Traditional Eggnog Recipe (2024)

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by Michelle
December 18, 2019

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4.73 (11 ratings)

This easy, old-fashioned eggnog recipe is made with cooked eggs (which means it’s safe to drink!), rum, whiskey, vanilla, sugar, and cream. The classic Christmas co*cktail is a guaranteed hit at every holiday get-together and only takes 15 minutes to prepare, so bust out your favorite Christmas sweater and get your punch bowl ready!

I cannot think about eggnog without the vision of Clark Griswold plunging his reindeer mug into a vat of eggnog in the movie National Lampoon’s Christmas Vacation dashing through my head. Such an iconic movie and one I’ve seen countless times.

Many, many years ago, I decided that I needed to make some honest-to-goodness, homemade eggnog that was properly spiked while still being creamy and delicious. It ticked off all three of those boxes, and I couldn’t wait to incorporate it into our holiday festivities.

I’ve made a lot of recipes that use eggnog since then, and it’s definitely worth showcasing the star itself; homemade eggnog is a festive addition to any holiday party and easier to make than you’d think.

Let’s Make Eggnog From Scratch!

The base of this homemade eggnog is actually started in much the same way as an ice cream custard, with the exception that whole eggs are used here, while only egg yolks are typically used for ice cream. The egg, sugar and cream mixture is cooked over low heat until thickened, then strained to keep it super smooth, and once allowed to cool a bit, the rum, whiskey, and vanilla are added.

Finally, a little more heavy cream is beat to soft peaks and folded into the eggnog mixture to lighten it up and make it ultra-creamy. Add a sprinkle of nutmeg, and it’s ready!

Egg-cellent Eggnog Tips

Get ready to be the hit of your party when you serve up this homemade eggnog; below are a few tips to make it juuuuuust right…

This eggnog is definitely strong; if you prefer it less boozy, you can cut back on the alcohol.
If you want to make this completely non-alcoholic, you can simply omit the alcohol.
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.
Other Alcohol – You can switch up the ratios based on your personal preferences; feel free to swap in others like bourbon, Cognac, scotch, or brandy, as well. And how about a little peppermint schnapps for a festive flavor?!
Make-Ahead – This eggnog can be prepared and refrigerated for up to 3 days (great for preparing for a party!). Be sure to whisk well before serving.

Traditional Eggnog Recipe

Yield: 12 servings

Prep Time: 15 minutes mins

Total Time: 15 minutes mins

This easy, old-fashioned eggnog recipe is made with cooked eggs, rum, whiskey, vanilla, sugar, and cream. The classic Christmas co*cktail is a guaranteed hit at every holiday get-together!

4.73 (11 ratings)

Print Pin Rate

Ingredients

3½ cups (840 ml) heavy cream, divided
6 eggs
1½ cups (298 g) granulated sugar
Pinch kosher salt
¼ cup (60 ml) dark rum
½ cup (120 ml) whiskey
1 teaspoon vanilla extract
1 teaspoon freshly grated nutmeg, plus more for garnish

Instructions

In a large saucepan, heat 2½ cups of the cream over medium-low heat until it begins to simmer around the edges of the pan (do not let it boil).
While the cream is heating, whisk together the eggs, sugar and salt in a large bowl. Ladle out 1 cup of the warm cream mixture and slowly pour it into the egg mixture, whisking constantly. Scrape all of the egg mixture into the saucepan. Continue to cook, stirring constantly with a rubber spatula, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula, a few minutes. The mixture should register 160 to 165 degrees F on an instant-read digital thermometer.
Strain the mixture through a fine-mesh sieve into a clean bowl and allow to cool for 15 minutes, stirring occasionally. Whisk in the rum, whiskey, vanilla extract and 1 teaspoon of the freshly grated nutmeg.
Whip the remaining 1 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the eggnog mixture, making sure the whipped cream is completely incorporated. Serve immediately, topping each serving with a sprinkle of fresh nutmeg. The eggnog can be refrigerated for up to 3 days. Be sure to gently whisk before serving.

Notes

This eggnog is definitely strong; if you prefer it less boozy, you can cut back on the alcohol.
If you want to make this completely non-alcoholic, you can simply omit the alcohol.
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.
Other Alcohol - You can switch up the ratios based on your personal preferences; feel free to swap in others like bourbon, Cognac, scotch, or brandy, as well. And how about a little peppermint schnapps for a festive flavor?!
Make-Ahead - This eggnog can be prepared and refrigerated for up to 3 days (great for preparing for a party!). Be sure to whisk well before serving.

Nutritional values are based on one 4-ounce drink.

Calories: 406kcal, Carbohydrates: 27g, Protein: 4g, Fat: 28g, Saturated Fat: 17g, Cholesterol: 177mg, Sodium: 58mg, Potassium: 82mg, Fiber: 1g, Sugar: 25g, Vitamin A: 1139IU, Vitamin C: 1mg, Calcium: 57mg, Iron: 1mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle

Course: Drinks

Cuisine: American

42 Comments on “Traditional Eggnog Recipe”

Patrick C — December 7, 2023 @ 7:16 pm Reply
Great recipe! I’ve adjusted it to my tastes over the years. I cut the sugar down to a cup, and I used a mixture of rum, bourbob, cognac, and brandy to spike it.
Also, if you have a sous vide machine, you can skip all of the tedious warming milk and tempering the eggs. Just mix it except the booz and whipped cream, and heat it at 165 F for half an hour. Then pick up the recipe at step 3.
Dave — November 21, 2023 @ 10:05 pm Reply
Try this out the other day just half it all.
worked out fine as only for three of us ,,…Was great…
WillienGina — November 30, 2020 @ 7:11 pm Reply
Awesome recipe! Delicious! Enjoyed by everyone that drank it!
Rachel — December 19, 2019 @ 10:57 pm Reply
Is there any way to make it ” virgin” for the kids?
- Michelle — December 22, 2019 @ 8:10 pm Reply
  Hi Rachel, Simply omit the alcohol.
Angela — December 19, 2019 @ 9:44 am Reply
I made this for the first time last Christmas and it is absolutely delicious! We had it as a treat the weekend before Christmas with some freshly baked cookies! I used Jack Daniels Vanilla whiskey in mine, and it added a wonderful extra burst of flavor!
Eden — January 6, 2014 @ 12:29 am Reply
Is there a substitution you could use for the whiskey?
- Michelle — January 6, 2014 @ 4:34 pm Reply
  Hi Eden, You could use really anything else you like!
LMcWhite — December 26, 2013 @ 9:04 pm Reply
This is absolutely the best and 1st eggnog I’ve ever made, lol. I’ve always been afraid of eggnog because of the EGGS! But this recipe put me at ease with the simmering step. The recipe is simple and easy to follow. Adding the whipped cream at the end gave it the “Oh yes!” factor.
Julia — December 13, 2013 @ 6:37 pm Reply
Just made it… Deeeelicious!
Stephanie — December 10, 2013 @ 5:31 pm Reply
This may seem obvious, but if I want to make the eggnog ahead of time and store it in the fridge, should I still include the whipped cream or should I wait until right before I want to serve it?
Also, what are your thoughts on adding something like baileys? Would it curdle when combined with the whiskey or rum?
- Michelle — December 11, 2013 @ 1:06 pm Reply
  Hi Stephanie, I would hold off on the whipped cream until just before you serve it. I have no idea about the Baileys, I haven’t tried it.
  See Also
  Traditional Eggnog Recipe
Tracy | Pale Yellow — December 8, 2013 @ 4:42 pm Reply
I’ve been pinning eggnog recipes looking for the perfect, boozy one; this recipe looks like a winner! I’m excited to try it out! Love the photos with the lights in the background!
Katrina @ In Katrina's Kitchen — December 8, 2013 @ 10:27 am Reply
Eggnog is a favorite for sure but I’ve never made it at home- yum! Pretty pics too, Michelle!
Terri/LoveandConfections — December 7, 2013 @ 1:20 am Reply
I love eggnog so much. It’s not the holidays until the eggnog is in stores!
Laura @ Lauras Baking Talent — December 5, 2013 @ 8:47 pm Reply
I’ve never made egg nog, but may give it a try this year.
Trisha W. — December 5, 2013 @ 4:13 pm Reply
We had a punchbowl full of eggnog every year- but we never cooked it: just milk, eggs, vanilla, cinnamon and sugar in the blender- with globs of homemade whipped cream! This sounds like a “safer” version. Although I’ve thought of using the pasteurized raw eggs, since I am pregnant and LOVE eggnog! Thank you for the recipe :)
Melissa leggett — December 5, 2013 @ 4:01 pm Reply
I love egg nog! I’ve never made it though. Thanks for the recipe. I’m trying it!
hsimpsongrossman — December 5, 2013 @ 1:39 pm Reply
Hi Michelle.
First time here – what a great blog!
If I were to make this eggnog mostly for the sake of using it in baked goods, do you think I can omit the whipped cream at the end?
Thank you and happy holidays,
Hannah
- Michelle — December 5, 2013 @ 5:22 pm Reply
  You could, but it helps to cut down on how strong the rum and whiskey are. If you don’t mind the strong flavor, then you may not need to.
  - hsimpsongrossman — December 7, 2013 @ 1:41 pm
    Thanks for your quick response – I will think about it..
Ashley @ Wishes and Dishes — December 5, 2013 @ 12:58 pm Reply
We are both in an eggnog state of mind today (my post today, too!) Love it!
Jamie@Milk 'n' Cookies — December 5, 2013 @ 12:42 pm Reply
I’ve always wanted to try making my own eggnog. A strong eggnog seems like just the thing this time of year. Thanks for this indulgent, decadent recipe. I’m guessing I shouldn’t drink a huge glass of this in the morning before work, right : )
Laura — December 5, 2013 @ 12:17 pm Reply
Our family makes eggnog every year, and yes we use raw eggs! My mom used to say that all the booze killed anything that could make you sick…..all I know is we never get sick from drinking it.
Quyen — December 5, 2013 @ 11:55 am Reply
It is Eggnog season again! For me, eggnog is not eggnog without the whiskey! I just got back from Ireland and brought back some Irish Whiskey – can’t wait to try this! To reduce the calories, I’ll make this with milk, it won’t be the same, but it will leave room for other holiday treats!
http://liveitinerantly.com
Cate @ Chez CateyLou — December 5, 2013 @ 10:23 am Reply
I love the pictures of this eggnog! It looks so pretty and festive with the twinkling lights in the background. Gorgeous!
Jessica — December 5, 2013 @ 9:31 am Reply
Your photography for this recipe is just beautiful. Very festive!
Jamie @ Dishing Out Health — December 5, 2013 @ 9:23 am Reply
I LOVE that you referenced Christmas Vacation haha that is probably my fondest memory of egg-nog as well. This sounds so delish!
Codi — December 5, 2013 @ 7:30 am Reply
I can’t wait to try this – for some reason I’ve always thought homemade eggnog had raw eggs in it and that’s really creepy to me. I guess a simple Google check would have told me differently, but now that I’ve been enlightened I’m going to give this a whirl!
Jen — December 5, 2013 @ 7:26 am Reply
I’m not a fan of eggnog, but we do buy it to drink while we decorate the tree.
Lori — December 5, 2013 @ 7:24 am Reply
I usually buy a small carton once a year….I think I might give your homemade version a try. You never steer me wrong. By the way your homemade cranberry relish got rave reviews again this year. My husband asked me, where did you get that recipe? I replied, Brown Eyed Baker of course!
Mills — December 5, 2013 @ 7:18 am Reply
Egg nog is a great tradition at the holidays. The recipe looks yummy. Winter is a great time for hot chocolate, too, my fave.
Becki's Whole Life — December 5, 2013 @ 7:10 am Reply
I love having some homemade eggnog at Christmas. I like it strong because then I know I will just sip it and not drink it in large quantities:-). My MIL makes it with egg whites that you beat until fluffy and then incorporate into the creamy part which is yummy. I love all of the variations.
Jennifer @ Peanut Butter and Peppers — December 5, 2013 @ 6:31 am Reply
Love the edition of the whisky! Nice recipe!
Dani Meyer — December 5, 2013 @ 6:15 am Reply
Oh Michelle you read my mind! This looks awesome!
Shared and pinned!
Dani
Ilona — December 5, 2013 @ 4:34 am Reply
Hi there! Can I replace Myers dark rum and Crown Royal whiskey any other dark rum and whiskey? I’m not from US and I’m afraid I will not be able to buy them here :(
- Michelle — December 5, 2013 @ 3:58 pm Reply
  Yes, you could definitely use another type of dark rum or whiskey. Enjoy!
Becca @ Crumbs — December 5, 2013 @ 3:27 am Reply
I have never tried eggnog, it’s not really a “thing” here in the UK. Might have to whip up this recipe one evening though!!
Ellen — December 5, 2013 @ 3:20 am Reply
Ha! I can’t think of eggnog without thinking of National Lampoon either! Well, and also my family buys some every year, although only recently did I discover the deliciousness of the adult kind;)
Andre — December 5, 2013 @ 3:16 am Reply
Nomm!!! Eggnog for Christmas! It sounds amazing even though I haven’t had a chance to try traditional eggnog before. It would be great if you can come up with a non-alcoholic version :)
- Nora Edmiston-Harlos — December 5, 2013 @ 11:24 am Reply
  You can make this recipe, just omit the alcohol.
Averie @ Averie Cooks — December 5, 2013 @ 12:50 am Reply
The whole point eggnog is to be strong, right :) Takes your mind off all the money you spent on presents. LOL So no apologies necessary that it’s strong! And I was thinking before I even read what you said about ice cream, that it’s like a creme anglaise base of sorts, except with whole eggs. Pinned – it sounds wonderful!