Homemade Egg Nog for Two

Homemade Egg Nog for Two

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Let’s talk about egg nog. Homemade egg nog, to be precise.

I’m a huge fan of egg nog. As a kid, one of my favorite things about the coming Christmas season was checking the dairy cooler during every single grocery shopping trip to see if they had finally put the egg nog out for sale.

Mmmmm. Egg nog.

The great thing about getting older is:

a) they are putting egg nog in the dairy coolers much earlier these days, and,

b) I discovered how to make my own egg nog.

Yes, that’s right.

At home.

From scratch.

Homemade egg nog. It’s a thing.

Before I tell you how, I need to put a disclaimer here. This recipe contains raw eggs.

If you’re not comfy with ingesting raw eggs straight from the coop, you’ll need to modify the ingredients a bit—perhaps look for store-bought pasteurized eggs to use instead.

For the record, I’ve been making this egg nog recipe for nearly a decade—first with regular ol’ eggs from the store and now with eggs from my coop—and I have enjoyed every last drop without any salmonella goonies invading my body.

Homemade egg nog is actually a thing, and I'm going to tell you how to make it. You're welcome.

Homemade Egg Nog — What You Need:

2 eggs

2/3 cup milk, heavy whipping cream, or vanilla ice cream

1/3 cup sugar (The older I get, the less sugar I use. 1/3 cup makes it pretty sweet. Also, if you’re using ice cream, omit the sugar completely.)

1 tsp vanilla

1/2 tsp nutmeg

Homemade Egg Nog — What To Do:

It’s simple, Jack. Put all the ingredients in a blender. (A single serving sized blender works great for this!)

Homemade egg nog is actually a thing, and I'm going to tell you how to make it. You're welcome.

Now, press the button and mix it all up. It’s easy! This will make enough egg nog for you and a friend.

Homemade egg nog is actually a thing, and I'm going to tell you how to make it. You're welcome.

If you’re so inclined, you can add a shot of rum.

But, how do you get really thick homemade egg nog?

Well, friend, you’ve got a few options.

Egg nog sold at the store is usually pretty thick. Using milk in this recipe is obviously not going to mimic that consistency.

Using heavy cream makes it rich and creamy—heavenly delicious, even—but still not the consistency of store egg nog.

Using ice cream is scrumptious and gets you the closest—especially if you let it sit for just a bit before you sit down to enjoy it. But if you drink it too fast, it teeters on the consistency of a shake.

In short, I’m not sure how the store-bought egg nog gets its consistency (and perhaps I don’t want to know) but any of the above ingredient choices—milk, heavy whipping cream, or ice cream—will give you a glass of yum-tastic homemade egg nog delight.

Ask me how I know.

Homemade Egg Nog for Two


  • 2 eggs
  • 2/3 cup milk, heavy whipping cream, or vanilla ice cream
  • 1/3 cup sugar (or to taste)
  • 1 tsp. vanilla
  • 1/2 tsp. nutmeg


1. Put all ingredients in a blender. Mix until well combined.

2. If you’re so inclined, add a shot of rum.

NOTE: Using milk, heavy cream, or ice cream will result in different consistencies in your homemade egg nog, but all are equally as yummy.

Homemade egg nog is actually a thing, and I'm going to tell you how to make it. You're welcome.

Need a few more reasons to hang in the kitchen today? You can try some of my favorites!

“One Banana” Banana Bread

Ice Cream Caramel Rolls: Special Breakfast Treat

Strawberry Rhubarb Pie

Carrot Pie: Yes, I’m Serious

Amish Coffee Cake: There’s Coffee IN the Batter

Amish Cinnamon Flop Bread

Old Fashioned Fruit Cocktail Cake

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Books by me, Amy Dingmann: My books

9 thoughts on “Homemade Egg Nog for Two”

  • I’ve always thought store-bought eggnog was too thick. Your recipe looks SO MUCH better. Can’t wait to try it with our abundance of eggs!

  • I will have to try this, as the store bought stuff was a decadent holiday treat for me in the old days… the days when processed foods were OK with me. Last time I looked, the ingredient list was too long and I passed. I wonder if using some kefir in there would add that creamy texture, although it might require more sugar… maybe will have to try that. Thanks!

  • You can get the thicker consistency by making a custard from scratch first, then blending in some milk. 🙂 It is yummy, but yours looks so much simpler. I’m going to have to try it. Thanks for sharing!

  • This recipe sounds really good. I love how simple the ingredients are. My mom brought some store bought stuff last year and I was shocked at the ingredient list. I felt bad for refusing to try it (she knows we eat very clean) so I will make this recipe for her as a nice surprise on Christmas Eve … with a shot of rum 🙂

  • You can get a thicker consistency by separating egg yolks from whites, blend all ingredients except egg whites. Then using hand mixer on high, beat egg whites until they from stiff peaks. Fold eggs whites into other ingredients, and enjoy fluffy yumminess!

  • We made this recipe all the time when I was young. The store bought stuff, we always mix with milk because it is disgustingly thick. We don’t get it anymore either because the ingredient list is too long. I love my raw eggs. I will have to try whipping the egg whites, good idea. No goonies here either!
    Thanks for the post.

  • I am not a fan of eggnog at all, but my husband loves it. I will have to give this recipe a try and see what he thinks of it. Thanks for sharing.

  • I make eggnog with 2 egg yolks per serving. Put them in the blender, heat a small amount of milk to ‘scalding’. Turn on the blender then pour the milk into the whirling yolks (not dumping all at once). THEN you can add the sugar and COLD milk or cream, etc.
    Personally, I do not like the taste of raw eggs. This workswell.

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