Description
This Homemade Eggnog recipe offers a rich and creamy holiday classic, infused with warming spices and optional spiced rum or bourbon for an adult twist. Perfectly tempered eggs create a smooth and luscious texture, balanced by fragrant cinnamon, cloves, and nutmeg. Chill and serve this festive beverage for memorable seasonal gatherings or cozy nights in.
Ingredients
Scale
Milk Mixture
- 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 Mixture: In a small saucepan, combine the whole milk, cloves, ground cinnamon, and ground nutmeg. Slowly bring this milk mixture to a gentle boil over medium heat, allowing the spices to infuse into the milk.
- Whisk Egg Yolks and Sugar: In a medium bowl, whisk together the six large egg yolks and one cup of granulated sugar until the mixture becomes light, fluffy, and pale in color, about 2 to 3 minutes.
- Temper the Eggs: Gradually add a very small amount of the hot milk mixture to the egg yolk mixture while whisking constantly. This step is crucial to slowly raise the temperature of the eggs and prevent them from cooking into scrambled eggs.
- Incorporate Remaining Milk: Continue to whisk consistently while gradually adding the rest of the warm milk mixture into the eggs until fully combined and smooth.
- Cook Eggnog Base: Pour the combined mixture back into the saucepan and 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 allow it to boil, as this could curdle the eggs.
- Strain Spices: Remove the saucepan from heat and strain out the whole cloves to prevent overpowering spice flavor.
- Cool the Base: Allow the eggnog base to cool at room temperature for one hour.
- Mix Final Ingredients: Once cooled, whisk in the heavy cream, vanilla extract, and optional spiced rum or bourbon until fully incorporated.
- Chill: Refrigerate the eggnog for several hours or overnight to let flavors meld and serve chilled. Garnish with a sprinkle of ground cinnamon if desired.
Notes
- Make Ahead: This eggnog can be prepared in advance. Aging it slightly enhances the depth of flavor. Store 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 to re-incorporate any settled ingredients.
Nutrition
- Serving Size: 1 cup (approx. 240 ml)
- Calories: 360
- Sugar: 24g
- Sodium: 90mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 220mg
