The Best Easy Eggnog Recipes

AMAZINGLY GOOD EGGNOG

Steps:

• Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
• 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 1 hour.
• Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.

EASIEST EGGNOG

Steps:

• Blend together eggs, sugar, milk, vanilla and nutmeg. Serve chilled.

EASY NO-COOK EGGNOG

Steps:

• 1. Place all ingredients in blender container; cover. Blend 1 minute or until well mixed.
• 2. Serve immediately or refrigerate until ready to serve.

THE BEST EASY EGGNOG RECIPE

Steps:

• In a bowl or medium sized pot, add egg yolks and beat with whisk or hand mixer.
• Stir in sugar, mix well to combine.
• In another pan, add milk.
• Then add cream.
• Stir in spices and vanilla.
• Heat cream and milk, while whisking vigorously, over medium high heat to hot - but NOT boiling.
• Slowly temper eggs by pouring milk and cream mixture into eggs while whisking vigorously. Pour only a little bit of the cream and milk at a time, so you do not cook the eggs and make scrambled eggs!
• Whisk well when fully mixed.
• Return pot to stove and cook on medium heat, whisking vigorously, until eggnog thickens (about 4-5 minutes) - and reaches 160 degrees Fahrenheit using a candy thermometer.
• Remove from heat and strain.
• Let cool in refrigerator for at least 30 minutes.
• Serve with a cinnamon stick and a bit of fresh nutmeg grated on top.
• Stir in a shot of rum or whiskey as desired.
• Can also be heated up to serve hot, if desired.