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Pouring homemade eggnog into glasses
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Homemade Eggnog

Easy and delicious homemade eggnog
Cook Time30 mins
Chill Time4 hrs
Total Time30 mins
Course: Drinks
Cuisine: American
Servings: 8
Calories: 336kcal
Author: Louise


  • 10 large eggs
  • ½ cup sugar
  • 2 cups half & half
  • 1 tsp cinnamon ground
  • 1 tsp nutmeg ground
  • ½ tsp cloves ground
  • 2 tsp vanilla extract
  • 1 cup heavy whipping cream


  • Crack the eggs into the Ninja Foodi inner pot, add the sugar and half & half. Turn the Ninja Foodi on low sear/sautè.
  • Use a Silicone Whisk to whisk up the eggs and half & half. If you don't have a silicone whisk, whip up the eggs before you add them them to the inner pot.
  • Allow the pot to heat the mixture to 150°F/66°C. This usually takes about 25 minutes and you want to whisk or stir frequently to prevent any of the egg mixture to cook on the bottom.
  • If your mixture is not coming up to 150°F/66°C by the 20 minute mark, increase the heat to low-medium and stir constantly. Bring the temp up to 150-155°F/66-68°F and then take the temperature down to low again and hold the temp at 150°F/66°F for 5 minutes. If your mixture starts to get higher than 160°F/71°F, remove the inner pot so the temp doesn't get any higher and set the eggs. Stir constantly.
  • Add the spices, vanilla extract, and heavy whipping cream. Whisk to combine. Chill for at least 4 hours. Serve and Enjoy.


If you want to add liquor to the eggnog, add it after the cooking process. 
I really recommend trying a pecan whiskey or bourbon in the eggnog, it's delicious! Details of brands I recommend are in the written post. 


Calories: 336kcal | Carbohydrates: 17g | Protein: 11g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 327mg | Sodium: 137mg | Potassium: 199mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1034IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 1mg