Homemade Eggnog with Rum
I love you I love you I love you I love you I love you I love you I love you I love you. I love you I love you I love you I love you I love you I love you I love you. I love you I love you I love you I love you.
That’s what I’m mumbling in the corner, clutching my small glass of homemade eggnog, with an ambitious eggnog mustache. That’s me, and I’m mumbling directly to the eggnog.
I also have the same problem / love affair with deviled eggs so there must just be something in eggs that speaks to my soul.
It’s the holiday season, undeniably and unequivocably, so all of the loving eggnog mumbling is acceptable. The same behavior in July might be a problem but I think we could scoot right out of it considering eggnog is essentially ice cream that has yet to be churned + nutmeg. Can you tell I’m already trying to plot my summer eggnog intake?
Super creamy… beyond. Super chilled. Sprinkled with fresh grated nutmeg. Few things are a festive / bodacious.
Here’s the start. It’s all pretty simple. What you’ll mostly need is confidence and enthusiasm to cook egg yolks. If you have that, you’re well on your way.
Egg yolks, whole milk, heavy cream, sugar, vanilla, and ruuuummmm.
Yolks are separated from whites.
We’ll use the yolks for eggnog and save the whites for a future omelettes.
Sugar meets egg yolks, with a shower effect.
Nutmeg, too. Eggnog is eggnot without nutmeg.
See? See what I did? Holiday joke.
Whisk to combine and thicken slightly.
While the egg yolks and sugar are whisked to thick, the milk and cream come to a steamy (almost) simmer.
I like to lightly roll a moistened towel into a circle to cradle the bowl of yolk and sugar.
This will help the bowl stay in place as the hot milk is streamed into the egg mixture, tempering it and bringing it to a temperature that will help it assimilate to heat.
See I don’t have three hands. One to whisk, one to stream in hot milk, a moist towel to hold the bowl.
And a slow stream, bringing the eggs to very warm.
Now the eggs and milk are added back to the pot.
We’ll cook it over low heat, stirring very often, until the mixture thickens slightly, and reaches about 175 degrees F. No more, really… or the eggs will begin to curdle / scramble.
The almost eggnog is removed from the heat and returned to a clean bowl.
Cold milk and cream are stirred in…
along with pure vanilla extract…
I swear I hear someone mumble rum.
Rum, add some. 1/2 cup or more if you’d like up to 3/4 or 1 cup.
And more nutmeg because more is more is more.
Stir, well. Chill, weller. Carry on with confidence.
Now to tell you what this little cup of wizardry tastes like…
Have you ever had eggnog? This is the best version of it.
Have you ever stirred a bowl of ice cream with a spoon until it melted but was still chilled and drank it up like cereal milk? This is the best Christmas version of that.
If rum is not your thing, leave it out or add bourbon. Do what you love, it’s December.
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 6 egg yolks
- 2/3 cup granulated sugar
- 1/2 - 3/4 teaspoon freshly grated nutmeg
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 - 1 cup spiced rum
- 1 teaspoon pure vanilla extract
- more nutmeg for serving
- In a small bowl combine the 1/2 cup of whole milk and the 1/2 cup of heavy cream. Set aside.
- In a medium bowl, whisk together egg yolks, sugar, and nutmeg until well combined and thickened slightly.
- In a medium saucepan, heat remaining milk and cream over medium heat until steaming.
- While whisking the egg and sugar mixture, slowly drizzle the steaming milk mixture into the egg mixture, tempering the eggs. Whisk until well combined.
- Add the milky egg mixture back to the saucepan and return to medium-low heat. Stirring often, whisk the mixture until is it slightly thickened and reaches about 175 degrees F. Do not overheat the mixture or it will curdle.
- Remove from heat and immediately stir in the milk and cream mixture you set aside earlier. Strain through a fine mesh strainer.
- Stir in 1/2 to 1 cup of spiced rum and pure vanilla extract.
- Chill thoroughly (about 6 hours) and serve very chilled with fresh nutmeg sprinkled on top.
- Eggnog will last up to 5 days in the refrigerator.