Description
This homemade eggnog recipe delivers a rich and creamy holiday classic perfect for festive gatherings. Made with whole milk, aromatic spices, egg yolks, heavy cream, and optional spiced rum or bourbon, it offers a smooth texture and a warm, spiced flavor. Easy to prepare and ideal for making ahead, this eggnog is a delightful seasonal treat.
Ingredients
Scale
Milk and Spices
- 2 cups whole milk
- 3 whole cloves
- 1 teaspoon ground cinnamon, plus a little 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 and Spices: In a small saucepan, combine the whole milk, cloves, 1 teaspoon 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: In a medium-sized bowl, whisk together 6 large egg yolks and 1 cup granulated sugar vigorously for about 2 to 3 minutes until the mixture becomes light, fluffy, and pale in color.
- Temper the Eggs: Gradually add a very small amount of the hot milk mixture into the egg yolks while whisking constantly to prevent the eggs from curdling. Continue adding the milk slowly in small increments until fully incorporated.
- Cook the Mixture: Return the combined egg and milk mixture to the saucepan. Cook over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon, about 3 to 5 minutes. Be careful not to let it boil to avoid scrambling the eggs.
- Strain and Cool: Remove the saucepan from heat and strain out the cloves using a fine mesh sieve. Allow the mixture to cool for one hour at room temperature.
- Combine Final Ingredients: Once cooled, whisk in 2 cups heavy cream, 1 teaspoon vanilla extract, and 1 ¼ cups spiced rum or bourbon if using. Mix until evenly combined.
- Chill: Refrigerate the eggnog for at least 3 hours or preferably overnight to allow the flavors to meld and the eggnog to chill thoroughly before serving.
Notes
- Make Ahead: Eggnog flavors improve with time. Refrigerate in an airtight container for up to 2-3 days to let the flavors deepen.
- Storage: Keep eggnog refrigerated in a sealed container. Shake well before serving to remix any settled ingredients.
- Tempering Eggs: Adding hot milk slowly prevents cooking the eggs and ensures a smooth custard texture.
- Alcohol-Free Option: Simply omit the spiced rum or bourbon for a family-friendly version.
- Garnish Idea: Sprinkle ground cinnamon or freshly grated nutmeg on top before serving for added aroma and decoration.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 110 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 210 mg
