Ingredients
Eggnog Base
- 4 egg yolks
- 14-oz can (1 1/3 cups / 400 g) sweetened condensed milk
- 2 cups (450 ml / 16 fl oz) milk (or 3 cups / 700 ml / 24 fl oz for lighter eggnog)
- 1/2 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp rum extract (optional)
Garnish
- Whipped cream
- Ground nutmeg
- Cinnamon sticks
Instructions
- Blend yolks and condensed milk: In a large saucepan, whisk together the egg yolks and sweetened condensed milk until fully combined, ensuring the yolks are completely broken apart and incorporated into the condensed milk.
- Cook and thicken eggnog: Add the milk, vanilla extract, ground cinnamon, ground nutmeg, and rum extract (if using) to the saucepan. Place the saucepan over medium-low heat and simmer the mixture for 8 to 10 minutes. Stir frequently and cook until the eggnog thickens enough to coat the back of a spoon, taking care not to boil it to avoid curdling. The temperature should reach approximately 160°F (71°C) if using a thermometer.
- Chill and store: Remove the saucepan from heat and cover with plastic wrap. Let the eggnog cool to room temperature before transferring it to an airtight container. Refrigerate until ready to serve.
- Serve: Serve the eggnog warm or chilled. Garnish with whipped cream, a cinnamon stick, and a sprinkle of ground nutmeg as desired. Enjoy your festive homemade eggnog!
Notes
- For a lighter eggnog, increase the milk to 3 cups (700 ml / 24 fl oz) instead of 2 cups.
- Be careful not to boil the eggnog mixture to prevent the eggs from curdling.
- The optional rum extract adds a traditional flavor without the alcohol content.
- Use fresh spices for the best flavor.
- Whisk continuously while heating to ensure a smooth texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American