Very Vanilla Eggnog

Treat your guests to this delicious eggnog recipe, featuring Tahitian Pure Vanilla Extract. The smooth flavor of vanilla complements the rum and nutmeg making this rich, creamy beverage a hit at your next gathering.

Ingredients

Small Batch

  • 4 cups whole milk
  • ¾ cup sugar, divided
  • 6 large eggs
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 tablespoon Nielsen-Massey Tahitian Pure Vanilla Extract, divided
  • ½ to ¾ cup dark rum
  • 1 cup heavy cream

Large Batch

  • 2 quarts whole milk
  • 1 ½ cups sugar, divided
  • 12 large eggs
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 tablespoons Nielsen-Massey Tahitian Pure Vanilla Extract, divided
  • 1 to 1½ cups dark rum
  • 2 cups heavy cream

Directions

Stir milk and ¼ cup sugar in a large saucepan until well blended (use ½ cup of sugar if making the large batch). Heat over medium heat until the milk just begins to boil.

Meanwhile, whisk eggs, remaining sugar, nutmeg and salt together in a heatproof bowl. When milk is ready, beat it into the egg mixture about a quarter cup at a time until half of the milk has been incorporated. Transfer egg mixture into the saucepan and stir constantly with a wooden spoon until the mixture has thickened to a custard sauce consistency and registers at least 165°F on a thermometer.

Into a clean bowl, pour custard through a fine mesh strainer. Place bowl into an ice water bath for 20 minutes to stop the cooking process. Transfer the bowl to the refrigerator and let cool completely.

Immediately before serving, stir in 2 teaspoons of vanilla extract and rum (if making large batch, use 4 teaspoons of vanilla extract). In a separate bowl, using an electric mixer or whisk, add cream and remaining vanilla extract and whip until the mixture holds its shape, but not stiff. Use a whisk to fold the cream into the chilled custard.

Notes:

Sprinkle with additional nutmeg before serving, if desired.

Small Batch

  • 1 liter whole milk
  • 150 g sugar, divided
  • 6 large eggs (300 g)
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 tablespoon Nielsen-Massey Tahitian Pure Vanilla Extract, divided
  • 120 to 180 ml dark rum
  • 240 ml heavy cream

Large Batch

  • 2 liters whole milk
  • 300 g sugar, divided
  • 12 large eggs
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 tablespoons Nielsen-Massey Tahitian Pure Vanilla Extract, divided
  • 250 to 350 ml dark rum
  • 500 ml heavy cream

Directions

Stir milk and 59 ml sugar in a large saucepan until well blended (use 118 ml of sugar if making the large batch). Heat over medium heat until the milk just begins to boil.

Meanwhile, whisk eggs, remaining sugar, nutmeg and salt together in a heatproof bowl. When milk is ready, beat it into the egg mixture about a quarter cup at a time until half of the milk has been incorporated. Transfer egg mixture into the saucepan and stir constantly with a wooden spoon until the mixture has thickened to a custard sauce consistency and registers at least 74°C on a thermometer.

Into a clean bowl, pour custard through a fine mesh strainer. Place bowl into an ice water bath for 20 minutes to stop the cooking process. Transfer the bowl to the refrigerator and let cool completely.

Immediately before serving, stir in 2 teaspoons of vanilla extract and rum (if making large batch, use 4 teaspoons of vanilla extract). In a separate bowl, using an electric mixer or whisk, add cream and remaining vanilla extract and whip until the mixture holds its shape, but not stiff. Use a whisk to fold the cream into the chilled custard.

Notes:

Sprinkle with additional nutmeg before serving, if desired.

  • 15 minprep

  • 15 mincook

  • 12servings

This Recipe Uses

Tahitian Pure Vanilla Extract 4oz

Tahitian Pure Vanilla Extract