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.
PrintHomemade Eggnog with Rum
- Prep Time: 360
- Cook Time: 30
- Total Time: 6 hours 30 minutes
Ingredients
- 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
Instructions
- 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.
Nutrition
- Serving Size: 8
Annie
This is hard to follow with the recipe chopped up between the excessive amount of pictures…
Steve
This. Was. Delicious!!! I used Half and Half instead of cream, and 1/2 cup dark rum. (Think I’ll try rum/brandy combination next time). Other than that, followed your recipe. Just threw out all the rest of my eggnog recipes – this is the one.
I like the fact that the eggs get pasteurized.
deswahnsinnsfettebeute
I made this for Christmas Eve. It was great! Everybody loved it. We all had it for the first time. iIt’s not very common in Germany. But I think we will have this for every christmas now. Thanks for your lovely recipes. They always work out. :-)
Adriana
Made this two days ago. Total game changer! Also, doubles beautifully!
Stacy
I have some texture issues and I have trouble finding an eggnog I can drink. Can anyone help me make this slightly more custardy?
Loren
So excited for this recipe! Our Winter bucket list this year included homemade eggnog, will definitely be trying it out tonight!
Lisa
Been making homemade eggnog for years with almost your identical recipe…I use a combo of 1/2 cup bourbon, 1/2 cup brandy, and 1/2 cup dark rum, then adding the softly whipped egg whites in at the end….let chill in refrigerator for 12-24 hours before serving to mellow – mmmmm -it’s been called “Killer nog” by all! Such a treat!
You are such a joy, Joy!
Lisa
joythebaker
That sounds unstoppable!
Maris Sofra
My dad used to whip rhe egg whites til softish, hard peaks and spoon them on top of the WARM eggnog.I t was delish. Miss him. Just a thought.
Laurie
That’s what I do when I make eggnog. Fold whipped egg whites into the nog. It will make a delightful foam on top a la cappuccino. Also, Joy, don’t be afraid to drink your eggnog while it’s still warm. Equally delicious!
Jeff
Do you know the manufacturer of the glass you’re serving out of? It makes it look even more delicious!
An Extraordinary Day (@DianeMillerAED)
We were just talking about making our own eggnog. Have you seen the list of ingredients in the store nog? Just hope I can find heavy cream without that carrageenan (#%@!)
Also… since rum isn’t an option… though yummy… can I add a bit of yum extract?
joythebaker
Yes absolutely! A good splash of rum extract would be delicious.
eebullough
Thank you, Joy! I’ve been watching for this recipe ever since you mentioned it in your Sunday post. So excited!
Rachel
What kind of rum do you use? (trying to up my rum game)
Debbie D
I have always love egg nog with rum. Want to send it over the top? Add chocolate!!! Try some chocolate curls or shaved chocolate on top,
I used to make it and thicken it for a pie filling with chocolate chips. Believe it or not fruit in there is good too.
Grace
Looks like Cajun Spice by Old New Orleans Rum to me!
Lori
I’m not a huge eggnog fan, but you make me want to try it!
carol garcia
this one sounds as if it would be less “eggy” flavored…and recipes vary sooooo much. I have one that calls for the addition of beaten egg whites, another that calls for rum, bourbon and brandy….another yet that uses softened vanilla ice cream… i like the sound of yours. thank you!
Liz
I don’t usually prefer eggnog but you make it sound so delicious!! You’re good!
Gemma
Of all things good and holy… This just shot to the top of my festive-treats-to-try-out list (I’m working on the title).
Gemma
http://www.fadedwindmills.com
francetaste
You are EVIL. I know I will love this and I suspect my husband will too. He loves rum, eggs and cream, so…. Nutmeg not so much. At least it isn’t cinnamon (how many French people have I met who hate cinnamon!).
So much for fitting in my jeans.
I always thought the eggs were raw, and that the storebought eggnog was some kind of industrialized pasteurized process. I learn something new every day.