READY IN: 12minsYIELD: 4 cups


  • 7largeegg yolks
  • 12 cupgranulated sugar
  • 2cupsheavy cream
  • 1cupmilk
  • 1cinnamon stick
  • 18 teaspoonsea salt, ground
  • 14 teaspoonvanilla extract

    Serving Size: 1 (942) g

    Servings Per Recipe:1

    Calories: 642.9

    Calories from Fat 487 g 76 %

    Total Fat 54.2 g 83 %

    Saturated Fat 31.6 g 158 %

    Cholesterol 494.4 mg 164 %

    Sodium 162.3 mg 6 %

    Total Carbohydrate32.2 g 10 %

    Dietary Fiber 0 g 0 %

    Sugars 25.3 g 101 %

    Protein 9.2 g 18 %


  • In a medium bowl, add egg yolks and sugar; whisk until light in color and creamy (this help from curdling).
  • In a medium saucepan over medium heat, add cream, milk, cinnamon stick and salt; stir until mixture just starts simmering. Slowly temper the egg mixture by whisking hot cream mixture a little at a time. When half the hot liquid is combined with egg mixture, transfer it to the saucepan. Whisk continuously for 2 minutes.
  • Remove from the heat and add vanilla; stir to combine. Strain mixture using a fine sieve placed over a bowl or measuring cup; discard what are in the sieve. Pour eggnog into a container or a pitcher and cover with cling film. Transfer to the refrigerator until cold.
  • When ready to serve, stir the eggnog, add ice cubes in tall glasses, pour rum if desired and sprinkle with nutmeg. Yield 4 cups.
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