Description

This classic Homemade Eggnog recipe delivers a rich, creamy, and spiced holiday beverage that combines infused warm milk with aromatic cloves, cinnamon, and nutmeg, blended with egg yolks and sugar, then enriched with heavy cream and optional spiced rum or bourbon. Perfectly chilled and garnished with a hint of cinnamon, this festive drink offers a smooth, luscious indulgence for gatherings or cozy nights.

Ingredients

Scale

Spiced Milk

2 cups whole milk
3 whole cloves
1 teaspoon ground cinnamon, plus more for garnish if desired
½ teaspoon ground nutmeg

Egg Mixture

6 large egg yolks
1 cup granulated sugar

Final Mixture

2 cups heavy cream
1 teaspoon vanilla extract
1 ¼ cups spiced rum or bourbon (optional)

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Instructions

Prepare the Spiced Milk: In a small saucepan, combine whole milk, whole cloves, ground cinnamon, and ground nutmeg. Slowly bring the mixture to a gentle boil over medium heat to infuse the spices, stirring occasionally to avoid scorching.
Whisk Egg Yolks and Sugar: In a medium bowl, vigorously whisk together the egg yolks and granulated sugar until the mixture becomes light, fluffy, and pale in color, about 2 to 3 minutes, ensuring the sugar dissolves completely.
Temper the Eggs: Gradually add a small amount of the hot spiced milk mixture to the egg yolk mixture, whisking constantly to prevent curdling. Continue adding the hot milk in small increments, whisking continuously, until fully incorporated and warmed.
Cook the Mixture: Pour the combined milk and egg mixture back into the saucepan and cook over medium heat. Stir constantly with a wooden spoon or heatproof spatula until the mixture thickens enough to coat the back of a spoon, approximately 3 to 5 minutes. Do not allow it to boil to prevent scrambling the eggs.
Strain and Cool: Remove the saucepan from heat and strain out the cloves using a fine mesh sieve to remove solids. Allow the mixture to cool at room temperature for about one hour.
Add Cream, Vanilla, and Spirit: After cooling, whisk in the heavy cream, vanilla extract, and the optional spiced rum or bourbon to enrich the flavor and texture, mixing until smooth.
Chill and Serve: Refrigerate the eggnog in a sealed container for several hours or preferably overnight to allow the flavors to meld and chill thoroughly before serving. Garnish with a sprinkle of ground cinnamon if desired.

Notes

Be careful not to boil the egg mixture during cooking to avoid scrambled eggs.
Using whole milk and heavy cream provides a rich and creamy texture classic to traditional eggnog.
Alcohol is optional; you can omit spiced rum or bourbon for a non-alcoholic version.
For safer consumption, especially around children or pregnant individuals, consider using pasteurized eggs or cooking the mixture to at least 160°F to ensure safety.
The eggnog can be stored in the refrigerator for up to 3 days.
Garnish with freshly grated nutmeg or cinnamon for enhanced aromatic presentation.