Homemade Eggnog
A creamy, nutmeg scented festive drink made on proper egg custard, with rum or without.
Made with Egg custard (creme anglaise). Make a batch of the base first, then this takes minutes. Skip to the method
- Time10 min + chilling
- LevelEasy
- Costabout £0.89 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Use your ready made egg custard (creme anglaise, see the base recipe) made the day before, fully chilled.
- 2
Whisk the custard with the milk, cream and maple syrup in a large jug until smooth.
- 3
Stir in the rum and half the nutmeg. Taste and add more maple syrup if you like it sweeter.
- 4
Cover and chill for at least 2 hours so the flavours blend.
120 min - 5
Shake or whisk again before serving, as the cream may settle.
- 6
Pour into small glasses, grate over the rest of the nutmeg and add a cinnamon stick to each.
Tips
- The custard is already fully cooked to 82 C, so this eggnog uses no raw egg.
- For an alcohol free eggnog, replace the rum with 80 ml extra milk and a teaspoon of vanilla extract.
- Serve in small glasses. Eggnog is rich and a little goes a long way.
Storing and freezing
Keep covered in the fridge for up to 2 days. Shake well before serving. Do not freeze.
Questions
Is this eggnog safe without raw eggs?
Yes. The yolks are cooked in the custard base to 82 C, so no raw egg is used. Keep it chilled and drink within 2 days.
Can I serve it warm?
Yes. Heat gently in a pan, stirring, until steaming but not boiling, and add the rum after taking it off the heat.
Is eggnog gluten free?
Yes, this one is. Rum, cream, milk and custard contain no gluten. Check your spirit label if you are coeliac.
More made with egg custard (creme anglaise)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.