Old Fashioned Homemade Eggnog
User Reviews
4.9
Old Fashioned Homemade Eggnog
Description
Old Fashioned Homemade Eggnog starts by gently infusing milk with cinnamon sticks and ground cloves, imparting warm, aromatic spices. Egg yolks and sugar are whisked until pale and thickened, then tempered with hot milk to avoid curdling. Cooking the combined mixture until slightly thickened results in a creamy base without boiling, preserving smoothness.
After cooling, heavy cream, additional vanilla, and ground nutmeg are stirred in, rounding out the rich texture and adding aromatic depth. The final drink is chilled and can be served cold, making it a festive and comforting beverage. Alcoholic spirits like rum or bourbon can be added to taste for a classic adult version.
The recipe also notes a safe uncooked variation using spices and careful mixing of ingredients before chilling. This old-fashioned method highlights the careful balance of heat and ingredients needed for a creamy, flavorful eggnog enjoyed during holiday gatherings.
Ingredients
- 2 1/2 cups milk whole, 2%, or 1%
- 4 whole cinnamon stick
- 1/8 teaspoon cloves ground
- 1/2 teaspoon vanilla extract
- 7 large egg yolk
- 3/4 cup granulated sugar
- 2 cups heavy cream or half and half for a light version
- 2 teaspoons vanilla extract
- 1/8 teaspoon ground nutmeg
Instructions
- Combine the milk, cinnamon sticks, cloves, and ½ teaspoon vanilla extract in a large saucepan. Place it over low heat for 5 minutes to infuse the flavors.
- In a medium mixing bowl, whisk the egg yolks and sugar together for about 1 minute, or until the mixture becomes pale and slightly thickened.
- Remove the cinnamon sticks from the milk and increase the heat to medium-high. Gradually whisk about ¼ of the hot milk into the egg yolk mixture to temper the eggs. Then, pour the egg yolk mixture back into the saucepan with the remaining milk, whisking continuously.
- Cook the mixture over medium heat, whisking constantly, for 3 minutes, or until it thickens slightly. Do not let it boil.
- Pour the hot eggnog into a large bowl or beverage container and allow it to cool at room temperature for 1 hour. If desired, return the cinnamon sticks to the mixture for additional flavor.
- After cooling, stir in the heavy cream, 2 teaspoons vanilla extract, and nutmeg. Refrigerate the eggnog for at least 4 hours, or until fully chilled.
Notes
- For an uncooked eggnog, whisk egg yolks, sugar, cloves, nutmeg, and cinnamon powder with milk, cream, and vanilla then chill before serving.
- Alcohol such as dark rum, cognac, or bourbon can be added just before serving to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 253kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 173mg | 58% |
| Sodium | 42mg | 2% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 815IU | 16% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 100mg | 10% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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