Creamy, sweet, and thick, this traditional holiday eggnog is one step away from being a custard dessert. Cinnamon, nutmeg, and vanilla combine perfectly with the smooth texture and the optional kick of rum. Why settle for store-bought when it’s easy and fun to learn how to make homemade eggnog!
It’s eggnog season! Hooray!
Just in case you’ve never tried this tasty beverage, it’s a lot like a custard dessert in a glass. In fact, eggs are one on the main ingredients in custard desserts, so this really isn’t that far off.
Today, I’m not only sharing my favorite eggnog recipe, I’m also going to take you through how to make homemade eggnog step by step. You won’t believe how easy and fun making eggnog can be!
It might just become your new holiday tradition!
We’re coming into the final stretch now. I feel like Christmas is closing in, and there’s still so much to do! So many presents to wrap (ahem – I am the ultimate Santa, by the way). So many cookies to bake! So many cupcakes to frost!
There’s so much to do for the holiday, and I’m loving every minute of it.
Speaking of cupcakes, I have three dozen cooling on the counter, waiting for me to make the frosting. One will be coming to work with me, one going with my mom, and the third I’m sending into work with Andrew.
I hope everyone likes salted caramel buttercream.
Who am I kidding? Everyone likes salted caramel buttercream.
Not to mention, it’s almost my birthday! I happen to be born right next to Christmas, which means I get to eat extra sweets this month. Yay! I’ve already decided to just take a relaxing day off, go to the nail salon, and catch the final Hunger Games movie with Andrew. I can’t wait!
But first, I’d like to share with you one of the greatest holiday traditions of all time: How to Make Homemade Eggnog.
Here we go!
How to Make Homemade Eggnog
First, pour 3 cups of milk into a saucepan.
Add about 4 whole cloves to the milk.
Next, add 1 teaspoon of cinnamon to the milk.
Then add 1/2 teaspoon vanilla extract.
Give it a little whisk just to mix the ingredients together.
Over low heat, slowly bring milk to a boil, whisking occasionally. Once it starts boiling, remove from heat.
Next, separate 12 eggs and add yolks to a bowl. Add 1 cup of sugar and whisk together.
Whisk until they’re thick and the sugar is mixed in completely.
If you don’t want to waste the egg whites, try out this Gluten Free Lemon Poppy Seed Angel Food Cake!
Then, pour the hot milk into the egg mixture, whisking it together quickly.
Then pour the whole mixture back into the saucepan over medium-low heat, whisking constantly, until thick (but not boiling!).
This should only take 2-3 minutes, then remove from heat.
Use a slotted spoon or strainer to remove the whole cloves.
Then set it aside and allow to cool for about an hour.
After it’s cool, pour 2 cups of light cream into the egg mixture.
Then whisk it together.
Add 1 teaspoon of vanilla extract.
And 1/4 teaspoon nutmeg. Whisk together.
Finally, whisk in 1/2 cup light rum.
Then pour it into a glass and enjoy!
You’ve just learned how to make homemade eggnog! You can let this cool in the refrigerator before serving if you’d like it colder and thicker than this.
It’s up to your own personal preference.
Honestly, mine usually doesn’t last long enough to sit in the refrigerator.
If you like this recipe, be sure to follow me here on Pinterest!
- 12 large egg yolks
- 3 cups milk
- 2 cups light cream
- 1 cup sugar
- 1/2 cup rum
- 4 whole cloves
- 1 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
In a saucepan add milk, 1/2 tsp. vanilla extract, cloves, and cinnamon.
Slowly bring milk to a boil over low heat (about 5 minutes). Then remove from heat.
In a mixing bowl add egg yolks. Whisk together with sugar until thick and completely combined.
Pour hot milk into eggs, whisking quickly.
Pour whole mixture back into sauce pan and heat over medium-low heat, stirring constantly until thickened (about 2-3 minutes).
Use a strainer or slotted spoon to remove cloves. Discard cloves.
Remove from heat and let cool for about an hour.
Once cooled, whisk in cream, rum, 1 tsp vanilla extract, and nutmeg.
Serve immediately, or refrigerate until cold and serve.