Homemade Cinnamon Vanilla Eggnog


Let it age for eight weeks and be rewarded with the best eggnog known to mankind.



  • 12 egg yolks

  • 1 pound of sugar

  • 1 teaspoon of cinnamon

  • ½ teaspoon of salt

  • 750 mL heavy cream

  • 750 mL whole milk

  • 1 cup dark rum

  • 1 cup brandy

  • 1 cup bourbon

  • 1 tablespoon of vanilla


  1. In the bowl of a stand mixer or other large bowl, beat the egg yolks with sugar, cinnamon, and salt until light, pale, and fluffy – about 5 minutes

  2. In a separate large container, mix all the dairy, alcohol, and vanilla

  3. Slowly add the dairy/boozy mixture into the egg mixture and mix until fully combined

  4. Pour into mason jars and store in the fridge until ready to serve.

  5. You can enjoy it immediately, but it’s very strong – let it chill in the fridge for at least 4 weeks (longer is better) for much more mellow and superior eggnoggy experience.

Happy eating!


If I were to ask you about some typical winter holiday drinks, I am sure eggnog would be on the list. Unfortunately, we often settle for the store-bought version that comes out of the carton. And unsurprisingly, it’s not very good. It’s very sweet and has a super strong nutmeg aroma. I am not a huge fan of nutmeg even though it’s one of the classic winter spices. So, to combat the issue of high quality eggnog, let’s make it at home the way we want it. For most of us adults, spiking the nutmeg with some rum or whiskey is one way to enjoy it. But why not introduce some aromatic alcohol to the party right from the start? Additionally, I want you to make this stuff at least a month in advance. Longer it sits, the better it gets – trust me. We do need a few different types of alcohol but rest of it is all pantry basics. And when you open it after the long weeks of anticipation, you will be rewarded with the best eggnog you will ever have. And when you know how easy it is to make, you won’t settle for the store-bought stuff. My most notable twist to this famous Alton Brown recipe is the addition of cinnamon and vanilla in lieu of the aforementioned nutmeg. I hope you make it! Let me know in the comments below how it turned out!