Ingredients
Scale
- 2 cups whole milk
- 3 whole cloves
- 1 teaspoon ground cinnamon, plus extra for garnish
- ½ teaspoon ground nutmeg
- 6 large egg yolks
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 ¼ cups spiced rum or bourbon (optional)
Instructions
- Heat milk and spices: In a small saucepan, combine milk, cloves, cinnamon, and nutmeg. Slowly bring the mixture to a boil.
- Whisk egg yolks and sugar: In a medium bowl, whisk egg yolks and sugar together until light and fluffy, about 2–3 minutes.
- Temper eggs: Slowly add a small amount of the hot milk mixture into the eggs while whisking constantly to avoid curdling. Gradually add the rest of the milk mixture while whisking until fully incorporated.
- Cook until thickened: Return the mixture to the saucepan and cook over medium heat until slightly thickened and it coats the back of a spoon (about 3–5 minutes). Do not boil.
- Cool and strain: Remove from heat, strain out the cloves, and let the mixture cool for one hour.
- Add cream and flavor: Whisk in heavy cream, vanilla extract, and rum (if using). Chill for several hours or overnight before serving.
- Serve: Pour into glasses, garnish with a sprinkle of cinnamon or nutmeg, and enjoy!
Notes
- Make Ahead: Eggnog actually tastes better after sitting for a day, allowing the flavors to meld and deepen.
- Storage: Store in an airtight container in the refrigerator for up to 2–3 days. Shake or stir before serving.
- Alcohol-Free Option: Simply omit the rum or bourbon for a family-friendly version.
- Safety Tip: Ensure eggnog reaches 160°F (71°C) to safely cook the eggs.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Christmas, Cocktails
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 glass
- Calories: 641
- Sugar: 40 g
- Sodium: 130 mg
- Fat: 37 g
- Saturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Protein: 12 g
- Cholesterol: 315 mg