Description

This homemade eggnog recipe offers a rich, creamy holiday classic made with whole milk, cream, eggs, and warm spices. Lightly spiced with cinnamon, nutmeg, and optional spiced rum or bourbon, it’s perfectly tempered and gently cooked to create a smooth, flavorful treat that chills beautifully, making it an ideal festive beverage to serve chilled during winter gatherings.

Ingredients

Scale

Milk Mixture

2 cups whole milk
3 whole cloves
1 teaspoon ground cinnamon, plus more for garnish if desired
½ teaspoon ground nutmeg

Egg Mixture

6 large egg yolks
1 cup granulated sugar

Finishing Ingredients

2 cups heavy cream
1 teaspoon vanilla extract
1 ¼ cups spiced rum or bourbon (optional)

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Instructions

Prepare the Spiced Milk: In a small saucepan, combine the whole milk, whole cloves, ground cinnamon, and ground nutmeg. Slowly bring the mixture to a gentle boil over medium heat to infuse the spices.
Whisk Egg Yolks and Sugar: In a medium bowl, vigorously whisk together the egg yolks and granulated sugar until the mixture becomes light, fluffy, 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 yolk mixture, whisking constantly to prevent the eggs from curdling. Continue adding the hot milk in small increments, whisking continuously, until fully incorporated.
Cook the Mixture: Pour the combined milk and egg mixture back into the saucepan and cook over medium heat. Stir constantly until the mixture thickens enough to coat the back of a spoon, approximately 3 to 5 minutes. Do not allow it to boil to prevent scrambling the eggs.
Strain and Cool: Remove the saucepan from heat and strain out the cloves to remove any solids. Allow the mixture to cool at room temperature for about one hour.
Add Cream, Vanilla, and Spirit: After cooling, whisk in the heavy cream, vanilla extract, and the optional spiced rum or bourbon to enrich flavor and texture.
Chill and Serve: Refrigerate the eggnog in a sealed container for several hours or preferably overnight to allow flavors to meld and chill thoroughly before serving. Garnish with a sprinkle of ground cinnamon if desired.

Notes

Make Ahead: Eggnog can be prepared ahead of time and aging it enhances the flavors. Store in an airtight container in the refrigerator.
Storage: Keep homemade eggnog refrigerated in a sealed container for 2-3 days. Shake well before serving to remix any settled ingredients.

Nutrition

Serving Size: 1 cup (approx. 240 ml)
Calories: 350
Sugar: 22 g
Sodium: 80 mg
Fat: 28 g
Saturated Fat: 17 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 24 g
Fiber: 0 g
Protein: 6 g
Cholesterol: 220 mg