Homemade eggnog is one of our favorite Holiday treats. This non-alcoholic version is family friendly so everyone gets a taste. This is so much better than what you can find at the grocery store, and the best part is you get to control the flavor. You can kick the cinnamon up a notch if you are a cinnamon lover, or tone it down. Adjusting the spices to your personal taste is the best. Making your own eggnog is totally easy. I make a cooked version to make sure it is safe for everyone. This right here is holiday decadence at its finest.
How long does homemade eggnog last?
It depends on the expiration dates on the milk and cream that you use to make the recipe. For best results, do not use milk or cream that is near its expiration date, as your eggnog will also expire soon. The best rule of thumb is to use the expiration dates on your milk and cream and go by whichever is soonest.
MY OTHER RECIPES
Be sure to watch the video where I show you exactly how to make eggnog. It’s totally easy! You’ll never go back to store bought.
Old Fashioned Non Alcoholic Eggnog
Ingredients
- 2 1/2 cups milk
- 4 whole cinnamon sticks
- 1/8 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
- 7 egg yolks
- 3/4 cup white sugar
- 2 cups heavy cream or half and half for a light version
- 2 teaspoons vanilla extract
- 1/8 teaspoon ground nutmeg
Instructions
- Put the milk, cinnamon sticks, cloves, and 1/2 tsp vanilla into a large saucepan. Put it over the lowest heat setting on your stove for 5 minutes.
- In a separate bowl, whisk together the egg yolks and sugar for 1 minute.
- Turn the heat under the milk up to medium-high heat. Remove the cinnamon sticks. Stir the milk constantly until it just starts to boil then immediately turn off the heat.
- Slowly whisk in about 1/4 of the hot milk into the egg/sugar mixture. Then pour all of the egg/sugar mixture back into the saucepan and whisk it all together. Put it over medium heat, whisking constantly, for 3 minutes. It will thicken a bit.
- Pour the hot eggnog into a large bowl or beverage container and let cool at room temperature for 1 hour.
- After 1 hour, stir in the heavy cream, 2 teaspoons vanilla, and nutmeg. Store in the fridge and allow to cool for at least 4 hours before serving.
Notes
Nutrition
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Marla says
Is it safe leaving out an hour to cool?
Rachel Farnsworth says
Yes, it is completely food safe.
MaJa says
Hi
I really love warm/ hot egg nog. Is it possible to warm this up before serving? 🙂
MaJa
Rachel Farnsworth says
Yes. Warm over low heat to prevent scalding.
Barry says
This looks great! If I wanted to turn this into an adult version do you have suggestions/recommendations?
Rachel Farnsworth says
Add rum 🙂
sandi says
how long does this last??
Rachel Farnsworth says
Your question is answered already above the recipe. It depends on the expiration date of your milk and cream.
Tina says
You can add rum to this after its finished right ?
Rachel Farnsworth says
Yes you can.
Kristi Fisher says
Hello. This looks so good and I love egg nog but I do try to eat healthier now. So my question is instead of all those egg yolks (not that egg yolks are horrible they hare a healthy fat but your are getting fat from the half and half , can I use egg whites. I also figured I can use stevia for the sugar as well.
Rachel Farnsworth says
Egg whites won’t work the same at all.
Mary says
Hi rachel,
I have tried many eggnog recipes and so far your one is the the best and only difference i did for the receipe i added lite milk instead fullcream everyone loved it ..
Simply tge best of the best it was soo smoitg and just hit the spot.. yummy..
Thanks a lot .. xoxo
Mary says
Hi rachel,
I have tried many eggnog recipes and so far your one is the the best and only difference i did for the receipe i added lite milk instead fullcream everyone loved it ..
Thanks a lot .. xoxo
Mike Reid says
This eggnog was a huge hit. Made a double batch and it was so rich and delicious. Everyone wants to know how to make it. I am so pleased to have found this recipe. I can’t wait to make more.