Homemade Eggnog
Servings 6
Calories
Ingredients
- 1 14 ounce can sweetened condensed milk
- 5 large egg yolks room temperature
- 3 cups whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 ½ cups spiced rum *OPTIONAL*
Optional for serving:
- Whipped cream
- Cinnamon
- Nutmeg
- Cinnamon sticks
- Star anise
Instructions
- Make the eggnog base. In a large cool pot, whisk together the egg yolks and sweetened condensed milk.
- Simmer. Once well combined, add the whole milk, vanilla, cinnamon, nutmeg, rum (if you want) and stir until well combined. Cook over low heat and continue to a simmer and stir occasionally for 10 minutes or until the egg nog is thick enough to coat the back of a spoon. (Note: Don’t boil or the eggs and milk will curdle and get chunky.)
- Strain. Put the eggnog through a fine mesh strainer and store in the refrigerator, covered with plastic wrap for at least 2 hours or until ready to serve.
Notes
You can store your leftover eggnog in the refrigerator for 2-4 days.