Published Dec 11th
Prep 20m Cook 8m Additional 1h Ready In 1h 28m
Servings 12 servings Calories 403.5

It’s taken me several years to perfect this homemade eggnog 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!

Recipe Ingredients

  • 4 cups milk
  • 5 whole cloves
  • ½ teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 12 egg yolks
  • 1 ½ cups sugar
  • 2 ½ cups light rum
  • 4 cups light cream
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground nutmeg

Cooking Directions

  1. 1 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.
  2. 2 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 1 hour.
  3. 3 Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.

Nutrition Facts

  • Calories 403.5
  • Carbohydrate 32 g
  • Cholesterol 59.3 mg
  • Fat 17.1 g
  • Fiber 0.1 g
  • Protein 4.9 g
  • Saturated Fat 10.6 g
  • Sodium 65.9 mg
  • Sugar 29 g


  1. So the negative reviews almost scared me away, but after I read "If you don't like this recipe, you don't like eggnog." I decided to give it a shot and they were RIGHT! I followed suggestions of using only 1 cup of sugar. It's definately sweet enough with only 1 cup. However, I did not - Read more ...
  2. Whoa nelly! I used a double boiler for heating the milk. Instead of whisking the milk mixture into the eggs and then back into the double boiler, I just tempered the eggs with about 1/2 cup of the milk mixture, then whisked that into the double boiler. And I used one cinnamon stick instead of - Read more ...
  3. great recipe! 1st time i've made eggnog. i wanted to make sure i got it right and looked at a lot of different recipes, tips and techniques. alton brown, from good eats suggest to first beat the egg yolks by themselves until they are lighter in color. he says this helps to keep the egg - Read more ...
  4. Yep, amazingly good stuff!! I used half & half cream and a 1/4 less sugar. I seperated about 1/2 of it without the rum(for my nephew & me) and 1/2'd the rum. A keeper to be sure ;-) I made this again this year and it is soooo good. I only use 1/2 or less - Read more ...
  5. I am sooo so sorry but I nor my family that I had over for Christmas dinner liked this eggnog. It was too strong in the liquor taste. We couldn't drink it at all and believe me we are not a family of angels that don't drink. I went exactly by the recipe and even - Read more ...
  6. Great recipe. I added only half the amount of eggs and less cream than the recipe called for and it was still delicious. If the eggs curdle, place the mixture in a bowl on top of a large bowl of ice water and beat rapidly with an electric mixture and this should save your eggnog!
  7. good but we didn't cook the egg yolk mixture in the sauce pan. and we also beat the egg whites until stiff peaks formed and then stired that into the eggnog to make it thicker and creamery.
  8. Living in Belgium I can not buy eggnog at the grocery, in fact Belgians have not heard of eggnog! I have found this recipe to be on of the best! I am now on a quest to introduce this eggnog to all of Belgium!!
  9. This was extremely smooth and tasty. Will definitely make it again! I left out the rum since we don't drink but left everything else the same.

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