Eggnog (Homemade) Recipe

Name: Eggnog (Homemade)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 cups milk; 5 whole cloves; ½ teaspoon vanilla extract; 1 teaspoon ground cinnamon; 12 egg yolks; 1 ½ cups sugar; 2 ½ cups light rum; 4 cups light cream; 2 teaspoons vanilla extract; ½ teaspoon ground nutmeg

Servings: persons

4 cups milk
5 whole cloves
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 ½ cups sugar
2 ½ cups light rum
4 cups light cream
2 teaspoons vanilla extract
½ teaspoon ground nutmeg

1
Combine milk, cloves, 1/2 tsp vanilla and cinnamon in a saucepan.
2
Heat over lowest setting for 5 minutes.
3
Slowly bring to a boil.
4
In a large bowl, comine egg yolks and sugar.
5
Whisk together until fluffy.
6
Wisk hot milk mixture slowly into the eggs.
7
Now,pour this mixture into sauce pan again.
8
Cook over medium heat, stirring constantly for 3 minutes, or until thick.
9
do not allow mixture to boil.
10
Strain to remove cloves, and let cool for about an hour.
11
Stir in rum, cream, 2 tsp vanilla and nutmeg.
12
Refrigerate overnight before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups milk, 5 whole cloves, ½ teaspoon vanilla extract, 1 teaspoon ground cinnamon, and more.

Yes, Eggnog (Homemade) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggnog (Homemade)

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