Our Favorite (Alcoholic) Eggnog

We've been obsessed with this recipe this holiday season, and wanted to share our own twist on it with you! Did you know? The word eggnog is said to come from the word “noggin.” A noggin is a small wooden cup that people often served Eggnog in. Internationally, eggnog often involves actual eggs, but in the US traditionally it is made without them. Try this recipe out and let us know how you like it!

Prep Time: 20 Minutes
Cook Time: 8 Minutes, then refrigerate overnight
Yield: 12 Servings
Difficulty: Easy


4 cups of milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks (one cup)
2 cups of light rum
4 cups of light cream
1 and a half cups of sugar
2 tsp vanilla extract
1 tsp almond extract
1 tsp ground nutmeg


  1. Combine milk, cloves, 1 teaspoon vanilla, and cinnamon in a Swiss Diamond Saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
  2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
  3. Stir in rum, cream, 1 teaspoon vanilla, 1 tsp almond extract and nutmeg. Refrigerate overnight before serving.