Eggnog has been around for centuries, with roots tracing back to medieval Britain. Originally called “posset,” it was a warm, creamy drink made with milk, eggs, and ale or wine—something the wealthy could indulge in because milk and eggs were luxuries back then.
When the drink made its way to the American colonies, rum became the spirit of choice, and eggnog became a festive staple, especially around the holidays. It’s the kind of drink that has stood the test of time, for better or worse, depending on who you ask!
Now, I’ll be honest—despite its history and charm, I’m still not a fan of eggnog. But there’s something about making it from scratch that’s worth appreciating. You get to control the sweetness, richness, and booziness, and it becomes more about the process than the drink itself.
The velvety mix of milk, cream, warm spices like cinnamon and nutmeg, and a splash of rum or brandy has a way of bringing cozy, festive vibes to any table. Plus, when chilled overnight, the flavors deepen and mellow out, making it perfect for sharing.
So, even if you’re like me and eggnog isn’t your go-to drink, give this recipe a try. Who knows—you might surprise yourself or impress someone who does love it.
At the very least, the freshly grated nutmeg and creamy texture are undeniably nostalgic, and it’s a fun way to bring a bit of holiday tradition into your kitchen. If you still don’t love it? Well, at least you gave it a fair shot!
Ingredients:
(Serve 4)
Whole Milk, 500g
Heavy Cream, 200g
Cinnamon Stick, 1
Cloves, 3
Nutmeg, Pinch + More For Serving
Sea Salt, Pinch
Pure Vanilla Paste, 1 TSP
Egg Yolks, 6
Granulated Sugar, 100g
Rum / Cognac / Brandy, 60g or More
Equipment:
Sauce Pot
Directions:
In a sauce pot over medium heat, add milk, cream, cinnamon, cloves, freshly grated nutmeg, salt and vanilla.
Whisk to combine well.
At the same time, whisk together egg yolks and sugar in a large mixing bowl.
As soon as bubbles start to form along the sides, remove from heat and ladle in the milk mixture to the yolk mixture, while still whisking.
Keep adding and whisking until you have used up almost half of the milk mixture.
Pour the tempered yolk mixture into the milk mixture.
Turn the heat up to medium and continue whisking until well combined.
*Do not bring it up to a simmer.*
Remove from heat.
As for the rum, you can start with 60g.
Taste and adjust if desired.
Transfer to a pitcher and chill in the fridge overnight or up to 3 days.
It will get better as it ages.
Serve with some freshly grated nutmeg.
Enjoy.
I still dislike eggnog...
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