Creamy Spiced Eggnog
This eggnog recipe combines warm spices, rich dairy, and a splash of spirits to create a smooth, velvety drink with a fragrant aroma of cinnamon, nutmeg, and vanilla. The process involves gently heating milk and cream, tempering egg yolks, and chilling the mixture until perfectly thickened and ready to serve with a sprinkle of nutmeg. The final result is a luscious, festive beverage with a creamy texture and inviting appearance.
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Calories: 250kcal
Servings: 4
Equipment
- Heavy-bottomed saucepan
- Fine-mesh strainer
- Serving glasses or mugs
Ingredients
- 2 cups whole milk or almond milk for variation
- 1 cup heavy cream
- 4 large egg yolks preferably fresh
- 1/2 cup sugar honey or maple syrup can be used
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg freshly grated preferred
- 1/4 teaspoon ground cloves optional
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/4 cup bourbon or rum omit for non-alcoholic version
- optional egg whites whisked into soft peaks for froth
Instructions
- Gather all your ingredients and tools, including a heavy-bottomed saucepan and a whisk.
- Pour the milk, heavy cream, and spices into the saucepan. Warm over medium heat, stirring gently, until just simmering and fragrant, about 5 minutes.
- While the milk warms, whisk the egg yolks and sugar in a bowl until the mixture is pale, thick, and creamy, about 2 minutes.
- Slowly pour a ladle of the hot milk mixture into the yolks while whisking constantly to temper the eggs, preventing curdling.
- Pour the tempered yolk mixture back into the saucepan with the remaining milk, stirring continuously.
- Cook gently over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 10 minutes. Do not boil.
- Remove from heat and strain the custard through a fine-mesh strainer into a bowl to remove spices and any cooked egg bits.
- Stir in the vanilla extract and bourbon or rum for flavor and depth.
- Cover and chill the mixture in the refrigerator for at least 4 hours, or overnight, until well chilled and slightly thickened.
- If desired, whisk egg whites into soft peaks and fold gently into the chilled eggnog for a frothy finish.
- Pour into glasses or mugs, garnish with a sprinkle of nutmeg or cinnamon, and serve cold for a festive, creamy sip.
Notes
Ensure gentle heat during cooking to prevent curdling. Straining improves smoothness, and chilling overnight allows flavors to meld beautifully.
Nutrition
Calories: 250kcal | Carbohydrates: 20g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 120mg | Sodium: 50mg | Potassium: 150mg | Sugar: 15g | Calcium: 150mg