Side shot of eggnog in small glass with cinnamon stick

Homemade Eggnog

Serving Time Icon 4 HR 22 MIN
Serves Number Icon Yields 6 CUPS

Eggnog, historically known as Milk Punch, or Milk Egg Punch, is in season! It’s incredibly versatile and can be made with an endless list of ingredients, so we present to you today an Eggnog recipe we developed just for you, made with fresh Ontario dairy and a beautiful blend of spices that will certainly satisfy your palate. Add a generous dollop of whipped cream and top it off with some fresh orange peel twists to take your eggnog to the next level. Happy Holidays!

Prep 10 MIN

Cook 12 MIN




Step 1

In a large saucepan, whisk together eggs and sugar until well combined. Whisk in cream.

Step 2

Add cloves, cinnamon sticks, nutmeg, and allspice; place over medium heat and whisk gently for about 10 minutes or until mixture has small bubbles around the edge of pan and thermometer reaches 160ºF (71ºC).

Step 3

Remove from heat and pour through fine mesh strainer into a large bowl. Whisk in rum extract then cover and refrigerate for at least 4 hours or up to 2 days.

Step 4

Pour over ice and dollop with real whipped cream, if desired or garnish with orange twist, and serve for brunch.

Savour Ontario Kitchen
Written by

Savour Ontario Kitchen

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