Spiked Eggnog
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 8 large egg yolks
- ¾ cup granulated sugar
- 1 ½ cups heavy cream (double cream in the UK)
- 2 cups milk
- ½ teaspoon ground nutmeg
- 3-4 whole cloves
- 1 teaspoon pure vanilla extract
- 1-2 cinnamon sticks
- ¾-1 cup spiced rum (optional)
Method
- In a medium bowl, whisk the egg yolks and sugar until lightened in color and smooth.
- Add the egg yolk mixture into your crock pot along with all the other ingredients (heavy cream, milk, nutmeg, cloves, vanilla, cinnamon, and rum if using). Stir to combine.
- Cover and cook on low for 1 ½ - 2 hours stirring occasionally making sure it doesn’t get too hot.
- Remove the lid when the eggnog is done and allow to cool for about 30 minutes.
- Remove the cloves and cinnamon sticks.
- Serve immediately or chill until ready to serve.