It took me several years to master my rich, creamy, sweet eggnog recipe with just the proper amount of spice. “When are you making your eggnog?” everyone now asks. The egg yolks in this homemade eggnog recipe are tempered for safety. You can modify the amount of rum to taste or leave it out entirely to enjoy this creamy holiday delight with the whole family. Preparing takes some time, but it’s worth it when your holiday guests are so impressed. You’ll never serve store-bought eggnog again if you learn how to make it home!
Homemade eggnog is the ideal way to celebrate the holiday season. This eggnog recipe is thick, creamy, and wonderful for the holidays.
What Is Eggnog?
Eggnog is a rich, creamy drink made with dairy and eggs. Traditionally, it is prepared in huge numbers and served at holiday celebrations. It is commonly spiked with bourbon or rum but occasionally consumed without alcohol.
What Does Eggnog Taste Like?
It’s difficult to describe the flavor of eggnog to someone who hasn’t had it, but we’ll try: Eggnog has a custardy, thick, creamy, and sweet flavor. It has a flavor like melted ice cream seasoned with nutmeg.
You’ll need the following items to make this traditional eggnog at home:
- Milk and light cream: This traditional eggnog recipe uses milk and light cream.
- Spices & seasonings: Cinnamon, cloves, vanilla extract, and nutmeg are required.
- Egg yolks thicken the recipe, giving it a rich texture.
- Sugar: Of course, white sugar is required for this dessert-like beverage.
- Rum: For a non-alcoholic treat, add a splash of light rum to your eggnog.
What Alcohol Goes In Eggnog?
This boozy eggnog recipe contains mild rum. You might also use brandy or bourbon, depending on your mood and what you have. Of course, you can exclude the booze entirely if you choose.
Everyone at your Christmas party will like this cheery cocktail no matter how you serve it.
How to Make Eggnog
The full, step-by-step recipe is included below, but here’s a quick rundown of what to expect while making this traditional eggnog:
- Warm the milk, cinnamon, cloves, and vanilla extract. Bring to a boil, then remove from the heat.
- Whisk together the egg yolks and sugar.
- Whisk the hot milk mixture into the egg mixture gradually.
- Cook over medium heat until the mixture thickens, then strain to remove the cloves.
- Combine the cream, rum, remaining vanilla, and nutmeg in a mixing bowl. Refrigerate for at least 24 hours.
How to Store Eggnog
Refrigerate homemade eggnog in an airtight container for up to three days. Consider freezing your eggnog if you want to keep it for a long time.
Can You Freeze Eggnog?
Eggnog can be frozen for up to six months. Allow a few inches of space at the top of the container for expansion when the liquid freezes. Thaw overnight in the refrigerator.
- 4 quarts milk
- 1 teaspoon cinnamon powder
- 5 whole garlic cloves
- 2 12 tsp vanilla essence, split
- 12 big yolks of eggs
- 12 cups granulated sugar
- 4 cups heavy cream
- Optional: 2 12 cup mild rum
- 12 tsp ground nutmeg
- In a saucepan over low heat, combine the milk, cinnamon, 1/2 teaspoon vanilla, and cloves; whisk and cook for 5 minutes. Increase the heat to medium-low and bring to a boil slowly. Take the pan off the heat.
- Whisk the egg yolks in a large mixing basin until they are light yellow. Next, whisk in the sugar until it is light and fluffy.
- Pour some of the heated milk mixtures into the egg yolk mixture, stirring vigorously to prevent the eggs from scrambling. Continue adding hot milk and whisking until all of the milk is mixed.
- Return the mixture to the saucepan. Cook, frequently stirring, over medium heat until thick, about 3 minutes; do not let the mixture to boil. Allow it cool for about an hour after straining to remove the cloves.
- Mix in the cream, rum, remaining 2 teaspoons vanilla extract, and nutmeg. Refrigerate for 8 hours to overnight before serving.