Nothing brings out the holiday spirit for me quite like eggnog. That super sweet creamy but cinnamon and earthy tones just makes me feel like winter time. Eggnog is just the perfect drink spiked or not, and let me tell you a little secret. Kids love it, so sugary and creamy it’s like an ice cream shake.
So a big concern that people have is the eggs in the recipe. People are understandably concerned about salmonella. Well this recipe has you cook the eggs so we’re all good on that front! Because you cook the eggs, you have to be concerned similar to a pudding or a custard that you don’t cook the eggs too much and make super sweet scrambled eggs. The trick is to first temper the eggs, which is when you add hot liquid slowly to the eggs while mixing. Then when you add back the heat, be sure to stir constantly. Otherwise you can always strain the liquid to remove all the chunks.
- 2 cups milk
- 2 whole cloves
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 6 egg yolks
- 3/4 cups sugar
- 1 3/4 cups light rum (optional)
- 2 cups light cream
- 1 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg
Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.
Be sure to be careful cooking the eggs, if you aren’t then they can scramble and you’ll have to strain the liquid before adding the cream.
If you are not adding the rum, be sure to add some other liquid to make the eggnog not so thick. I added water, but you could also add more milk or other liquids.