Description
This homemade eggnog recipe is a rich and creamy holiday classic made with whole milk, heavy cream, eggs, and warm spices like cinnamon and nutmeg, optionally spiked with spiced rum or bourbon for a festive touch. Perfect for chilling and serving at holiday gatherings, it offers a traditional, comforting flavor that can be prepared ahead and aged to enhance its taste.
Ingredients
Scale
Base Ingredients
- 2 cups whole milk
- 3 whole cloves
- 1 teaspoon ground cinnamon, plus a little for garnish if desired
- ½ teaspoon ground nutmeg
- 6 large egg yolks
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 ¼ cups spiced rum or bourbon, optional
Instructions
- Heat the milk and spices: In a small saucepan, combine the whole milk, whole cloves, ground cinnamon, and ground nutmeg. Slowly bring this mixture to a boil over medium heat, allowing the spices to infuse the milk.
- Whisk egg yolks and sugar: In a medium-sized bowl, whisk together the egg yolks and granulated sugar until the mixture becomes fluffy and light in color, approximately 2 to 3 minutes.
- Temper the eggs: Gradually add very small amounts of the hot milk mixture to the egg yolks while whisking constantly to temper the eggs. Continue adding the milk slowly to prevent the eggs from scrambling, blending all the milk into the eggs.
- Cook the eggnog base: Pour the combined mixture back into the saucepan and cook over medium heat. Stir constantly until the mixture thickens enough to coat the back of a spoon, about 3 to 5 minutes. Be careful not to let it boil to avoid curdling.
- Strain and cool: Remove the saucepan from heat and strain out the cloves to remove any solids. Allow the mixture to cool for one hour at room temperature.
- Add cream and flavorings: Once cooled, whisk in the heavy cream, vanilla extract, and the spiced rum or bourbon, if using, to complete the eggnog.
- Chill the eggnog: Refrigerate the eggnog for at least 3 hours or overnight to allow flavors to meld and chill thoroughly before serving.
Notes
- Make Ahead: Prepare the eggnog a day in advance and refrigerate it in an airtight container. Aging enhances the flavor, making it richer and smoother.
- Storing: Keep the eggnog refrigerated in an airtight container. Shake well before serving to remix any settled ingredients. Homemade eggnog lasts 2 to 3 days in the refrigerator.
- Tempering eggs is crucial to avoid scrambling; add hot milk gradually while whisking constantly.
- You can garnish with additional ground cinnamon or fresh nutmeg for extra aroma and presentation appeal.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 100 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 215 mg
