Save - spend life happy

spend life happy

SaveRecipes & Dining Impress Your Guests with the Best Homemade Eggnog Recipe

Impress Your Guests with the Best Homemade Eggnog Recipe

Looking for a homemade eggnog recipe to enjoy this holiday season? Check out the best eggnog recipe, and one for non-alcoholic eggnog, at

Impress Your Guests with the Best Homemade Eggnog Recipe

When it comes to festive holiday drinks, it doesn't get more classic than eggnog. Eggnog has been around for centuries, traced back to medieval monks in Britain. Originally made with sherry, eggnog evolved after it made its way to the American colonies... and rum entered into the mix. Eggnog became a Christmas tradition in the United States in the 17th century and is still going strong today.

The basic formula for eggnog hasn't changed much over the years - just about every recipe you'll encounter uses eggs, sugar, cream, and some sort of liquor. Here, get the scoop on making fuss-free eggnog at home with this easy recipe from The Chunky Chef

Homemade Blender Eggnog

Serves 5


  • 4 large eggs - we recommend using fresh, local eggs, or organic pasteurized eggs
  • 3/4 cup of granulated sugar
  • 1/2 teaspoon of dried nutmeg, plus extra for garnish
  • 1/4 teaspoon of ground cinnamon
  • 3 ounces of cognac
  • 3 ounces of bourbon
  • 1.5 cups of whole milk
  • 1 cup of heavy cream
  • Cinnamon sticks, for serving


  1. Crack the eggs into a blender and blend on medium speed for 30 seconds.
  2. Add sugar and blend for another 20 seconds.
  3. Add nutmeg, cinnamon, cognac, bourbon, milk, and heavy cream and blend until combined, about 10-15 seconds.
  4. Transfer to an airtight container and refrigerate for a day or so to allow flavors to combine and mellow.
  5. When you're ready to serve, give it a good shake and pour it into cocktail glasses. 
  6. Garnish with grated nutmeg on top and a whole cinnamon stick.

The Most Delicious Non-alcoholic Eggnog

Want to make a non-alcoholic version? You can use the same ingredients (omitting the booze), but we recommend cooking the eggs. The alcohol serves a purpose other than adding flavor and giving you a yuletide buzz - it acts as a preservative and sterilizer, so you don't have to worry about salmonella from the raw eggs. Follow this adaptation if you want to skip the liquor!

  1. Separate the eggs.
  2. Beat egg yolks until light in color in a large mixing bowl.
  3. Gradually add in the sugar and beat the mixture until it's fluffy.
  4. In a saucepan, combine milk, nutmeg, and cinnamon over medium-low heat until it's steaming - but not quite boiling. 
  5. Slowly whisk one cup of the hot milk mixture into the egg yolk mixture. 
  6. Pour the tempered egg mixture into the saucepan with the remaining steamed milk.
  7. Cook over medium heat, stirring constantly until the mixture has thickened. Don't let it reach a boil!
  8. Take it off the heat and stir in the heavy cream. Let it cool before serving. 

Save has great tips to help you save and make the most of the holiday season. With advice about everything from saving on holiday shopping to decorating your home on a budget, Save makes sticking to your budget easier (and more festive!) than ever.

Check your weekly Save mailer for deals and coupons on activities, products, and ingredients you can enjoy for your no spend day, or sign up for's coupon book finder to get savings delivered to your door.