This eggnog recipe for thick, creamy, and sweet eggnog with just the right amount of spice took me several years to perfect. The egg yolks are tempered for safety, and you can adjust the amount of rum to taste, or leave it out entirely so the whole family can enjoy this rich holiday treat. It's a bit of work to make, but well worth it. Once you taste it — you'll never serve store-bought eggnog again!
Ingredients
- milk: 4 cups
- ground cinnamon: 1 tsp
- whole cloves: 5 piece
- ½ teaspoons vanilla extract: 2 piece (divided)
- egg yolks: 12 piece
- ½ cups white sugar: 1 piece
- light cream: 4 cups
- ½ cups light rum: 2 piece (optional)
- ground nutmeg: 0.5 tsp
Metric Conversion
Stages of cooking
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Gather all ingredients. ALLRECIPES / ANA CADENA
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Combine milk, cinnamon, 1/2 teaspoon vanilla, and cloves in a saucepan over the lowest heat setting; stir and heat for 5 minutes. Increase heat to medium-low and slowly bring to a boil. Remove from the heat. ALLRECIPES / ANA CADENA
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Whisk egg yolks in a large bowl until light yellow in color. Add sugar and whisk until light and fluffy. ALLRECIPES / ANA CADENA
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Pour some of the hot milk mixture into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Continue adding hot milk and whisking to combine until all milk is incorporated. ALLRECIPES / ANA CADENA
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Pour the mixture back into the saucepan. Cook over medium heat, stirring constantly, until thick, about 3 minutes; do not allow the mixture to boil. ALLRECIPES / ANA CADENA
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Strain to remove cloves and let cool for about 1 hour, then stir in cream, rum, remaining 2 teaspoons vanilla, and nutmeg. Refrigerate before serving, 8 hours to overnight. ALLRECIPES / ANA CADENA
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Serve and enjoy! ALLRECIPES / ANA CADENA
