Homemade Eggnog Recipe
User Reviews
5
Homemade Eggnog Recipe
Description
The Homemade Eggnog Recipe starts with whisking egg yolks to introduce air, then combining them with heated whole milk infused with cinnamon and cloves, gently thickening the mixture to create a velvety custard foundation. The cooked eggnog is then chilled in an ice bath to cool it rapidly, preventing overcooking. Adding heavy cream, dark rum, and vanilla extract enhances the body and flavor, yielding a creamy and spiced holiday classic.
This eggnog can be served over ice with a sprinkle of nutmeg, offering a cold refreshing drink, or warmed gently for a cozy beverage. The presence of optional dark rum provides a spirited depth, but the recipe adapts well without alcohol for broader enjoyment.
For safety and best texture, heat the egg mixture to around 160°F to avoid curdling while ensuring it’s safe to consume. The recipe advises chilling the mixture for at least 24 hours to meld flavors. Homemade eggnog keeps refrigerated for about three days, providing a short window for freshness. Alternative spirits like bourbon or brandy can substitute the rum to vary the flavor profile.
Ingredients
- 10 egg yolk
- 4 cups milk whole
- ¾ cup granulated sugar
- 1 cinnamon stick
- 3 clove whole
- 1 ½ cups heavy whipping cream
- 1 cup dark rum * optional
- 2 teaspoons vanilla extract
Instructions
- Prepare an ice bath big enough to put the bottom of the saucepan in (I use the kitchen sink).
- Whisk egg yolks until light in color and slightly foamy.
- Combine milk, sugar, cloves and cinnamon stick in a small saucepan. Whisk over medium heat until hot but not boiling.
- Scoop about 2 cups of the hot milk mixture into the eggs a little bit at a time whisking after each addition.
- Pour the warm egg mixture into the milk and whisk over medium heat until slightly thickened, about 5 minutes.
- Remove from heat, place in ice bath and whisk 2-3 minutes.
- Stir in cream, rum and vanilla. Chill at least 24 hours.
- Serve over ice with a dash of nutmeg.
Notes
- Skip the rum or use rum extract for an alcohol-free version.
- Heat egg mixture to 160°F to ensure safety without boiling.
- Chill the eggnog at least 24 hours to develop flavor.
- Store covered in the refrigerator up to 3 days.
- Alternative spirits like bourbon or brandy can be used instead of rum.
- Serve chilled over ice with a dash of nutmeg, or warm as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447 | 22% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 317mg | 106% |
| Sodium | 81mg | 3% |
| Potassium | 219mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 1178IU | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 200mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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