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5 from 2 votes

Homemade Eggnog On The Stove Top

Creamy, sippable eggnog is easier than you'd think to make from scratch at home. Skip the store bought stuff that's often so thick you can't take more than a couple sips and whip up a batch of this stop top version to serve at your next Holiday party.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Alcohol, Beverage, Breakfast, Brunch, Drinks
Cuisine: American
Servings: 2
Calories: 476kcal


  • 1 cup milk
  • ½ cup heavy whipping cream
  • 1 cinnamon stick
  • ½ teaspoon nutmeg
  • 1/8 teaspoon salt
  • 3 egg yolks
  • ¼ cup sugar
  • 1 teaspoon vanilla extract


  • In a medium saucepan, add milk, cream, cinnamon stick, nutmeg, and salt. Heat over
  • medium heat until boiling then remove from heat.
  • In a medium bowl, whisk egg yolks and sugar until light and fluffy.
  • Temper the eggs by adding about 1 tablespoon of the warm cream mixture to the eggs
  • while whisking constantly. Continue to slowly add the cream into the egg mixture until all is
  • combined. Move really slow with this step.
  • Once the cream is completely combined with the eggs, pour back into the saucepan and
  • heat over medium-low heat whisking constantly until the eggnog is thickened or reaches
  • about 160 degrees F.
  • Remove from heat and add in vanilla extract and whisk well.
  • Refrigerate for at least two hours or until chilled.
  • Serve with whipped cream and cinnamon


Calories: 476kcal | Carbohydrates: 35g | Protein: 9g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 387mg | Sodium: 234mg | Potassium: 235mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1462IU | Calcium: 229mg | Iron: 1mg