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My Grandmother is probably not going to like this, especially since she has brought the best eggnog to Christmas Eve since I can remember (she even uses ice cream!), but I just think I might have her beat. icon_smile-5

ok, there are lots of eggnog recipes out there, but this one is tried and true! Last year the batch I made wasn’t quite sweet enough and it seemed watered down, but this year, I have perfected it! I read through quite a few variations and techniques and with some special modifications here is the perfect recipe and steps!

**this needs to chill overnight, so make this the night before or 6 – 8 hours prior to serving**


  • 4 cups whole milk
  • 6 whole cloves (I added a link for reference, incase you havent used these before, NOT to be confused w Garlic)
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan. Heat over lowest setting for 5-8 minutes. Slowly bring milk mixture to a boil. Once it reaches a boil remove from heat.


Combine the egg yolks and sugar. Whisk together until its about the consistency of cake batter. Add in the mixture from STEP 1 slowly into the eggs, whisk together. Pour the combined mixture back into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Let cool for about an hour.


  • 4 cups captain morgan’s spiced rum (this is not the wuss amount, if you want it lighter, you can go with 2.5 cups)
  • 4 cups heavy cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground nutmeg.

Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight.

Merry Christmas y’all!!!

– Stef