Ingredients
Scale
- 4 cups whole milk
- 1 cup heavy cream
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 6 ounces Baileys Irish Cream
- Whipped cream, for garnish
- Ground nutmeg, for garnish
Instructions
- In a saucepan, whisk together the milk, heavy cream, egg yolks, sugar, nutmeg, cinnamon, and cloves.
- Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 10-15 minutes). Be careful not to let it boil.
- Remove from heat and stir in the vanilla extract and Baileys Irish Cream.
- Strain the eggnog through a fine-mesh sieve to remove any lumps.
- Pour into glasses and garnish with whipped cream and a sprinkle of nutmeg. Serve immediately or chill for later.
Notes
For a non-alcoholic version, omit the Baileys Irish Cream. Store leftover eggnog in an airtight container in the refrigerator for up to 3 days. If you prefer a sweeter eggnog, add more sugar to taste. Feel free to add a splash of apple cider or apple juice along with the Baileys for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 180mg