This Homemade Eggnog is a classic holiday tradition that really hits the heart of the holidays. With delicious spices, this recipe is a hit among friends whether using alcohol or not, it is one tasty drink recipe you can’t resist.
Servings: 6 people
In a large mixing bowl with a pouring spout, whisk together the egg yolks and the sugar until light in colour.
In a medium saucepan over medium heat, heat the milk together with the cinnamon sticks and the whole cloves until barely boiling.
Slowly whisk ½ cup of the hot milk mixture into the egg mixture to temper the eggs. Continue whisking ½ cupsful of the hot milk into the egg mixture until about half of the milk has been added.
Whisk the tempered egg mixture back into the saucepan and cook over medium heat for 3 minutes whisking constantly.
Strain the mixture from the saucepan into a glass jug. Discard the cinnamon sticks and the whole cloves.
Allow to cool, about one hour, and then stir in the half & half cream, the vanilla extract, the rum extract and the nutmeg.
Chill in the refrigerator. Serve in glasses with a sprinkle of nutmeg on top.
- Traditionally, eggnog is made with raw eggs. I love the taste of eggnog but the idea of drinking raw egg makes me a bit squeamish. This is a cooked version; it’s basically a thin egg custard base that has cream and spices added to it.
- Store in the refrigerator for up to 3 days. I like to cover the jug with plastic wrap so that odors from other items in the fridge don’t affect the taste of the eggnog.
- This is a non-alcoholic version. If you would like to add alcohol - rum, cognac, and bourbon are all good choices. Just omit the rum extract when you’re making the eggnog and stir the alcohol in before you serve it.
Calories: 344kcal | Carbohydrates: 36g | Protein: 9g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 240mg | Sodium: 96mg | Potassium: 286mg | Fiber: 1g | Sugar: 31g | Vitamin A: 767IU | Vitamin C: 1mg | Calcium: 257mg | Iron: 1mg