Amazingly Good Eggnog

611 Reviews 14 Pics
  • Prep

    20 m
  • Cook

    8 m
  • Ready In

    6 h 28 m
NATALIESMOM
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 12 servings

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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 (611)

Rate This Recipe
INDIANA70
610

INDIANA70

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
349

Chloe17

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
339

DC Girly Girl

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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