Eggnog divides people. Some wait all year for the first carton to show up in the shops. Others wrinkle their nose at the whole idea. If you are in the first group, this list is for you. If you are in the second, homemade eggnog might still win you over. The stuff from a carton tastes nothing like a batch made from real eggs, cream, nutmeg and vanilla, served cold with fresh nutmeg grated over the top.
Below are 18 eggnog recipes from food bloggers and cooks who have actually made them, tested them and written up what works. There are classic cooked versions, a slow cooker one, four spiked recipes for the adults, four vegan versions, and a few fun riffs like eggnog lattes and a peppermint dalgona topping. Every recipe is meat free and gelatin free. The ones that contain alcohol say so plainly, so you can keep the kid friendly and grown up batches straight.
One thing most of these recipes agree on: if your eggnog uses raw eggs, cook the base gently until it reaches 160°F, or use pasteurised eggs. More on that in the tips section near the end.
1. Classic Homemade Eggnog
This is the version to start with if you have never made eggnog. It uses fewer than ten ingredients, takes about fifteen minutes of hands on work, and the base is cooked gently to 160-170°F, so there is no worry about raw eggs. You can serve it plain or stir in cognac, whisky, bourbon or rum once it has chilled.
What I like about this one is how forgiving it is. The recipe walks through tempering the yolks step by step, and the finished nog is rich without being heavy.
Recipe: Classic Homemade Eggnog by The Cooking Foodie. Alcohol is optional.
2. Homemade Eggnog
A straightforward cooked eggnog with whole milk, cream, egg yolks, sugar, nutmeg, cinnamon and a pinch of cloves. The method is the classic one: warm the milk and cream, temper the yolks, then cook everything gently until it coats the back of a spoon.
The base here is non-alcoholic, so it works for the whole table, and the writer suggests spiking individual glasses for anyone who wants it. It keeps in the fridge for up to three days.
Recipe: Homemade Eggnog by Savory Kitchen Stories. Alcohol free as written.
3. Viral TikTok Homemade Eggnog
This is the recipe that got passed around TikTok, and it holds up. Six egg yolks, sugar, whole milk and heavy cream, cooked to 160°F and strained for a silky finish. The write up spends real time on tempering, which is the one technique that matters here, and explains it in plain language.
Serve it over ice with or without bourbon or dark rum. The recipe also covers what to do with the leftover whites, so nothing goes to waste.
Recipe: Viral TikTok Homemade Eggnog by Copycat Spices. Alcohol is optional.
4. Maple Eggnog
Maple syrup does the sweetening here instead of plain sugar, and it changes the flavour more than you would expect. It adds a warm, almost caramel note that sits nicely next to the nutmeg and cinnamon.
The method is the familiar cooked custard one, with six egg yolks and a thermometer reading of 160°F as the target. Bourbon, rum or brandy are optional, so this one can go either way at the table.
Recipe: Maple Eggnog by Simply Cooking Recipes. Alcohol is optional.
5. Sugar-Free Eggnog
If sugar is the issue, this version swaps it for monk fruit sweetener and keeps everything else classic: a gently cooked custard of milk, cream, egg yolks, vanilla and freshly grated nutmeg. The sweetness stays clean and the spices still come through.
Cook it to 160-165°F, strain it, and chill for at least four hours or overnight. The recipe notes it keeps three to four days in the fridge once made.
Recipe: Sugar-Free Eggnog by Lakanto. Alcohol free as written.
6. Crockpot Eggnog
Egg yolks, sugar, cream, milk, nutmeg, vanilla and a cinnamon stick go into the crockpot and cook on low for about an hour and a half. The heat pasteurises the eggs, so this one is safe to serve as written.
Becky Hardin also lists flavour variations worth stealing: peppermint, gingerbread, butterscotch, coconut, Nutella, chocolate and coffee. One batch, seven different drinks. Serve it chilled or warmed, with whipped cream on top.
Recipe: Crockpot Eggnog by Becky Hardin of The Cookie Rookie. Alcohol is optional.
7. Old-Fashioned Spiced Eggnog
This one goes all in on the spirits: bourbon, brandy and light rum, with vanilla and Saigon cinnamon. The base is made ahead, then whipped egg whites and cream are folded in at the end for a light, frothy finish.
It is a proper old-fashioned recipe, the kind that tastes like a Christmas party in a glass. Keep it for the adults, and make a plain batch alongside it if kids are around.
Recipe: Old-Fashioned Spiced Eggnog by The Spice House. Contains alcohol.
8. Spiked Eggnog
This recipe comes from an old cookbook put together by the Boston Museum of Fine Arts, and it shows. Twelve eggs, a quart of cream, and a cup each of bourbon, cognac and dark rum. The eggs are coddled first, then separated, and the whole thing needs to start a day ahead of serving.
It is strong, so adjust the spirits to taste rather than pouring the full measure in blind.
Recipe: Spiked Eggnog by A Family Feast. Contains alcohol.
9. Spiked Eggnog with Pasteurised Eggs
No cooking, no waiting, no raw egg worry. This version blends pasteurised whole eggs with milk, cream, honey, bourbon and white rum, and it is ready in about five minutes. The honey replaces some of the sugar and gives the drink a softer sweetness.
Leave out the bourbon and rum and it works as a plain eggnog too. It makes about five cups, which is a good size for a small gathering.
Recipe: Spiked Eggnog with Pasteurised Eggs by Salty Side Dish. Contains alcohol.
10. Aged Spiked Eggnog
This is the one to make now and drink at Christmas. Bourbon, brandy and dark rum go into a big jar with egg yolks, sugar, milk and cream, and the whole batch sits in the fridge for at least three weeks. The flavours meld over that time into something richer and more complex than fresh eggnog.
Kristy Murray bases it on Michael Ruhlman’s well known aged eggnog, with vanilla and spices added. Pasteurised eggs are essential here since nothing is cooked.
Recipe: Aged Spiked Eggnog by Kristy Murray of Linger a Little. Contains alcohol.
11. Secretly Vegan Eggnog
No blender, no soaked cashews, no dates. This vegan eggnog is oat milk, sweetened condensed oat milk, maple sugar, arrowroot, nutmeg, cinnamon and vanilla, whisked together and heated until it thickens. It chills for a couple of hours and comes out thick and creamy.
It can be made nut free, which sets it apart from most vegan nogs that lean on cashews. Add brandy, dark rum or cognac if you want the spiked version, or serve it plain.
Recipe: Secretly Vegan Eggnog by The Banana Diaries. Alcohol is optional.
12. Vegan Eggnog with Cashews
Five minutes, one blender. Non-dairy milk, raw cashews, Medjool dates, vanilla, cinnamon, nutmeg and a little cardamom, blended until smooth. The cashews are what make it thick and rich, and it keeps in the fridge for five days or more.
A pinch of kala namak, the sulphurous black salt, adds a faint eggy note if you want it. Leave it out and the drink still works.
Recipe: Vegan Eggnog with Cashews by Cadry Nelson of Cadry’s Kitchen. Alcohol free as written.
13. Oat Milk Eggnog
Oat milk is the base here, with raw cashews, maple syrup and warm spices, all blended together in about five minutes. It is 100 percent vegan, dairy free, and served cold, straight from the fridge.
The recipe includes an optional splash of non-alcoholic rum for anyone who wants the flavour without the alcohol. It keeps for up to a week in a closed container, which makes it handy for the whole Christmas stretch.
Recipe: Oat Milk Eggnog by Romy London. Alcohol free as written.
14. Vegan Eggnog
Full fat coconut milk and soaked cashews give this one its body, with maple syrup for sweetness and nutmeg and cinnamon for the classic flavour. There is no refined sugar, no dairy and no eggs, and the method is just soak, blend and chill.
It is a good pick for a mixed table, since it covers vegan, dairy free and refined sugar free in one jug. Serve it cold, or warm it gently and pour it like a spiced milk.
Recipe: Vegan Eggnog by Holistic Chef Academy. Alcohol free as written.
15. Homemade Eggnog Latte
Two ingredients, five minutes, no fancy equipment. Warm eggnog, whisk it until frothy, and pour it over a shot of espresso. That is the whole recipe, and it tastes like the coffee shop version for a fraction of the price.
It works hot or iced, and the writer includes a homemade maple eggnog recipe if you want to skip the carton entirely. Store bought eggnog works fine too.
Recipe: Homemade Eggnog Latte by Burrata and Bubbles. Alcohol free as written.
16. Easy Eggnog Latte
Strong coffee, eggnog, milk, vanilla and nutmeg, warmed and lightly frothed, then poured over the coffee. Ten minutes from start to finish, with whipped cream and extra nutmeg on top if you are feeling generous.
The iced version is in the same recipe, so this one covers both the cold December mornings and the warmer afternoons. Use strong brewed coffee if you do not have espresso; the flavour needs to hold its own against the eggnog.
Recipe: Easy Eggnog Latte by Berly’s Kitchen. Alcohol free as written.
17. Peppermint Eggnog Dalgona
A classic eggnog base, made with or without rum, topped with a light peppermint foam whipped from egg whites, sugar and peppermint extract. A candy cane on the side finishes it. There is also a chocolate version, made by adding cocoa to the base.
Use pasteurised eggs for the foam, since the whites are not cooked. The pink tint is optional, but it is what makes the drink look like Christmas.
Recipe: Peppermint Eggnog Dalgona by Ginger with Spice. Alcohol is optional.
18. Gingerbread Eggnog Cocktail
Gingerbread, but in a glass. Helena Garcia’s cocktail starts with a homemade eggnog base, then mixes it with ginger syrup and rum over ice, with crushed gingernut biscuits around the rim if you want to go the extra step.
The eggnog itself serves twelve, so make the base ahead and mix the cocktails to order. The recipe comes from The Book of Gingerbread and is shared on Nigella Lawson’s site.
Recipe: Gingerbread Eggnog Cocktail by Helena Garcia via Nigella.com. Contains alcohol.
A few things worth knowing before you start
First, the safety question. Traditional eggnog uses raw eggs, and raw eggs can carry salmonella. The fix is simple: cook the base gently, stirring all the time, until it reaches 160°F and coats the back of a spoon, then strain and chill it. Or use pasteurised eggs and skip the cooking. Alcohol on its own does not make raw eggs safe, so do not rely on the bourbon to do the job.
Second, tempering. If you pour hot milk straight onto egg yolks, you get sweet scrambled eggs. Add the hot milk a little at a time, whisking as you go, and the yolks warm up gradually without curdling. Read the steps before you start rather than halfway through.
Third, time. Eggnog tastes better after a few hours in the fridge, and most versions keep three to four days chilled in a sealed container. Make it the day before your party and you get better flavour and one less job on the day. If you are serving a crowd, label the spiked batch clearly and keep a plain batch beside it. Our holiday punch recipes work the same way, with one big bowl for everyone to share.
Frequently asked questions
Is homemade eggnog safe to drink?
Yes, when it is made the safe way. Cook the egg base to 160°F, stirring constantly, or use pasteurised eggs for no-cook recipes. Chill the finished eggnog within two hours and keep it refrigerated. If a recipe uses raw eggs with no cooking and no pasteurised eggs, skip it, especially if you are serving children, anyone pregnant, or older guests.
How long does homemade eggnog keep?
Most cooked versions keep three to four days in the fridge in a sealed container. The slow cooker version keeps three days, and the vegan cashew version keeps five days or more. The aged spiked eggnog is the exception: it is meant to sit for at least three weeks. When in doubt, trust the recipe you followed.
Can I make eggnog without alcohol?
Yes. Most of the recipes in this list are alcohol free as written, and the rest list the spirits as optional. If a recipe calls for bourbon or rum and you would rather skip it, leave it out and add a little extra vanilla or a splash of rum extract for flavour. Our vegetarian Christmas drink recipes include more alcohol free options for the season.
Can I make eggnog dairy free or vegan?
Yes, and four recipes here do exactly that. The oat milk and coconut milk versions use cashews or arrowroot for thickness, maple syrup for sweetness, and the same nutmeg and cinnamon for flavour. They taste close to the classic, and they work for anyone avoiding dairy or eggs.
What alcohol goes best in eggnog?
Bourbon, dark rum and brandy or cognac are the three usual choices, and several recipes use more than one. Bourbon brings vanilla and caramel notes, dark rum adds molasses sweetness, and brandy is the older European tradition. Add the spirits after the eggnog has chilled, not during cooking.
Can I make eggnog ahead for a party?
Yes, and you should. Chill it for at least two hours before serving, or make it the day before so the flavours have time to settle. Stir it well before pouring, since the cream settles as it sits. If you are making the aged version, start it at least three weeks before Christmas.
A carton from the shop will do in a pinch, but a homemade batch, made the day before and served cold with fresh nutmeg, is a different drink entirely. Pick one recipe from this list and make it this week.
If eggnog has you in a festive mood, keep going: our homemade hot chocolate recipes are the other classic Christmas drink worth making from scratch, and our vegetarian Christmas desserts round up twenty sweet finishes for the same table.
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