Call it a drink or call it a dessert, we don’t care – either way, the eggnog is possibly the perfect Christmas treat.
The mighty eggnog. Where Europeans have mulled wine, this is the most American of Christmas drinks (or desserts if you will), and a classic in many homes across the country (by the way, did you know eggnog’s roots are actually European?). It is creamy, rich, and velvety smooth – and you can make it adult or child friendly by adding or omitting alcohol from the recipe. Regardless what version you prefer, there’s no denying a sip of this magical brew immediately instills Christmas cheer.
How to Make Eggnog at Home
1. Prepare the Milk Mixture
- Measure out the milk and set aside 1/4 cup (60 ml) for later.
- In a medium saucepan, combine the remaining milk, brown sugar, and vanilla extract.
- Heat the mixture over medium heat, stirring occasionally, until it just reaches a boil. Reduce the heat to low once it starts boiling to prevent scorching.
Eddie: Naw, I’m doing just fine, Clark.
2. Mix the Egg Yolks and Spices
- In a small bowl, whisk together the reserved milk, egg yolks, cinnamon, and a pinch of nutmeg. Ensure the mixture is smooth and the spices are well incorporated.
3. Temper the Egg Mixture
- Slowly drizzle a few tablespoons of the hot milk mixture into the egg yolk mixture, whisking constantly. This step prevents the eggs from curdling.
- Gradually pour the tempered egg mixture into the saucepan with the remaining hot milk, stirring continuously.
4. Cook the Eggnog
- Cook the mixture over low heat for about 10 minutes, stirring constantly with a wooden spoon or heatproof spatula. The mixture should thicken slightly but not boil. It’s ready when it lightly coats the back of a spoon.
5. Add the Rum
- Remove the saucepan from the heat and stir in the dark rum. Adjust the rum quantity to your taste preference, if desired.
6. Cool the Eggnog
- Allow the eggnog to cool completely at room temperature, then transfer it to the refrigerator to chill for at least 1 hour.
7. Whip the Cream
- In a separate bowl, whip the cream to soft peaks. This will be used as a topping for the eggnog.
8. Serve and Garnish
- Pour the chilled eggnog into glasses, leaving room for the whipped cream.
- Top each glass with a dollop of whipped cream, a dusting of cocoa powder, and a cinnamon stick for garnish.
Tips for Success
- Tempering the Eggs: This step is crucial to avoid scrambled eggs in your nog. Adding the hot milk gradually while whisking ensures smooth results.
- Heat Control: Cook over low heat to avoid overheating the mixture, which could cause it to curdle.
- Customize the Flavor: For a stronger rum flavor, you can increase the amount to 8 tablespoons. Alternatively, try brandy or bourbon for a variation.
- Make Ahead: Eggnog can be prepared a day in advance. The flavors deepen and become even more delicious after chilling overnight.
How to Make Eggnog
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
Call it a drink or call it a dessert, we don’t care – either way, the eggnog is possibly the perfect Christmas treat.
Ingredients
2 cups milk (500 ml), divided
4 egg yolks
1.7 oz brown sugar (50 g)
6 tbsp dark rum
1/2 tsp ground cinnamon
A pinch of nutmeg
1 tsp vanilla extract
1 cup whipping cream (240 ml)
Cocoa powder, for dusting
Cinnamon stick, for garnish
Instructions
1. Prepare the Milk Mixture
- Measure out the milk and set aside 1/4 cup (60 ml) for later.
- In a medium saucepan, combine the remaining milk, brown sugar, and vanilla extract.
- Heat the mixture over medium heat, stirring occasionally, until it just reaches a boil. Reduce the heat to low once it starts boiling to prevent scorching.
2. Mix the Egg Yolks and Spices
- In a small bowl, whisk together the reserved milk, egg yolks, cinnamon, and a pinch of nutmeg. Ensure the mixture is smooth and the spices are well incorporated.
3. Temper the Egg Mixture
- Slowly drizzle a few tablespoons of the hot milk mixture into the egg yolk mixture, whisking constantly. This step prevents the eggs from curdling.
- Gradually pour the tempered egg mixture into the saucepan with the remaining hot milk, stirring continuously.
4. Cook the Eggnog
- Cook the mixture over low heat for about 10 minutes, stirring constantly with a wooden spoon or heatproof spatula. The mixture should thicken slightly but not boil. It’s ready when it lightly coats the back of a spoon.
5. Add the Rum
- Remove the saucepan from the heat and stir in the dark rum. Adjust the rum quantity to your taste preference, if desired.
6. Cool the Eggnog
- Allow the eggnog to cool completely at room temperature, then transfer it to the refrigerator to chill for at least 1 hour.
7. Whip the Cream
- In a separate bowl, whip the cream to soft peaks. This will be used as a topping for the eggnog.
8. Serve and Garnish
- Pour the chilled eggnog into glasses, leaving room for the whipped cream.
- Top each glass with a dollop of whipped cream, a dusting of cocoa powder, and a cinnamon stick for garnish.
Notes
For a non-alcoholic version, omit the rum or replace it with a teaspoon of rum extract for flavor.
Add extra nutmeg or cinnamon if you enjoy a more spiced profile.
For a frothier texture, you can fold a portion of the whipped cream directly into the eggnog before serving.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 glass
- Calories: 260
- Sugar: 18g
- Sodium: 80mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
I love it, thank you, this is such a great way to make eggnog!
I tried this with bourbon instead of rum—it was amazing!
Best eggnog I’ve had in years! Thanks for the easy-to-follow recipe.
I made the non-alcoholic version, and it was still rich and flavorful. My kids absolutely loved it and they never drink eggnog!!