Eggnog is a holiday staple and once you try homemade, you’ll never go back to store-bought! This recipe is fully cooked to ensure everyone in the family can enjoy it, making it a safe treat for all ages. Homemade eggnog is luxuriously smooth, perfectly spiced, and so much more flavorful than anything you’ll find at the grocery store.
Serve your eggnog with holiday cookies like gingerbread, snickerdoodles, or sugar cookies.
Why Our Recipe
- So much better than store-bought eggnog with full flavor creamy dreamy goodness.
- Fully cooked for food safety to ensure the whole family can enjoy it!
- Options to add alcohol for an adult holiday beverage.
Feel free to adjust the spices. Turn up the cinnamon or nutmeg for a bolder flavor, or keep it mellow and classic. And for the adults at your holiday gathering, you can add a splash of dark rum, bourbon, or cognac to create a cozy, spiked version of this festive drink.
Ingredient Notes
- Milk: Use whole milk for the creamiest texture, but 2% or 1% will also work.
- Cinnamon Sticks: You want the whole sticks and you want them to be fresh and fragrant. If you have to use ground cinnamon, use ½ teaspoon instead.
- Ground Cloves: A little goes a long way, so stick to the measurement for the perfect hint of spice before adjusting.
- Vanilla Extract: Use pure vanilla extract for the best flavor. You’ll really taste it here so a good quality matters.
- Egg Yolks: Separate the eggs carefully and save the whites for another recipe, like meringue cookies or omelets.
- Granulated Sugar: Adjust slightly for a sweeter or less sweet version.
- Heavy Cream: For a lighter version, swap it with half-and-half, but heavy cream gives the eggnog its signature richness.
- Ground Nutmeg: Freshly grated nutmeg offers the best flavor, but pre-ground works perfectly fine too.
Uncooked Eggnog
While traditional recipes use raw eggs, this version is fully cooked for food safety, making it perfect for kids, pregnant women, and anyone concerned about consuming raw eggs. Some traditionalists prefer the classic uncooked version. For those wanting a quicker uncooked version, we’ve included easy instructions in the recipe notes. If using this method, ensure your eggs are pasteurized to reduce the risk of foodborne illness.
Lightening Things Up
If you prefer a lighter version, there are a few easy swaps. Replace heavy cream with half-and-half for a less rich, but still creamy texture. You can also use 1% milk instead of whole milk. These changes will lower the calorie count while still keeping that holiday flavor intact.
Adding Alcohol
You can easily add alcohol to this recipe to make a spiked version for adults! Dark rum, bourbon, and cognac are all traditional options, and each will bring its own unique flavor profile. For a festive twist, try a splash of spiced rum or even Fireball whiskey for a hint of cinnamon heat. Add the alcohol just before serving so everyone can customize their cup.
Dark Rum: A classic pairing with rich, caramel notes.
Bourbon: Brings a warm, slightly smoky depth.
Cognac: Smooth and elegant, for a festive flair.
Spiced Rum: Adds a hint of holiday spice.
Fireball Whiskey: A fun twist for cinnamon lovers.
Storage Instructions
Homemade eggnog can be stored in an airtight container in the refrigerator for 3-4 days. Always stir or shake well before serving, as ingredients can settle over time.
The shelf life of your eggnog depends on the freshness of the milk and cream used. Use products with later expiration dates for best results.
More festive holiday drinks…
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.
Great
I made the cooked version for the first time. I used whole raw milk, cage free eggs, then used fresh grated nutmeg. It came out well and tasted wonderful! I’ll be making the uncooked version next! I did notice that with all of the fat that was in the eggnog, I didn’t need to use lip balm! It coated my lips very well! Thank you for this recipe.
As a kid in the 50s I drank the uncooked version. Im alive to tell!! Happy to see that recipe here
Can I reduce the amount of sugar used in the recipe?
You definitely can. How much you can reduce it before it is too eggy will depend on your personal taste preferences.
I made a bit less, with 2 cups milk, 5 yolks, 1/2 cup sugar, and the recipe amounts of everything else. I should have lowered the vanilla extract amount because the vanilla flavor was definitely the starring role. For some reason, the yolk and milk mixture over medium heat never seemed to thicken. The mix was on the point of boiling which I didn’t want so eventually I moved on and cooled the mix regardless. Still very tasty eggnog, but I will adjust accordingly next time. Not sure how to get the yolks to thicken!
Thank you for offering both cooked and uncooked versions. My original recipe from the late 1970’s was uncooked. Recipe separated the eggs whipped the egg whites which were folded in last. When poured up, each glass had a beautiful topping where the fresh grated nutmeg was given center stage both with aroma and presentation. Thank you again.
Both versions of the Cooked and Uncooked versions of the Old Fashioned Egg-Nog Recipe and notes are Exceptional. Thank You ever so much! Joyous Noel!