Homemade Eggnog

This post is part of a series called ‘Flavors of The Holidays‘.

Its fall and the flavors and aromas of the holidays are upon us. Join me for the next few weeks as I reveal some of my favorite holiday dishes from family, friends and around the world. Check back every Wednesday for a new recipe until Christmas.

Eggnog, the love-it/hate-it drink of the holidays. Personally I love the stuff whether from a carton bought at the supermarket or made at home from scratch. But I challenge you to find ANYBODY who doesn’t absolutely love this homemade (and spiked!) version of the holiday cocktail.

Amazingly Good Eggnog
Cook Time: 10 min | Level: Advanced | Yield: 12 servings

“It’s taken me several years to perfect this recipe. Now everyone asks, ‘When are you making the eggnog?!!’ This uses cooked eggs for safety, and you can use more or less rum to taste. It’s a bit of work to make, but well worth it. You’ll never buy store-bought eggnog again! Enjoy!”

Ingredients

4 cups milk

5 whole cloves

2-½ teaspoon vanilla extract (divided)

1 teaspoon ground cinnamon

12 egg yolks

1-½ cups sugar

2-½ cups light rum

4 cups light cream

½ teaspoon ground nutmeg

Instructions

Combine milk, cloves, ½ 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.