Description
A rich and creamy homemade eggnog recipe featuring warm spices, egg yolks, heavy cream, and optional spiced rum or bourbon. Perfect for a festive holiday beverage that can be made ahead and enjoyed chilled.
Ingredients
Scale
Spiced Milk Mixture
- 2 cups whole milk
- 3 whole cloves
- 1 teaspoon ground cinnamon, plus extra for garnish
- ½ teaspoon ground nutmeg
Egg Mixture
- 6 large egg yolks
- 1 cup granulated sugar
Final Ingredients
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 ¼ cups spiced rum or bourbon (optional)
Instructions
- Heat the milk mixture: In a small saucepan, combine whole milk, cloves, cinnamon, and nutmeg. Slowly bring the mixture to a boil over medium heat, allowing the spices to infuse the milk.
- Whisk the egg yolks and sugar: In a medium bowl, whisk together the egg yolks and granulated sugar for 2 to 3 minutes until the mixture is fluffy, light, and pale in color.
- Temper the eggs: Gradually add a small amount of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs and prevent them from cooking too quickly.
- Combine milk and eggs: Continue slowly adding the milk mixture into the egg mixture, whisking continuously until fully combined.
- Cook the combined mixture: Return the mixture to the saucepan and cook over medium heat for 3 to 5 minutes, stirring constantly until it thickens slightly and coats the back of a spoon. Do not let it boil.
- Strain and cool: Remove the saucepan from heat and strain out the cloves. Let the mixture cool for one hour at room temperature.
- Add cream, vanilla, and alcohol: Once cooled, whisk in the heavy cream, vanilla extract, and spiced rum or bourbon if using.
- Chill and serve: Refrigerate the eggnog for at least 3 hours or overnight before serving. Garnish with additional ground cinnamon if desired.
Notes
- You can make this eggnog ahead of time; aging it enhances the flavor. Store in an airtight container in the refrigerator.
- Shake well before serving, as settling can occur.
- Homemade eggnog will last 2 to 3 days refrigerated.
- For a non-alcoholic version, simply omit the rum or bourbon.
- Use pasteurized eggs if serving to vulnerable groups to ensure safety.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 90 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 210 mg
