Simple Cooked Eggnog

I’m so excited to have contributing writer, Elsie, of Richly Rooted, posting today! Elsie is not only an excellent writer–but she’s also a fabulous cook! Be sure to stop by her blog–Richly Rooted!

This homemade eggnog is cooked, so it's perfect for those who don't like consuming raw eggs! This is the perfect treat for a Christmas party--or even to sip on Christmas morning!

By Elsie, Contributing Writer

For me, the presence of eggnog on grocery store shelves has always been a herald of Christmas. When I see it, I imagine its thick, creamy sweetness and good times drinking it.When we decorated our tree, Mom would mix a carton of eggnog with milk and sprinkle each serving with nutmeg and we’d sip it while enjoying our handiwork.

Eggnog also accompanied our meals when we used the Christmas china, and we could expect a pitcher full on the breakfast table Christmas morning.

This year, it was just before Thanksgiving that eggnog caught my eye in the store. I made a beeline for it, stretched out eager, trembling fingers, and instinctively flipped a carton over to read the ingredients. High fructose corn syrup.

I should’ve known.  And look at the price for such a tiny carton!  I just couldn’t do it.  I put it back, forlornly, selected some cream cheese as a consolation prize, and continued my shopping in a dreary mood.

But since a Real Food mindset has inspired me to think outside of the convenience food box, it wasn’t long before I vowed to make my own eggnog.  It’s my first Christmas as a married woman, and I wanted to continue the family tradition and enjoy one of my favorite beverages.

I had a few requirements for a homemade eggnog: it had to be cheap, easy to make and taste heavenly served hot or cold.  I know that it’s possible to consume raw eggs safely, but I’m a little nervous doing so, and I’m not a fan of the taste.  So, I decided to make a simple stovetop custard instead.  I think you will find that the recipe meets all of the requirements.

Simple Cooked Eggnog

(for 4)


4 egg yolks
4 cups whole milk
1/3 cup honey
1 tsp vanilla
freshly whipped cream


1. Whisk the egg yolks in a small bowl. In a heavy saucepan, warm the milk over medium heat until it’s just under the boiling point, stirring often. Whisk about ½ cup of hot milk into the egg yolks. Slowly add the egg mixture to the saucepan, and let everything cook for five minutes, stirring constantly. Remove from heat, and let the custard cool and thicken slightly.

2. After the custard has cooled for several minutes, stir in the honey and vanilla. This would also be the time to add rum or brandy, if desired. Serve warm, sprinkled with nutmeg and mounded with whipped cream, or chill in the refrigerator to enjoy later.


– If you want to increase the serving size, add 1 egg, 1 cup of milk, 1 ½ tablespoons of honey and a few drops of vanilla per person.
– The leftover egg whites could be used for meringues, “forgotten” cookies, or to brush over the tops of homemade pastries.

Have you ever made homemade eggnog? What’s your favorite go-to eggnog recipe?

Check out these other great eggnog variations:

Simple Meal Planning - Plan to Eat


  1. Anne W. says

    My husband loves eggnog, so I am going to have to try this recipe.

    One thing , when I tried to click on the link for the eggnog hot chocolate, which sounds like something I would love to try, it takes me to the same page as the link for the eggnog latte.

  2. joanna says

    thank you so much for this recipe! my mouth has been watering for eggnog ever since i saw it out in the store, but alas, that high fructose corn syrup will not allow me to buy any. thanks ever so much for making my Christmas much brighter by sharing this recipe! merry Christmas to you & yours!

  3. Kjelse says

    My dad makes eggnog every Thanksgiving and Christmas with a family recipe. It is so delicious and tastes better than storebought, although I do love storebought, too! We add some sugar to the milk and egg mixture, and we also beat a couple pints of heavy whipping cream and stir the whipped cream into the milk mixture. It is the richest drink ever, and two gallons disappears within 15 minutes at our family holiday parties!

  4. Bonnie says

    I haven’t been able to find my old egg-nog recipe so I’m excited to give yours a try. I do remember that for mine, you whipped the egg whites to soft (I think) peaks and then folded it into the eggnog. I liked that because it added some “fluffiness” but also didn’t leave leftover whites.

    • says

      This is a post from my contributor, Elsie, but I would definitely try a non-dairy milk. I have used non-dairy milks in just about every recipe imaginable. I think the coconut may make it really creamy!

    • Elsie says

      Yes, give it a try! I haven’t experimented with that variation personally, but I bet it would turn out fine–the eggs would still thicken it up a little!

  5. Lorna says

    Thank you for this. I’ve lived out of America for 20 years, mostly in countries where it is not save to drink raw eggs. My girls love egg nog but have only had it a few times. Assuming I can get cream, we’re doing this. A new family tradition


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