"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."
photo by Billy Green photo by Billy Green
photo by Billy Green
photo by Billy Green photo by Billy Green
photo by Billy Green photo by Billy Green
photo by puppitypup photo by puppitypup
photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
Ready In:




  • Combine milk, cloves, cinnamon and the first portion of vanilla in a large saucepan. Heat on low for five minutes. Slowly bring to a boil.
  • In a large bowl, combine egg yolks and sugar. Whisk together until fluffy.
  • Slow whisk the hot milk mixture into the egg yolks, a little at a time.
  • Pour 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.
  • Strain into a large pitcher, cover and let cool for about an hour.
  • Stir in the cream, nutmeg, and second portion of vanilla. Stir in rum, if desired.
  • Refrigerate overnight before serving.

Questions & Replies

  1. How long can store after making this in the Fridge?


  1. Ho Ho Ho! Great Eggnog without the worry of the raw eggs. Tasted wonderful. This is going to be a great holiday treat around my house! The spices in here really make this a nice treat. Wonderfully seasoned and tasty! Thanks Pup for a fantastic and JOLLY recipe! Made for Holiday Beverage Tag!
  2. I made this recipe as directed except that I used 11 egg yolks not 12 (because that's as many as I had) and I used 2 cups of white rum, not 2 1/2. The egg taste was prominent enough and I think the dozen would have been overkill. Also, the 2 cups of rum was PLENTY of booze for this recipe. This was creamy and went down smooth. It was a hit at Christmas dinner, especially with my mom, of all people! I ladled this myself into everyone's cups, topping with cinnamon for some and nutmeg for others. People preferred the cinnamon, hands down. Great recipe.
  3. don't use the egg whites or you might find out why it's optional. good eggnog.
  4. OMG this was divine! I just made a small batch as a test on my daughter who won't eat eggs. She devoured this & unfortunately for me she didn't leave me much other than enough to test it. I wish I had of made more now. Thankyou, finally a way for me to get eggs into my little one.
  5. Made this great-tasting eggnog because I needed some to include in yet another recipe for a Pumpkin Eggnog Custard Pie! I cut the amount down to just one-quarter of the recipe, but that gave me enough for the pie as well as a 'little' to enjoy, even when it's not quite the season! Thanks for sharing your recipe!


My name is Julie, and I love to cook. I've even gotten to the point where I don't mind the dishes!
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