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Homemade Eggnog Recipe

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  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 20 minutes (including cooling time)
  • Yield: 6 servings 1x
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: American

Description

This classic homemade eggnog recipe is a creamy, spiced holiday favorite made with whole milk, rich egg yolks, warming spices, and a splash of spiced rum. Perfectly tempered eggs and slow heating create a smooth custard base, which is then enriched with heavy cream and vanilla extract. Chill it overnight for the best flavor and serve garnished with a sprinkle of cinnamon for a festive touch.

Ingredients

Units Scale

Milk and Spices

  • 2 cups whole milk
  • 3 whole cloves
  • 1 teaspoon ground cinnamon (plus extra for garnish)
  • 1/2 teaspoon ground nutmeg

Egg Mixture

  • 6 large egg yolks
  • 1 cup granulated sugar

Finishing Ingredients

  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1 1/4 cups spiced rum

Instructions

  1. Heat the milk and spices: In a small saucepan, combine the whole milk, whole cloves, ground cinnamon, and ground nutmeg. Slowly bring the mixture to a boil over medium heat, allowing the spices to infuse.
  2. Mix the egg yolks and sugar: In a medium bowl, whisk together the 6 large egg yolks and 1 cup granulated sugar vigorously until the mixture is fluffy and pale, about 2 to 3 minutes.
  3. Temper the eggs: Gradually add a very small amount of the hot milk mixture to the egg yolks while whisking constantly to warm the eggs gently without cooking them.
  4. Incorporate the milk completely: Continue to slowly add more milk to the egg mixture, whisking continuously until all of the heated milk is combined and smooth.
  5. Cook the custard: Pour the entire mixture back into the saucepan. Cook over medium heat, stirring constantly until the custard thickens enough to coat the back of a spoon, about 3 to 5 minutes. Be careful not to let the mixture boil to avoid curdling.
  6. Strain the cloves out: Remove the mixture from heat and strain it to remove the whole cloves, ensuring a smooth texture.
  7. Cool and add finishing touches: Let the custard cool at room temperature for about one hour. Then whisk in the 2 cups of heavy cream, 1 teaspoon vanilla extract, and 1 1/4 cups spiced rum until fully combined.
  8. Chill before serving: Refrigerate the eggnog for several hours or overnight to allow the flavors to meld and the mixture to chill thoroughly.
  9. Serve: When ready to serve, pour the eggnog into glasses and garnish with a sprinkle of ground cinnamon if desired.

Notes

  • Tempering the eggs is crucial to prevent scrambling and to achieve a smooth custard.
  • Do not allow the mixture to boil after adding the eggs to avoid curdling.
  • Use fresh eggs from a reliable source due to the recipe’s use of raw egg yolks tempered and cooked gently.
  • For a non-alcoholic version, omit the spiced rum and add an extra teaspoon of vanilla or a pinch of rum extract.
  • This eggnog tastes best after chilling overnight to meld flavors.

Find it online: https://yumrecipesfood.com/homemade-eggnog-recipe/