Best Eggnog Recipe

By RoketJSquerl

Ingredients

• 6 egg yolks
• 5/8 cup granulated white sugar (125g)
• 4 cups milk (960ml)
• 1/2 tsp cinnamon
• 2 vanilla beans (or 2 tsp vanilla extract)
• 1/4 tsp nutmeg
• 1 + 1/2 cups heavy whipping cream (360ml)
• 1/2 cup rum

Details

Adapted from alsothecrumbsplease.com

Preparation

Step 1

Instructions
With a handheld or stand mixer fitted with a whisk attachment whisk egg yolks and sugar until creamy and fluffy for about 2-3 minutes. Set aside.

Heat milk and cinnamon in a heavy saucepan over medium-high heat until it reaches a boil. Stir continuously. Remove pan from heat and turn heat down on low-medium. Add about a 1/4 cup of hot milk to the egg yolks and stir until combined. Pour tempered egg yolks into the saucepan and place back on heat. Cook for about 5 minutes over low-medium heat until the eggnog gets thicker. Stir consistently. Do not boil. Remove from heat and stir in vanilla and nutmeg. Let cool to room temperature. Stir occasionally.

Mix heavy cream until soft peaks form. Add cream and rum to cooled eggnog and stir with a whisk to combine. Chill in the fridge for at least 2-3 hours. I chill mine overnight. Store leftovers in the fridge up to 1 week.

Notes
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.