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 Cup milk
  • 5 whole cloves
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 12 egg yolks (one cup)
  • 2 Cups light rum
  • 4 Cups light cream
  • 1½ Cup sugar
  • 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. Wisk together until fluffy. Wisk 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, almond extract and nutmeg. Refrigerate overnight before serving.