Classic Creamy Eggnog
Indulge in the rich, velvety goodness of this Classic Creamy Eggnog, a homemade treat that far surpasses any commercial version. Crafted with a custard base, this recipe eliminates the concern of raw eggs by cooking the egg yolks to perfection. The eggnog is infused with a blend of warm spices, offering a comforting and festive flavor profile that is sure to impress your holiday guests. Ideal for gatherings, this decadent beverage can be enjoyed as is or spiked with light rum for an extra kick. Chill overnight for the best flavor and texture, making it the perfect make-ahead holiday delight!
12
Servings
320
Calories
10
Ingredients
Ingredients
Milk
4 cups (None)
Clove
1 pinch (None)
Cinnamon
1/4 teaspoon (None)
Vanilla Extract
1/2 teaspoon (None)
Egg Yolks
12 (Separated from whites)
Sugar
1 1/2 cups (None)
Light Cream
4 cups (None)
Ground Nutmeg
1/2 teaspoon (None)
Vanilla Extract
2 teaspoons (None)
Light Rum
2 1/2 cups (Optional)
Instructions
1
In a large saucepan, combine the milk, cloves, cinnamon, and the first measure of vanilla. Heat the mixture over low heat, stirring gently for about five minutes to draw out the flavors, then gradually bring it to a boil.
2
In a separate large mixing bowl, whisk together the egg yolks and sugar until the mixture is light and fluffy, creating an airy base for your eggnog.
3
Gradually incorporate the hot milk mixture into the egg yolks, whisking continuously to temper the yolks and prevent scrambling. Start with a small amount of milk to warm the yolks, then slowly add the rest.
4
Return the combined mixture to the saucepan and cook on medium heat, stirring constantly for approximately three minutes, or until the custard thickens to a creamy consistency. Avoid boiling to ensure a smooth texture.
5
Once thickened, strain the mixture through a fine sieve into a large pitcher to remove any curdled bits. Cover and allow it to cool at room temperature for about an hour.
6
After cooling, stir in the light cream, ground nutmeg, and the second measure of vanilla, ensuring the mixture is well combined. If desired, add the light rum for an adult twist.
7
Refrigerate the eggnog overnight to develop its rich flavors and improve its creamy texture before serving to your delighted guests. Give it a good stir before pouring into glasses, and enjoy!
Nutrition Information
18.7g
Fat
28g
Carbs
5.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Creamy Eggnog?
It is a rich, velvety homemade beverage made with a cooked custard base, milk, cream, and warm festive spices.
Is this recipe safer than store-bought eggnog?
While store-bought is safe, this homemade version eliminates raw egg concerns by cooking the yolks into a custard, providing a superior flavor.
How many servings does this recipe provide?
This recipe yields approximately 12 servings.
Are the eggs in this eggnog raw?
No, the egg yolks are cooked to perfection in a custard base to ensure safety.
What spices are used in this recipe?
The recipe uses cloves, cinnamon, and ground nutmeg to create a warm flavor profile.
How much milk is required?
The recipe calls for 4 cups of milk.
How many egg yolks do I need?
You will need 12 egg yolks, separated from the whites.
What type of sugar is used?
The recipe requires 1 1/2 cups of granulated sugar.
How much vanilla extract is used in total?
A total of 2 1/2 teaspoons of vanilla extract is used, divided into two separate additions.
What is the first step in making the eggnog?
In a large saucepan, combine milk, cloves, cinnamon, and 1/2 teaspoon of vanilla, heating on low for five minutes.
How do I prepare the egg yolks?
Whisk the egg yolks and sugar together in a separate bowl until the mixture is light and fluffy.
What does it mean to temper the egg yolks?
Tempering involves gradually whisking the hot milk mixture into the yolks to warm them slowly without scrambling them.
How long should I cook the custard?
Cook the combined mixture on medium heat for approximately three minutes until it thickens.
Should the custard mixture boil?
No, you should avoid boiling the mixture once the eggs are added to ensure a smooth, creamy texture.
Why must the mixture be strained?
Straining through a fine sieve removes any curdled bits or spices, ensuring a perfectly smooth drink.
How long should the base cool at room temperature?
The mixture should cool for about an hour before adding the cream.
What type of cream is added to the mixture?
The recipe uses 4 cups of light cream.
Can I add alcohol to this eggnog?
Yes, you can add 2 1/2 cups of light rum for an optional adult version.
When should the nutmeg be added?
Ground nutmeg is stirred in after the custard has cooled, along with the cream and second measure of vanilla.
How long should the eggnog be refrigerated?
For the best flavor and texture, refrigerate the eggnog overnight.
What is the calorie count per serving?
Each serving contains approximately 320 calories.
What is the fat content per serving?
There are 18.7 grams of fat per serving.
How many carbohydrates are in a serving?
One serving contains 28 grams of carbohydrates.
How much protein is in this eggnog?
Each serving provides about 5.5 grams of protein.
Does this recipe contain fiber?
No, this beverage does not contain any dietary fiber.
Can this recipe be made in advance?
Yes, it is an ideal make-ahead recipe as it needs to chill overnight.
What is the consistency of this eggnog?
The eggnog has a rich, creamy, and velvety consistency due to the custard base and light cream.
What should I do right before serving?
Give the eggnog a good stir before pouring it into glasses for your guests.
Is there a specific way to heat the milk?
Heat it slowly over low heat for five minutes to draw out spice flavors before bringing it to a boil.
What is the main benefit of the overnight chill?
Chilling overnight allows the rich flavors to develop fully and improves the overall texture.