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. Combine heavy cream, vanilla, cinnamon, nutmeg, and 2 cups of milk in the inner pot.
  2. Using the Sauté-then-Simmer® function and leaving the lid of your rice cooker off, cook until tiny bubbles begin to form around the edge of the inner pot. Once you see the bubbles, turn off the rice cooker and let the mixture sit for 30 minutes.
  3. Meanwhile, separate the egg yolks from the egg whites and set the egg whites aside. Beat the sugar, salt and egg yolks with a hand mixer until it becomes a thick consistency and is pale in color.
  4. Strain the boiled spiced cream mixture then slowly beat 1 cup at a time it into the yolk mixture on low speed. Once thoroughly incorporated, return the mixture into the inner pot.
  5. Select the Sauté-then-Simmer® function once more. Let the mixture heat up, stirring constantly using a long-handled wooden spoon. Once the mixture begins to stick to the back of spoon, remove the mixture from heat.
  6. Let the mixture cool then add in the remaining 2 cups of milk.
  7. Using a hand mixer, beat the egg whites until soft peaks form, then fold into the cooled eggnog.
  8. Top with nutmeg and a cinnamon stick and serve!