Old-Fashioned Eggnog

Prep Time
7 minutes
Cook Time
35 minutes


  • 1 cup heavy cream
  • 2 tsp pure vanilla extract
  • 2 cinnamon sticks
  • ¼ tsp nutmeg
  • 4 cups whole milk
  • 8 large eggs
  • ¾ cup granulated sugar
  • pinch of kosher salt


  1. In the inner pot, combine heavy cream, vanilla, cinnamon sticks, nutmeg, and 2 cups of milk.
  2. Use the Sauté-then-Simmer® function with the rice cooker lid off. Cook until small bubbles form around the edges. Turn off and let it sit for 30 minutes.
  3. While waiting, separate egg yolks from whites. Set aside egg whites.
  4. Use a hand mixer to beat sugar, salt, and egg yolks until thick and pale.
  5. Strain the spiced cream mixture and gradually beat 1 cup at a time into the yolks on low speed.
  6. Return the mixture to the inner pot. Use Sauté-then-Simmer® function again to heat, stirring constantly. Remove when the mixture sticks to the back of a spoon.
  7. Allow the mixture to cool, then add the remaining 2 cups of milk.
  8. With a hand mixer, beat egg whites until soft peaks form. Fold into cooled eggnog.
  9. Serve the eggnog in glasses, garnished with nutmeg and a cinnamon stick.
  10. Enjoy your delicious homemade eggnog!