This amazingly good eggnog is creamy and sweet with just the right amount of spice. This recipe took me several years to perfect. Made with pasteurized egg yolks for food safety, it can be enjoyed with or without rum so the whole family can enjoy. Once you taste it, you’ll never go back to store-bought eggnog again.
⏱️ Recipe Details
Prep Time: 10 mins
Cook Time: 15 mins
Additional Time: 9 hrs
Total Time: 9 hrs 25 mins
Servings: 12
📝 Ingredients
- 4 cups milk
- 2 ½ teaspoons vanilla extract, divided
- 1 teaspoon ground cinnamon
- 5 whole cloves
- 12 large pasteurized egg yolks
- 1 ½ cups white sugar
- 4 cups light cream
- 2 ½ cups light rum (Optional)
- ½ teaspoon ground nutmeg
👩🍳 Directions
Step 1
Combine milk, 1/2 teaspoon vanilla extract, cinnamon, and cloves in a large saucepan over low heat; stir and heat for 5 minutes. Increase the heat to medium-low; Gradually bring to a boil. Remove from the heat.
Step 2
Whisk egg yolks in a large bowl until they turn light yellow. Add sugar; whisk until light and fluffy.
Step 3
Pour some of the hot milk mixture into egg yolk mixture; whisk quickly to avoid scrambling eggs. Continue adding hot milk and whisking until all milk is incorporated.
Step 4
Pour mixture back into the saucepan. Cook over medium heat, stirring constantly, until thick, about 3 minutes; do not boil.
Step 5
Strain; let cool for 1 hour. Stir in cream, rum, remaining 2 teaspoons vanilla extract, and nutmeg. Refrigerate 8 hours to overnight before serving.
🥗 Nutrition Facts
Calories: 370
Total Carbohydrate: 32g
Dietary Fiber: 0g
Total Sugars: 32g
Protein: 12g
Total Fat: 22g
Saturated Fat: 11g
Cholesterol: 255mg
Vitamin C: 1mg
Sodium: 168mg
Calcium: 203mg
Iron: 1mg
Potassium: 297mg
