Everyone is asking us, ‘What’s the best eggnog recipe?’ This uses cooked eggs for safety, and you can use more or less rum to taste. It’s a bit of work to make, but well worth it. You’ll never buy store-bought eggnog again! Enjoy!


4 cups of milk

5 whole cloves

½ teaspoon vanilla extract

1 teaspoon ground cinnamon

12 egg yolks

1 ½ cups sugar

2 ½ cups light rum

4 cups light cream

2 teaspoons vanilla extract

½ teaspoon ground nutmeg


Step one

Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over the lowest setting for 5 minutes. Slowly bring the milk mixture to a boil.

Step two

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 the mixture to boil. Strain to remove cloves, and let cool for about 1 hour.

Step three

Stir in rum, cream, 2 teaspoons vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.

Nutrition Facts

Per Serving:

404 calories; protein 4.9g; carbohydrates 32.1g; fat 17.1g; cholesterol 59.3mg; sodium 65.9mg.

Book Now