Creamy egg custard with freshly ground nutmeg, cinnamon, vanilla, and a splash of spiced rum.
I never liked eggnog growing up. Only ever trying store-bought. For years and years, I thumbed my nose at it. Then a friend of mine made me some homemade eggnog. I was skeptical, but I tried it. I was oh so glad I did. It was creamy, spiced, and delicious. From that day on, I began making my own version. Today I am sharing that version with you.
This recipe is simple to make. The only thing to watch out for is curdling the eggs. As long as you whisk the cream into the eggs slowly, this shouldn’t be a problem. If a couple of curdles appear, don’t worry, they will get strained out at the end.
After straining the nog, the vanilla pod and cinnamon sticks can be added back to the mix. They will continue flavoring the eggnog as it sits.
You can add the spirit of your choice to the nog drink by drink or mix a large batch. I usually keep it plain because I like to use it for other things. Like baking it in bread or spicing up my morning coffee! No matter how you drink it, I’m sure this eggnog will add some cheer to your holiday!
- 6 cups milk
- 3 cups cream
- 2 sticks cinnamon
- 1 bean vanilla split and scraped
- 1/2 tsp nutmeg more for garnish
- 3/4 cup sugar
- 12 egg yolks
- 15 ounces spiced rum. brandy, or whiskey
- Place milk, cream, cinnamon sticks, nutmeg, vanilla pod and seeds in a pot. Bring to a light boil and remove from heat.
- Mix egg yolks and sugar in a large bowl until pale in color. Slowly pour in the milk mixture while whisking. Cool to room temperature, strain and refrigerate.
- Once the mixture is chilled serve with 1 1/2 ounces rum, brandy, or whiskey per cup of eggnog. For a large batch mix 15 ounces of rum with all the eggnog. Garnish with freshly ground nutmeg and serve immediately.