Super Easy Homemade Eggnog

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whole milk

Coconut cream is lower in calories, while whole milk is more budget-friendly.

rum

🥗Healthier: non-alcoholic rum alternative

💰Cheaper: spiced apple cider

Non-alcoholic options are lower in calories, and spiced apple cider is often cheaper.

Fill a moderately large pot with 3 cups of whole milk and place it over medium heat until it's hot and steamy, but not boiling.

Separate 6 egg yolks into a small container and fish them out gently with your hands.

Whip the egg yolks with electric beaters or a whisk until they lighten in color.

Gradually add 1 cup of granulated sugar a few tablespoons at a time while continuously whipping until the mixture is thick and creamy.

Once the milk is hot, whisk the egg yolk mixture while adding a ladle full of the hot milk to temper the eggs, then repeat one or two more times.

Pour the tempered egg yolk mixture back into the pot with the milk and add the beans from half a vanilla bean pod or 2 teaspoons of vanilla extract.

Cook the mixture on low heat, stirring often for 10 to 15 minutes until it thickens and coats the back of a spoon, ensuring it does not boil or simmer.

Pour the mixture through a fine mesh sieve into a bowl.

Whisk in 1 teaspoon of ground cinnamon, heaping quarter teaspoon of ground cloves, 1 tablespoon plus 2 teaspoons of ginger powder, and 1.5 teaspoons of ground nutmeg.

Add 1/4 cup of rum and 1.5 cups of heavy cream, mixing well.

Place the mixture over an ice water bath and stir intermittently until it cools down, about 5 to 10 minutes.

Pour the eggnog into a jar, label it, and refrigerate it.

Serve over ice with an optional splash of cognac and fresh grated nutmeg on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens