Old Fashioned Eggnog

Old Fashioned Eggnog - two ways!

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Certain flavors just seem to carry the spirit of a season, and Homemade Eggnog is certainly one of them!

Creamy, lightly sweet, and filled with warm holiday spices, it's one of those old-fashioned traditions that makes winter feel a little more magical.

Every year, as the days get shorter, I find myself reaching for those comforting recipes that make the holiday season feel special. This year, I'm bringing one of those traditions straight into my kitchen with a little help from my dear friend Holli, who shared her cherished recipe for Old Fashioned Eggnog.

Now, I know eggnog can be a little controversial. Some people love it, while others have only experienced the thick, overly sweet store-bought kind. But homemade eggnog is a completely different experience! Made with raw milk, rich cream, egg yolks, vanilla, and cozy spices, Holli's recipe is creamy, simple, and full of nostalgic holiday goodness.

And the best part? You get two ways to make it! Choose the quick and easy raw version or the gently cooked version for a thicker, custard-like texture. Either way, you'll have a delicious homemade treat worth bringing back year after year.

Hi I'm Mindy!

Homesteader, mama, and home-cook since the ’90s. I share simple, heart-filled meals, raw milk wisdom, free range chickens, and encouragement for the everyday mama. So glad you’re here friend!

Things to Consider

Two Ways to Make It: The raw version is quick, silky, and easy to whip together. The cooked version takes a little more time but creates a thicker, custard-like eggnog. Both are served chilled!
Raw Milk & Cream: This recipe uses raw milk and cream for that rich, old-fashioned flavor. You can also use your preferred milk and heavy cream.
Egg Safety: The uncooked version contains raw egg yolks. For safety, use eggs that you know the source and care of or pasteurized eggs.
Make It Ahead: Eggnog is a great make-ahead recipe! Both versions need time to chill, and the flavors have a chance to come together as they rest in the refrigerator.
Adjust the Spices: Feel free to adjust the cinnamon, cloves, and nutmeg to your liking. A little extra nutmeg on top makes a lovely finishing touch!

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Kitchen Tools Needed to Make Homemade Eggnog

Large mixing bowl
Whisk
Large saucepan (for the cooked version)
Glass pitcher or storage jars

Little Luxuries That Make Eggnog Day Extra Fun

There are a couple of kitchen tools I reach for when making homemade eggnog, especially when working with fresh raw milk.

First is a glass drink pitcher with spout. It has a handy lid and spout that make it easy to pour your milk while allowing the cream to naturally rise to the top. If you've never scooped fresh cream from the top of your milk, it's a little bit of old-fashioned kitchen magic!

The second is a set of store-and-pour pitcher jar lids. These make storing and serving homemade eggnog so much easier. They're also perfect for giving your chilled eggnog a quick shake before serving, especially when the cream and spices have had time to settle.

These are two simple little things that make homemade kitchen traditions even more enjoyable!

Old Fashioned Eggnog Ingredients Needed

Here’s what you’ll want to gather before you begin…

2 ½ cups raw milk
2 cups raw cream
2–2 ½ teaspoons vanilla, divided for cooked version
7 egg yolks
¾ cup sugar
½ teaspoon ground cinnamon (or 4 whole cinnamon sticks)
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg

Old Fashioned Eggnog -two ways!

(Step-by-Step Instructions)

This recipe gives you two ways to enjoy homemade eggnog. Choose the quick and easy raw version or the gently cooked version for a thicker, custard-like drink.

Option 1: Raw Eggnog (Quick & Silky)

1. Whisk the Egg Yolks & Sugar

In a large mixing bowl, whisk together the egg yolks, sugar, cinnamon, cloves, and nutmeg until smooth and well combined.

2. Add Milk, Cream & Vanilla

Slowly pour in the raw milk, raw cream, and vanilla while continuing to whisk. Keep mixing until everything is smooth, creamy, and thoroughly combined.

3. Chill & Enjoy

Transfer your eggnog to a pitcher or glass jar and refrigerate until thoroughly chilled. Give it a good stir or shake before serving, then pour into your favorite glasses with a sprinkle of extra nutmeg if desired.

Option 2: Cooked Eggnog (Classic & Custardy)

1. Warm the Milk & Spices

Combine the milk, cinnamon sticks (if using), cloves, and ½ teaspoon vanilla in a large saucepan. Warm gently over low heat for about 5 minutes, stirring regularly. You want to warm the milk and bring out those lovely holiday spices without bringing it to a boil.

2. Whisk Egg Yolks & Sugar

In a separate mixing bowl, whisk together the egg yolks and sugar until smooth and well combined, about 1 minute.

3. Temper the Eggs

Remove the cinnamon sticks from the warmed milk. Slowly whisk about ¼ of the warm milk mixture into the egg and sugar mixture. This gradually warms the eggs so they don't scramble when added back to the saucepan.

4. Cook Until Thickened

Pour the warmed egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking constantly, until the mixture reaches 160°F and begins to thicken. Avoid boiling.

5. Cool the Eggnog

Pour the hot eggnog into a large bowl, jar, or beverage container. Allow it to cool for about an hour. You can add the cinnamon sticks back in during this time if you'd like a little extra spice.

6. Add Cream & Remaining Spices

Once cooled, stir in the heavy cream, remaining 2 teaspoons of vanilla, and nutmeg. Mix until everything is well combined.

7. Chill & Serve

Cover and refrigerate for at least 4 hours, or until thoroughly chilled. Give your pitcher a gentle shake or stir before serving, pour into glasses, and finish with a little extra nutmeg.

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How to Serve and Store Homemade Old Fashioned Eggnog

Homemade eggnog is best served chilled in your favorite holiday glasses. Sprinkle a little cinnamon or nutmeg over the top, add a cinnamon stick, or enjoy it just as it is!

It's wonderful for Christmas gatherings, holiday mornings, cozy evenings by the tree, or simply enjoying a little taste of the season.

Storing: Keep eggnog refrigerated in a covered pitcher or airtight container. For best quality, enjoy within 3–4 days. Keep it refrigerated at 37°F or below.

Before Serving: The cream and spices may settle as the eggnog sits. Give the pitcher a good shake or stir before pouring.

Make Ahead: The cooked version is especially nice to prepare the day before serving. This gives it plenty of time to chill and allows the flavors to come together.

A special thank you to Holli for sharing this treasured family recipe with me and allowing me to pass a little of that holiday goodness along to all of you!

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Good food brings people together. I'd love to hear how this recipe turned out for you! Share your tips, substitutions, questions, or family memories in the comments below.