Eggnog (Craignogg)

By Jade

This homemade eggnog is creamy and sweet with just the right amount of spice. This recipe took me several years to perfect. The egg yolks are tempered for safety so the whole family can enjoy this rich holiday treat. Once you taste it — you'll never serve store-bought eggnog again!

Christmas
Total Time: 0 min
Ingredients
  • 3 Cups Milk
  • 1/2 Vanilla Bean Or 1.5 Teaspoon Vanilla Extract
  • 6 Egg Yolks
  • 1 Cup (220g) Granulated Sugar
  • Heaping 1/2 Tsp Cinnamon
  • Heaping 1/8 Tsp Ground Cloves
  • 1 Tsp Ginger Powder
  • 1 And 1/4 Tsp Ground Nutmeg *Ideally Fresh Ground*
  • Pinch Of Salt To Taste
  • 1.5 Cups Heavy Cream
Instructions
  1. Bring milk to a simmer. While the milk is simmering, have the egg yolks and sugar ready in a separate bowl and using an electric mixer, whip them until they are light in color.
  2. Once the milk has simmered, slowly temper the milk into the egg yolk mixture by gradually scooping in a little at a time until half or a little more than half the milk has combined with the egg yolk mixture. Then pour the milk/yoke mixture back into the pot and turn on low heat. Think about the process of making pastry cream, they are practically identical.
  3. Add vanilla bean.
  4. Consistently stir for 10-12 minutes using a spatula in low heat to prevent curdling. If you want to make sure the eggs are “cooked” make sure mixture gets above 165 degrees but 10 minutes on low heat is usually enough. DO NOT bring temperature higher than a LOW simmer. Look for a nappe consistency (coats the back of a spoon when you run your finger through it.)
  5. Strain through a fine mesh sieve in a metal bowl.
  6. Place on ice water bath.
  7. Add cinnamon, clove, ginger powder, nutmeg, rum/brandy, and heavy cream.
  8. If you like a thinner eggnog, let sit in a fridge over night, slowly add milk until desired consistency is achieved.
  9. You can also add more spices whenever, I’ve found the measurements listed above get you a good base (I prefer eggnog less spiced) and you can slowly increase the spiced level from there.
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