Ingredients
Base and Spices
- 4 cups whole milk
- 4 whole cloves
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
Custard Mixture
- 12 large egg yolks
- 1 cup granulated sugar
- 1/4 cup dark brown sugar
Final Ingredients
- 2 cups half & half (equal parts whole milk and heavy cream)
- 2 teaspoons pure vanilla extract
Instructions
- Heat Spiced Milk: In a saucepan, combine whole milk, ground cinnamon, ground nutmeg, and whole cloves. Heat the mixture over medium until hot but not boiling, allowing the flavors to infuse.
- Whisk Egg Yolks: While the milk heats, place the egg yolks in a large bowl and whisk thoroughly to break them up and prepare for sugar incorporation.
- Add Sugars: Add granulated sugar and dark brown sugar to the egg yolks and whisk until the mixture becomes thick and fluffy, indicating the sugars are well incorporated.
- Temper Egg Mixture: Slowly pour the hot spiced milk into the egg and sugar mixture while continuously whisking to gradually raise the temperature and prevent curdling.
- Cook Custard: Transfer the combined mixture back to a larger saucepan if necessary. Heat over medium to medium-low heat, whisking constantly for 5 to 8 minutes until the custard thickens enough to coat the back of a spoon and a finger drawn through it leaves a clear trail.
- Strain Mixture: Pour the thickened custard through a fine mesh sieve into a large bowl to remove cloves and any egg coagulates for a smooth texture.
- Add Cream and Flavor: Stir in the half & half and pure vanilla extract, whisking until fully combined.
- Refrigerate: Cover the mixture and refrigerate overnight to allow the flavors to meld and the eggnog to chill thoroughly.
- Prepare to Serve: Before serving, stir the eggnog well as some ingredients may settle during refrigeration.
- Serve: Ladle the eggnog into glasses and optionally top with whipped cream and freshly grated nutmeg for garnish.
- Optional Spiking: For an adult version, refer to the blog post to add your choice of spirits like bourbon, rum, or brandy.
Notes
- Do not let the milk mixture boil to prevent curdling and ensure smooth texture.
- Whisk continuously especially during custard cooking to avoid scrambled eggs.
- Straining is essential to remove any cooked egg bits and whole cloves.
- Refrigerate overnight for best flavor integration and proper chilling.
- Use fresh nutmeg for garnish to enhance aroma and flavor.
- Adjust sugar to taste if you prefer a sweeter or less sweet eggnog.
- This recipe contains raw egg yolks that are gently cooked; ensure eggs are fresh and handle them properly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
