Description
A luscious, velvety holiday drink made simple: this condensed-milk version delivers rich, spiced eggnog without heavy cream. It’s quick to pull together, kid-friendly (no booze), and perfect hot or chilled.
Ingredients
Scale
- 4 egg yolks (Large in US/CAN/AUS/NZ; Medium in UK/Europe)
- 1 can (14 oz / 400 g or about 1 1/3 cups) sweetened condensed milk
- 2 cups (450 ml / 16 fl oz) milk — use whole milk for the richest result (or use 3 cups / 700 ml / 24 fl oz for a lighter finish)
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon rum extract (optional, for that classic flavor)
Optional Garnishes
- Whipped cream
- Extra grated nutmeg
- Cinnamon sticks
Instructions
- Whisk yolks with condensed milk. In a roomy saucepan, vigorously whisk the egg yolks into the sweetened condensed milk until the mixture is smooth and the yolks are fully broken down.
- Add milk and seasonings. Pour in the milk, then stir in vanilla, cinnamon, nutmeg, and rum extract if you’re using it. Mix until evenly combined.
- Heat gently to thicken. Set the pan over medium-low heat and stir constantly. Cook for about 8–10 minutes, watching carefully. The eggnog is ready when it clings to the back of a spoon and has noticeably thickened. Do not let it boil — rapid bubbling will make the yolks curdle. If you use a thermometer, heat until the mixture reaches 160°F / 71°C to ensure the yolks are safely pasteurized.
- Cool and bottle. Remove the pan from the heat. Lay a piece of plastic wrap directly onto the surface to prevent a skin from forming, and let it cool to room temperature. When cooled, transfer the eggnog into a sealed bottle or container and chill in the refrigerator.
- Serve warm or cold. Pour into mugs or glasses. Top with a dollop of whipped cream, a sprinkle of nutmeg, and a cinnamon stick if you like. Enjoy!
Notes
- Quick Tips
- Stir constantly while cooking to keep the texture silky and to avoid lumps.
- For a thicker nog, stick with the lower milk amount; for a lighter batch, add the extra cup.
- To make this dairy-free, swap in sweetened coconut condensed milk and a plant milk of your choice.
- Storage
- Keep refrigerated in a sealed container for up to 3 days. To freeze, cool completely, leave an inch of headspace in a freezer-safe container, and freeze up to 2 months. Thaw overnight in the refrigerator and re-whisk before serving.
Nutrition
- Serving Size: 1
- Calories: 294
- Sugar: 40g
- Sodium: 128mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 152mg