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This homemade eggnog is the ultimate holiday indulgence with its velvety texture and rich spices. Its creamy warmth and subtle kick from spiced rum or bourbon make it perfect for festive gatherings or cozy nights in. The careful tempering of egg yolks ensures a smooth, luscious drink that is well worth the effort.
I first made this recipe years ago at a holiday party and ever since it became the go-to drink that everyone looks forward to.
Ingredients
- Whole milk: two cups adds creaminess and carries the spices well. Look for full fat milk for richness.
- Whole cloves: three pieces provide a warm, aromatic note that makes the eggnog special. Use whole cloves rather than ground for easy removal.
- Ground cinnamon: one teaspoon brings cozy spice and balances sweetness choose fresh cinnamon for best flavor.
- Ground nutmeg: half a teaspoon essential for that traditional eggnog taste freshly grated nutmeg works wonders if possible.
- Large egg yolks: six these need to be fresh and at room temperature for smooth blending and thickness.
- Granulated sugar: one cup sweetens gently and helps stabilize the egg mixture pure white sugar is best for clarity.
- Heavy cream: two cups adds richness and a lovely creamy finish opt for heavy or whipping cream with high fat content.
- Vanilla extract: one teaspoon enhances depth of flavor choose pure vanilla extract for best results.
- Spiced rum or bourbon: one and one-quarter cups optional but creates a festive, warming note. Use good quality liquor you enjoy drinking.
Instructions
- Heat Milk with Spices:
- In a small saucepan, combine whole milk, whole cloves, ground cinnamon, and ground nutmeg. Warm gently over medium heat and bring just to a boil. This allows the spices to infuse, releasing their full aroma. Be patient and do not rush this step to develop maximum flavor.
- Whisk Egg Yolks and Sugar:
- While the milk heats, whisk the egg yolks and granulated sugar in a medium bowl. Whisk vigorously for two to three minutes until the mixture becomes pale, light, and fluffy. This aeration is important for a smooth and luscious final texture.
- Temper the Eggs:
- Slowly pour a small amount of the hot milk mixture into the egg yolks while whisking constantly. This gradual addition prevents the eggs from scrambling by gently raising their temperature. Continue to add the milk slowly while whisking until fully incorporated.
- Cook the Mixture:
- Return the combined liquid to the saucepan and cook it over medium heat. Stir constantly and watch closely as the mixture thickens enough to coat the back of a spoon, typically three to five minutes. Do not allow it to boil or the eggs will curdle.
- Strain and Cool:
- Remove the saucepan from heat and strain the mixture to remove the cloves and any bits of cooked egg. Set aside to cool at room temperature for about one hour. This step ensures a perfectly smooth and spice-infused eggnog base.
- Mix in Cream Vanilla and Rum:
- After the mixture cools, whisk in the heavy cream and vanilla extract until fully combined. If using, add the spiced rum or bourbon and stir well to blend all the flavors evenly.
- Chill Before Serving:
- Transfer the eggnog to the refrigerator and chill for at least three hours or preferably overnight. This resting time allows the flavors to develop fully and the drink to become refreshingly cold.
Nutmeg is my favorite ingredient here because just a pinch transforms this ordinary creamy drink into a holiday classic instantly reminding me of cozy winter evenings spent with family around the fire sharing stories and laughter. The ritual of stirring in the warm spices always makes this season feel magical.
Storage Tips
Keep leftover eggnog refrigerated in an airtight container for up to three days to preserve freshness and flavor. Always give it a good stir before serving as natural separation can occur. If you plan on storing longer, consider freezing in airtight containers but expect some texture change upon thawing.
Ingredient Substitutions
Whole milk can be replaced with a mix of half and half for an even richer flavor. For a dairy-free version, use almond or coconut milk but note the flavor will be different. Light brown sugar works if you prefer a subtle molasses note. Spiced rum can be swapped for bourbon or omitted entirely for a non-alcoholic version.
Serving Suggestions
Serve chilled in festive glasses with a dusting of fresh grated nutmeg or a cinnamon stick for stirring. Eggnog cocktails taste great paired with holiday cookies, gingerbread, or a slice of rich fruitcake. You can also turn it into a dessert topping by pouring it warm over bread pudding or cakes.
This classic eggnog recipe shines when prepared with patience and quality ingredients, making every holiday gathering special and memorable.
FAQs about Recipes
- → How do I prevent the eggs from curdling?
Gradually whisk hot milk into the egg yolks to temper them before cooking. This ensures a smooth, creamy texture without curdling.
- → Can I make this drink without alcohol?
Yes, simply omit the spiced rum or bourbon. The warm spices and creamy base still provide rich flavor.
- → What spices are used to flavor the milk?
Whole cloves, ground cinnamon, and ground nutmeg are simmered with the milk to infuse warm, aromatic notes.
- → How long should I chill the mixture?
Refrigerate for at least three hours or preferably overnight to allow the flavors to meld and the drink to chill thoroughly.
- → Why strain the mixture after cooking?
Straining removes the cloves and any cooked bits, ensuring a smooth, velvety texture for the final drink.
- → Can I garnish this drink?
A light sprinkle of ground cinnamon or nutmeg on top adds a nice aromatic and visual touch before serving.