Description
This classic homemade eggnog recipe features a rich and creamy blend of whole milk, cream, eggs, and warm spices like cinnamon and nutmeg, enhanced with optional spiced rum or bourbon for a festive holiday treat. Perfectly tempered egg yolks give it a smooth texture, and chilling the mixture allows the flavors to meld beautifully.
Ingredients
Scale
Milk and Spices
- 2 cups whole milk
- 3 whole cloves
- 1 teaspoon ground cinnamon, plus extra for garnish if desired
- 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 Milk with Spices: In a small saucepan, combine the whole milk, cloves, ground cinnamon, and ground nutmeg. Slowly bring the mixture to a boil over medium heat, allowing the spices to infuse the milk.
- Whisk Egg Yolks and Sugar: While the milk heats, in a medium bowl, whisk together the egg yolks and granulated sugar until the mixture becomes fluffy, light, and pale in color, about 2 to 3 minutes.
- Temper the Eggs: Gradually add a small amount of the hot milk mixture to the egg yolks while whisking constantly to prevent the eggs from curdling. Continue to slowly incorporate all the milk into the egg mixture, whisking steadily until combined.
- Cook the Mixture: Pour the combined mixture back into the saucepan. Cook over medium heat, stirring 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.
- Strain and Cool: Remove the mixture from heat and strain out the cloves to ensure a smooth texture. Let the eggnog cool for about one hour at room temperature.
- Mix in Cream, Vanilla, and Rum: Once cooled, whisk in the heavy cream, vanilla extract, and spiced rum or bourbon if using. Stir until fully combined.
- Chill Before Serving: Refrigerate the eggnog for at least three hours, preferably overnight, to allow the flavors to meld and the drink to chill thoroughly before serving.
Notes
- Make Ahead: This eggnog can be made ahead of time and actually benefits from aging a bit, which enriches its flavors. Store it refrigerated in an airtight container until ready to serve.
- Storage: Keep homemade eggnog in the refrigerator in a tightly sealed container. Shake well before serving as ingredients may settle. It is best enjoyed within 2-3 days.
- Alcohol: Spiced rum or bourbon is optional; omit for a non-alcoholic version.
- Tempering Eggs: Tempering the eggs is critical to prevent them from scrambling when mixed with hot milk.
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 320
- Sugar: 24g
- Sodium: 105mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 220mg
