Classic Homemade Eggnog with Maple Syrup

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.

Prep Time10

Cook Time10

Total Time20

Course: Drinks

Cuisine: American

Keyword: beverage recipe, drink recipe, Holiday drink, Holiday recipe

Servings: cups

Calories: 471kcal

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Kitchen Essentials

Glass Mug

Quart Jar

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

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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