Eggnog is my kids favorite thing to drink around the holidays, so I’ve been making big batches of this homemade eggnog recipe for about 10 years now. The one year I caved and decided to buy some from the store instead of making it from scratch, the kids sulked and the half-full carton sat in the fridge…taunting me for my bad behavior.
I get it though, I mean store bought eggnog is way too sweet and has a strange almost chemical tasting version of nutmeg that I find off putting. If you’ve never had the pleasure of sipping on a glass of old-fashioned eggnog with freshly grated nutmeg, and maybe a splash of rum for good measure, you’re going to be in for a real treat.
We always have a ton of extra eggs this time of year, due to hanging a string of cozy Christmas lights in the coop as soon as the daylight hours decrease, so this recipe is a great way to use some of those eggs up. It uses a full dozen of egg yolks, and I like to save the whites and mix up a yummy egg white scramble with fresh spinach and feta cheese – yum!
- 4 cups of organic whole milk (to make a lighter version, use 2 cups whole milk and 2 cups of 2% milk)
- 2 and 1/2 teaspoon real vanilla extract – divided
- 1 teaspoon ground cinnamon
- 5-6 whole cloves
- 12 large egg yolks
- 1 and 1/4 cup sugar
- 2 cups organic heavy cream
- 2 cups organic half and half (light cream)
- 1/2 teaspoon freshly grated nutmeg (or ground nutmeg from a jar)
- 2 cups light rum (optional)
- Separate 12 eggs, keeping the yolks only in a large mixing bowl
- Add the sugar to the egg yolks and whisk together until pale in color and fluffy, set aside
- Combine the milk, cinnamon, 1/2 teaspoon vanilla, and whole cloves in a large saucepan and heat over low heat. Slowly bring the steeped milk just to a boil – stirring constantly so it doesn’t boil over
- Slowly whisk the hot milk into the egg and sugar mixture, whisking constantly just until combined, then pour back into the saucepan and cook over medium heat. Continue to stir with a wooden spoon for about 3 minutes or until thickened but do not allow the mixture to boil
- Strain to remove the cloves and any potential clumps from overheating and then allow to cool at room temperature for about 1 hour
- Stir in the cream, half and half, nutmeg, 2 teaspoons of vanilla and the rum if using
- Refrigerate for several hours or overnight before serving