Perfect Homemade Eggnog

I have to admit, I have a weakness for eggnog. While I don’t tend to spike mine with rum or bourbon, I do like to serve my eggnog with a nice sprinkle of freshly ground nutmeg on top. If you’ve been relying on ground nutmeg purchased in a jar or can at your supermarket, you’re in for a wonderful surprise. Freshly ground nutmeg has an incredible taste that simply can’t compare to the pre-ground stuff you buy in the store. This is the perfect recipe to try grating your own nutmeg!

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Perfect Homemade Eggnog

Enjoy the wonderful flavor of homemade eggnog. Trust me, this recipe is so easy you'll never buy eggnog again. Fresh ingredients mean an amazing beverage that the adults can spike with rum or the kids can enjoy with a little whipped cream. Nothing says Christmas quite like some delicious homemade eggnog!

Servings

Ingredients

• 4 cups whole milk
• 4 cups light cream or half-and-half
• 5 whole cloves
• 1 tsp ground cinnamon
• 1 tsp freshly grated nutmeg
• 1-1/2 tsp pure vanilla extract
• 12 egg yolks
• 1-1/2 cups sugar
• 2 tsp pure vanilla extract
• 1/2 tsp freshly ground nutmeg

Servings Ingredients 4 cups whole milk 4 cups light cream or half-and-half 5 whole cloves 1 tsp ground cinnamon 1 tsp freshly grated nutmeg 1-1/2 tsp pure vanilla extract 12 egg yolks 1-1/2 cups sugar 2 tsp pure vanilla extract 1/2 tsp freshly ground nutmeg

Instructions

1. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the sugar and continue to beat until it has completely dissolved. Set aside.
2. In a large saucepan, over medium-high heat, combine the milk, cream, whole cloves, ground cinnamon, freshly grated nutmeg, and 1-1/2 tsp vanilla; bring just to a boil, stirring occasionally.
3. Whisk the hot milk mixture slowly into the egg yolks. Pour the mixture back into the saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow the mixture to come to a boil.
4. Remove from heat. Strain to remove cloves and any little bits of egg. Pour into a large bowl and let cool for about an hour.
5. Stir in 2 tsp vanilla and 1/2 tsp freshly ground nutmeg. Place the bowl in the refrigerator and let the eggnog chill overnight.

Recipe Notes

If you like your eggnog with a little rum, stir in 2 cups of light rum before serving.

 

Wondering what to do with all those leftover egg whites? Angel Food Cake, of course!