🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 94 (from laksa135)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa094.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/","crawl_time":1776700706,"first_indexed_time":1586666777,"http_code":200,"src_unparsed":"com,thehouseandhomestead!\/old-fashioned-homemade-eggnog-recipe\/ s443","src_root_hash":"17835038903963083894","history_drop_reason":null,"meta_title":"Old-Fashioned Homemade Eggnog Recipe","meta_descriptions":["Make classic homemade eggnog with this old-fashioned recipe! Creamy, rich, and perfect for the holidays, enjoy this festive drink made with simple ingredients."],"attrs_boilerpipe_text":"Jump to Recipe\nThis homemade eggnog recipe is sure to be a hit at your holiday gatherings! Whether you’re adding a splash of dark rum or enjoying non-alcoholic eggnog, this festive beverage is sure to become one of your family’s favourite holiday traditions.\n***\nI’ve been wanting to try making a homemade eggnog recipe for a while now. In fact, I’ve been wanting to try making it myself ever since I realized you \ncould\n make my own eggnog at home. \nBut, like many things, it’s just one of those projects that’s been pushed to the back burner because life is just too crazy busy to make everything from scratch all the time. Amiright?\nMy philosophy is to take things one step at a time… Learn how to do one thing well and then move onto the next. Often what I find is that when I finally get around to learning a new skill or how to make a new recipe or project from scratch, it’s actually really easy and takes very little time to do. But I don’t overwhelm myself with pressure to do it all perfectly right away.\nSo anyway, classic eggnog was one of those things that took me a couple years to finally try making at home myself. And lo and behold, it’s so easy to create a homemade version, I now wonder why I didn’t start making it years ago.\nI know, however, that slow and steady wins the race, especially when it comes to homesteading and making things from scratch. There are endless skills and recipes to learn when you’re aspiring to make as much as possible yourself, and each year and season is a chance to learn just a little bit more. \nNext holiday season I’ll tackle something else, but this year it’s delicious, creamy eggnog. And now that I’ve learned how easy it is to make it from scratch, plus the fact that it tastes better than store-bought eggnog and is better for you, means I will pretty much always make it from scratch from here on out. And once you try it, I’m sure you’ll feel the same. And then you’ll be inspired to take on another from-scratch recipe or homesteading skill. It’s a slippery slope!\nBut for now, let’s talk about eggnog for a minute…\nWhat is Eggnog Anyway?\nWhen I started searching for a homemade eggnog recipe, I came across a few different ones and some interesting information about how eggnog came to be the infamous holiday season drink it is today.\nThe general consensus is that eggnog originated in England in the 17th Century and was made with raw eggs, whole milk and some sort of alcohol (aka. “nog”).\nIt was originally made with sherry or brandy, but when eggnog reached America it was typically spiked with rum because rum was easier to come by. Eventually some people started substituting American whiskey. \nNowadays we can drink non-alcoholic eggnog if preferred, but traditional eggnog was always an alcoholic drink that wealthy folks (who could afford milk and eggs and alcohol) would use to toast to their prosperity. \nI found at least one source that claims eggnog was created by mixing alcohol with eggs and milk earlier in the season when egg and milk production was at a high. The alcohol was used to preserve the dairy products so that they could be consumed during the winter months when egg and milk production was low.\nThis certainly makes some sense, but I couldn’t find many other sources to verify this theory.\n What we know for sure is that eggnog used to be made with a simple, all-natural list of ingredients and it didn’t come from a carton at the grocery store.\nIn fact, I’d advise you to steer clear of eggnog from the grocery store if for no other reason than to avoid all of the additives and processed ingredients typically found in store-bought eggnog: ingredients like high fructose corn syrup, modified milk ingredients and carrageenan (thickener) used in place of natural ingredients like organic sugar, whole milk and yes, even eggs, so that it’s cheaper to produce.\nNo thanks. I’d rather make it myself from natural, organic ingredients I know and trust.\nHow to make Old-fashioned Homemade Eggnog\nWhen it comes to making eggnog from scratch nowadays, there are a few different options. \nFirst of all, \nyou can spike it with alcohol, or enjoy non-alcoholic eggnog.\n I don’t spike ours the first time I make it because our whole family (including children) drinks it too, but my husband and I have been known to add rum when pouring into our own glasses;)\nSecond, when it comes to making eggnog, my preferred way is to use raw eggs and cold milk and heavy cream. I love the flavour and I love that it can be made fresh and enjoyed right away. The only caveat to making eggnog “cold” with raw eggs is the (albeit low) risk of salmonella poisoning.\nIt’s true that \nraw eggs can harbour the salmonella bacteria that make us very sick,\n but truth be told, it’s much more rare than many people think and the risk is even less when using fresh eggs from free range chickens from organic farms (which I always recommend using, whether you raise your own laying hens or purchase eggs from a local farm). \nStore-bought eggs carry a higher risk of salmonella because they typically come from factory-farmed chickens that were raised in unsanitary conditions.\nSo if making your eggnog with raw eggs, I advise you to only use fresh eggs from healthy chickens and a source you trust. \nWe don’t have our own chickens (yet), but we get our eggs from friends who have a small flock of free range laying hens. So I can vouch for the fact that I make my eggnog with raw eggs and no one in our family has gotten sick.\nIf you’re still feeling iffy about using raw eggs or you’re using eggs from the grocery store, I recommend heating your eggnog slowly on the stovetop until it reaches 160ºF (the minimum safe temperature needed to kill salmonella bacteria) to be on the safe side. \nI’ve made it both ways and both are good, but when I cooked my eggnog, it got a little bit lumpy (like custard) despite my best efforts to heat it slowly and whisk constantly to avoid this.\nI also had to wait a few hours for it to cool down in the fridge before serving, so that was another downside. But when it was cool enough to serve, I simply ran it through a blender to smooth out the lumps and it tasted great in the end!\nThe choice is yours. I recommend using raw eggs if you can, but it’s just a couple extra steps to heat it up and then cool it down if you would rather cook it first.\nDon’t forget to mix in some ground nutmeg to give your creamy eggnog that signature holiday taste. Mix with dark rum, brandy or whisky if adding alcohol and garnish with extra ground nutmeg (fresh grated is always best!) and a cinnamon stick.\nThere you have it! A homemade eggnog recipe with all-natural ingredients and no additives whatsoever. And it takes less time to whip up than it takes to run to the grocery store for a carton. \nCheers!\nIngredients\n6 large eggs\n½ cup sugar\n1 cup heavy cream\n2 cups milk\n½ teaspoon ground nutmeg + more to garnish\nCinnamon stick and alcohol of choice (optional)\nInstructions\nSeparate egg yolks and egg whites. Set egg whites aside.\nBeat the egg yolks and the sugar until smooth. Add the milk, cream and nutmeg to the egg yolk mixture and beat together until smooth and well combined.\nYou can either serve your eggnog just like this and use your egg whites for something else (omelette perhaps?), OR you can beat your egg whites until they solidify and form stiff peaks, then fold them back into your eggnog mixture to make it extra light and fluffy.\nTo serve, pour alcohol of choice over ice (if using), pour eggnog overtop and grate a little fresh nutmeg on top. Garnish with a cinnamon stick to make it look extra pretty.\nEnjoy responsibly at your next holiday party! (Eggnog hangovers are not fun).\nWhipped Shortbread Cookies Recipe\nTraditional Christmas Tourtière Recipe\nOoey, Gooey Chocolate Chip Skillet Cookie\nDIY Christmas Room Sprays with Essential Oils\nEssential Oil Diffuser Blends for Christmas\nThe Modern Homesteader’s Handmade Christmas Gift Guide\n35+ Last-Minute Homemade Christmas Gift Ideas","attrs_markdown":"[Skip to Recipe](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#mv-creation-36)\n\nWant a FREE copy of my new eBook “Homestead Wherever You Are”\n\n[Yes, I Do\\!](https:\/\/thehouseandhomestead.com\/homestead-anywhere\/)\n\n[![](http:\/\/thehouseandhomestead.com\/wp-content\/uploads\/2019\/08\/Screenshot_2024-11-22_231545-removebg-preview.png)](https:\/\/thehouseandhomestead.com\/)\n\n[![](https:\/\/thehouseandhomestead.com\/wp-content\/uploads\/2019\/08\/Screenshot_2024-11-22_231545-removebg-preview.png)](https:\/\/thehouseandhomestead.com\/)\n\n- [Home](https:\/\/thehouseandhomestead.com\/)\n- [About](https:\/\/thehouseandhomestead.com\/about\/)\n- [Courses](https:\/\/thehouseandhomestead.com\/learn\/)\n- [Resources](https:\/\/thehouseandhomestead.com\/resources\/)\n- [Blog](https:\/\/thehouseandhomestead.com\/blog\/)\n- [Contact](https:\/\/thehouseandhomestead.com\/contact\/)\n- [Account](https:\/\/thehouseandhomestead.com\/account\/)\n\n- [Home](https:\/\/thehouseandhomestead.com\/)\n- [About](https:\/\/thehouseandhomestead.com\/about\/)\n- [Courses](https:\/\/thehouseandhomestead.com\/learn\/)\n- [Resources](https:\/\/thehouseandhomestead.com\/resources\/)\n- [Blog](https:\/\/thehouseandhomestead.com\/blog\/)\n- [Contact](https:\/\/thehouseandhomestead.com\/contact\/)\n- [Account](https:\/\/thehouseandhomestead.com\/account\/)\n\n[Blog](https:\/\/thehouseandhomestead.com\/category\/blog\/) \\| [Cook & Create](https:\/\/thehouseandhomestead.com\/category\/cook-create\/)\n\n![This old-fashioned homemade eggnog recipe is quick, easy and made from real, whole, all-natural ingredients. You'll never drink store-bought eggnog again\\!](https:\/\/thehouseandhomestead.com\/wp-content\/uploads\/2018\/12\/Pic-9.jpg)\n\n# Old-Fashioned Homemade Eggnog Recipe\n*\\* This article may contain affiliate links. For more information, please read my [**Affiliate Disclosure**](https:\/\/thehouseandhomestead.com\/disclosure-and-terms-of-use\/).*\n\n[Jump to Recipe](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#mv-creation-36-jtr)\n\n![Mason jars filled with creamy homemade eggnog, topped with cinnamon sticks. A cozy, festive atmosphere with soft lighting and a textured background. Text overlay reads 'Old-Fashioned Homemade Eggnog Recipe.'](https:\/\/thehouseandhomestead.com\/wp-content\/uploads\/2019\/12\/The-House-and-Homestead-Old-Fashioned-Homemade-Eggnog.png)This homemade eggnog recipe is sure to be a hit at your holiday gatherings! Whether you’re adding a splash of dark rum or enjoying non-alcoholic eggnog, this festive beverage is sure to become one of your family’s favourite holiday traditions.\n\n\\*\\*\\*\n\nI’ve been wanting to try making a homemade eggnog recipe for a while now. In fact, I’ve been wanting to try making it myself ever since I realized you *could* make my own eggnog at home.\n\nBut, like many things, it’s just one of those projects that’s been pushed to the back burner because life is just too crazy busy to make everything from scratch all the time. Amiright?\n\nMy philosophy is to take things one step at a time… Learn how to do one thing well and then move onto the next. Often what I find is that when I finally get around to learning a new skill or how to make a new recipe or project from scratch, it’s actually really easy and takes very little time to do. But I don’t overwhelm myself with pressure to do it all perfectly right away.\n\nSo anyway, classic eggnog was one of those things that took me a couple years to finally try making at home myself. And lo and behold, it’s so easy to create a homemade version, I now wonder why I didn’t start making it years ago.\n\nI know, however, that slow and steady wins the race, especially when it comes to homesteading and making things from scratch. There are endless skills and recipes to learn when you’re aspiring to make as much as possible yourself, and each year and season is a chance to learn just a little bit more.\n\nNext holiday season I’ll tackle something else, but this year it’s delicious, creamy eggnog. And now that I’ve learned how easy it is to make it from scratch, plus the fact that it tastes better than store-bought eggnog and is better for you, means I will pretty much always make it from scratch from here on out. And once you try it, I’m sure you’ll feel the same. And then you’ll be inspired to take on another from-scratch recipe or homesteading skill. It’s a slippery slope\\!\n\nBut for now, let’s talk about eggnog for a minute…\n\n## **What is Eggnog Anyway?**\n![On top of a rustic wooden tray, mason jars sit filled with creamy homemade eggnog, topped with cinnamon sticks. Whole nutmeg is placed beside them.](https:\/\/thehouseandhomestead.com\/wp-content\/uploads\/2018\/12\/Pic-8.jpg)\n\nWhen I started searching for a homemade eggnog recipe, I came across a few different ones and some interesting information about how eggnog came to be the infamous holiday season drink it is today.\n\n**The general consensus is that eggnog originated in England in the 17th Century and was made with raw eggs, whole milk and some sort of alcohol (aka. “nog”).**\n\nIt was originally made with sherry or brandy, but when eggnog reached America it was typically spiked with rum because rum was easier to come by. Eventually some people started substituting American whiskey.\n\nNowadays we can drink non-alcoholic eggnog if preferred, but traditional eggnog was always an alcoholic drink that wealthy folks (who could afford milk and eggs and alcohol) would use to toast to their prosperity.\n\nI found at least one source that claims eggnog was created by mixing alcohol with eggs and milk earlier in the season when egg and milk production was at a high. The alcohol was used to preserve the dairy products so that they could be consumed during the winter months when egg and milk production was low.\n\nThis certainly makes some sense, but I couldn’t find many other sources to verify this theory. **What we know for sure is that eggnog used to be made with a simple, all-natural list of ingredients and it didn’t come from a carton at the grocery store.**\n\nIn fact, I’d advise you to steer clear of eggnog from the grocery store if for no other reason than to avoid all of the additives and processed ingredients typically found in store-bought eggnog: ingredients like high fructose corn syrup, modified milk ingredients and carrageenan (thickener) used in place of natural ingredients like organic sugar, whole milk and yes, even eggs, so that it’s cheaper to produce.\n\nNo thanks. I’d rather make it myself from natural, organic ingredients I know and trust.\n\n## **How to make Old-fashioned Homemade Eggnog**\n![A child's hands hold a creamy mason jar of homemade eggnog with a cinnamon stick](https:\/\/thehouseandhomestead.com\/wp-content\/uploads\/2018\/12\/Attachment-5.jpg)\n\nWhen it comes to making eggnog from scratch nowadays, there are a few different options.\n\nFirst of all, **you can spike it with alcohol, or enjoy non-alcoholic eggnog.** I don’t spike ours the first time I make it because our whole family (including children) drinks it too, but my husband and I have been known to add rum when pouring into our own glasses;)\n\n![A child stands in front of a Christmas tree drinking homemade eggnog out of a mason jar with a cinnamon stick](https:\/\/thehouseandhomestead.com\/wp-content\/uploads\/2018\/12\/Pic-4.jpg)\n\nSecond, when it comes to making eggnog, my preferred way is to use raw eggs and cold milk and heavy cream. I love the flavour and I love that it can be made fresh and enjoyed right away. The only caveat to making eggnog “cold” with raw eggs is the (albeit low) risk of salmonella poisoning.\n\nIt’s true that **raw eggs can harbour the salmonella bacteria that make us very sick,** but truth be told, it’s much more rare than many people think and the risk is even less when using fresh eggs from free range chickens from organic farms (which I always recommend using, whether you raise your own laying hens or purchase eggs from a local farm).\n\n**Store-bought eggs carry a higher risk of salmonella because they typically come from factory-farmed chickens that were raised in unsanitary conditions.**\n\nSo if making your eggnog with raw eggs, I advise you to only use fresh eggs from healthy chickens and a source you trust.\n\nWe don’t have our own chickens (yet), but we get our eggs from friends who have a small flock of free range laying hens. So I can vouch for the fact that I make my eggnog with raw eggs and no one in our family has gotten sick.\n\n![An egg yolk in a separator placed over a glass measuring cup. Whole eggs and cracked eggshells are in the backgroundl ](https:\/\/thehouseandhomestead.com\/wp-content\/uploads\/2018\/12\/Pic-2.jpg)\n\nIf you’re still feeling iffy about using raw eggs or you’re using eggs from the grocery store, I recommend heating your eggnog slowly on the stovetop until it reaches 160ºF (the minimum safe temperature needed to kill salmonella bacteria) to be on the safe side.\n\nI’ve made it both ways and both are good, but when I cooked my eggnog, it got a little bit lumpy (like custard) despite my best efforts to heat it slowly and whisk constantly to avoid this.\n\nI also had to wait a few hours for it to cool down in the fridge before serving, so that was another downside. But when it was cool enough to serve, I simply ran it through a blender to smooth out the lumps and it tasted great in the end\\!\n\nThe choice is yours. I recommend using raw eggs if you can, but it’s just a couple extra steps to heat it up and then cool it down if you would rather cook it first.\n\nDon’t forget to mix in some ground nutmeg to give your creamy eggnog that signature holiday taste. Mix with dark rum, brandy or whisky if adding alcohol and garnish with extra ground nutmeg (fresh grated is always best!) and a cinnamon stick.\n\nThere you have it! A homemade eggnog recipe with all-natural ingredients and no additives whatsoever. And it takes less time to whip up than it takes to run to the grocery store for a carton.\n\nCheers\\!\n\n![](https:\/\/thehouseandhomestead.com\/wp-content\/uploads\/2025\/02\/Anna-Signature-2024-1024x534.png)\n\n[Continue to Content](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#mv-creation-36)\n\n![This old-fashioned homemade eggnog recipe is quick, easy and made from real, whole, all-natural ingredients. You'll never drink store-bought eggnog again\\!](https:\/\/thehouseandhomestead.com\/wp-content\/uploads\/2018\/12\/Pic-9-480x480.jpg)\n\nCreate Pinterest Pin\n\n## Old-Fashioned Homemade Eggnog Recipe\n*Yield:*  4-6 servings\n\n4\\.2 Stars (37 Reviews)\n\n### Ingredients\n- 6 large eggs\n- ½ cup sugar\n- 1 cup heavy cream\n- 2 cups milk\n- ½ teaspoon ground nutmeg + more to garnish\n- Cinnamon stick and alcohol of choice (optional)\n\n### Instructions\n1. Separate egg yolks and egg whites. Set egg whites aside.\n2. Beat the egg yolks and the sugar until smooth. Add the milk, cream and nutmeg to the egg yolk mixture and beat together until smooth and well combined.\n3. You can either serve your eggnog just like this and use your egg whites for something else (omelette perhaps?), OR you can beat your egg whites until they solidify and form stiff peaks, then fold them back into your eggnog mixture to make it extra light and fluffy.\n4. To serve, pour alcohol of choice over ice (if using), pour eggnog overtop and grate a little fresh nutmeg on top. Garnish with a cinnamon stick to make it look extra pretty.\n5. Enjoy responsibly at your next holiday party! (Eggnog hangovers are not fun).\n\n© Anna Sakawsky - The House & Homestead\n\n![](https:\/\/thehouseandhomestead.com\/wp-content\/uploads\/2018\/12\/Pic-9-735x490.jpg)\n### **Related Posts:**\n- **[Whipped Shortbread Cookies Recipe](https:\/\/thehouseandhomestead.com\/whipped-shortbread-cookies\/)**\n- **[Traditional Christmas Tourtière Recipe](https:\/\/thehouseandhomestead.com\/traditional-tourtiere-recipe\/)**\n- **[Ooey, Gooey Chocolate Chip Skillet Cookie](https:\/\/thehouseandhomestead.com\/chocolate-chip-skillet-cookie\/)**\n- **[DIY Christmas Room Sprays with Essential Oils](https:\/\/thehouseandhomestead.com\/diy-christmas-room-sprays-with-essential-oils\/)**\n- **[Essential Oil Diffuser Blends for Christmas](https:\/\/thehouseandhomestead.com\/essential-oil-diffuser-blends-for-christmas\/)**\n- **[The Modern Homesteader’s Handmade Christmas Gift Guide](https:\/\/thehouseandhomestead.com\/handmade-christmas-gift-guide\/)**\n- **[35+ Last-Minute Homemade Christmas Gift Ideas](https:\/\/thehouseandhomestead.com\/last-minute-christmas-gift-ideas\/)**\n\n[← Whipped Shortbread Cookies Recipe (Traditional + Vegan Recipe)](https:\/\/thehouseandhomestead.com\/whipped-shortbread-cookies\/)     [Traditional Christmas Tourtière Recipe →](https:\/\/thehouseandhomestead.com\/traditional-tourtiere-recipe\/)\n\n[![](https:\/\/thehouseandhomestead.com\/wp-content\/uploads\/2024\/12\/Anna-Sakawsky-Headshot-2024.jpg)](https:\/\/thehouseandhomestead.com\/about\/)\n\n#### [About Anna\\!](https:\/\/thehouseandhomestead.com\/about\/)\nI’m Anna, and I’m a former city girl turned modern homesteader who lives with my family (human, furry and feathered) on a ¼-acre property on Vancouver Island. Here we produce and preserve hundreds of pounds of our own food each year and strive to live a more self-reliant lifestyle through all that we do. Now, I’m on a mission to help others—like you—do the same, no matter where you live or how much space you have\\!\n\n[Read More](https:\/\/thehouseandhomestead.com\/about\/)\n\n#### Subscribe to our Newsletter\n\nRelated posts\n\n[![How to Can Water for Emergencies](https:\/\/thehouseandhomestead.com\/wp-content\/uploads\/2026\/03\/Canning-Water-Feature-Photo-1-400x250.jpg)](https:\/\/thehouseandhomestead.com\/how-to-can-water-for-emergencies\/)\n\n## [How to Can Water for Emergencies](https:\/\/thehouseandhomestead.com\/how-to-can-water-for-emergencies\/)\nby [Anna Sakawsky](https:\/\/thehouseandhomestead.com\/author\/a-sakawskygmail-com\/ \"Posts by Anna Sakawsky\") \\| Mar 27, 2026 \\| [Blog](https:\/\/thehouseandhomestead.com\/category\/blog\/), [Grow & Preserve](https:\/\/thehouseandhomestead.com\/category\/grow-preserve\/), [Live & Thrive](https:\/\/thehouseandhomestead.com\/category\/live-thrive\/)\n\nLearn how to can water for emergencies with this easy, step-by-step guide and build a long-term...\n\n[read more](https:\/\/thehouseandhomestead.com\/how-to-can-water-for-emergencies\/)\n\n[![Sourdough Discard Pancakes](https:\/\/thehouseandhomestead.com\/wp-content\/uploads\/2026\/02\/Sourdough-Pancakes-Feature-Photo-400x250.png)](https:\/\/thehouseandhomestead.com\/sourdough-discard-pancakes\/)\n\n## [Sourdough Discard Pancakes](https:\/\/thehouseandhomestead.com\/sourdough-discard-pancakes\/)\nby [Anna Sakawsky](https:\/\/thehouseandhomestead.com\/author\/a-sakawskygmail-com\/ \"Posts by Anna Sakawsky\") \\| Mar 25, 2026 \\| [Blog](https:\/\/thehouseandhomestead.com\/category\/blog\/), [Cook & Create](https:\/\/thehouseandhomestead.com\/category\/cook-create\/)\n\nDid you know you can turn your sourdough discard into fluffy, delicious pancakes? With just a few...\n\n[read more](https:\/\/thehouseandhomestead.com\/sourdough-discard-pancakes\/)\n\n[![Easy Beginner Sourdough Bread Recipe](https:\/\/thehouseandhomestead.com\/wp-content\/uploads\/2025\/01\/Sourdough-Boule-Feature-Photo-3-400x250.jpg)](https:\/\/thehouseandhomestead.com\/beginner-sourdough-bread-recipe\/)\n\n## [Easy Beginner Sourdough Bread Recipe](https:\/\/thehouseandhomestead.com\/beginner-sourdough-bread-recipe\/)\nby [Anna Sakawsky](https:\/\/thehouseandhomestead.com\/author\/a-sakawskygmail-com\/ \"Posts by Anna Sakawsky\") \\| Feb 21, 2026 \\| [Blog](https:\/\/thehouseandhomestead.com\/category\/blog\/), [Cook & Create](https:\/\/thehouseandhomestead.com\/category\/cook-create\/)\n\nHomemade sourdough bread has experienced a major revival in recent years, and for good reason!...\n\n[read more](https:\/\/thehouseandhomestead.com\/beginner-sourdough-bread-recipe\/)\n\n## 24 Comments\n1. ![Jane Davis](https:\/\/secure.gravatar.com\/avatar\/833bb53e8bd5704b7246a9713a09f1761ba61a9bea694586b950141e19504eb5?s=80&d=mm&r=g)\n   \n   Jane Davis  on December 8, 2024 at 7:51 pm\n   \n   Oh thank you Anna this sounds yummy!! I haven’t forgotten about you I still have your seeds coming🙏 I had to go in for an unexpected surgery right before Thanksgiving😎  \n    But like you said in your email today…I’m grateful … I feel blessed❤️  \n    I’m so happy that you are safe and that your family is safe God is good… we have awesome angels watching over us🙏💕  \n    I’m going to wish you and your family a very merry Christmas and a blessed new year and a happy 2025!\\!  \n    Because my life is flying by and tomorrow it’s gonna be next summer😱😱😱🤣🤣🤣 I’m old!!😎  \n    Thank you for your wise words you’re wonderful food but most of all thank you for your Homestead money saving ideas… they help so much when you’re on Social Security😎❤️🥳  \n    Thanks again!\\!\n   \n   [Reply](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#comment-17484)\n   - ![Ashley Constance](https:\/\/secure.gravatar.com\/avatar\/7ad0807caf8fe9b53aaa21a28e0a44fd49b409bc74ee24d19ca5233b8738c335?s=80&d=mm&r=g)\n     \n     Ashley Constance  on December 9, 2024 at 6:56 am\n     \n     Hi Jane – thank you for your kind words! I’ll be sure to pass them along to Anna. Take care and have a wonderful Christmas! -Ashley (assistant)\n     \n     [Reply](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#comment-17500)\n2. ![Carol Ann Remmick](https:\/\/secure.gravatar.com\/avatar\/ce1cf8369870f1d4c8d39f6eebd80aed9655c50e0d20e0503a313f7b058e94ba?s=80&d=mm&r=g)\n   \n   Carol Ann Remmick  on December 8, 2024 at 7:45 pm\n   \n   When I was young, (I am 68) my mother would use a carton of French Vanila ice cream that had real vanilla bean seeds. She also used raw eggs. It was soooooo good with Austrian rum. The ice cream you get now does not give it the right flavor.\n   \n   [Reply](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#comment-17483)\n3. ![MICHELLE HERCULES](https:\/\/secure.gravatar.com\/avatar\/0bef2c958cb746984cf5576fbb2a853ef6bf7b0a5acd162e7d5866c8c7fbdfb6?s=80&d=mm&r=g)\n   \n   MICHELLE HERCULES  on December 17, 2023 at 3:06 pm\n   \n   Thank you for sharing this recipe. I tried it tonight. My husband is the eggnog drinker. He said it tastes good. The eggwhites made it really foamy though. It was a strange texture for me. Anyway, I added some salt and vanilla and will see how it is tomorrow.\n   \n   [Reply](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#comment-9897)\n4. ![Jana Miller](https:\/\/secure.gravatar.com\/avatar\/d4fe0b20f3deeb1288e9337e05af9fd6efe1a0200efcdebfa6a878262cb8f3c5?s=80&d=mm&r=g)\n   \n   Jana Miller  on November 15, 2022 at 3:12 pm\n   \n   Can you heat it after the egg whites are added?\n   \n   [Reply](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#comment-5005)\n   - ![Ashley Constance](https:\/\/secure.gravatar.com\/avatar\/7ad0807caf8fe9b53aaa21a28e0a44fd49b409bc74ee24d19ca5233b8738c335?s=80&d=mm&r=g)\n     \n     Ashley Constance  on November 16, 2022 at 7:03 am\n     \n     I wasn’t sure about this myself, but I found this article helpful: <https:\/\/juliescafebakery.com\/can-you-warm-up-eggnog\/>\n     \n     [Reply](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#comment-5008)\n5. ![Richard](https:\/\/secure.gravatar.com\/avatar\/964f717642fd770d123ad6f139f4d9897cc3105bffb60c671617d617a2acb068?s=80&d=mm&r=g)\n   \n   Richard  on November 13, 2022 at 9:57 am\n   \n   Why not use a carton of eggs. It is already pasturized.\n   \n   [Reply](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#comment-4992)\n   - ![Ashley Constance](https:\/\/secure.gravatar.com\/avatar\/7ad0807caf8fe9b53aaa21a28e0a44fd49b409bc74ee24d19ca5233b8738c335?s=80&d=mm&r=g)\n     \n     Ashley Constance  on November 14, 2022 at 5:39 am\n     \n     I guess that depends where you live and what the egg industry is like, but here in Canada, and in much of the US, store-bought eggs are not required to be pasteurized. They are just washed and refrigerated. Some stores may offer pasteurized eggs, but from what I’ve read, they’re much more difficult to find.\n     \n     [Reply](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#comment-4997)\n     - ![Susan](https:\/\/secure.gravatar.com\/avatar\/d8d6e0e9cb7264227bfa37adbe0d4a3dc9151b2d45fa71a28f0c4f69b6234c33?s=80&d=mm&r=g)\n       \n       Susan  on December 12, 2022 at 5:23 pm\n       \n       Eggs keep better if they aren’t washed. Only mentioned because you said you were using uncooked eggs that you got from a friend\n       \n       [Reply](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#comment-5230)\n     - ![Marikay](https:\/\/secure.gravatar.com\/avatar\/ffad09ce6aade7b69df6911b9fdc4d1030a8803b5f68f24afb27589409477dc3?s=80&d=mm&r=g)\n       \n       Marikay  on January 1, 2024 at 2:23 pm\n       \n       Wouldn’t the alcohol in brandy, rum, liqueurs, etc. kill the bacteria???\n       \n       [Reply](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#comment-10158)\n       - ![Ashley Constance](https:\/\/secure.gravatar.com\/avatar\/7ad0807caf8fe9b53aaa21a28e0a44fd49b409bc74ee24d19ca5233b8738c335?s=80&d=mm&r=g)\n         \n         Ashley Constance  on January 2, 2024 at 6:26 am\n         \n         I’m no food scientist, but from what I understand, alcohol – especially in the low ratios it would be added to something like eggnog – does not have any affect on these kinds of bacteria.\n         \n         Not necessarily about eggnog, but still interesting: [https:\/\/ask.usda.gov\/s\/article\/Does-wine-or-liquor-kill-bacteria\\#:~:text=Information\\&text=According%20to%20the%20United%20States,does%20not%20make%20it%20safe](https:\/\/ask.usda.gov\/s\/article\/Does-wine-or-liquor-kill-bacteria#:~:text=Information&text=According%20to%20the%20United%20States,does%20not%20make%20it%20safe).\n         \n         \\-Ashley (assistant)\n         \n         [Reply](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#comment-10164)\n6. ![Louise from Minnesota](https:\/\/secure.gravatar.com\/avatar\/cf7120d0ee724d15af2fbca1e00293567b00360b37c519dd3436748b5dbdcf90?s=80&d=mm&r=g)\n   \n   Louise from Minnesota  on December 24, 2020 at 3:48 pm\n   \n   Too sweet , when I make again I will use half the sugar. Delicious.\n   \n   [Reply](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#comment-1992)\n7. ![LT](https:\/\/secure.gravatar.com\/avatar\/89ee5be717b96edc4b69632e2b2a3964e9610f00a39490d1b810f85f79bc0b89?s=80&d=mm&r=g)\n   \n   LT  on December 23, 2020 at 2:26 pm\n   \n   FYI, you can search for a method for heating the eggs to pasteurize them. That should make it safe plus hopefully avoiding your problem with the egg nog thickening.\n   \n   [Reply](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#comment-1986)\n8. ![Bethany](https:\/\/secure.gravatar.com\/avatar\/deac875d4f9b837ac9ccb421db5bcf22f1cd4f8b22056af83a89bb4111598dbb?s=80&d=mm&r=g)\n   \n   [Bethany](http:\/\/www.theupcycledfamily.com\/)  on November 25, 2020 at 7:37 am\n   \n   I have been looking for a good natural ingredient Egg Nog recipe, this looks great, I can’t wait to try it\\!\n   \n   This is one of our favorite Holiday drinks (plus it makes your house smell amazing) thought I’d share\\!\n   \n   <https:\/\/theupcycledfamily.com\/amazing-crock-pot-tea\/>\n   \n   [Reply](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#comment-1772)\n   - ![Kristin](https:\/\/secure.gravatar.com\/avatar\/1041016d1db3350577d5dc414d2e4734dffa277cf0a30f77d2bf9485f0e353ce?s=80&d=mm&r=g)\n     \n     Kristin  on December 9, 2020 at 1:52 pm\n     \n     How many servings does this recipe make? Also, have you ever tried it with Almond Milk? I’m on Keto so wondering if I can try to Keto-fy the recipe. I LOVE putting eggnog in my coffee this time of year instead of creamer and I was horrified when I recently looked at the ingredients in the store bought\\!\n     \n     [Reply](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#comment-1877)\n     - ![Anna Sakawsky](https:\/\/secure.gravatar.com\/avatar\/51a98a119e7ac269c8134432732b77677ee5c2e8c216b5382d1dce5a15bee215?s=80&d=mm&r=g)\n       \n       Anna Sakawsky  on December 9, 2020 at 2:05 pm\n       \n       Hi Kristin,  \n        I just made this recipe again the other night and it made roughly 4 servings (although we all had different size glasses, so it could be closer to 5 or 6 8-oz. servings with ice. As for almond milk, I don’t see why it wouldn’t work. It just might not be as thick as it would be with the cream. Although you could try coconut milk too. I find it thicker.\n       \n       [Reply](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#comment-1880)\n     - ![Maggi](https:\/\/secure.gravatar.com\/avatar\/f5d8e4e798578a745128f42798d41b454d8a3df9541f79dcaa0a8ce7321b6adb?s=80&d=mm&r=g)\n       \n       Maggi  on December 8, 2024 at 12:59 am\n       \n       Coconut Milk is great, and almond milk I have tried. This year I am attempting oat milk. Adult kids and trends 🙂\n       \n       [Reply](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#comment-17466)\n9. ![Sue](https:\/\/secure.gravatar.com\/avatar\/e7c19b7dcd62e1b344b803b4a80f00af2315ecbbadde06e1fbfff7cd954573fd?s=80&d=mm&r=g)\n   \n   Sue  on January 19, 2020 at 7:40 am\n   \n   This was really good. Thanks\n   \n   [Reply](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#comment-1168)\n   - ![Anna Sakawsky](https:\/\/secure.gravatar.com\/avatar\/51a98a119e7ac269c8134432732b77677ee5c2e8c216b5382d1dce5a15bee215?s=80&d=mm&r=g)\n     \n     Anna Sakawsky  on January 19, 2020 at 11:12 am\n     \n     I’m so glad you enjoyed it\\!\n     \n     [Reply](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#comment-1170)\n10. ![Elizabeth Turner](https:\/\/secure.gravatar.com\/avatar\/02acd6c7a1a7a55d32c7d1fc9f6661c0f88fb65e360ef8a60fa9f2f097fee9c9?s=80&d=mm&r=g)\n    \n    Elizabeth Turner  on December 1, 2019 at 2:10 pm\n    \n    I just made this with raw milk from our mini-Jerseys and raw eggs from our chickens. I love having everything fresh from the homestead. Great recipe, my whole family loved it\\!\n    \n    [Reply](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#comment-1080)\n11. ![Jerri E](https:\/\/secure.gravatar.com\/avatar\/e5263c8d491d144c2bc77f43059f707e94abe71fb137dc3f17956569ea175d2b?s=80&d=mm&r=g)\n    \n    Jerri E  on November 30, 2019 at 8:49 am\n    \n    At what point would you cook it?\n    \n    [Reply](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#comment-1077)\n    - ![Anna Sakawsky](https:\/\/secure.gravatar.com\/avatar\/51a98a119e7ac269c8134432732b77677ee5c2e8c216b5382d1dce5a15bee215?s=80&d=mm&r=g)\n      \n      Anna Sakawsky  on November 30, 2019 at 1:25 pm\n      \n      Hi Jerri,\n      \n      This is a traditional, no-cook eggnog. However I do have instructions for cooking it if you choose in the post above the recipe. I only use eggs from free range, pasture-raised chickens to help ensure healthy eggs. But if you prefer to cook it, you can heat your eggnog slowly on the stovetop until it reaches 160ºF (the temperature needed to kill any salmonella bacteria that may be present) stirring constantly to prevent any custardy lumps from forming, and then let it chill completely. I’ve done it this way too but I couldn’t keep all the lumps out, so I just ran mine through the blender after it was completely chilled:)\n      \n      [Reply](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#comment-1078)\n12. ![bill bratton](https:\/\/secure.gravatar.com\/avatar\/353133af0ff035553c5906ee95279a834f140f81947cc6f9998d1e70a38a026a?s=80&d=mm&r=g)\n    \n    bill bratton  on December 18, 2018 at 11:34 am\n    \n    Since I was a kid, the way I make it is: 4 eggs, 4 cups milk, 1\/4 cup sugar, (nutmeg, ginger, and cinnamon as needed to flavor to taste), mix eggs and milk then add sugar, them add seasonings to flavor.\n    \n    [Reply](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#comment-420)\n    - ![Anna Sakawsky](https:\/\/secure.gravatar.com\/avatar\/51a98a119e7ac269c8134432732b77677ee5c2e8c216b5382d1dce5a15bee215?s=80&d=mm&r=g)\n      \n      Anna Sakawsky  on December 18, 2018 at 11:54 am\n      \n      That sounds yummy too! Eggnog any way is just fine with me\\!\n      \n      [Reply](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#comment-422)\n\n### Trackbacks\/Pingbacks\n1. [76 Things to make at home to save money - Wandering Hoof Ranch](https:\/\/wanderinghoofranch.com\/things-to-make-at-home-to-save-money\/) - \\[…\\] HOMEMADE EGGNOG \\[…\\]\n### Submit a Comment [Cancel reply](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n[![](https:\/\/thehouseandhomestead.com\/wp-content\/uploads\/2019\/08\/Screenshot_2024-11-22_235509-removebg-preview.png)](https:\/\/thehouseandhomestead.com\/)\n\n[Home](https:\/\/thehouseandhomestead.com\/)  [About](https:\/\/thehouseandhomestead.com\/about\/)  [Resources](https:\/\/thehouseandhomestead.com\/resources\/) [Courses](https:\/\/thehouseandhomestead.com\/courses\/) [Blog](https:\/\/thehouseandhomestead.com\/blogs\/) [Contact](https:\/\/thehouseandhomestead.com\/contact\/)\n\n- [Follow](https:\/\/www.facebook.com\/thehouseandhomestead \"Follow on Facebook\")\n- [Follow](https:\/\/www.instagram.com\/thehouseandhomestead\/ \"Follow on Instagram\")\n- [Follow](https:\/\/www.pinterest.com\/housenhomestead\/ \"Follow on Pinterest\")\n- [Follow](https:\/\/www.youtube.com\/TheHouseAndHomestead \"Follow on Youtube\")\n\n@2025 The House & Homestead \\| [Privacy Policy](https:\/\/thehouseandhomestead.com\/privacy-policy\/) \\| [Disclosure & Terms of Use](https:\/\/thehouseandhomestead.com\/disclosure-and-terms-of-use\/)\n\n![](https:\/\/thehouseandhomestead.com\/wp-content\/uploads\/2024\/06\/Homestead-Wherever-You-Are-Cover-Dropshadow-610x782.png)\n\n## Get my FREE eBook: Homestead Wherever You Are\nUnlock the secrets to sustainable living. Whether you’re in the city, suburbs, or countryside, learn how to take the next step on your homesteading journey today\\!\n\nEnter your name and email address to get your free copy\n\n## You're all set! Check your email for your free eBook\n*\\* By subscribing, you agree to receive The House & Homestead’s email newsletter full of tips, recipes and modern homesteading inspiration\\!*","attrs_readable_markdown":"[Jump to Recipe](https:\/\/thehouseandhomestead.com\/old-fashioned-homemade-eggnog-recipe\/#mv-creation-36-jtr)\n\n![Mason jars filled with creamy homemade eggnog, topped with cinnamon sticks. A cozy, festive atmosphere with soft lighting and a textured background. Text overlay reads 'Old-Fashioned Homemade Eggnog Recipe.'](https:\/\/thehouseandhomestead.com\/wp-content\/uploads\/2019\/12\/The-House-and-Homestead-Old-Fashioned-Homemade-Eggnog.png)This homemade eggnog recipe is sure to be a hit at your holiday gatherings! Whether you’re adding a splash of dark rum or enjoying non-alcoholic eggnog, this festive beverage is sure to become one of your family’s favourite holiday traditions.\n\n\\*\\*\\*\n\nI’ve been wanting to try making a homemade eggnog recipe for a while now. In fact, I’ve been wanting to try making it myself ever since I realized you *could* make my own eggnog at home.\n\nBut, like many things, it’s just one of those projects that’s been pushed to the back burner because life is just too crazy busy to make everything from scratch all the time. Amiright?\n\nMy philosophy is to take things one step at a time… Learn how to do one thing well and then move onto the next. Often what I find is that when I finally get around to learning a new skill or how to make a new recipe or project from scratch, it’s actually really easy and takes very little time to do. But I don’t overwhelm myself with pressure to do it all perfectly right away.\n\nSo anyway, classic eggnog was one of those things that took me a couple years to finally try making at home myself. And lo and behold, it’s so easy to create a homemade version, I now wonder why I didn’t start making it years ago.\n\nI know, however, that slow and steady wins the race, especially when it comes to homesteading and making things from scratch. There are endless skills and recipes to learn when you’re aspiring to make as much as possible yourself, and each year and season is a chance to learn just a little bit more.\n\nNext holiday season I’ll tackle something else, but this year it’s delicious, creamy eggnog. And now that I’ve learned how easy it is to make it from scratch, plus the fact that it tastes better than store-bought eggnog and is better for you, means I will pretty much always make it from scratch from here on out. And once you try it, I’m sure you’ll feel the same. And then you’ll be inspired to take on another from-scratch recipe or homesteading skill. It’s a slippery slope\\!\n\nBut for now, let’s talk about eggnog for a minute…\n\n## **What is Eggnog Anyway?**\n![On top of a rustic wooden tray, mason jars sit filled with creamy homemade eggnog, topped with cinnamon sticks. Whole nutmeg is placed beside them.](https:\/\/thehouseandhomestead.com\/wp-content\/uploads\/2018\/12\/Pic-8.jpg)\n\nWhen I started searching for a homemade eggnog recipe, I came across a few different ones and some interesting information about how eggnog came to be the infamous holiday season drink it is today.\n\n**The general consensus is that eggnog originated in England in the 17th Century and was made with raw eggs, whole milk and some sort of alcohol (aka. “nog”).**\n\nIt was originally made with sherry or brandy, but when eggnog reached America it was typically spiked with rum because rum was easier to come by. Eventually some people started substituting American whiskey.\n\nNowadays we can drink non-alcoholic eggnog if preferred, but traditional eggnog was always an alcoholic drink that wealthy folks (who could afford milk and eggs and alcohol) would use to toast to their prosperity.\n\nI found at least one source that claims eggnog was created by mixing alcohol with eggs and milk earlier in the season when egg and milk production was at a high. The alcohol was used to preserve the dairy products so that they could be consumed during the winter months when egg and milk production was low.\n\nThis certainly makes some sense, but I couldn’t find many other sources to verify this theory. **What we know for sure is that eggnog used to be made with a simple, all-natural list of ingredients and it didn’t come from a carton at the grocery store.**\n\nIn fact, I’d advise you to steer clear of eggnog from the grocery store if for no other reason than to avoid all of the additives and processed ingredients typically found in store-bought eggnog: ingredients like high fructose corn syrup, modified milk ingredients and carrageenan (thickener) used in place of natural ingredients like organic sugar, whole milk and yes, even eggs, so that it’s cheaper to produce.\n\nNo thanks. I’d rather make it myself from natural, organic ingredients I know and trust.\n\n## **How to make Old-fashioned Homemade Eggnog**\n![A child's hands hold a creamy mason jar of homemade eggnog with a cinnamon stick](https:\/\/thehouseandhomestead.com\/wp-content\/uploads\/2018\/12\/Attachment-5.jpg)\n\nWhen it comes to making eggnog from scratch nowadays, there are a few different options.\n\nFirst of all, **you can spike it with alcohol, or enjoy non-alcoholic eggnog.** I don’t spike ours the first time I make it because our whole family (including children) drinks it too, but my husband and I have been known to add rum when pouring into our own glasses;)\n\n![A child stands in front of a Christmas tree drinking homemade eggnog out of a mason jar with a cinnamon stick](https:\/\/thehouseandhomestead.com\/wp-content\/uploads\/2018\/12\/Pic-4.jpg)\n\nSecond, when it comes to making eggnog, my preferred way is to use raw eggs and cold milk and heavy cream. I love the flavour and I love that it can be made fresh and enjoyed right away. The only caveat to making eggnog “cold” with raw eggs is the (albeit low) risk of salmonella poisoning.\n\nIt’s true that **raw eggs can harbour the salmonella bacteria that make us very sick,** but truth be told, it’s much more rare than many people think and the risk is even less when using fresh eggs from free range chickens from organic farms (which I always recommend using, whether you raise your own laying hens or purchase eggs from a local farm).\n\n**Store-bought eggs carry a higher risk of salmonella because they typically come from factory-farmed chickens that were raised in unsanitary conditions.**\n\nSo if making your eggnog with raw eggs, I advise you to only use fresh eggs from healthy chickens and a source you trust.\n\nWe don’t have our own chickens (yet), but we get our eggs from friends who have a small flock of free range laying hens. So I can vouch for the fact that I make my eggnog with raw eggs and no one in our family has gotten sick.\n\n![An egg yolk in a separator placed over a glass measuring cup. Whole eggs and cracked eggshells are in the backgroundl ](https:\/\/thehouseandhomestead.com\/wp-content\/uploads\/2018\/12\/Pic-2.jpg)\n\nIf you’re still feeling iffy about using raw eggs or you’re using eggs from the grocery store, I recommend heating your eggnog slowly on the stovetop until it reaches 160ºF (the minimum safe temperature needed to kill salmonella bacteria) to be on the safe side.\n\nI’ve made it both ways and both are good, but when I cooked my eggnog, it got a little bit lumpy (like custard) despite my best efforts to heat it slowly and whisk constantly to avoid this.\n\nI also had to wait a few hours for it to cool down in the fridge before serving, so that was another downside. But when it was cool enough to serve, I simply ran it through a blender to smooth out the lumps and it tasted great in the end\\!\n\nThe choice is yours. I recommend using raw eggs if you can, but it’s just a couple extra steps to heat it up and then cool it down if you would rather cook it first.\n\nDon’t forget to mix in some ground nutmeg to give your creamy eggnog that signature holiday taste. Mix with dark rum, brandy or whisky if adding alcohol and garnish with extra ground nutmeg (fresh grated is always best!) and a cinnamon stick.\n\nThere you have it! A homemade eggnog recipe with all-natural ingredients and no additives whatsoever. And it takes less time to whip up than it takes to run to the grocery store for a carton.\n\nCheers\\!\n\n![](https:\/\/thehouseandhomestead.com\/wp-content\/uploads\/2025\/02\/Anna-Signature-2024-1024x534.png)\n\n### Ingredients\n- 6 large eggs\n- ½ cup sugar\n- 1 cup heavy cream\n- 2 cups milk\n- ½ teaspoon ground nutmeg + more to garnish\n- Cinnamon stick and alcohol of choice (optional)\n\n### Instructions\n1. Separate egg yolks and egg whites. Set egg whites aside.\n2. Beat the egg yolks and the sugar until smooth. Add the milk, cream and nutmeg to the egg yolk mixture and beat together until smooth and well combined.\n3. You can either serve your eggnog just like this and use your egg whites for something else (omelette perhaps?), OR you can beat your egg whites until they solidify and form stiff peaks, then fold them back into your eggnog mixture to make it extra light and fluffy.\n4. To serve, pour alcohol of choice over ice (if using), pour eggnog overtop and grate a little fresh nutmeg on top. Garnish with a cinnamon stick to make it look extra pretty.\n5. Enjoy responsibly at your next holiday party! (Eggnog hangovers are not fun).\n\n- **[Whipped Shortbread Cookies Recipe](https:\/\/thehouseandhomestead.com\/whipped-shortbread-cookies\/)**\n- **[Traditional Christmas Tourtière Recipe](https:\/\/thehouseandhomestead.com\/traditional-tourtiere-recipe\/)**\n- **[Ooey, Gooey Chocolate Chip Skillet Cookie](https:\/\/thehouseandhomestead.com\/chocolate-chip-skillet-cookie\/)**\n- **[DIY Christmas Room Sprays with Essential Oils](https:\/\/thehouseandhomestead.com\/diy-christmas-room-sprays-with-essential-oils\/)**\n- **[Essential Oil Diffuser Blends for Christmas](https:\/\/thehouseandhomestead.com\/essential-oil-diffuser-blends-for-christmas\/)**\n- **[The Modern Homesteader’s Handmade Christmas Gift Guide](https:\/\/thehouseandhomestead.com\/handmade-christmas-gift-guide\/)**\n- **[35+ Last-Minute Homemade Christmas Gift Ideas](https:\/\/thehouseandhomestead.com\/last-minute-christmas-gift-ideas\/)**","meta_canonical":null}

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Boilerpipe Text	Jump to Recipe This homemade eggnog recipe is sure to be a hit at your holiday gatherings! Whether you’re adding a splash of dark rum or enjoying non-alcoholic eggnog, this festive beverage is sure to become one of your family’s favourite holiday traditions. *** I’ve been wanting to try making a homemade eggnog recipe for a while now. In fact, I’ve been wanting to try making it myself ever since I realized you could make my own eggnog at home. But, like many things, it’s just one of those projects that’s been pushed to the back burner because life is just too crazy busy to make everything from scratch all the time. Amiright? My philosophy is to take things one step at a time… Learn how to do one thing well and then move onto the next. Often what I find is that when I finally get around to learning a new skill or how to make a new recipe or project from scratch, it’s actually really easy and takes very little time to do. But I don’t overwhelm myself with pressure to do it all perfectly right away. So anyway, classic eggnog was one of those things that took me a couple years to finally try making at home myself. And lo and behold, it’s so easy to create a homemade version, I now wonder why I didn’t start making it years ago. I know, however, that slow and steady wins the race, especially when it comes to homesteading and making things from scratch. There are endless skills and recipes to learn when you’re aspiring to make as much as possible yourself, and each year and season is a chance to learn just a little bit more. Next holiday season I’ll tackle something else, but this year it’s delicious, creamy eggnog. And now that I’ve learned how easy it is to make it from scratch, plus the fact that it tastes better than store-bought eggnog and is better for you, means I will pretty much always make it from scratch from here on out. And once you try it, I’m sure you’ll feel the same. And then you’ll be inspired to take on another from-scratch recipe or homesteading skill. It’s a slippery slope! But for now, let’s talk about eggnog for a minute… What is Eggnog Anyway? When I started searching for a homemade eggnog recipe, I came across a few different ones and some interesting information about how eggnog came to be the infamous holiday season drink it is today. The general consensus is that eggnog originated in England in the 17th Century and was made with raw eggs, whole milk and some sort of alcohol (aka. “nog”). It was originally made with sherry or brandy, but when eggnog reached America it was typically spiked with rum because rum was easier to come by. Eventually some people started substituting American whiskey. Nowadays we can drink non-alcoholic eggnog if preferred, but traditional eggnog was always an alcoholic drink that wealthy folks (who could afford milk and eggs and alcohol) would use to toast to their prosperity. I found at least one source that claims eggnog was created by mixing alcohol with eggs and milk earlier in the season when egg and milk production was at a high. The alcohol was used to preserve the dairy products so that they could be consumed during the winter months when egg and milk production was low. This certainly makes some sense, but I couldn’t find many other sources to verify this theory. What we know for sure is that eggnog used to be made with a simple, all-natural list of ingredients and it didn’t come from a carton at the grocery store. In fact, I’d advise you to steer clear of eggnog from the grocery store if for no other reason than to avoid all of the additives and processed ingredients typically found in store-bought eggnog: ingredients like high fructose corn syrup, modified milk ingredients and carrageenan (thickener) used in place of natural ingredients like organic sugar, whole milk and yes, even eggs, so that it’s cheaper to produce. No thanks. I’d rather make it myself from natural, organic ingredients I know and trust. How to make Old-fashioned Homemade Eggnog When it comes to making eggnog from scratch nowadays, there are a few different options. First of all, you can spike it with alcohol, or enjoy non-alcoholic eggnog. I don’t spike ours the first time I make it because our whole family (including children) drinks it too, but my husband and I have been known to add rum when pouring into our own glasses;) Second, when it comes to making eggnog, my preferred way is to use raw eggs and cold milk and heavy cream. I love the flavour and I love that it can be made fresh and enjoyed right away. The only caveat to making eggnog “cold” with raw eggs is the (albeit low) risk of salmonella poisoning. It’s true that raw eggs can harbour the salmonella bacteria that make us very sick, but truth be told, it’s much more rare than many people think and the risk is even less when using fresh eggs from free range chickens from organic farms (which I always recommend using, whether you raise your own laying hens or purchase eggs from a local farm). Store-bought eggs carry a higher risk of salmonella because they typically come from factory-farmed chickens that were raised in unsanitary conditions. So if making your eggnog with raw eggs, I advise you to only use fresh eggs from healthy chickens and a source you trust. We don’t have our own chickens (yet), but we get our eggs from friends who have a small flock of free range laying hens. So I can vouch for the fact that I make my eggnog with raw eggs and no one in our family has gotten sick. If you’re still feeling iffy about using raw eggs or you’re using eggs from the grocery store, I recommend heating your eggnog slowly on the stovetop until it reaches 160ºF (the minimum safe temperature needed to kill salmonella bacteria) to be on the safe side. I’ve made it both ways and both are good, but when I cooked my eggnog, it got a little bit lumpy (like custard) despite my best efforts to heat it slowly and whisk constantly to avoid this. I also had to wait a few hours for it to cool down in the fridge before serving, so that was another downside. But when it was cool enough to serve, I simply ran it through a blender to smooth out the lumps and it tasted great in the end! The choice is yours. I recommend using raw eggs if you can, but it’s just a couple extra steps to heat it up and then cool it down if you would rather cook it first. Don’t forget to mix in some ground nutmeg to give your creamy eggnog that signature holiday taste. Mix with dark rum, brandy or whisky if adding alcohol and garnish with extra ground nutmeg (fresh grated is always best!) and a cinnamon stick. There you have it! A homemade eggnog recipe with all-natural ingredients and no additives whatsoever. And it takes less time to whip up than it takes to run to the grocery store for a carton. Cheers! Ingredients 6 large eggs ½ cup sugar 1 cup heavy cream 2 cups milk ½ teaspoon ground nutmeg + more to garnish Cinnamon stick and alcohol of choice (optional) Instructions Separate egg yolks and egg whites. Set egg whites aside. Beat the egg yolks and the sugar until smooth. Add the milk, cream and nutmeg to the egg yolk mixture and beat together until smooth and well combined. You can either serve your eggnog just like this and use your egg whites for something else (omelette perhaps?), OR you can beat your egg whites until they solidify and form stiff peaks, then fold them back into your eggnog mixture to make it extra light and fluffy. To serve, pour alcohol of choice over ice (if using), pour eggnog overtop and grate a little fresh nutmeg on top. Garnish with a cinnamon stick to make it look extra pretty. Enjoy responsibly at your next holiday party! (Eggnog hangovers are not fun). Whipped Shortbread Cookies Recipe Traditional Christmas Tourtière Recipe Ooey, Gooey Chocolate Chip Skillet Cookie DIY Christmas Room Sprays with Essential Oils Essential Oil Diffuser Blends for Christmas The Modern Homesteader’s Handmade Christmas Gift Guide 35+ Last-Minute Homemade Christmas Gift Ideas
Markdown	[Skip to Recipe](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#mv-creation-36) Want a FREE copy of my new eBook “Homestead Wherever You Are” [Yes, I Do\!](https://thehouseandhomestead.com/homestead-anywhere/) [![](http://thehouseandhomestead.com/wp-content/uploads/2019/08/Screenshot_2024-11-22_231545-removebg-preview.png)](https://thehouseandhomestead.com/) [![](https://thehouseandhomestead.com/wp-content/uploads/2019/08/Screenshot_2024-11-22_231545-removebg-preview.png)](https://thehouseandhomestead.com/) - [Home](https://thehouseandhomestead.com/) - [About](https://thehouseandhomestead.com/about/) - [Courses](https://thehouseandhomestead.com/learn/) - [Resources](https://thehouseandhomestead.com/resources/) - [Blog](https://thehouseandhomestead.com/blog/) - [Contact](https://thehouseandhomestead.com/contact/) - [Account](https://thehouseandhomestead.com/account/) - [Home](https://thehouseandhomestead.com/) - [About](https://thehouseandhomestead.com/about/) - [Courses](https://thehouseandhomestead.com/learn/) - [Resources](https://thehouseandhomestead.com/resources/) - [Blog](https://thehouseandhomestead.com/blog/) - [Contact](https://thehouseandhomestead.com/contact/) - [Account](https://thehouseandhomestead.com/account/) [Blog](https://thehouseandhomestead.com/category/blog/) \\| [Cook & Create](https://thehouseandhomestead.com/category/cook-create/) ![This old-fashioned homemade eggnog recipe is quick, easy and made from real, whole, all-natural ingredients. You'll never drink store-bought eggnog again\!](https://thehouseandhomestead.com/wp-content/uploads/2018/12/Pic-9.jpg) # Old-Fashioned Homemade Eggnog Recipe \ This article may contain affiliate links. For more information, please read my [Affiliate Disclosure](https://thehouseandhomestead.com/disclosure-and-terms-of-use/).* [Jump to Recipe](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#mv-creation-36-jtr) ![Mason jars filled with creamy homemade eggnog, topped with cinnamon sticks. A cozy, festive atmosphere with soft lighting and a textured background. Text overlay reads 'Old-Fashioned Homemade Eggnog Recipe.'](https://thehouseandhomestead.com/wp-content/uploads/2019/12/The-House-and-Homestead-Old-Fashioned-Homemade-Eggnog.png)This homemade eggnog recipe is sure to be a hit at your holiday gatherings! Whether you’re adding a splash of dark rum or enjoying non-alcoholic eggnog, this festive beverage is sure to become one of your family’s favourite holiday traditions. \\\* I’ve been wanting to try making a homemade eggnog recipe for a while now. In fact, I’ve been wanting to try making it myself ever since I realized you could make my own eggnog at home. But, like many things, it’s just one of those projects that’s been pushed to the back burner because life is just too crazy busy to make everything from scratch all the time. Amiright? My philosophy is to take things one step at a time… Learn how to do one thing well and then move onto the next. Often what I find is that when I finally get around to learning a new skill or how to make a new recipe or project from scratch, it’s actually really easy and takes very little time to do. But I don’t overwhelm myself with pressure to do it all perfectly right away. So anyway, classic eggnog was one of those things that took me a couple years to finally try making at home myself. And lo and behold, it’s so easy to create a homemade version, I now wonder why I didn’t start making it years ago. I know, however, that slow and steady wins the race, especially when it comes to homesteading and making things from scratch. There are endless skills and recipes to learn when you’re aspiring to make as much as possible yourself, and each year and season is a chance to learn just a little bit more. Next holiday season I’ll tackle something else, but this year it’s delicious, creamy eggnog. And now that I’ve learned how easy it is to make it from scratch, plus the fact that it tastes better than store-bought eggnog and is better for you, means I will pretty much always make it from scratch from here on out. And once you try it, I’m sure you’ll feel the same. And then you’ll be inspired to take on another from-scratch recipe or homesteading skill. It’s a slippery slope\! But for now, let’s talk about eggnog for a minute… ## What is Eggnog Anyway? ![On top of a rustic wooden tray, mason jars sit filled with creamy homemade eggnog, topped with cinnamon sticks. Whole nutmeg is placed beside them.](https://thehouseandhomestead.com/wp-content/uploads/2018/12/Pic-8.jpg) When I started searching for a homemade eggnog recipe, I came across a few different ones and some interesting information about how eggnog came to be the infamous holiday season drink it is today. The general consensus is that eggnog originated in England in the 17th Century and was made with raw eggs, whole milk and some sort of alcohol (aka. “nog”). It was originally made with sherry or brandy, but when eggnog reached America it was typically spiked with rum because rum was easier to come by. Eventually some people started substituting American whiskey. Nowadays we can drink non-alcoholic eggnog if preferred, but traditional eggnog was always an alcoholic drink that wealthy folks (who could afford milk and eggs and alcohol) would use to toast to their prosperity. I found at least one source that claims eggnog was created by mixing alcohol with eggs and milk earlier in the season when egg and milk production was at a high. The alcohol was used to preserve the dairy products so that they could be consumed during the winter months when egg and milk production was low. This certainly makes some sense, but I couldn’t find many other sources to verify this theory. What we know for sure is that eggnog used to be made with a simple, all-natural list of ingredients and it didn’t come from a carton at the grocery store. In fact, I’d advise you to steer clear of eggnog from the grocery store if for no other reason than to avoid all of the additives and processed ingredients typically found in store-bought eggnog: ingredients like high fructose corn syrup, modified milk ingredients and carrageenan (thickener) used in place of natural ingredients like organic sugar, whole milk and yes, even eggs, so that it’s cheaper to produce. No thanks. I’d rather make it myself from natural, organic ingredients I know and trust. ## How to make Old-fashioned Homemade Eggnog ![A child's hands hold a creamy mason jar of homemade eggnog with a cinnamon stick](https://thehouseandhomestead.com/wp-content/uploads/2018/12/Attachment-5.jpg) When it comes to making eggnog from scratch nowadays, there are a few different options. First of all, you can spike it with alcohol, or enjoy non-alcoholic eggnog. I don’t spike ours the first time I make it because our whole family (including children) drinks it too, but my husband and I have been known to add rum when pouring into our own glasses;) ![A child stands in front of a Christmas tree drinking homemade eggnog out of a mason jar with a cinnamon stick](https://thehouseandhomestead.com/wp-content/uploads/2018/12/Pic-4.jpg) Second, when it comes to making eggnog, my preferred way is to use raw eggs and cold milk and heavy cream. I love the flavour and I love that it can be made fresh and enjoyed right away. The only caveat to making eggnog “cold” with raw eggs is the (albeit low) risk of salmonella poisoning. It’s true that raw eggs can harbour the salmonella bacteria that make us very sick, but truth be told, it’s much more rare than many people think and the risk is even less when using fresh eggs from free range chickens from organic farms (which I always recommend using, whether you raise your own laying hens or purchase eggs from a local farm). Store-bought eggs carry a higher risk of salmonella because they typically come from factory-farmed chickens that were raised in unsanitary conditions. So if making your eggnog with raw eggs, I advise you to only use fresh eggs from healthy chickens and a source you trust. We don’t have our own chickens (yet), but we get our eggs from friends who have a small flock of free range laying hens. So I can vouch for the fact that I make my eggnog with raw eggs and no one in our family has gotten sick. ![An egg yolk in a separator placed over a glass measuring cup. Whole eggs and cracked eggshells are in the backgroundl ](https://thehouseandhomestead.com/wp-content/uploads/2018/12/Pic-2.jpg) If you’re still feeling iffy about using raw eggs or you’re using eggs from the grocery store, I recommend heating your eggnog slowly on the stovetop until it reaches 160ºF (the minimum safe temperature needed to kill salmonella bacteria) to be on the safe side. I’ve made it both ways and both are good, but when I cooked my eggnog, it got a little bit lumpy (like custard) despite my best efforts to heat it slowly and whisk constantly to avoid this. I also had to wait a few hours for it to cool down in the fridge before serving, so that was another downside. But when it was cool enough to serve, I simply ran it through a blender to smooth out the lumps and it tasted great in the end\! The choice is yours. I recommend using raw eggs if you can, but it’s just a couple extra steps to heat it up and then cool it down if you would rather cook it first. Don’t forget to mix in some ground nutmeg to give your creamy eggnog that signature holiday taste. Mix with dark rum, brandy or whisky if adding alcohol and garnish with extra ground nutmeg (fresh grated is always best!) and a cinnamon stick. There you have it! A homemade eggnog recipe with all-natural ingredients and no additives whatsoever. And it takes less time to whip up than it takes to run to the grocery store for a carton. Cheers\! ![](https://thehouseandhomestead.com/wp-content/uploads/2025/02/Anna-Signature-2024-1024x534.png) [Continue to Content](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#mv-creation-36) ![This old-fashioned homemade eggnog recipe is quick, easy and made from real, whole, all-natural ingredients. You'll never drink store-bought eggnog again\!](https://thehouseandhomestead.com/wp-content/uploads/2018/12/Pic-9-480x480.jpg) Create Pinterest Pin ## Old-Fashioned Homemade Eggnog Recipe Yield: 4-6 servings 4\.2 Stars (37 Reviews) ### Ingredients - 6 large eggs - ½ cup sugar - 1 cup heavy cream - 2 cups milk - ½ teaspoon ground nutmeg + more to garnish - Cinnamon stick and alcohol of choice (optional) ### Instructions 1. Separate egg yolks and egg whites. Set egg whites aside. 2. Beat the egg yolks and the sugar until smooth. Add the milk, cream and nutmeg to the egg yolk mixture and beat together until smooth and well combined. 3. You can either serve your eggnog just like this and use your egg whites for something else (omelette perhaps?), OR you can beat your egg whites until they solidify and form stiff peaks, then fold them back into your eggnog mixture to make it extra light and fluffy. 4. To serve, pour alcohol of choice over ice (if using), pour eggnog overtop and grate a little fresh nutmeg on top. Garnish with a cinnamon stick to make it look extra pretty. 5. Enjoy responsibly at your next holiday party! (Eggnog hangovers are not fun). © Anna Sakawsky - The House & Homestead ![](https://thehouseandhomestead.com/wp-content/uploads/2018/12/Pic-9-735x490.jpg) ### Related Posts: - [Whipped Shortbread Cookies Recipe](https://thehouseandhomestead.com/whipped-shortbread-cookies/) - [Traditional Christmas Tourtière Recipe](https://thehouseandhomestead.com/traditional-tourtiere-recipe/) - [Ooey, Gooey Chocolate Chip Skillet Cookie](https://thehouseandhomestead.com/chocolate-chip-skillet-cookie/) - [DIY Christmas Room Sprays with Essential Oils](https://thehouseandhomestead.com/diy-christmas-room-sprays-with-essential-oils/) - [Essential Oil Diffuser Blends for Christmas](https://thehouseandhomestead.com/essential-oil-diffuser-blends-for-christmas/) - [The Modern Homesteader’s Handmade Christmas Gift Guide](https://thehouseandhomestead.com/handmade-christmas-gift-guide/) - [35+ Last-Minute Homemade Christmas Gift Ideas](https://thehouseandhomestead.com/last-minute-christmas-gift-ideas/) [← Whipped Shortbread Cookies Recipe (Traditional + Vegan Recipe)](https://thehouseandhomestead.com/whipped-shortbread-cookies/) [Traditional Christmas Tourtière Recipe →](https://thehouseandhomestead.com/traditional-tourtiere-recipe/) [![](https://thehouseandhomestead.com/wp-content/uploads/2024/12/Anna-Sakawsky-Headshot-2024.jpg)](https://thehouseandhomestead.com/about/) #### [About Anna\!](https://thehouseandhomestead.com/about/) I’m Anna, and I’m a former city girl turned modern homesteader who lives with my family (human, furry and feathered) on a ¼-acre property on Vancouver Island. Here we produce and preserve hundreds of pounds of our own food each year and strive to live a more self-reliant lifestyle through all that we do. Now, I’m on a mission to help others—like you—do the same, no matter where you live or how much space you have\! [Read More](https://thehouseandhomestead.com/about/) #### Subscribe to our Newsletter Related posts [![How to Can Water for Emergencies](https://thehouseandhomestead.com/wp-content/uploads/2026/03/Canning-Water-Feature-Photo-1-400x250.jpg)](https://thehouseandhomestead.com/how-to-can-water-for-emergencies/) ## [How to Can Water for Emergencies](https://thehouseandhomestead.com/how-to-can-water-for-emergencies/) by [Anna Sakawsky](https://thehouseandhomestead.com/author/a-sakawskygmail-com/ "Posts by Anna Sakawsky") \\| Mar 27, 2026 \\| [Blog](https://thehouseandhomestead.com/category/blog/), [Grow & Preserve](https://thehouseandhomestead.com/category/grow-preserve/), [Live & Thrive](https://thehouseandhomestead.com/category/live-thrive/) Learn how to can water for emergencies with this easy, step-by-step guide and build a long-term... [read more](https://thehouseandhomestead.com/how-to-can-water-for-emergencies/) [![Sourdough Discard Pancakes](https://thehouseandhomestead.com/wp-content/uploads/2026/02/Sourdough-Pancakes-Feature-Photo-400x250.png)](https://thehouseandhomestead.com/sourdough-discard-pancakes/) ## [Sourdough Discard Pancakes](https://thehouseandhomestead.com/sourdough-discard-pancakes/) by [Anna Sakawsky](https://thehouseandhomestead.com/author/a-sakawskygmail-com/ "Posts by Anna Sakawsky") \\| Mar 25, 2026 \\| [Blog](https://thehouseandhomestead.com/category/blog/), [Cook & Create](https://thehouseandhomestead.com/category/cook-create/) Did you know you can turn your sourdough discard into fluffy, delicious pancakes? With just a few... [read more](https://thehouseandhomestead.com/sourdough-discard-pancakes/) [![Easy Beginner Sourdough Bread Recipe](https://thehouseandhomestead.com/wp-content/uploads/2025/01/Sourdough-Boule-Feature-Photo-3-400x250.jpg)](https://thehouseandhomestead.com/beginner-sourdough-bread-recipe/) ## [Easy Beginner Sourdough Bread Recipe](https://thehouseandhomestead.com/beginner-sourdough-bread-recipe/) by [Anna Sakawsky](https://thehouseandhomestead.com/author/a-sakawskygmail-com/ "Posts by Anna Sakawsky") \\| Feb 21, 2026 \\| [Blog](https://thehouseandhomestead.com/category/blog/), [Cook & Create](https://thehouseandhomestead.com/category/cook-create/) Homemade sourdough bread has experienced a major revival in recent years, and for good reason!... [read more](https://thehouseandhomestead.com/beginner-sourdough-bread-recipe/) ## 24 Comments 1. ![Jane Davis](https://secure.gravatar.com/avatar/833bb53e8bd5704b7246a9713a09f1761ba61a9bea694586b950141e19504eb5?s=80&d=mm&r=g) Jane Davis on December 8, 2024 at 7:51 pm Oh thank you Anna this sounds yummy!! I haven’t forgotten about you I still have your seeds coming🙏 I had to go in for an unexpected surgery right before Thanksgiving😎 But like you said in your email today…I’m grateful … I feel blessed❤️ I’m so happy that you are safe and that your family is safe God is good… we have awesome angels watching over us🙏💕 I’m going to wish you and your family a very merry Christmas and a blessed new year and a happy 2025!\! Because my life is flying by and tomorrow it’s gonna be next summer😱😱😱🤣🤣🤣 I’m old!!😎 Thank you for your wise words you’re wonderful food but most of all thank you for your Homestead money saving ideas… they help so much when you’re on Social Security😎❤️🥳 Thanks again!\! [Reply](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#comment-17484) - ![Ashley Constance](https://secure.gravatar.com/avatar/7ad0807caf8fe9b53aaa21a28e0a44fd49b409bc74ee24d19ca5233b8738c335?s=80&d=mm&r=g) Ashley Constance on December 9, 2024 at 6:56 am Hi Jane – thank you for your kind words! I’ll be sure to pass them along to Anna. Take care and have a wonderful Christmas! -Ashley (assistant) [Reply](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#comment-17500) 2. ![Carol Ann Remmick](https://secure.gravatar.com/avatar/ce1cf8369870f1d4c8d39f6eebd80aed9655c50e0d20e0503a313f7b058e94ba?s=80&d=mm&r=g) Carol Ann Remmick on December 8, 2024 at 7:45 pm When I was young, (I am 68) my mother would use a carton of French Vanila ice cream that had real vanilla bean seeds. She also used raw eggs. It was soooooo good with Austrian rum. The ice cream you get now does not give it the right flavor. [Reply](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#comment-17483) 3. ![MICHELLE HERCULES](https://secure.gravatar.com/avatar/0bef2c958cb746984cf5576fbb2a853ef6bf7b0a5acd162e7d5866c8c7fbdfb6?s=80&d=mm&r=g) MICHELLE HERCULES on December 17, 2023 at 3:06 pm Thank you for sharing this recipe. I tried it tonight. My husband is the eggnog drinker. He said it tastes good. The eggwhites made it really foamy though. It was a strange texture for me. Anyway, I added some salt and vanilla and will see how it is tomorrow. [Reply](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#comment-9897) 4. ![Jana Miller](https://secure.gravatar.com/avatar/d4fe0b20f3deeb1288e9337e05af9fd6efe1a0200efcdebfa6a878262cb8f3c5?s=80&d=mm&r=g) Jana Miller on November 15, 2022 at 3:12 pm Can you heat it after the egg whites are added? [Reply](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#comment-5005) - ![Ashley Constance](https://secure.gravatar.com/avatar/7ad0807caf8fe9b53aaa21a28e0a44fd49b409bc74ee24d19ca5233b8738c335?s=80&d=mm&r=g) Ashley Constance on November 16, 2022 at 7:03 am I wasn’t sure about this myself, but I found this article helpful: <https://juliescafebakery.com/can-you-warm-up-eggnog/> [Reply](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#comment-5008) 5. ![Richard](https://secure.gravatar.com/avatar/964f717642fd770d123ad6f139f4d9897cc3105bffb60c671617d617a2acb068?s=80&d=mm&r=g) Richard on November 13, 2022 at 9:57 am Why not use a carton of eggs. It is already pasturized. [Reply](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#comment-4992) - ![Ashley Constance](https://secure.gravatar.com/avatar/7ad0807caf8fe9b53aaa21a28e0a44fd49b409bc74ee24d19ca5233b8738c335?s=80&d=mm&r=g) Ashley Constance on November 14, 2022 at 5:39 am I guess that depends where you live and what the egg industry is like, but here in Canada, and in much of the US, store-bought eggs are not required to be pasteurized. They are just washed and refrigerated. Some stores may offer pasteurized eggs, but from what I’ve read, they’re much more difficult to find. [Reply](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#comment-4997) - ![Susan](https://secure.gravatar.com/avatar/d8d6e0e9cb7264227bfa37adbe0d4a3dc9151b2d45fa71a28f0c4f69b6234c33?s=80&d=mm&r=g) Susan on December 12, 2022 at 5:23 pm Eggs keep better if they aren’t washed. Only mentioned because you said you were using uncooked eggs that you got from a friend [Reply](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#comment-5230) - ![Marikay](https://secure.gravatar.com/avatar/ffad09ce6aade7b69df6911b9fdc4d1030a8803b5f68f24afb27589409477dc3?s=80&d=mm&r=g) Marikay on January 1, 2024 at 2:23 pm Wouldn’t the alcohol in brandy, rum, liqueurs, etc. kill the bacteria??? [Reply](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#comment-10158) - ![Ashley Constance](https://secure.gravatar.com/avatar/7ad0807caf8fe9b53aaa21a28e0a44fd49b409bc74ee24d19ca5233b8738c335?s=80&d=mm&r=g) Ashley Constance on January 2, 2024 at 6:26 am I’m no food scientist, but from what I understand, alcohol – especially in the low ratios it would be added to something like eggnog – does not have any affect on these kinds of bacteria. Not necessarily about eggnog, but still interesting: [https://ask.usda.gov/s/article/Does-wine-or-liquor-kill-bacteria\#:~:text=Information\&text=According%20to%20the%20United%20States,does%20not%20make%20it%20safe](https://ask.usda.gov/s/article/Does-wine-or-liquor-kill-bacteria#:~:text=Information&text=According%20to%20the%20United%20States,does%20not%20make%20it%20safe). \-Ashley (assistant) [Reply](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#comment-10164) 6. ![Louise from Minnesota](https://secure.gravatar.com/avatar/cf7120d0ee724d15af2fbca1e00293567b00360b37c519dd3436748b5dbdcf90?s=80&d=mm&r=g) Louise from Minnesota on December 24, 2020 at 3:48 pm Too sweet , when I make again I will use half the sugar. Delicious. [Reply](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#comment-1992) 7. ![LT](https://secure.gravatar.com/avatar/89ee5be717b96edc4b69632e2b2a3964e9610f00a39490d1b810f85f79bc0b89?s=80&d=mm&r=g) LT on December 23, 2020 at 2:26 pm FYI, you can search for a method for heating the eggs to pasteurize them. That should make it safe plus hopefully avoiding your problem with the egg nog thickening. [Reply](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#comment-1986) 8. ![Bethany](https://secure.gravatar.com/avatar/deac875d4f9b837ac9ccb421db5bcf22f1cd4f8b22056af83a89bb4111598dbb?s=80&d=mm&r=g) [Bethany](http://www.theupcycledfamily.com/) on November 25, 2020 at 7:37 am I have been looking for a good natural ingredient Egg Nog recipe, this looks great, I can’t wait to try it\! This is one of our favorite Holiday drinks (plus it makes your house smell amazing) thought I’d share\! <https://theupcycledfamily.com/amazing-crock-pot-tea/> [Reply](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#comment-1772) - ![Kristin](https://secure.gravatar.com/avatar/1041016d1db3350577d5dc414d2e4734dffa277cf0a30f77d2bf9485f0e353ce?s=80&d=mm&r=g) Kristin on December 9, 2020 at 1:52 pm How many servings does this recipe make? Also, have you ever tried it with Almond Milk? I’m on Keto so wondering if I can try to Keto-fy the recipe. I LOVE putting eggnog in my coffee this time of year instead of creamer and I was horrified when I recently looked at the ingredients in the store bought\! [Reply](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#comment-1877) - ![Anna Sakawsky](https://secure.gravatar.com/avatar/51a98a119e7ac269c8134432732b77677ee5c2e8c216b5382d1dce5a15bee215?s=80&d=mm&r=g) Anna Sakawsky on December 9, 2020 at 2:05 pm Hi Kristin, I just made this recipe again the other night and it made roughly 4 servings (although we all had different size glasses, so it could be closer to 5 or 6 8-oz. servings with ice. As for almond milk, I don’t see why it wouldn’t work. It just might not be as thick as it would be with the cream. Although you could try coconut milk too. I find it thicker. [Reply](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#comment-1880) - ![Maggi](https://secure.gravatar.com/avatar/f5d8e4e798578a745128f42798d41b454d8a3df9541f79dcaa0a8ce7321b6adb?s=80&d=mm&r=g) Maggi on December 8, 2024 at 12:59 am Coconut Milk is great, and almond milk I have tried. This year I am attempting oat milk. Adult kids and trends 🙂 [Reply](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#comment-17466) 9. ![Sue](https://secure.gravatar.com/avatar/e7c19b7dcd62e1b344b803b4a80f00af2315ecbbadde06e1fbfff7cd954573fd?s=80&d=mm&r=g) Sue on January 19, 2020 at 7:40 am This was really good. Thanks [Reply](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#comment-1168) - ![Anna Sakawsky](https://secure.gravatar.com/avatar/51a98a119e7ac269c8134432732b77677ee5c2e8c216b5382d1dce5a15bee215?s=80&d=mm&r=g) Anna Sakawsky on January 19, 2020 at 11:12 am I’m so glad you enjoyed it\! [Reply](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#comment-1170) 10. ![Elizabeth Turner](https://secure.gravatar.com/avatar/02acd6c7a1a7a55d32c7d1fc9f6661c0f88fb65e360ef8a60fa9f2f097fee9c9?s=80&d=mm&r=g) Elizabeth Turner on December 1, 2019 at 2:10 pm I just made this with raw milk from our mini-Jerseys and raw eggs from our chickens. I love having everything fresh from the homestead. Great recipe, my whole family loved it\! [Reply](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#comment-1080) 11. ![Jerri E](https://secure.gravatar.com/avatar/e5263c8d491d144c2bc77f43059f707e94abe71fb137dc3f17956569ea175d2b?s=80&d=mm&r=g) Jerri E on November 30, 2019 at 8:49 am At what point would you cook it? [Reply](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#comment-1077) - ![Anna Sakawsky](https://secure.gravatar.com/avatar/51a98a119e7ac269c8134432732b77677ee5c2e8c216b5382d1dce5a15bee215?s=80&d=mm&r=g) Anna Sakawsky on November 30, 2019 at 1:25 pm Hi Jerri, This is a traditional, no-cook eggnog. However I do have instructions for cooking it if you choose in the post above the recipe. I only use eggs from free range, pasture-raised chickens to help ensure healthy eggs. But if you prefer to cook it, you can heat your eggnog slowly on the stovetop until it reaches 160ºF (the temperature needed to kill any salmonella bacteria that may be present) stirring constantly to prevent any custardy lumps from forming, and then let it chill completely. I’ve done it this way too but I couldn’t keep all the lumps out, so I just ran mine through the blender after it was completely chilled:) [Reply](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#comment-1078) 12. ![bill bratton](https://secure.gravatar.com/avatar/353133af0ff035553c5906ee95279a834f140f81947cc6f9998d1e70a38a026a?s=80&d=mm&r=g) bill bratton on December 18, 2018 at 11:34 am Since I was a kid, the way I make it is: 4 eggs, 4 cups milk, 1/4 cup sugar, (nutmeg, ginger, and cinnamon as needed to flavor to taste), mix eggs and milk then add sugar, them add seasonings to flavor. [Reply](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#comment-420) - ![Anna Sakawsky](https://secure.gravatar.com/avatar/51a98a119e7ac269c8134432732b77677ee5c2e8c216b5382d1dce5a15bee215?s=80&d=mm&r=g) Anna Sakawsky on December 18, 2018 at 11:54 am That sounds yummy too! Eggnog any way is just fine with me\! [Reply](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#comment-422) ### Trackbacks/Pingbacks 1. [76 Things to make at home to save money - Wandering Hoof Ranch](https://wanderinghoofranch.com/things-to-make-at-home-to-save-money/) - \[…\] HOMEMADE EGGNOG \[…\] ### Submit a Comment [Cancel reply](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#respond) This site uses Akismet to reduce spam. 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Readable Markdown	[Jump to Recipe](https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/#mv-creation-36-jtr) ![Mason jars filled with creamy homemade eggnog, topped with cinnamon sticks. A cozy, festive atmosphere with soft lighting and a textured background. Text overlay reads 'Old-Fashioned Homemade Eggnog Recipe.'](https://thehouseandhomestead.com/wp-content/uploads/2019/12/The-House-and-Homestead-Old-Fashioned-Homemade-Eggnog.png)This homemade eggnog recipe is sure to be a hit at your holiday gatherings! Whether you’re adding a splash of dark rum or enjoying non-alcoholic eggnog, this festive beverage is sure to become one of your family’s favourite holiday traditions. \\\* I’ve been wanting to try making a homemade eggnog recipe for a while now. In fact, I’ve been wanting to try making it myself ever since I realized you could make my own eggnog at home. But, like many things, it’s just one of those projects that’s been pushed to the back burner because life is just too crazy busy to make everything from scratch all the time. Amiright? My philosophy is to take things one step at a time… Learn how to do one thing well and then move onto the next. Often what I find is that when I finally get around to learning a new skill or how to make a new recipe or project from scratch, it’s actually really easy and takes very little time to do. But I don’t overwhelm myself with pressure to do it all perfectly right away. So anyway, classic eggnog was one of those things that took me a couple years to finally try making at home myself. And lo and behold, it’s so easy to create a homemade version, I now wonder why I didn’t start making it years ago. I know, however, that slow and steady wins the race, especially when it comes to homesteading and making things from scratch. There are endless skills and recipes to learn when you’re aspiring to make as much as possible yourself, and each year and season is a chance to learn just a little bit more. Next holiday season I’ll tackle something else, but this year it’s delicious, creamy eggnog. And now that I’ve learned how easy it is to make it from scratch, plus the fact that it tastes better than store-bought eggnog and is better for you, means I will pretty much always make it from scratch from here on out. And once you try it, I’m sure you’ll feel the same. And then you’ll be inspired to take on another from-scratch recipe or homesteading skill. It’s a slippery slope\! But for now, let’s talk about eggnog for a minute… ## What is Eggnog Anyway? ![On top of a rustic wooden tray, mason jars sit filled with creamy homemade eggnog, topped with cinnamon sticks. Whole nutmeg is placed beside them.](https://thehouseandhomestead.com/wp-content/uploads/2018/12/Pic-8.jpg) When I started searching for a homemade eggnog recipe, I came across a few different ones and some interesting information about how eggnog came to be the infamous holiday season drink it is today. The general consensus is that eggnog originated in England in the 17th Century and was made with raw eggs, whole milk and some sort of alcohol (aka. “nog”). It was originally made with sherry or brandy, but when eggnog reached America it was typically spiked with rum because rum was easier to come by. Eventually some people started substituting American whiskey. Nowadays we can drink non-alcoholic eggnog if preferred, but traditional eggnog was always an alcoholic drink that wealthy folks (who could afford milk and eggs and alcohol) would use to toast to their prosperity. I found at least one source that claims eggnog was created by mixing alcohol with eggs and milk earlier in the season when egg and milk production was at a high. The alcohol was used to preserve the dairy products so that they could be consumed during the winter months when egg and milk production was low. This certainly makes some sense, but I couldn’t find many other sources to verify this theory. What we know for sure is that eggnog used to be made with a simple, all-natural list of ingredients and it didn’t come from a carton at the grocery store. In fact, I’d advise you to steer clear of eggnog from the grocery store if for no other reason than to avoid all of the additives and processed ingredients typically found in store-bought eggnog: ingredients like high fructose corn syrup, modified milk ingredients and carrageenan (thickener) used in place of natural ingredients like organic sugar, whole milk and yes, even eggs, so that it’s cheaper to produce. No thanks. I’d rather make it myself from natural, organic ingredients I know and trust. ## How to make Old-fashioned Homemade Eggnog ![A child's hands hold a creamy mason jar of homemade eggnog with a cinnamon stick](https://thehouseandhomestead.com/wp-content/uploads/2018/12/Attachment-5.jpg) When it comes to making eggnog from scratch nowadays, there are a few different options. First of all, you can spike it with alcohol, or enjoy non-alcoholic eggnog. I don’t spike ours the first time I make it because our whole family (including children) drinks it too, but my husband and I have been known to add rum when pouring into our own glasses;) ![A child stands in front of a Christmas tree drinking homemade eggnog out of a mason jar with a cinnamon stick](https://thehouseandhomestead.com/wp-content/uploads/2018/12/Pic-4.jpg) Second, when it comes to making eggnog, my preferred way is to use raw eggs and cold milk and heavy cream. I love the flavour and I love that it can be made fresh and enjoyed right away. The only caveat to making eggnog “cold” with raw eggs is the (albeit low) risk of salmonella poisoning. It’s true that raw eggs can harbour the salmonella bacteria that make us very sick, but truth be told, it’s much more rare than many people think and the risk is even less when using fresh eggs from free range chickens from organic farms (which I always recommend using, whether you raise your own laying hens or purchase eggs from a local farm). Store-bought eggs carry a higher risk of salmonella because they typically come from factory-farmed chickens that were raised in unsanitary conditions. So if making your eggnog with raw eggs, I advise you to only use fresh eggs from healthy chickens and a source you trust. We don’t have our own chickens (yet), but we get our eggs from friends who have a small flock of free range laying hens. So I can vouch for the fact that I make my eggnog with raw eggs and no one in our family has gotten sick. ![An egg yolk in a separator placed over a glass measuring cup. Whole eggs and cracked eggshells are in the backgroundl ](https://thehouseandhomestead.com/wp-content/uploads/2018/12/Pic-2.jpg) If you’re still feeling iffy about using raw eggs or you’re using eggs from the grocery store, I recommend heating your eggnog slowly on the stovetop until it reaches 160ºF (the minimum safe temperature needed to kill salmonella bacteria) to be on the safe side. I’ve made it both ways and both are good, but when I cooked my eggnog, it got a little bit lumpy (like custard) despite my best efforts to heat it slowly and whisk constantly to avoid this. I also had to wait a few hours for it to cool down in the fridge before serving, so that was another downside. But when it was cool enough to serve, I simply ran it through a blender to smooth out the lumps and it tasted great in the end\! The choice is yours. I recommend using raw eggs if you can, but it’s just a couple extra steps to heat it up and then cool it down if you would rather cook it first. Don’t forget to mix in some ground nutmeg to give your creamy eggnog that signature holiday taste. Mix with dark rum, brandy or whisky if adding alcohol and garnish with extra ground nutmeg (fresh grated is always best!) and a cinnamon stick. There you have it! A homemade eggnog recipe with all-natural ingredients and no additives whatsoever. And it takes less time to whip up than it takes to run to the grocery store for a carton. Cheers\! ![](https://thehouseandhomestead.com/wp-content/uploads/2025/02/Anna-Signature-2024-1024x534.png) ### Ingredients - 6 large eggs - ½ cup sugar - 1 cup heavy cream - 2 cups milk - ½ teaspoon ground nutmeg + more to garnish - Cinnamon stick and alcohol of choice (optional) ### Instructions 1. Separate egg yolks and egg whites. Set egg whites aside. 2. Beat the egg yolks and the sugar until smooth. Add the milk, cream and nutmeg to the egg yolk mixture and beat together until smooth and well combined. 3. You can either serve your eggnog just like this and use your egg whites for something else (omelette perhaps?), OR you can beat your egg whites until they solidify and form stiff peaks, then fold them back into your eggnog mixture to make it extra light and fluffy. 4. To serve, pour alcohol of choice over ice (if using), pour eggnog overtop and grate a little fresh nutmeg on top. Garnish with a cinnamon stick to make it look extra pretty. 5. Enjoy responsibly at your next holiday party! 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