Homemade eggnog | Hello Victoria

One of the things that I miss most about Christmas in Canada is eggnog! Or better yet, eggnog lattes (insert heart eyes here). Starbucks in the UK only uses an ‘eggnog syrup’ not actual eggnog, which is not at all the same taste. Bleh. The first time I ordered one, I thought it tasted funny, but thought eggnog here was just sweeter or something.

So this year, after having a taste of proper eggnog back in Canada, I decided to make my own. The nice thing about homemade eggnog is that you can control the calories and spices. Use full fat milk, cream, or skim… whatever your heart desires! Add rum, or no rum: star anise, cloves, or just nutmeg. I like mine with lots of spice and a hint of rum; which also happens to be spiced!

Homemade eggnog | Hello Victoria

Most recipes I found online, said to use three parts whole milk, to one part cream. I wanted to make mine a bit healthier, and used only whole milk, but it’s not as thick as normal eggnog. Use single, double, half + half… whatever your heart desires! I also found recipes that said to whip the egg whites separately, and then add in just before serving. I imagine this would give it a bit of a frothier/thicker texture, but it felt like wasted effort for me.

The flavour will get stronger if you leave it overnight, so long as you keep the spices in. And if you want a festive punch, rather than just classic egg nog, add some 7-Up (or similar) and scoops of vanilla ice cream before serving. Perfection!

Homemade eggnog | Hello Victoria

Even if you’re in North America, and have access to store-bought stuff, give homemade eggnog a try. It’s really quite delicious!

Homemade Eggnog

Inspired by this recipe on Jamie Oliver's website (https://www.jamieoliver.com/news-and-features/features/best-eggnog-recipe/)
Prep Time 30 mins
Total Time 30 mins


  • 1 litre whole milk*
  • 5-6 whole eggs
  • 130 g sugar
  • 120 ml spiced rum
  • 3 cinnamon sticks
  • 2-4 cloves
  • 1 vanilla bean split with seeds scraped out**
  • 1 star anise
  • 1 tsp ground nutmeg


  • In a small saucepan with a lid, place the milk/cream, vanilla pod, seeds, and all spices. Bring to a simmer over medium heat, remove, and allow to cool.
  • Steep mixture for 30 minutes.
  • While mixture is steeping, beat the eggs and sugar until lightened in colour.
  • Whisk the milk mixture into the eggs, then add the rum. For a stronger flavour, let the mixture infuse overnight in the fridge.
  • When ready to serve, strain into glasses and garnish with some ground nutmeg. To turn it into an eggnog punch, add scoops of ice cream and some 7-Up.


* Substitute with 3 parts milk, 1 part cream if desired
** Substitute with 0.5-1 tsp vanilla bean paste, or extract



4 Comments on Homemade Eggnog

  1. I tried the recipe….and it really tastes supercalifragilistic. I could almost drink the whole pot myself (it seems to be a drink for ladies?!). For my taste I could even drink it without sugar. The spices are delicious.

  2. Hi Sasha! I remember you from when I was little; you came with us to Hawaii. I’m missing eggnog here too, and glad I can make it myself. From experience, the flavor gets stronger after a day or two, and tastes so similar to the stuff I remember. If I am ever in Switzerland, we should definitely meet up!

  3. Hi Amy
    When you were 1 year old I babysitted you. I just looked at some pictures from that time. No back in Switzerland I remember the eggnog from Victoria. I missed it dearly in Switzerland and am happy now that you posted a recipe!
    Should you be in Switzerland some time you would be very welcome at our home…

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