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Amazingly Good Eggnog

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. Once you taste it — you'll never serve store-bought eggnog again!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 9 hours 25 minutes
Course Breakfast
Cuisine british
Servings 12 people
Calories 6406.3 kcal

Equipment

  • 1 Saucepan
  • 2 Large Mixing Bowls One for egg yolks, one for combining mixtures.
  • 1 Whisk For aerating eggs and tempering.
  • 1 Fine-Mesh Strainer To remove whole spices.
  • 1 Wooden Spoon or Spatula For stirring custard while cooking.

Ingredients
  

Main

  • 4 cups milk
  • 1 teaspoon ground cinnamon
  • 5 whole cloves
  • 2 ½ teaspoons vanilla extract divided
  • 12 large egg yolks
  • 1 ½ cups white sugar
  • 4 cups light cream
  • 2 ½ cups light rum Optional
  • ½ teaspoon ground nutmeg

Instructions
 

  • Gather all ingredients. ALLRECIPES / ANA CADENA
  • 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
  • Whisk egg yolks in a large bowl until light yellow in color. Add sugar and whisk until light and fluffy. ALLRECIPES / ANA CADENA
  • 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
  • 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
  • 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
  • Serve and enjoy! ALLRECIPES / ANA CADENA

Notes

Slowly incorporating hot milk into whisked yolks while continuously whisking is crucial to prevent scrambling and achieve a smooth, safe base. When thickening the custard, maintain constant stirring over medium heat and never let it boil to avoid curdling. Extended chilling (8+ hours) is vital for flavors to meld and for the eggnog to achieve its desired thick, rich consistency. For a bolder spice profile, consider lightly toasting whole spices before adding. If including rum, mix it in after the base has cooled to best preserve its aromatic qualities.