Ingredients
Base & Spices
- 2 cups whole milk
- 3 whole cloves
- 1 teaspoon ground cinnamon, plus extra for garnish if desired
- ½ teaspoon ground nutmeg
Egg Mixture
- 6 large egg yolks
- 1 cup granulated sugar
Finishing Ingredients
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 ¼ cups spiced rum or bourbon (optional)
Instructions
- Heat the Milk and Spices: In a small saucepan, combine the milk, whole cloves, ground cinnamon, and ground nutmeg. Slowly bring the mixture to a boil, allowing the spices to infuse the milk.
- Whisk Egg Yolks and Sugar: In a medium bowl, whisk together the egg yolks and granulated sugar until fluffy and pale, about 2 to 3 minutes. This aeration is key for a creamy texture.
- Temper the Eggs: Slowly add a small amount of the hot milk mixture to the egg yolks while whisking constantly to temper the eggs and prevent curdling. Gradually incorporate all the milk.
- Cook the Eggnog Base: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon, about 3 to 5 minutes. Do not allow it to boil.
- Strain and Cool: Remove from heat and strain out the cloves. Let the mixture cool for one hour.
- Add Cream, Vanilla, and Alcohol: After cooling, whisk in the heavy cream, vanilla extract, and spiced rum or bourbon, if using.
- Chill Before Serving: Refrigerate the eggnog for several hours or overnight to allow flavors to meld and serve chilled, garnished with a sprinkle of cinnamon if desired.
Notes
- Make Ahead: The flavor of eggnog deepens when aged. Store in an airtight container in the refrigerator and allow it to sit for a few hours or overnight before serving.
- Storage: Store homemade eggnog in an airtight container in the fridge for 2–3 days. Shake well before serving as it may settle.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
