Eggnog - The Old Fashioned Way

Prep Time
Cook Time
Ready In

"A custard based eggnog, handsdown better than any store-bought, pudding, or ice-cream eggnog. I will admit to having a glass of eggnog for breakfast often during the holidays :) Make my Angel Food Cake with the leftover egg whites. Prep time doesn't include chilling time. I make both the eggnog and the cake the day before."

Original recipe yields 16 servings


  • Serving Size: 1 (324.3 g)
  • Calories 820.8
  • Total Fat - 62.4 g
  • Saturated Fat - 25.8 g
  • Cholesterol - 2024 mg
  • Sodium - 184.6 mg
  • Total Carbohydrate - 31 g
  • Dietary Fiber - 0.2 g
  • Sugars - 23 g
  • Protein - 32.5 g
  • Calcium - 366.6 mg
  • Iron - 5.1 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.4 mg

Step 1

Combine milk, cloves, cinnamon and the first vanilla in large heavy saucepan. Heat on low for five minutes. Slowly bring to a boil.

Step 2

In large bowl, combine egg yolks and sugar, whisk together until fluffy.

Step 3

Temper the eggs by mixing a little of the hot milk in, repeating, and repeating.

Step 4

Pour eggs into saucepan and cook over medium heat, stirring constantly, for about 3 minutes, or until thick. Do not let it come to a boil.

Step 5

Strain into a large pitcher, stir in cream, nutmeg and remaining vanilla. Cover and let cool for about an hour, then refrigerate until chilled.

Step 6

When serving, add rum to individual glasses. Our family has never added the rum, the eggnog tastes too good all by itself, but that was in the original recipe.

Step 7

I'm sorry, but I can't remember where I got the original recipe. I've had it almost thirty years.

Tips & Variations

No special items needed.