Easy Homemade Eggnog Recipe You’ll Love

Silky, fragrant, and filled with holiday warmth, this homemade eggnog recipe is a festive favorite that’s easier than it looks. This easy eggnog recipe features a creamy custard base, fresh nutmeg, and customizable sweetness with Lakanto Monk Fruit Sweetener, so you get classic flavor while reducing your sugar intake. Prefer a lighter or dairy-free version? You’ll find simple swaps and variations to suit any crowd. If you’ve been looking for the best eggnog recipe you can rely on every year, this guide from Lakanto will help you make eggnog like a pro and enjoy the tradition without the excess sugar.

At Lakanto, we’re committed to helping you enjoy beloved classics with better-for-you ingredients. As a trusted leader in monk fruit sweeteners, we make it simple to create a home made eggnog that tastes indulgent and festive while fitting your wellness goals.

Why You’ll Love This Eggnog

Homemade eggnog delivers richness and nuance you won’t find in a carton. Here’s what makes this version special:

• Rich, balanced texture: A gently cooked custard made with milk and cream creates a velvety sip that feels indulgent but not overly heavy.
• Customizable sweetness with Lakanto: Use Lakanto Classic Monk Fruit Sweetener for clean sweetness that lets spices shine, or Lakanto Golden for a warm, brown sugar-style note. Adjust to taste without masking the vanilla and nutmeg.
• Perfect for gatherings: Serve chilled in punch glasses or warm in mugs for an instant holiday centerpiece.

Whether you call it a homemade eggnog recipe, eggnog recipe, or easy eggnog recipe, this approach makes it simple to make eggnog that’s smooth, flavourful, and consistently delicious. It’s an easy eggnog you can scale for parties or enjoy in small batches.

Key Ingredients in Eggnog

Classic eggnog leans on simple staples and a few extras to tailor flavor and texture.

• Eggs: Yolks build body and silkiness. Whipped whites can be folded in before serving for extra lightness.
• Milk: Whole milk adds creaminess and prevents an overly dense texture.
• Cream: Heavy cream delivers luxurious mouthfeel. Use half-and-half for a lighter result.
• Spices: Freshly grated nutmeg is essential. Add a hint of cinnamon and a pinch of clove for warmth.
• Lakanto Gingerbread Syrup: Lakanto Caramel or Vanilla Simple Syrups work just as well. 

OHow Lakanto  Monkfruit Sweetener enhances flavor

• Lakanto Classic Monkfruit Sweetener with Allulose dissolves smoothly and sweetens cleanly, keeping the spotlight on nutmeg and vanilla.
• Lakanto Golden Monkfruit Sweetener with Allulose brings a subtle caramel-like depth reminiscent of brown sugar, ideal for a traditional flavor profile. 

Optional ingredients for variations

• Alcohol: Bourbon, dark rum, brandy, or whiskey for a spirited finish.
• Chocolate: Cocoa powder or melted dark chocolate for a mocha-style twist.
• Dairy-free swaps: Full-fat coconut milk or almond milk, with cashew cream for added body.
• Coffee or espresso: For a lively pick-me-up.
• Citrus: Orange zest adds a bright, aromatic layer.

With Lakanto, you can make the best eggnog with no added sugar. Whether you prefer a classic eggnog recipe or a modern, lighter spin, Lakanto helps you dial in the sweetness so the spices sing.

How to Make Eggnog from Scratch

Use this straightforward method for a classic, cooked custard that’s rich, smooth, and safe to enjoy. It’s an easy eggnog recipe you can master on the first try.

1. Separate the eggs: Place 6 large egg yolks in a medium bowl. Reserve the whites if you want to fold them in later.
2. Whisk with sweetener: Add 1/2 to 3/4 cup Lakanto Classic or Lakanto Golden and whisk until the mixture is pale and slightly thickened.
3. Warm the dairy: In a saucepan, combine 2 cups whole milk and 1 cup heavy cream. Add 1 teaspoon vanilla, 1/2 to 1 teaspoon freshly grated nutmeg, and a small pinch of cinnamon. Heat over medium until steaming, not boiling.
4. Temper the eggs: Slowly ladle hot dairy into the yolk mixture while whisking constantly. Once combined, return everything to the saucepan.
5. Cook to custard: Stir over low to medium-low heat until slightly thickened and the mixture reaches 160°F to 165°F on an instant-read thermometer. It should lightly coat the back of a spoon.
6. Strain and chill: Pour through a fine-mesh sieve into a pitcher for a silky finish. Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to let the flavors meld.
7. Optional lift: Beat reserved egg whites to soft peaks and fold into the chilled eggnog just before serving for added lightness.

Tips for perfect consistency

• Keep the heat low and stir constantly to prevent scrambling.
• Use a thermometer: 160°F ensures safety without over-thickening.
• Adjust texture: For a thicker eggnog, increase cream to 1 1/2 cups. For lighter, use more milk or half-and-half.
• Strain for smoothness: A quick pass through a sieve removes any tiny curds.

Safety tips for using eggs

• Cook custard to at least 160°F to reduce risk from harmful bacteria.
• Use pasteurized eggs if adding whipped whites or making an unheated version.
• Chill promptly and keep refrigerated. Avoid leaving eggnog at room temperature for more than 2 hours.

If you’ve ever wondered how to make eggnog that’s restaurant-quality at home, this method is your blueprint. It’s a home made eggnog you’ll be proud to serve, and an easy eggnog you can customize for any occasion.

Eggnog Variations

Make your batch your own, and sweeten each version to taste with Lakanto.

Non-alcoholic vs. alcoholic

• Non-alcoholic: Serve chilled with extra nutmeg. Great for all ages.
• Alcoholic: Stir in 1/2 to 3/4 cup bourbon, dark rum, brandy, or whiskey after chilling. Adjust gradually; the flavor deepens as it rests.

Dairy-free alternatives using Lakanto

• Coconut base: Use 2 cups full-fat coconut milk plus 1 cup unsweetened almond milk. Sweeten with 1/2 to 3/4 cup Lakanto Brown Monkfruit Sweetener and season as above.
• Cashew cream: Blend 1/2 cup soaked cashews with 1 cup water and use to replace part of the cream for a silky texture.
• Vegan note: For a fully vegan option, skip eggs and use a plant-based custard with cornstarch or thicken with aquafaba for body.

Unique flavor ideas

• Chocolate: Whisk 2 to 3 tablespoons unsweetened cocoa into the warm milk. Sweeten with Lakanto Golden for a fudge-like finish.
• Extra nutmeg: Increase to 1 1/2 teaspoons freshly grated nutmeg for a bolder spice profile.
• Maple-style: Add Lakanto Maple Flavored Syrup for a cozy, breakfast-inspired twist.
• Coffee: Stir in 1/2 cup strong brewed coffee or 2 shots espresso for a mocha-eggnog hybrid.
• Citrus spice: Add 1 teaspoon orange zest and a pinch of clove for brightness.

These ideas help you tailor this homemade eggnog recipe to your taste. From a classic eggnog recipe to a dairy-free, modern take, Lakanto lets you create the best eggnog recipe for your family’s traditions.

How to Store and Serve Eggnog

Good storage preserves flavor and texture, while simple garnishes make each glass feel special.

Best storage practices

• Refrigerate promptly in an airtight container to prevent off flavors.
• Keep below 40°F and store on a cold shelf rather than the door for consistent temperature.
• If alcohol is added, it may slightly extend freshness due to its preservative effect.

How long homemade eggnog lasts

• Cooked custard-style: 3 to 4 days when properly refrigerated.
• With alcohol: Best within 4 to 5 days.
• Uncooked styles: Enjoy within 1 to 2 days; use pasteurized eggs if not heating.

Serving suggestions and garnishes

• Classic: Top with freshly grated nutmeg and a cinnamon stick.
• Elegant: Add a dollop of lightly whipped cream.
• Airy texture: Fold in softly beaten egg whites right before serving.
• Presentation: Serve chilled in punch glasses or warmed in mugs. Pair with gingerbread, shortbread, or spiced nuts.

When you make eggnog ahead, the flavors meld and the texture becomes even silkier. This is one reason many consider this the best eggnog recipe for holiday entertaining.

Tips and FAQs for the Best Homemade Eggnog

Dial in sweetness, avoid curdling, and get that ultra-smooth finish with these quick tips.

Common mistakes to avoid

• Overheating: High heat can scramble the custard. Cook gently and stir constantly.
• Skipping tempering: Cold yolks shocked by hot milk can curdle. Temper slowly.
• Not straining: A fine-mesh sieve guarantees a smooth, velvety texture.
• Over-spicing: Start modestly, then adjust after chilling when flavors are more pronounced.

Adjusting sweetness with Lakanto

• Begin with 1/2 cup Lakanto Classic or Golden and taste after chilling. Resting softens edges and mellows sweetness.
• For deeper, nostalgic notes, use Lakanto Golden for part or all of the sweetener.
• If serving warm, sweetness can seem more intense. Taste first, then adjust a teaspoon at a time.

Frequently asked questions

• Is eggnog safe to drink? Yes. Cook the custard to 160°F and keep it chilled. Use pasteurized eggs for any unheated additions like whipped whites.
• Can I make eggnog ahead? Definitely. Eggnog improves after resting. Make it a day in advance and chill overnight.
• Can I freeze eggnog? Freezing can alter texture. If needed, freeze for up to 2 months, thaw overnight in the refrigerator, then blend briefly to restore smoothness. Dairy-free versions may freeze slightly better.

If you’re searching for an easy eggnog recipe that never fails, this homemade eggnog delivers. It’s the kind of easy eggnog that tastes like it came from a craft café, yet it’s simple enough for weeknight celebrations.

Why Choose Lakanto for Your Eggnog