Easy Homemade Spiked Eggnog Recipe

Last Updated on October 22, 2026 by Mr. B

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What are the holidays without this easy homemade spiked eggnog recipe? Making it from scratch is so much better than store-bought! This delicious Christmas drink combines whipped eggs, sugar, milk and cream.  If you want a kid friendly version or you just like your eggnog alcohol free, feel free to leave out the booze. If you want it spiked, add your favorite brandy, rum, or bourbon. For this batch, I used Jim Beam Bourbon!

One word of caution regarding fresh raw eggs.  Either purchase pasteurized eggs, egg substitute or heat the eggnog over low heat long enough to cook out the bacteria.  This is why I “cooked” the eggs for this eggnog recipe. You could optionally age the eggnog, which over time will also sterilize the drink. Reportedly, aging the alcoholic version adds to the flavor too!

Give this a shot and let me know what you think.  If you do use real raw eggs and cook the mixture, cook it over low heat without boiling and the mixture thickens enough to coat the back of a spoon.  I hope you enjoy the this recipe! A perfect holiday drink to add to your Christmas recipes or any time of the year! Want more Christmas drink recipes? Try these:

Peppermint Schnapps Hot Chocolate

Easy Homemade Hot Chocolate Recipe

Baileys Irish Cream with Peppermint Schnapps

WATCH ME MAKE HOMEMADE SPIKED EGGNOG BELOW! For more video recipes, subscribe to my YouTube channel: Mr. B Cooks.

How To Make Eggnog With Alcohol: An Easy Spiked Eggnog Recipe (Homemade)

Easy Homemade Spiked Eggnog Recipe

Make the Christmas holidays merry with this easy homemade spiked eggnog recipe! Made from scratch with Jim Beam bourbon, or keep it alcohol-free for the kids.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 3 -4

Ingredients Method Video

Ingredients

  

• 4 egg yolks (separated into yolks and whites)
• 1/2 Cup Sugar for the yolks
• 1 tbsp Sugar for the whites
• 1 Cup milk
• 1 Cup heavy Cream
• 1 TSP Vanilla
• 4 oz Bourbon (such as Jim Beam, or rum/brandy)
• Nutmeg for garnish

Method

 

Beat the Egg Yolks

1. Separate the eggs, placing the whites in a separate bowl to use later.
2. In a stand mixer or blender, beat the 4 egg yolks until broken.
3. Add ½ cup of sugar and blend until the yolks become pale/light yellow. Set aside.

Heat the Milk Mixture

1. In a pot over low heat, combine 1 cup milk, 1 cup heavy cream, 1 tsp vanilla extract, and cinnamon sticks.
2. Stir constantly for about 3 minutes, then bring the mixture to a boil. Remove from heat immediately.

Temper the Eggs

1. Very slowly drizzle the hot milk mixture into the egg yolk mixture while whisking/blending continuously to temper the eggs without scrambling them.
2. Cook & Thicken
3. Pour the combined mixture back into the pot over medium heat (stirring constantly) until thickened, or until it reaches about 160°F (approx. 6 minutes).
4. Add Alcohol & Chill
5. Pour the custard mixture into a clean metal bowl to start cooling.
6. Stir in 4 oz of bourbon.
7. Place in the refrigerator to chill thoroughly (about 1 hour).

Whip the Egg Whites

1. Beat the reserved 4 egg whites until stiff peaks form.
2. Add 1 tbsp of sugar and whip until incorporated.

Combine & Serve

1. Fold the whipped egg whites into the chilled custard mixture, then whisk gently until smooth, frothy, and creamy.
2. Ladle into rock glasses and top with a dash of nutmeg.

Video