Homemade Eggnog Cocktail: A Creamy Blend of Eggs, Sugar, Milk, and Optional Rum, Garnished With Nutmeg or Cinnamon Perfection.

Home Made Eggnog Cocktail Recipe


  • 4 large eggs
  • 100 g (3,5 oz) sugar
  • 500 ml (17,6 oz) milk
  • 250 ml (8,8 oz) heavy cream
  • 150 ml (5,3 oz) rum (can be replaced with bourbon or omit any alcohol components)
  • 2 tsp vanilla extract
  • ½ tsp nutmeg (can be replaced with cinnamon if nutmeg isn’t available.)
  • pinch of salt


  1. Separate the egg yolks from the whites and set aside the egg whites for later usage.
  2. Cream the egg yolks with the sugar until you get a foamy consistency. 
  3. Add vanilla extract, nutmeg, and a pinch of salt.
  4. Gradually add whole milk and heavy cream while continuously mixing.
  5. Gradually add rum or bourbon while continuously mixing.
  6. Transfer the mixture to a saucepan and heat it over low-medium heat while stirring constantly until the mixture reaches a consistency that coats the back of the spoon. (71°C / 160॰F)
  7. Remove the mixture from the heat and let it cool to room temperature.
  8. Refrigerate for at least 6 hours.
  9. Beat the egg whites into a foam.
  10. Mix the egg white foam with the cold eggnog cream. If you would prefer not to consume raw egg whites, you can safely skip adding them to the cocktail.
  11. Pour into glasses and top with powdered nutmeg or cinnamon before serving.


  • Diana

    Hey! I’m Diana. a 30-year-old culinary enthusiast with a passion for creating mouthwatering dishes that tantalize your taste buds. With over 15 years of cooking experience under my apron, I’ve spent countless hours in the kitchen honing my skills, experimenting with flavors, and discovering the most delectable recipes.

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