Classic Spiced Eggnog with a Twist
Oh, the holidays! Is there anything better than curling up by the fire with a glass of creamy, luscious eggnog and your favorite movie on TV?
I’m going to show you how to make Classic Spiced Eggnog with a Twist today.
This eggnog is different from the rest. It’s thick, smooth, nicely spiced, and has a little “something extra” that makes it unforgettable (and kid-friendly if you want it to be!).
This dish will make everyone want to come back for seconds (or thirds), whether it’s for a holiday party or just a treat for your family.
The best thing? Making it at home is really easy, and I promise that the handmade version is a million times better than the store-bought type. You may even change it to make it boozy for adults or keep it alcohol-free for youngsters. This beautiful cup of cheer can help make your festive season even cozier. Let’s get started!
Ingredients
- Six big egg yolks
- 3/4 cup of sugar in granules
- 2 cups of milk
- 1 cup of thick cream
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon ground nutmeg (plus more for decoration)
- 1/8 teaspoon of ground cloves (optional for more spice!)
- 1 teaspoon of pure vanilla extract
- 1/4 cup of spiced rum (optional for adults)
- For topping, whipped cream
- Cinnamon sticks to decorate
Tools You’ll Need
- A medium-sized saucepan
- Whisk
- Bowls for mixing
- Cups and spoons for measuring
- Spoon made of wood
- Strainer (optional, for eggnog that is even smoother)
Instructions
- In a medium mixing bowl, beat the egg yolks and sugar together until they are pale and creamy.
- Mix the milk, heavy cream, cinnamon, nutmeg, and cloves in a medium saucepan. Warm up over medium heat until it starts to steam but doesn’t boil.
- Slowly add the heated milk mixture into the egg and sugar mixture while whisking the whole time to keep the eggs from scrambling. After that, put the mixture back in the pan.
- Stir the mixture frequently over low heat until it thickens a little and coats the back of a spoon. This should take approximately 5 to 7 minutes. Don’t let it boil!
- Take it off the heat and mix in the vanilla extract (and rum, if you’re using it). Let it cool down before putting it in the fridge to chill all the way through.
- Pour the cold eggnog into glasses, add whipped cream, a pinch of fresh nutmeg, and a cinnamon stick for decoration. Cheers!
Tips and Serving Suggestions
- Temper those eggs: Don’t rush this step. Slowly adding the hot milk to the eggs keeps them from scrambling. Don’t rush!
- Chill It Well: Eggnog tastes better after sitting in the fridge for a few hours, which lets the flavors mix. If you can, make it ahead of time!
- Make It Safe for Kids: Don’t sip the rum; let the kids have their own “fancy drink.” They’ll like drinking it with a cinnamon stick and whipped cream!
- Fresh Nutmeg Is Key: Grate fresh nutmeg just before serving. It makes a big difference in taste and smell.
- Don’t skimp on the whipped cream on top of your whipped cream dreams! It makes the eggnog even better by adding a creamy touch.
The next day, eggnog tastes even better! You can make this up to two days ahead of time and keep it in the fridge. Before serving, just give it a nice stir.
If you don’t want to use dairy, you can use oat milk or almond milk instead of whole milk. But for that creamy texture, stick with heavy cream.
Spices: For a fun touch on the spice flavor, add a pinch of allspice or cardamom.
If you don’t want to drink alcohol, you can cut out the rum or add a dash of rum extract instead.
Add another tablespoon of sugar to make the eggnog sweeter.
You may keep leftover eggnog in the fridge for up to three days if you put it in an airtight container. Before serving, shake or stir it well.
That’s it! You’ve made Classic Spiced Eggnog with a Twist! This recipe will make your Christmas party or warm night at home seem festive.