Decadent, thick Old Fashioned Homemade Eggnog is quite easy to make and cooked for food safety. Whisk up a batch of this favorite Christmas drink that is way better than store bought!
Homemade eggnog is one of our favorite Holiday treats. This homemade version is fully cooked for food safety and non alcoholic making it the perfect family friendly recipe 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. This right here is holiday decadence at its finest.
Do I have to cook eggnog?
Eggnog is traditionally made uncooked, with raw eggs. Store bought eggnog is pasteurized for food safety reasons. To keep this drink safe for everyone, we’ve written this recipe as a cooked version. For an uncooked version, whisk egg yolks, sugar, cloves, and nutmeg in a large mixing bowl. Replace the cinnamon sticks with 1/2 teaspoon ground cinnamon and whisk in with the egg yolks. Slowly pour in milk, cream, and vanilla extract, whisk until thoroughly combined.
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.
Can I add alcohol to this eggnog?
Yes, you can add alcohol to this eggnog for a spiked adult beverage. What type and how much alochol to add is a matter of personal preference. Dark rum, cognac, and bourbon are all traditional options. For a fun twist try Fireball whiskey.
If you like this recipe, you may also be interested in these other delicious Holiday recipes:
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, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Old Fashioned Homemade 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
- For an uncooked version, whisk egg yolks, sugar, cloves, and nutmeg in a large mixing bowl. Replace the cinnamon sticks with 1/2 teaspoon ground cinnamon and whisk in with the egg yolks. Slowly pour in milk, cream, and vanilla extract, whisk until thoroughly combined.
- Alcohol can be added before serving, to taste. Dark rum, cognac, and bourbon are all traditional options.
Nutrition
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Brenda says
So delicious! We all loved it. Used blend cream and it was very creamy. I love the fact that it was cooked, too.
Nikki Furber says
Merry Christmas from Canada!!! I just LOVE your recipes and techniques. I watch your videos all the time and I try to make your recipes and my family loves it. So once again Merry Christmas to you and to your family and all the best in 2020
Dana Cham says
So is it OK to double up or triple up on the batch while preparing it?
Rachel (The Stay At Home Chef) says
Yes, you can double or triple this.
Francine says
I was wondering if you could use the powered cinnamon instead? Everything else in the Eggnog looks awesome. Can’t wait to try it.
Rachel (The Stay At Home Chef) says
Yes, you can use 1/2 teaspoon ground cinnamon in place of the cinnamon sticks.
Michele Dailey says
I made the eggnog for Christmas. It had a great flavor, but it didn’t really get as thick as eggnog. Do you know what I could have done wrong?
Rachel Farnsworth says
When you add the egg yolks in and cook on the stove it will increase in thickness. The kind of cream you use also matters and a higher fat content heavy cream will also produce a thicker result.
Margaret says
The balance of flavor in the Eggnog is spot on! To try to match that old fashion texture that incorporated whipped egg whites, I held back one cup of the cream before cooling, then whipped this into stiff peaks and gently folded it into the cooled custards. Gave it an elegant texture,
Rourke Abt says
Great recipe! I am a bartender and make everything I use in house. This recipe is user friendly and delicious. I added some allspice and star anise to it as well as rum to serve a spiced nog! Cheers!!!
Marla says
Is it safe leaving out an hour to cool?
Rachel Farnsworth says
Yes, it is completely food safe.
Pamela Stump says
Safer than putting it in the fridge right away. If you are worried about it, you could put in an ice bath to chill it faster.
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 🙂
Kris Keiper says
Captain Morgan spiced rum to taste
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.