So here’s the thing about eggnog – I’ve never really liked it. Actually, that’s not true. I’ve never actually tried it. I mean I always liked the sound of it, but the thought of a drink made with raw eggs just never sat well with me.
Then a couple of years ago, I had a Christmas party and a friend requested eggnog. On the guest list were not only kids, but a friend who was pregnant so I set out to create a recipe that was not only delicious but safe for all to enjoy. The result was so good, it’s a new family tradition.
You won’t believe how easy and delicious homemade cooked eggnog is to make, and this recipe is truly the best! Thick and creamy with the perfect sweet, creamy flavor and warming spice. You will never buy eggnog from a store again!
Step by Step Instructions
Add the egg yolks and the sugar to a medium mixing bowl.
Then whisk them together until light and fluffy. This can be done by hand with a whisk or with a hand or stand electric mixer. You’re looking for thickened, a pale yellow fluffy, foam-like mixture that will l fall in ribbons from a spoon or whisk.
In a saucepan over medium heat, stir together the cream, milk, vanilla extract, rum extract (if using), nutmeg and salt until the mixture reaches a gentle, slight simmer.
Whisking vigorously, add a quarter cup of the hot cream mixture to the egg mixture.
Then, while whisking continuously, mix the egg mixture slowly into the cream mixture in the saucepan on the stove and cook 3-4 minutes while still stirring, until it reaches about 160°F/71°C or until the mixture is thickened enough to coat a spoon. This just means when you dip a spoon into the mixture, it will cling to the spoon rather than run right off.
Pour the eggnog into a large heat-resistant pitcher and cover it with plastic wrap.Refrigerate until chilled. It will thicken as it cools and can be stored in the fridge for up to a week.
Serve with a sprinkle of cinnamon. I like to garnish with star anise and a cinnamon stick too.
If you want a thinner, smooth consistency, whisk the thickened mixture with 1 or 2 tablespoons of milk until smooth and reaches your desired consistency.
Adding Alcohol to Eggnog
If you would like to add alcohol to your eggnog instead of using the rum extract, add it once the mixture has chilled. Choose something with high alcohol concentration to help balance the creamy sweetness of the eggnog. Dark rum is common, but brandy, bourbon and whisky are all traditional choices. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
