Homemade eggnog


  • Makes2 cups
Homemade eggnog

Photo, Erik Putz.

Nothing says Christmas like that first sip of eggnog. Start a new tradition by making this festive favourite right in your own kitchen.


  • 4 eggs, lightly beaten (or 1 cup pasteurized eggs)

  • 1 cup 3.25% milk

  • 1/4 cup 35% cream

  • 1/4 cup granulated sugar

  • 3 tbsp bourbon, optional

  • 1 tsp vanilla

  • freshly grated nutmeg, for serving


  • POUR eggs into a medium bowl. Set aside.

  • HEAT milk with cream, sugar and bourbon in a medium saucepan set over medium-high, stirring occasionally. When mixture starts to bubble, remove from heat. Pour half of milk mixture into eggs, whisking constantly. Pour back into saucepan and whisk constantly until hot, about 1 min. Stir in vanilla.

  • Set over ice bath to cool immediately. Cover and refrigerate until ready to serve.

  • Serve over ice (optional), topped with freshly grated nutmeg.


Candy cane eggnog: Add 1 tsp peppermint extract along with vanilla. Continue with recipe.

Chocolate eggnog: Instead of milk and cream, use 1 1/4 cups 1% milk. Add 1/2 cup chopped dark chocolate with sugar and bourbon to milk mixture. Continue with recipe.

Skinny eggnog: Use 1% milk instead of 3.25%. Continue with recipe.

Dairy-free eggnog: Substitute almond milk for 3.25% and coconut milk for cream. Continue with recipe.

Candy Cane Icing: Beat 1/2 cup butter with 1 1/2 cups icing sugar, 1/4 cup Candy Cane Eggnog, 1/2 tsp peppermint extract, 1/4 tsp nutmeg and 1/8 tsp salt. Spread on cupcakes or between cake layers.

Nutrition (per ½ cup)

Calories 170, Protein 10g, Carbohydrates 16g, Fat 8g, Fibre 2g, Sodium 152mg.

*Lightly cooked eggs are generally safe to eat but shouldn’t be served to people with compromised immune systems. If concerned, buy pasteurized eggs, like Egg Creations, to use instead.