Total Time
Prep 24 hrs
Cook 0 mins

You will never purchase the store-bought again after having this, this is also wonderful without the rum, but better if added, and for a mild rum flavor use only 1 cup you may increase to up to 2 cups --- plan ahead this needs a chilling time of 24 hours before serving --- *note* this is made using *cooked* eggs

Ingredients Nutrition


  1. In a heavy bottomed saucepan combine the milk with cloves, 1 teaspoon vanilla and 1/2 to 3/4 teaspoon cinnamon; bring to a low boil over the lowest setting.
  2. In a large mixing bowl whisk/mix the egg yolks and sugar until no sugar granules remain.
  3. Slowly add the hot milk mixture into the egg/sugar mixture whisking constantly.
  4. Pour the egg mixture back into the saucepan.
  5. Cook over medium heat stirring constantly until thickened (about 3 minutes ---DO NOT ALLOW TO BOIL).
  6. Remove the whole cloves and allow to cool for for about 1-1/2 hours.
  7. Stir in rum, 2 cups whipping cream, 2 cups half and half cream, 2 teaspoons vanilla and nutmeg (adjust the amount of rum vanilla adding in a little more to taste if desired).
  8. Refrigerate for 24 hours before serving.
Most Helpful

Me and Eggnog got back together bc of this recipe! I will add that Dereck added another cup of rum and we still couldn't taste the alcohol! Eggnog hides alcohol flavor very well. Yummy!

Grimm's Restaurant Tales December 27, 2007

Doesn't get any better than this! 2 cups of rum is way to go, not strong at all.

rosslare December 25, 2012

Yummy! I was looking for an eggnog recipe the eggs were cooked. I added 1 1/2 cups of rum.

LoriL December 30, 2008