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Homemade Eggnog

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Rich, creamy, and infused with warm spices, this Old-Fashioned Eggnog is the perfect festive drink for holiday gatherings—made with real egg yolks, milk, cream, and spiced rum for a smooth, classic flavor.

Ingredients

Units Scale
  • 6 large egg yolks
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 2 cups heavy cream
  • 3 whole cloves
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1 1/4 cups spiced rum (optional, or to taste)

Instructions

  1. In a mixing bowl, whisk together the egg yolks and sugar until light and creamy.
  2. In a medium saucepan, combine the milk, cloves, cinnamon, and nutmeg. Slowly heat over medium heat until the mixture is steaming, but not boiling.
  3. Temper the egg mixture by gradually adding a small amount of the hot milk while whisking constantly. Then pour the tempered eggs into the saucepan with the remaining milk mixture.
  4. Cook over medium heat, stirring constantly, for 5–7 minutes until the mixture slightly thickens and coats the back of a spoon. Do not boil.
  5. Remove from heat, strain out the cloves, and let the mixture cool for 1 hour.
  6. Stir in the heavy cream, vanilla extract, and spiced rum (if using).
  7. Chill in the refrigerator until cold. Serve with a dusting of nutmeg or cinnamon and garnish with a cinnamon stick or star anise if desired.

Notes

  • For a non-alcoholic version, simply omit the rum or substitute with a splash of rum extract.
  • Use freshly grated nutmeg for the best flavor and aroma.
  • Store in the refrigerator for up to 3 days—flavors deepen as it sits.
  • Always use pasteurized eggs or cook to a safe temperature to reduce any food safety risk.

Nutrition

Find it online: https://yumfoodusa.com/homemade-eggnog/