Cinnamon, nutmeg and cloves, along with the sweet aroma of vanilla and rum, are just some of the ingredients in this classic holiday drink.
Begin by using a mixer to beat the egg yolks until they are very pale in color, slowly add the sugar as you’re beating.
In a medium sized sauce pan or double boiler, combine milk, cinnamon and cloves, and heat until hot – but not boiling, or else you’ll curdle the mixture.
Remove from heat and very slowly pour half of the hot milk mixture into the egg yolks, all the while whisking vigorously. This will temper the eggs, and prevent them from curdling and ‘cooking’, leaving chunks of cooked egg in the mixture. Once this bit is mixed in good, you can pour the rest in a bit quicker, without fear of the eggs curdling.
Pour everything back into the saucepan, and stir constantly with a wooden spoon, taking care that it does not boil (or else it could curdle). Once mixture begins to thicken slightly, and coats the back of the spoon, it is ready. Allow it to cool for an hour, then stir in the vanilla and alcohol.
- 4 eggs yolks
- 1/2 cup sugar
- 2 cups milk
- 3/4 tsp cinnamon
- 1/8 tsp cloves
- 1 cup cream heavy, light or half & half
- 2 tsp nutmeg
- 2 tsp vanilla
- 2 Tbsp bourbon or whiskey
- 2 Tbsp rum
- Using a mixer, beat egg yolks in a large bowl until they are pale in color. Slowly add the sugar while continue to beat.
- In a medium sized sauce pan or double boiler, combine milk, cinnamon and cloves, and heat until not - but not boiling.
- While continually mixing, very slowly pour half of the hot milk mixture into the egg yolks. Once blended, add the remaining hot milk while mixing constantly, then pour everything back into the saucepan.
- Heat mixture over medium heat, stirring constantly with a wooden spoon, do not allow to boil. Once mixture begins to thicken slightly, and coats the back of the spoon it is ready (or temperature reaches 160°F).
- Set aside to to cool for an hour.
- Stir in the vanilla and alcohol, and chill until ready to serve.
I made this awesome recipe for my friend who also needs to eat gluten and dairy free. I recommend making this on a day when you can take your time. I’d step out of the room and check my email so I didn’t rush any steps. My friend can only drink rum so I added that and it was fabulous.
Next time, I’m making it for myself. It’s so much smoother tasting with less chemicals than the egg nog you buy at retail!!
Hi Lisa, did you use almond milk instead of milk or cream, to make it dairy free. Wondering how to make it thick enough, maybe coconut milk or cream?
Yes, almond milk or canned coconut milk will give you the closest consistency to real cream.