Homemade Eggnog Recipe

Eggnog is a delicious holiday tradition that’s even better homemade! This easy eggnog recipe includes instructions for making it in both the Instant Pot and on the stovetop. You can also make it with or without alcohol and serve with a dollop of whipped cream and a dash of nutmeg.

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Eggnog seems to be synonymous with the Christmas season. And while I don’t usually care for the cartoned variety from the grocery store, homemade eggnog is something I look forward to every year.

This recipe is fairly simple and straightforward. It’s cooked, which makes it completely safe for everyone (no raw eggs to worry about!)–just make sure it’s cooked to 160°F, which is the FDA’s recommended cooked temperature for eggs. And while I don’t usually add alcohol, I’ve researched and included some of the best options for a boozy glass of eggnog.

Can I make Homemade Eggnog in My Instant Pot?

The answer is yes, you absolutely can. The method I’ve outlined here is actually easier than the usual stovetop cooking, with less of a chance of scorching. I will admit, I’m a little skeptical at times of people who make everything in their Instant Pots. Sometimes, the traditional methods of cooking make more sense, work better and are more efficient, and I expected homemade eggnog to be no different.

But I was pleasantly surprised to find that the yogurt setting on my Instant Pot heated the mix gently with no scorching. When you switch to using the saute setting, make sure to stir the eggnog just like you would if you were cooking it on the stovetop. I’m pretty sure I’ll be using the Instant Pot to make eggnog from now on.

What is Eggnog Made From?

• 4 Cups of Whole Milk (see recipe notes)
• 1/3 cup of sugar
• 6 egg yolks
• A pinch of salt
• Vanilla extract
• Nutmeg (for garnish or in the eggnog)
• Whipped Cream (for a garnish)

How to Make Homemade Eggnog in the Instant Pot

• Begin by whisking together 4 cups of the milk, sugar, egg yolks, and salt.
• Pour the mixture into your Instant Pot and push the Yogurt setting button until it says boil.
• Use a rubber spatula to stir the eggnog as it heats. You don’t have to stir constantly, just every minute or two to avoid any scorching/sticking.
• When the Instant Pot beeps and switches to the yogurt setting, it should have heated to 160°F, or close to it.
• Push the saute button until it is on low. Stir nearly continuously at this point, as the saute feature cooks hotter than the yogurt settings.
• Continue heating the eggnog until it reaches at least 160°F, or up to 170°F. The higher the temperature, the thicker your eggnog will be. Just make sure to not let it over cook and the eggs curdle.
• Once your eggnog is finished cooking, remove the Instant Pot insert and whisk in the vanilla extract.
• Pour the eggnog into a pitcher to cool.
• Chill the eggnog until cold, about 4-6 hours.
• Serve it with lightly sweetened whipped cream and top with a dash of ground nutmeg.

Tools for Making Eggnog in the Instant Pot

• Any size of Instant Pot should work to make this eggnog, as long as it has the yogurt setting. I use an 8 quart Instant Pot, but since the recipe only makes a little over a quart, it would fit in any of them.
• You’ll need a rubber spatula for stirring to prevent the eggnog from scorching.
• A thermometer that is large enough to rest in the pot (I use this one from Taylor) makes it easy to make sure that you’ve heated it to 160°F, which is the FDA’s recommended temperature for safely cooked eggs.

How to Make Homemade Eggnog on the Stove Top

• Begin by whisking together 4 cups of the milk, sugar, egg yolks, and salt.
• Pour the mixture into a heavy bottom medium pot heat it over medium-low.
• Use a rubber spatula to stir the eggnog every minute or so as it heats. You don’t have to stir constantly, but you also want to avoid scorching the milk or cooking the eggs and ending up with bits of scrambled egg in your eggnog.
• Cook until the eggnog had been heated to 160°-170°F. The higher the temperature, the thicker your eggnog will be. Just make sure to not let it overcook and the eggs curdle. (See the notes for an alternative way to tell if it has thickened)
• Once your eggnog is finished cooking, whisk in the vanilla extract and pour the eggnog into a pitcher to cool.
• Chill the eggnog until cold, about 4-6 hours.
• Serve it with lightly sweetened whipped cream and top with a dash of ground nutmeg.

Recipe Notes and Tips

• For creamier, richer eggnog, you can replace one cup of the milk with whipping cream.
• If you don’t have a digital or candy thermometer, don’t run out to buy one! Simply dip a spoon in the eggnog and if the back of the spoon is “coated”, or has a film of eggnog on it that doesn’t run off, it’s ready!
• If you accidentally ended up with a few bits of cooked egg, simply place a fine-meshed strainer (like one of these) over your pitcher. When you pour in the eggnog to cool, it should catch the little bits that you don’t want to drink.

Is Homemade Eggnog Safe to Drink?

This homemade eggnog is absolutely, one hundred percent food safe because the eggs are cooked completely. Some eggnog recipes just call for adding beaten, uncooked eggs to the sweetened milk, but cooking it makes eggnog a safe drink that can be enjoyed by anyone at anytime.

That said, eggnog does contain dairy and eggs, so make sure to store it in the refrigerator and keep it cold.

What Kind of Alcohol Goes Best with Eggnog?

I’m not really a drinker, but my very learned sources (like mixologist brothers) tell me that rum is the traditional alcohol to add to eggnog–spiced, dark, or really any kind. You can also try half rum and half cognac. If you want to use a stronger alcohol, like bourbon, make sure it has a smooth flavor profile to not detract from the flavor of the eggnog.

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