Old Fashioned Eggnog: The Classic Homemade Eggnog Recipe (2024)

written byKresha Faber last updated on

This post may contain affiliate links, including those from Amazon.com, which means we earn a small commission off your purchases. And here's the thing: We only mention services and products that we think are truly worth your attention, whether they're free, paid, or otherwise. This site relies on YOUR trust, so if we don't stand behind a product 110%, it's not mentioned. Period.

Jump to Recipe Print Recipe

It's easy to have a love affair with this creamy, classic homemade eggnog recipe – after all, it's delicious, it's nourishing, and it's truly, deeply joy-inducing.

My new book, The DIY Pantry, is due on bookshelves in just a few days, so this week I'm publishing a few recipes from the book here on the blog, merely because I can't contain my excitement! Today it's Old-Fashioned Eggnog's turn in the spotlight.

Eggnog is undeniably one of my favorite beverages during the Christmas season, particularly at New Year's. Eggnog is one of winter’s delights and since the Middle Ages has served as a toast to prosperity and good health.

I eagerly and lovingly whisk a double batch in a big bowl each year, just because it's like drinking ice cream that's silky and sensuous and everyone always wants seconds.

And I must admit that I can't bring myself to buy it anymore. Even though we could easily drink eggnog every day during the holiday season, ever since I discovered the long list of undesirable ingredients in most store-bought brands (and since I took my first creamy sip of classic, old-fashioned, homemade eggnog), I simply make a point to make this homemade version once or twice every year. On each occasion, we savor it heartily.

Plus, on the years when we can get them, it helps us drink more raw milk and eat more raw egg yolks – and that's always a good thing. (If you can't or don't want to consume raw egg yolks, fear not – there are directions for how to cook homemade eggnog below too.)

A Word About Raw Egg Yolks

I *must* do my due diligence and remind everyone that whenever you're eating raw egg yolks, it is imperative that they are as absolutely as fresh as possible and that they are from pastured hens. If you can't find absolutely fresh eggs, make the cooked eggnog recipe below. It's just as delicious.

This isn't just a nutritional thing, as we discuss regularly here, but this is for your safety. While raw egg yolks contain a gorgeous amount of potent vitamins and minerals, they can also contain salmonella. If the eggs are super-fresh, those pathogens typically haven't had sufficient time to grow into large enough quantities to make you ill, but the longer they sit – even refrigerated – the more the pathogens can grow.

Conventional supermarket eggs typically sit for several weeks before they find their way into your shopping basket, and even eggs at the farmers market might have been laid a week or two ago, so while they might be fine for your breakfast scramble, more often than not, they won't be fine for raw consumption.

“So how do I find fresh eggs?” you ask.

Well, start by searching on Craigslist for people who have chickens in their backyards or small farms in your area that sell direct to consumer.

Next, check at your local farmers' market. If you don't know where there is one in your area, find one via Local Harvest, Eat Wild, or Sustainable Table.

You can also check at your local health food store for local farm fresh eggs. If need be, call the farm and ask what their typical timeline is for getting eggs to the store and ask the store how long eggs typically sit in the back.

But after all that, just sit back and enjoy this scrumptious, delicious, absolutely delightful, old-fashioned eggnog.

Here's to a healthy, blessed new year!

Old Fashioned Eggnog: The Classic Homemade Eggnog Recipe (3)

Print Recipe

5 from 3 votes

Old-Fashioned Eggnog

A simple, decadent eggnog to celebrate the season

Prep Time10 minutes

Cook Time20 minutes

Inactive Time3 hours

Total Time3 hours 30 minutes

Servings: 5 cups

Author: Kresha Faber


  • 1 ½ cups whole milk
  • 2 cups heavy cream
  • 9 egg yolks, as fresh as possible
  • ¼ cup maple syrup, more to taste
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground cinnamon
  • lots and lots of fresh ground nutmeg, (I typically grate in at least 1/2 teaspoon, usually more)


How to Make Traditional Homemade Eggnog

  • Place all ingredients in a blender or a large bowl. Blend or whisk until very smooth and a bit frothy.

  • Set in the refrigerator for at least 1 hour and preferably overnight to chill thoroughly and allow flavors to blend.

  • Serve chilled. Store in the refrigerator for up to 2 days.

How to Make Cooked Homemade Eggnog

  • Whisk together the egg yolks and the milk (but not the cream) in a large, heavy-bottomed saucepan. Clip a candy thermometer on the side of the pan if you have one.

  • Cook the mixture very gently over medium-low heat until it reaches a temperature of 160°F, stirring constantly so the eggs don’t curdle AND so the mixture doesn’t stick to the bottom of the pan. This is very important (and requires both patience and a strong arm). Remember: the eggs need to be cooked to 160°F to be safe, but they curdle at 170°F, so whisking is essential.

    If the eggs do curdle,

    it's not the end of the world: simply press the mixture through a fine-mesh sieve before chilling. It won't be silky-smooth, but it will be sufficiently close.

    If you don’t have a thermometer,

    you’ll be able to tell the mixture has come to temperature when the mixture thickly coats the back of metal spoon and retains its shape when you drag your finger through the mixture on the spoon without filling in the gap.

  • When the egg mixture has reached 160°F, remove from the heat and chill the mixture completely. Pour in the remaining ingredients and refrigerate for at least two hours before serving to allow flavors to mingle.

  • Serve chilled. Store in the refrigerator for up to 3 days.


IMPORTANT NOTE: Conventional, store-bought eggs absolutely should not be consumed raw, especially if you are pregnant or dealing with illness. If you are going to consume raw eggs, be sure to use only very fresh eggs from chickens that were raised on pasture.

If you are uncomfortable eating raw egg yolks or don’t have access to farm fresh eggs, simply use the cooked version of the recipe.


Old Fashioned Eggnog: The Classic Homemade Eggnog Recipe (6)

Kresha Faber

Kresha is the mother of four super-cool kiddos, the wife of one handsome organic farmer, a former opera singer, and an avid researcher. She and her husband share a passion for living life thoughtfully and intentionally in response to God's grace in their lives and she loves to share good meals (and good wine) around a very large table.

Old Fashioned Eggnog: The Classic Homemade Eggnog Recipe (2024)


What's the difference between classic eggnog and old fashioned eggnog? ›

Traditional Nogs more closely resemble the nogs of old, although they are sure to still contain some more modern food science innovations. Dairyland Classic Eggnog is essentially Dairyland Original Eggnog but with more actual dairy. It tastes much like its cousin, although the added creaminess is immediately apparent.

What was the original eggnog made of? ›

"While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval" British drink called posset, which was made with hot milk that was curdled with wine or ale and flavored with spices.

What is the traditional alcohol for eggnog? ›

While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.

What type of rum is best for eggnog? ›

Avoid white rum because it's too light and transparent. Instead, choose a gold or aged rum. For a fun twist similar to rye whiskey, go with spiced rum. For the best of both classics, pour both brandy and rum, splitting them equally in the eggnog.

Why do they stop selling eggnog? ›

Most plants keep producing eggnog through New Year's, and start dumping their unsold product in January. Although associated with the holidays, eggnog doesn't need to be seasonal. Dairy plants could produce small batches of eggnog off-season for hard-core nogheads, but they don't because it's not cost-effective.

Why is aged eggnog better? ›

The idea? Make a batch of eggnog and let it age for at least three weeks in the refrigerator before drinking. The rest period supposedly drives off eggy taste while giving the other flavors a chance to meld. At the same time, the alcohol has a chance to kill any potential pathogens in the mix.

How long does homemade eggnog last? ›

The more liquor you add, the longer it will keep — non-alcoholic eggnog should be consumed within 1 day; eggnog with 1/2 to 1 cup of liquor will keep for several days; and eggnog with 1 1/2 cups of liquor will keep for several weeks and continue aging and thickening quite nicely.

What country invented eggnog? ›

It is first attested in medieval England in the 14th century. Although the treat originated in Britain, the term eggnog first appeared in Britain's North American colonies—soon to be the United States—in 1775.

Why isn't my eggnog thickening? ›

To make it thicker, use less milk. 1 cup of whole milk will make a smooth eggnog, but if you know that you like a thicker eggnog, stir in only ½ cup of milk.

Is egg nog good for you? ›

Eggnog may not be considered a "health food," but the drink does have some nutritional benefits including certain vitamins and protein. Traditional eggnog is also high in sugar and fat, and for that reason, it's best to drink in moderation as a dessert.

Is Crown Royal good in eggnog? ›

Egg-cellent Eggnog Tips

Rum – I like dark rum in eggnog (Myers's is what I usually buy), but spiced rum would also be fabulous. Whiskey – I typically use Crown Royal, but use what you like or keep on hand.

What kind of bourbon do you use for eggnog? ›

List of the best bourbons for eggnog: Bulleit Bourbon 10 Year Old. Woodford Reserve Double Oaked. Buffalo Trace.

Can you just add rum to store bought eggnog? ›

If you're looking for a traditional approach, spike store-bought eggnog using your favorite liquor like brandy, bourbon, or rum. This super-simple recipe makes six 6½-ounce servings.

What's the best whiskey to put in eggnog? ›

Made with eggs, sugar, spices, and of course, whiskey, this rich and creamy beverage is sure to get you in the holiday spirit. To make Wigle's spiked eggnog, we recommend using a good quality whiskey like Yule Tidings but other whiskeys will be equally delicious. Wigle PA Bourbon eggnog is also highly recommended!

Do you put light or dark rum in eggnog? ›

If you'd like to add rum to your mugful, opt for a golden or dark rum. These kinds of rum have more depth of flavor than white rum. You can also add spiced rum if you want to add a kick to your drink, but know that spiced rum may overwhelm the flavor of your homemade eggnog.

Are there different kinds of nog? ›

One version of a nog is called a “White Russian,” and is made from vodka, Kahlua and heavy cream. (The Dude abides.) An egg nog is simply a nog with egg added.

Is old-fashioned custard the same as eggnog? ›

The most basic difference is that boiled custard is heated while true eggnog isn't. Both are made with milk, half and half, or cream, eggs, sugar, and usually a little vanilla. However, eggnog is very fluid and creamy because it hasn't been heated. Custard becomes thicker as it is heated, as the eggs cook.

What's the difference between eggnog and holiday nog? ›

(What's the difference between eggnog and Holiday Nog? Eggnog must have a minimum 6 percent butterfat and a minimum 1 percent egg yolk by weight; Holiday Nog, which Spangler called a flavored milk product, has 2 percent butterfat and less than 1 percent egg yolk by weight.)

How many types of nog are there? ›

There are generally two types of nog—those meant for mixing with alcohol and those meant for drinking straight from the carton. The mixing variety tends to be sweeter and thicker—two necessary components to balance out the booze.

Top Articles
Latest Posts
Article information

Author: Rev. Porsche Oberbrunner

Last Updated:

Views: 6262

Rating: 4.2 / 5 (53 voted)

Reviews: 92% of readers found this page helpful

Author information

Name: Rev. Porsche Oberbrunner

Birthday: 1994-06-25

Address: Suite 153 582 Lubowitz Walks, Port Alfredoborough, IN 72879-2838

Phone: +128413562823324

Job: IT Strategist

Hobby: Video gaming, Basketball, Web surfing, Book restoration, Jogging, Shooting, Fishing

Introduction: My name is Rev. Porsche Oberbrunner, I am a zany, graceful, talented, witty, determined, shiny, enchanting person who loves writing and wants to share my knowledge and understanding with you.