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Amazingly Good Eggnog

Amazingly Good Eggnog

  • Prep

    20 m
  • Cook

    8 m
  • Ready In

    6 h 28 m
NATALIESMOM

NATALIESMOM

It's taken me several years to perfect this recipe. Now everyone asks, 'When are you making the eggnog?!!' This uses cooked eggs for safety, and you can use more or less rum to taste. It's a bit of work to make, but well worth it. You'll never buy store-bought eggnog again! Enjoy!

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Directions

  1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
  2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
  3. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.
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Reviews

INDIANA70
617

INDIANA70

12/24/2003

This was extremely smooth and tasty. Will definitely make it again! I left out the rum since we don't drink but left everything else the same.

Chloe17
352

Chloe17

12/23/2005

Great recipe. I added only half the amount of eggs and less cream than the recipe called for and it was still delicious. If the eggs curdle, place the mixture in a bowl on top of a large bowl of ice water and beat rapidly with an electric mixture and this should save your eggnog!

DC Girly Girl
341

DC Girly Girl

11/5/2008

Whoa nelly! I used a double boiler for heating the milk. Instead of whisking the milk mixture into the eggs and then back into the double boiler, I just tempered the eggs with about 1/2 cup of the milk mixture, then whisked that into the double boiler. And I used one cinnamon stick instead of ground cinnamon and a little allspice. It was pretty strong last night. I can't wait to see how it ripens. So next time I will definitely cut down on the rum. Oh! And I did have a milk curdling problem in spite of using a double boiler and constantly stirring, so I just poured the milk mix into the blender and kept it running while I added the rum and cream. Update! I tried pumpkin pie spice this time around and did use less rum...perfect!!

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