Description
A rich and creamy homemade eggnog recipe perfect for holiday celebrations, made with whole milk, spices, egg yolks, heavy cream, and spiced rum or bourbon for a classic festive treat.
Ingredients
Scale
Milk and Spices
- 2 cups whole milk
- 3 whole cloves
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Egg Mixture
- 6 large egg yolks
- 1 cup granulated sugar
Final Mix
- 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 milk, cloves, cinnamon, and nutmeg. Slowly bring the mixture to a boil over medium heat to infuse the flavors.
- Whisk Egg Yolks and Sugar: In a medium bowl, whisk the egg yolks and sugar together until the mixture is fluffy, light, and pale, about 2 to 3 minutes.
- Temper the Eggs: Gradually add a small amount of the hot milk mixture to the egg mixture while whisking constantly to temper the eggs and prevent curdling.
- Combine Fully: Continue adding the milk mixture slowly to the eggs while whisking until all milk is incorporated and the mixture is smooth.
- Cook Mixture: Return the combined mixture to the saucepan and cook over medium heat, stirring frequently, until it thickens and coats the back of a spoon, about 3 to 5 minutes. Avoid boiling.
- Strain and Cool: Remove from heat, strain out the cloves, and let the mixture cool for one hour at room temperature.
- Add Final Ingredients: Whisk in heavy cream, vanilla extract, and spiced rum or bourbon, if using.
- Chill: Refrigerate the eggnog for at least three hours or overnight to allow flavors to meld and chill thoroughly before serving.
Notes
- Make Ahead: Eggnog flavors improve with some aging; store it in an airtight container in the refrigerator until ready to serve.
- Storage: Keep homemade eggnog refrigerated in an airtight container for 2-3 days. Shake well before serving, as settling may occur.
- Alcohol: You can omit the spiced rum or bourbon for a non-alcoholic version suitable for all ages.
- Tempering Eggs: Adding hot milk slowly to eggs prevents them from scrambling and ensures a smooth, creamy texture.
Nutrition
- Serving Size: 1 cup
- Calories: 340 kcal
- Sugar: 25 g
- Sodium: 110 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 210 mg
