Rating: 4.5 stars
1081 Ratings
  • 5 star values: 872
  • 4 star values: 154
  • 3 star values: 33
  • 2 star values: 10
  • 1 star values: 12

This eggnog recipe took me several years to perfect. Now everyone asks, "When are you making the eggnog?" The recipe uses cooked eggs for safety, and you can use more or less rum to taste. It's a bit of work to make but well worth it. You'll never buy store-bought eggnog again! Enjoy!

Recipe Summary

cook:
15 mins
additional:
9 hrs
total:
9 hrs 25 mins
prep:
10 mins
Servings:
12
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine milk, cloves, cinnamon, and 1/2 teaspoon vanilla in a saucepan. Heat over lowest setting for 5 minutes, then increase heat and slowly bring to a boil.

    Advertisement
  • Whisk together egg yolks and sugar in a large bowl until fluffy. Whisk hot milk mixture slowly into egg yolk mixture. Pour mixture back into the saucepan.

  • Cook over medium heat, stirring constantly, until thick, about 3 minutes; do not allow mixture to boil. Strain to remove cloves and let cool for about 1 hour.

  • Stir in cream, rum, remaining 2 teaspoons vanilla, and nutmeg. Refrigerate before serving, 8 hours to overnight.

Nutrition Facts

456 calories; protein 7.5g; carbohydrates 32.6g; fat 21.5g; cholesterol 264.2mg; sodium 73.9mg. Full Nutrition
Advertisement