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Vanilla Spiced Homemade Eggnog

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When I heard that Jamie of My Baking Addiction and Katie of goodLife {eats} were going to do a Holiday Recipe Swap I knew I wanted to join.  I’m all about swapping delicious recipes…yum!   The first event is centered around vanilla and I immediately knew I wanted to do a drink.  At first I wasn’t sure what type of drink I wanted to make but then I went to the grocery store and saw the dairy cases full of eggnog.  “That’s it” I thought to myself “this year I will finally make my own homemade eggnog!”  Vanilla spiced eggnog to be exact. How delicious does that sound! Trust me it is. Creamy, full of vanilla flavor and just a hint of rum. I couldn’t very well make eggnog and not add a little something…now could I 😉

I personally to do not fear drinking raw eggs but If that is not your cup of tea (or eggnog…haha I crack myself up) you can heat this recipe and make a cooked version. You can also substitute normal eggs with pasteurized eggs and use pasteurized egg whites.  However, please keep this in mind. You need to use FRESH eggs if you decide to make the non-cooked version. You want to keep things as safe as possible.

Enjoy!!!

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Vanilla Spiced Eggnog

Yield: 3 1/2 cups

Prep Time: 30 minutes

Cook Time: 0 minutes

Total Time: 30 minutes

Ingredients:

  • 4 egg yolks
  • 1/3 cup sugar + 1 tablespoon sugar
  • 1 cup whole cream
  • 2 cup whole milk
  • 3 ounces spiced rum (can also use bourbon or whiskey)
  • 1 teaspoon nutmeg
  • Seeds of one vanilla bean
  • 4 egg whites

Source: Slightly adapted from Alton Brown

Directions:

For the process I found a hand mixer to work best but a stand mixer will work.

In a bowl put egg yolks and beat until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, rum, vanilla bean seeds and nutmeg and stir to combine.

Place the egg whites in a clean bowl and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve. Stir to combine (will separate slightly) before serving.

Makes 6 - 7 cups

For Cooked version:

*You will need pasteurized egg whites for this recipe.

In a bowl beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream, vanilla bean seeds and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the rum, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat pasteurized egg whites to a soft peak. With the mixer running gradually add 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

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