Classic Homemade Eggnog Blend (Printable Version)
Rich, creamy mix of milk, eggs, cream, cinnamon, nutmeg, and optional spiced rum or bourbon for a festive touch.
# What You'll Need:
→ Milk and Spices
01 -
2 cups whole milk
02 -
3 whole cloves
03 -
1 teaspoon ground cinnamon, plus extra for garnish if desired
04 -
½ teaspoon ground nutmeg
→ Egg Mixture
05 -
6 large egg yolks
06 -
1 cup granulated sugar
→ Final Ingredients
07 -
2 cups heavy cream
08 -
1 teaspoon vanilla extract
09 -
1¼ cups spiced rum or bourbon (optional)
# Step-by-Step Guide:
01 -
Combine whole milk, cloves, ground cinnamon, and nutmeg in a small saucepan. Heat over medium heat until it just begins to boil, allowing spices to infuse.
02 -
In a medium bowl, whisk egg yolks and granulated sugar together until pale and fluffy, approximately 2 to 3 minutes.
03 -
Slowly add hot milk mixture to egg yolks while whisking continuously to prevent curdling. Combine fully by gradual incorporation.
04 -
Return mixture to saucepan and cook over medium heat, stirring constantly until thickened enough to coat the back of a spoon, about 3 to 5 minutes. Avoid boiling.
05 -
Remove from heat and strain out cloves for a smooth texture. Allow mixture to cool at room temperature for one hour.
06 -
Whisk in heavy cream, vanilla extract, and spiced rum or bourbon if desired until fully combined.
07 -
Refrigerate for at least 3 hours or overnight to allow flavors to meld and the mixture to chill thoroughly.
# Additional Notes:
01 -
Tempering the egg yolks with heated milk prevents curdling and ensures a silky texture.