Creamy Eggnog Recipe

4.67 from 3 votes

Extremely smooth, rich and creamy Eggnog you will make every Christmas. Like nothing out of a carton, never buy store-bought eggnog again! A sinful seasonal treat well-worth the work. The best part? It just gets richer and creamier as it sits in the refrigerator.

Use rum, bourbon, cognac or your choice of liquor. Just add more or less to suit YOU!

Prep Time15

Cook Time10

Total Time25

Course: Beverage

Cuisine: American

Keyword: Creamy eggnog recipe, eggnog

Servings: serves

Author: Karina Carrel

Ingredients

3 cups milk
2 cups heavy cream (thickened cream)
2 1/2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon fresh grated nutmeg
5 eggs separated
1/2 cups white granulated sugar
1/2 cup rum

US - Metric

Instructions

In a saucepan over low-medium heat, combine the milk, cream, vanilla, cinnamon, and nutmeg. Bring just to a gentle boil, then remove from heat and let it steep to infuse the flavors.
In a large bowl, beat the egg yolks and sugar until pale and thick. Gradually whisk in the hot milk mixture, about ½ cup at a time, to avoid scrambling the eggs. Once fully incorporated, stir in the rum.
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly for 2 to 3 minutes until it thickens slightly. Remove from heat, let cool to room temperature, then refrigerate overnight or up to 3 days.
Before serving, beat egg whites until soft peaks form and gently fold into the chilled eggnog. Alternatively, top each glass with a dollop of whipped cream. Serve cold with a dusting of nutmeg or cinnamon.

Notes

*Rum, bourbon, cognac, brandy, or choose your favourite liquor. Add more or less to suit your tastes!

Nutrition