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5
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Homemade Eggnog
This Homemade Eggnog Recipe is so thick, creamy, and can be made as a spiked eggnog or a non-alcoholic eggnog!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Chill Time
2
hours
hrs
Total Time
2
hours
hrs
30
minutes
mins
Servings:
4.5
cups
Author:
Miranda Couse
Ingredients
½
cup
granulated sugar
6
egg yolks
⅛
teaspoon
salt
1
cup
heavy cream
2
cups
whole milk
½
teaspoon
ground cinnamon
½
teaspoon
ground nutmeg
1
teaspoon
vanilla extract or vanilla paste
½
teaspoon
rum extract
½
cup
Myer’s dark rum
not spiced (optional and can add an additional ¼ cup for more flavor)
Instructions
In a medium bowl, add in the sugar, yolks, and salt. Whisk until the yolks are pale yellow and thick.
In a medium saucepan, add in the heavy cream, milk, cinnamon, and nutmeg. Place over medium/low heat and let it come up to a boil slowly.
Once the milk is boiling, whisk ¼ cup of the milk into the bowl of yolks until completely incorporated.
Whisk in another ¼ cup of the hot milk into the egg yolks until combined.
Now that the yolks have been tempered, pour the yolks into the saucepan of hot milk while whisking.
Once the yolks are whisked into the mixture, let it heat over medium/low heat until it thickens and reaches 160 degrees F.
Remove from the heat and stir in the rum and vanilla extract.
Pour into a pitcher and let cool to room temperature.
Place into the refrigerator to chill.
Once chilled, serve. Add a cinnamon stick or National Lampoons moose mug for decoration.
Notes
You can leave out the rum and replace it with ½ teaspoon to 1 teaspoon of rum extract.
Nutrition
Calories:
414
kcal
|
Carbohydrates:
30
g
|
Protein:
8
g
|
Fat:
30
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
9
g
|
Cholesterol:
344
mg
|
Sodium:
143
mg
|
Potassium:
211
mg
|
Fiber:
1
g
|
Sugar:
28
g
|
Vitamin A:
1300
IU
|
Vitamin C:
1
mg
|
Calcium:
191
mg
|
Iron:
1
mg