Amazingly Good Eggnog

It took me several years to master my eggnog recipe for rich, creamy, and sweet eggnog with just the proper amount of spice. "When are you going to make your eggnog?" everyone now asks. The egg yolks in this homemade eggnog recipe are tempered for safety, and you can modify the quantity of rum to taste or leave it out altogether to enjoy this creamy Christmas delight with the whole family. It takes some time to prepare, but it's definitely worth it when your holiday visitors are so impressed. You'll never serve store-bought eggnog again if you learn how to make it at home!

Homemade eggnog is the ideal way to celebrate the holiday season. This eggnog recipe is thick, creamy, and wonderful for the holidays.

What Exactly Is Eggnog?

Eggnog is a rich, creamy drink made with dairy and eggs. Traditionally, it is prepared in huge numbers and eaten during holiday celebrations. It is commonly spiked with bourbon or rum, but it is occasionally consumed without alcohol.

What Is the Taste of Eggnog?

It's difficult to describe the flavor of eggnog to someone who hasn't had it, but we'll try: Eggnog has a custardy, thick, creamy, and sweet flavor. It has the flavor like melting ice cream that has been seasoned with nutmeg.

Ingredients for Eggnog

You'll need the following items to create this traditional eggnog at home:

Milk and light cream: Milk and light cream are used in this traditional eggnog recipe.
Spices & seasonings: Cinnamon, cloves, vanilla essence, and nutmeg are required.
Egg yolks thicken the recipe, giving it a rich texture.
Sugar: Of course, white sugar is required for this dessert-like beverage.
Rum: For a non-alcoholic treat, add a splash of mild rum to your eggnog.

What Kind of Alcohol Is in Eggnog?

This boozy eggnog recipe contains mild rum. Depending on your mood and what you have on hand, you might also use brandy or bourbon. Of course, you can exclude the booze entirely if you choose.

Everyone at your Christmas party will like this cheerful cocktail no matter how you serve it.

How to Prepare Eggnog

The complete, step-by-step recipe is included below, but here's a quick rundown of what to anticipate while making this traditional eggnog:

1. Warm the milk, cinnamon, cloves, and vanilla extract. Bring to a boil, then remove from the heat.

2. Whisk together the egg yolks and sugar.

3. Whisk the heated milk mixture into the egg mixture gradually.

4. Cook over medium heat until the mixture thickens, then strain to remove the cloves.

5. Combine the cream, rum, remaining vanilla, and nutmeg in a mixing bowl. Refrigerate for 24 hours.

How to Keep Eggnog

Refrigerate homemade eggnog in an airtight container for up to three days. Consider freezing your eggnog if you want to keep it for a long time.

Is It Possible to Freeze Eggnog?

Eggnog may be frozen for up to six months. Allow a few inches of space at the top of the container (the liquid will expand as it freezes). Thaw overnight in the refrigerator.

Tips and Praise from the Allrecipes Community

"This dish has become a holiday tradition in our family," Jayne Doe says. "It's best to make it a day ahead of time to allow the spices to seep into the eggnog."

"I'll never purchase store-bought eggnog again," Heather exclaims. "This recipe tastes just like the most costly eggnog brands. I left off the rum so that my children could enjoy, and we just add it to taste. This recipe is spot on - don't alter a thing!"

"This eggnog is ridiculously wonderful," NICCOFIVE remarks. "I don't even like eggnog, yet I enjoyed it.My spouse drank four mugs of it, and he also prepared a milkshake. I also distributed some as Christmas gifts to neighbors."

Ingredients

4 quarts milk

1 teaspoon cinnamon powder

5 whole garlic cloves

2 ½ tsp vanilla essence, split

12 big yolks of eggs

1 ½ cup granulated sugar

4 cups heavy cream

2 ½ cup light rum (Optional)

½ tsp ground nutmeg

Directions

Step 1

In a saucepan over low heat, combine the milk, cinnamon, 1/2 teaspoon vanilla, and cloves; whisk and cook for 5 minutes. Increase the heat to medium-low and bring to a boil gently. Take the pan off the heat.

Step 2

In a large mixing basin, whisk the egg yolks until they are light yellow in color. Whisk in the sugar until it is light and fluffy.

Step 3

Pour some of the heated milk mixture into the egg yolk mixture, stirring vigorously to prevent the eggs from scrambling. Continue adding hot milk and whisking until all of the milk is mixed.

Step 4

Return the mixture to the saucepan. Cook, stirring frequently, over medium heat until thick, about 3 minutes; do not let the mixture to boil. Allow it cool for about an hour after straining to remove the cloves.

Step 5

Mix in the cream, rum, remaining 2 teaspoons vanilla extract, and nutmeg. Refrigerate for 8 hours to overnight before serving.

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