Homemade Eggnog with Vanilla (Print-Friendly Version)
Creamy homemade eggnog blended with real vanilla, spices, and a touch of spiced rum for classic holiday flavor.
# Ingredients List:
→ Base
01 -
2 cups whole milk
02 -
3 whole cloves
03 -
1 teaspoon ground cinnamon
04 -
1/2 teaspoon ground nutmeg
→ Custard
05 -
6 large egg yolks
06 -
1 cup granulated sugar
→ Finishing
07 -
2 cups heavy cream
08 -
1 teaspoon vanilla extract
09 -
1 1/4 cups spiced rum or bourbon (optional)
# How to Make It:
01 -
Combine milk, whole cloves, ground cinnamon, and ground nutmeg in a small saucepan. Gently heat over medium, bringing the mixture to a boil while stirring occasionally.
02 -
In a medium bowl, whisk egg yolks and granulated sugar together vigorously until the mixture becomes pale and fluffy, about 2 to 3 minutes.
03 -
Gradually add a small quantity of the hot milk mixture to the eggs, whisking constantly to prevent curdling. Continue adding the warm milk in increments, whisking well after each addition, until fully incorporated.
04 -
Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon, about 3 to 5 minutes. Avoid boiling.
05 -
Remove from heat and strain the mixture to discard the cloves. Allow to cool for one hour at room temperature.
06 -
Whisk heavy cream, vanilla extract, and, if using, spiced rum or bourbon into the cooled mixture until smooth.
07 -
Cover and refrigerate the mixture for several hours or overnight. Stir before serving and garnish with ground cinnamon if desired.
# Extra Tips:
01 -
Eggnog develops deeper flavor when prepared ahead and allowed to chill. Store in an airtight container in the refrigerator for up to 2-3 days. Shake well before each serving.