There are two types of people: those who love eggnog, and; those who don’t yet love eggnog.  I am definitely an eggnog lover. But store-bought eggnog is hit and miss, some good, some off the mark.  A couple years ago I decided I could do better making it at home.  It took a while but I finally found the perfect recipe.  This makes a large batch so it’s perfect for family and friends gathered together around the Christmas tree.  And, because it calls for a dozen eggs, it’s perfect for a hard working farmer selling rich, flavorful eggs!  Of course, you could adjust the recipe and make a smaller batch….  The recipe takes a little time and attention and the flavors blend best if given time overnight in the refrigerator.  Note: This calls for heavy cream and whole milk.  It’s a holiday indulgence, after all.

What You’ll Need:

  • 4 C Whole Milk
  • 5 Whole Cloves
  • 1/2 t Vanilla Extract
  • 1 t Ground Cinnamon
  • 12 Egg Yolks
  • 1 1/2 C Sugar
  • 4 C Heavy Cream
  • 2 t Vanilla Extract
  • 1/2 t Ground Nutmeg (grate it yourself if you can)
  • Optional Adult Version: 2 to 2 1/2 C good rum (I recommend Appleton Rum)


  1. Combine milk, cloves, 1/2 teaspoon vanilla and cinnamon in large saucepan and heat over lowest setting for 5 minutes.  Slowly bring milk mixture to a boil.
  2. In a large bowl combine egg yolks and sugar.  Whisk together until fluffy .  Whisk 2-3 cups hot milk mixture slowly into the eggs 1 cup at a time to avoid cooking the eggs.  Then pour the egg mixture into the saucepan with the milk mixture.  (This is called tempering.)
  3. Cook over medium heat, stirring constantly for 3 minutes or until it thickens.  Do not allow mixture to boil.  Strain out the cloves and let cool for about an hour.
  4. Stir in cream, 2 teaspoons vanilla extract and nutmeg.  Add rum if making the adult version.  Refrigerate overnight before serving.