop of whipped cream.
- Sprinkle lightly with cinnamon or nutmeg.
- Great for serving children or guests who enjoy sweeter drinks.
Storage & Reheating
- Store in an airtight container in the refrigerator for up to 3 days.
- Stir or shake well before serving, as spices may settle.
- You can serve this chilled or warmed. To warm, reheat gently over low heat on the stovetop, stirring constantly and avoiding boiling.
Do I need to cook the eggs separately?
No. The eggs are gently warmed through the tempering process, which prevents curdling and helps create a smooth, creamy texture.
Can I make eggnog ahead of time?
Yes. Homemade eggnog can be made a day or two ahead and stored in the refrigerator until ready to serve.
Why is my eggnog not very thick?
Eggnog thickens slightly as it cools. For thicker eggnog, use more cream or gently warm the finished mixture over low heat until it reaches your preferred consistency.
Can I use honey instead of maple syrup?
Yes, honey can be used, though it will give the eggnog a slightly different flavor. Start with a little less and adjust to taste.
Homemade eggnog is one of those simple traditions that makes the season feel a little more special. With just a few wholesome ingredients and a few minutes on the stove, you can create a rich, creamy drink that’s perfect for slow winter evenings and holiday gatherings alike. Whether you serve it warm by the fire or chilled with a sprinkle of nutmeg, this classic farmhouse eggnog is a comforting treat your family can enjoy year after year.
My family loved this!