1/4 Photos of Eggnog
This is the real deal, a custard based eggnog that is absolutely better than any storebought or pudding or icecream based eggnog. The egg yolks are cooked and there are no egg whites, so there are no worries about raw eggs. (I have removed the optional directions for including the egg whites, because we like it better without them.) Prep time doesn't include the overnight refrigeration.
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Units: US | Metric
- 1Combine milk, cloves, cinnamon and the first portion of vanilla in a large saucepan. Heat on low for five minutes. Slowly bring to a boil.
- 2In a large bowl, combine egg yolks and sugar. Whisk together until fluffy.
- 3Slow whisk the hot milk mixture into the egg yolks, a little at a time.
- 4Pour back into the saucepan and cook over medium heat, stirring constantly, for about 3 minutes, or until thick. Be careful not to let it boil.
- 5Strain into a large pitcher, cover and let cool for about an hour.
- 6Stir in the cream, nutmeg, and second portion of vanilla. Stir in rum, if desired.
- 7Refrigerate overnight before serving.
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Nutritional Facts for Eggnog
Serving Size: 1 (249 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 357.2
- Calories from Fat 202
- Total Fat 22.5 g
- Saturated Fat 12.9 g
- Cholesterol 230.1 mg
- Sodium 79.5 mg
- Total Carbohydrate 32.4 g
- Dietary Fiber 0.0 g
- Sugars 25.2 g
- Protein 7.2 g