It’s that time of year! Nothing says home for holidays like a glass of rich, creamy eggnog dusted with nutmeg. Making this holiday treat is surprisingly easy, and so much more decadent and delicious than the store bought stuff. All you need are some free-range Happy Eggs and a few simple ingredients.

Ready to get started? Here is a classic homemade eggnog recipe that is certain to fill your home with holiday joy!


Heavy saucepan

Kitchen thermometer


2 Large bowls

Glasses for serving



12 large Happy Eggs

8 cups milk

2 cups heavy whipping cream

2 tablespoons vanilla

1 teaspoon nutmeg

1 ½ cups sugar

½ teaspoon salt


  1. In a large bowl or a stand mixer, whisk the eggs, sugar and salt. Slowly add 4 cups of milk. Transfer mixture to a heavy saucepan.

  2. Cook over low heat, continuously stirring, until the thermometer reads 165°-170°, and then immediately transfer to a large bowl. This should take about 30 minutes. You want the egg mixture to steam, but not boil.

  3. Stir in the vanilla, nutmeg and remaining 4 cups of milk. Place the bowl in an ice-water bath, gently stirring until the mixture is cool. Cover and refrigerate for at least 3 hours, or until cold.

  4. When you’re ready to serve the homemade eggnog, beat the heavy cream until soft peaks form. Carefully whisk gently into the cooled mixture. For an extra special presentation, dust with nutmeg and garnish with a cinnamon stick.

How to Make Homemade Eggnog with Bourbon

For this variation, add a ¼ cup of bourbon when you add the vanilla, nutmeg and milk. Don’t have any bourbon on hand? You can also use whisky, rum or brandy!

How to Store Homemade Eggnog

 Homemade eggnog will last 2-3 days in the fridge, just be sure to cover it when storing. If the mixture separates while in the fridge, just give it a good stir.