Luscious Christmas Eggnog

    (930)
    10 hours

    This version of the North American Christmas tradition actually cooks the eggs. Mixed with rum, this is a great Christmas party tipple.


    1 person made this

    Ingredients
    Serves: 12 

    • 1L milk
    • 5 whole cloves
    • 1/2 teaspoon vanilla extract
    • 1 teaspoon ground cinnamon
    • 12 egg yolks
    • 300g caster sugar
    • 600ml light rum
    • 1L single cream
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon ground nutmeg

    Directions
    Preparation:20min  ›  Cook:8min  ›  Extra time:9hours32min  ›  Ready in:10hours 

    1. Combine milk, cloves, 1/2 teaspoon vanilla and cinnamon in a saucepan; heat over lowest setting for 5 minutes, then slowly bring to the boil.
    2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
    3. Stir in rum, cream, 2 teaspoons vanilla and nutmeg. Refrigerate overnight before serving.

    Watch a video of it being made…

    Luscious Christmas Eggnog
    Luscious Christmas Eggnog

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    Reviews and Ratings
    Global Ratings:
    (930)

    Reviews in English (758)

    by
    703

    This was extremely smooth and tasty. Will definitely make it again! I left out the rum since we don't drink but left everything else the same.  -  19 Dec 2002  (Review from Allrecipes USA and Canada)

    by
    428

    Great recipe. I added only half the amount of eggs and less cream than the recipe called for and it was still delicious. If the eggs curdle, place the mixture in a bowl on top of a large bowl of ice water and beat rapidly with an electric mixture and this should save your eggnog!  -  23 Dec 2005  (Review from Allrecipes USA and Canada)

    by
    385

    Whoa nelly! I used a double boiler for heating the milk. Instead of whisking the milk mixture into the eggs and then back into the double boiler, I just tempered the eggs with about 1/2 cup of the milk mixture, then whisked that into the double boiler. And I used one cinnamon stick instead of ground cinnamon and a little allspice. It was pretty strong last night. I can't wait to see how it ripens. So next time I will definitely cut down on the rum. Oh! And I did have a milk curdling problem in spite of using a double boiler and constantly stirring, so I just poured the milk mix into the blender and kept it running while I added the rum and cream. Update! I tried pumpkin pie spice this time around and did use less rum...perfect!!  -  09 Oct 2006  (Review from Allrecipes USA and Canada)

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