Creamy Eggnog
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Dasher's Creamy Eggnog

Creamy, sweet and smooth eggnog. The perfect Christmas drink!
Prep Time5 mins
Cook Time10 mins
Total Time1 hr 15 mins
Course: Cocktail, Drinks, Special occasion
Cuisine: American
Servings: 1 liters


  • 750 ml milk 3 cups
  • 1 tsp cinnamon
  • 4 cloves
  • 1,5 tsp vanilla extract
  • 230 gr egg yolks about 12 yolks
  • 225 gr sugar 1 cup
  • 500 ml heavy cream 2 cups
  • 125 ml dark rum 1/2 cup, optional
  • 1/4 tsp nutmeg + more for garnish


  • Get a medium casserole, heat the milk with the cinnamon, 1/2 tsp vanilla and 4 cloves. Carefully bring this to a boil, and then remove it from the heat. Egg yolks will coagulate at a temperature of around 65C (150F), and therefore we want to reduce the heat before adding it to the eggs.
  • While you wait for the temperature on the milk to drop; mix the sugar and egg yolks to a thick and fluffy consistency with air bubbles. I used a handheld mixer. When the milk is cold enough, pour it in the eggs while you continue to whisk.
  • Add this mixture back into the casserole and heat it for a few minutes (remember, not more than 65C), until thickened. Let cool for around 1 hour. Then, you'll add in the heavy cream, nutmeg, 1 tsp of vanilla and half a cup of dark rum. The rum is optional, but it makes the drink less sweet.
  • Remove the 4 cloves. You can let it sit overnight, or drink it immediately. Serve with a tiny pinch of grated nutmeg, if preferred.


Author: Stine Mari from Ginger with Spice
Adapted from: Dishing Delish