This Eggnog recipe is a classic, spiced, holiday drink. This creamy and delicious drink has, whole milk, light cream (or half and half), fragrant ground nutmeg, cinnamon, vanilla. In this recipe, there are no raw eggs (they are cooked through a tempering process). Pour this Eggnog into swing-top glass bottles, and it makes a great edible gift and/or hostess gift.

Estimated reading time: 6 minutes

Eggnog

Hi Friends, what's the most quintessential Winter, Christmas, Holiday drink? Eggnog, of course! 

In this recipe, you can choose to add rum if you wish or leave it out.

It's also delicious in coffee/lattes (Think Christmas morning when you're opening gifts!).

I included a full, recipe video in the recipe card at the end of the post which shows how I make this Eggnog recipe.

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Does Eggnog Contain Eggs?

This eggnog recipe contains 12 eggs but they are cooked (tempered), so there's no raw egg, in case raw eggs would freak you out.

Although, I've heard the incidence of contamination from store-bought eggs is low.

I would use the highest quality organic, free-range eggs that you can find.

Ingredients for Eggnog

Here are the ingredients for this Eggnog recipe:

• 4 cups whole milk
• 5 whole cloves
• ½ teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon (Saigon cinnamon is most fragrant)
• 12 egg yolks
• 1 ½ cups granulated white sugar
• 2 ½ cups dark rum (I like Meyers's) 
• 4 cups light cream (or substitute the same amount half and half)
• 2 teaspoons pure vanilla extract
• ½ teaspoon ground nutmeg
• Optional: Put a vanilla bean in each bottle 

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Kitchen Tools for Eggnog

Here are some helpful kitchen tools for making this Eggnog recipe

• wet measure
• measuring spoons and cups
• medium saucepan
• whisk
• wooden spoon
• large pitcher
• swing top glass bottles
• funnel
• serving glasses
• rasp (if using the whole nutmeg)
• mesh strainer

Web Story

I included Amazon affiliate links in the recipe care below.

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If you try and like this Eggnog recipe, please give it a rating in the recipe card below, and let us know in the comments below.

Thank you for reading and following along!

*This Eggnog recipe post was originally published on 12/25/2019, it was updated and republished on 12/10/2020.

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Eggnog

Yield: 2 Liters

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 28 minutes

This Eggnog recipe is a classic, spiced, holiday drink. This creamy and delicious drink has, whole milk, light cream (or half and half), fragrant ground nutmeg, cinnamon, vanilla. In this recipe, there are no raw eggs (they are tempered). Pour this eggnog into swing top glass bottles, and it makes a great edible gift and/or hostess gift.

Print

Ingredients

• 4 cups whole milk
• 5 whole cloves
• ½ teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon (Saigon cinnamon is most fragrant)
• 12 egg yolks
• 1 ½ cups granulated white sugar
• 2 ½ cups dark rum (I like Meyers’s)
• 4 cups light cream (or substitute the same amount half and half)
• 2 teaspoons pure vanilla extract
• ½ teaspoon ground nutmeg
• Optional: Put a vanilla bean in each bottle

Instructions

1. In a medium saucepan over low, add 4 cups milk, 5 whole cloves, ½ teaspoon vanilla extract and 1 teaspoon cinnamon. Whisk to combine and heat for 2 minutes. Bring the mixture to a low boil and then turn off the heat.
2. In a large mixing bowl, add the egg yolks and sugar, whisk together until completely combined and fluffy. Slowly pour the milk mixture into the egg-sugar mixture (this is tempering the eggs), while whisking to combine (make sure your bowl is secured so it won't move, either with a helper or a towel underneath).
3. Return the mixture into a medium saucepan, over low heat, cooking for 3 minutes, do not allow the mixture to get to a full boil (or until thick and foamy), stirring with the whisk constantly.
4. Pour the mixture through a mesh strainer into a large pitcher to filter out the cloves and allow to cool to room temperature (for about 1 hour).
5. Add the 4 cups light cream, 3 teaspoons vanilla extract, optional 1 ½ cups rum, and ½ teaspoon ground nutmeg and stir to combine.
6. Chill until completely cold. For best flavor results, chill overnight.
7. To Bottle: Using a funnel and swing top bottles (I use 16 oz. size glass bottles as shown in the link below), first stir the mixture as some of the spices may have settled, then pour the eggnog through the funnel into the bottles, leaving 1-2 inches of air from the top. Seal and return to the refrigeration (I can fill 3 ½ (16 oz.) bottles.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 662Total Fat: 34gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 360mgSodium: 153mgCarbohydrates: 48gFiber: 0gSugar: 48gProtein: 11g

Please note that the Calculated Nutrition is an estimate at best.

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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