Eggnog
This is the real deal, a custard based eggnog that is absolutely better than any storebought or pudding or icecream based eggnog. The egg yolks are cooked and there are no egg whites, so there are no worries about raw eggs. (I have removed the optional directions for including the egg whites, because we like it better without them.) Prep time doesn't include the overnight refrigeration.
Total time
30 min
Servings
12
Calories
357.2
Category
Drinks
Warm up your holidays with this creamy, spiced Eggnog recipe that comes together in just 30 minutes. Perfect for Christmas gatherings, this low-protein beverage serves 12 and can easily be made with or without rum for a festive treat the whole family will love.
Ingredients
Makes 12 servings
- 4 milk
- 1 clove
- 1/4 cinnamon
- 1/2 vanilla
- 12 sugar
- 1 1/2 ground nutmeg
- 4 vanilla
- 1/2 light rum
Method
Combine milk, cloves, cinnamon and the first portion of vanilla in a large saucepan. Heat on low for five minutes. Slowly bring to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy.
Slow whisk the hot milk mixture into the egg yolks, a little at a time.
Pour back into the saucepan and cook over medium heat, stirring constantly, for about 3 minutes, or until thick. Be careful not to let it boil.
Strain into a large pitcher, cover and let cool for about an hour.
Stir in the cream, nutmeg, and second portion of vanilla. Stir in rum, if desired.
Refrigerate overnight before serving.
Cook's notes
- For a non-alcoholic version, simply omit the light rum and add an extra splash of vanilla extract.
- To save time, prepare the eggnog base a day ahead and refrigerate overnight—the flavors meld beautifully.
- Use fresh nutmeg and cinnamon sticks for the most aromatic spice blend.
- If you prefer a thicker eggnog, cook the mixture an extra minute or two, but watch carefully to avoid curdling.
Frequently asked
Can I use low-fat milk?
Yes, but the eggnog will be less rich and creamy. For best results, stick with whole milk.
What can I substitute for light rum?
Bourbon, brandy, or dark rum work well. For a non-alcoholic option, use rum extract or extra vanilla.
Why strain the mixture?
Straining removes the cloves and cinnamon stick, plus any cooked egg bits, ensuring a silky smooth texture.
Can I make this eggnog vegan?
This recipe relies on eggs and dairy, but you can try a plant-based version using coconut milk and a vegan egg substitute like silken tofu.
