Homemade Vanilla Eggnog

Discover why your eggnog needs a little vanilla.

Who doesn’t love cooking or baking with vanilla? This month, we’re partnering with Ashley Rodriguez of Not Without Salt to share tips, insights and recipes featuring vanilla.

Would you believe that vanilla bean is not a classic ingredient in Eggnog? What better ingredient could there be to go along with a rich dairy concoction? Slip in some vanilla bean to add fragrant, sweet and floral warmth that kicks up this holiday staple.

If you don’t have a vanilla bean on hand, good quality vanilla extract will do nicely in a pinch. You’ll miss out on those fun little flecks floating in your nog, but you’ll still get a lovely boost of vanilla flavor. And the best part about this recipe? Should you have leftovers (or, if you want leftovers, double the batch) you can easily churn the base into an Eggnog ice cream or serve it as a sauce alongside bread pudding.

Eggnog can easily be made up to 3 days before your holiday festivities. Cheers!

Live.Love.Lux. Tip: When you use the Electrolux Gas Range with precise temperature control, you can count on consistent heat for a perfect reduction.


Vanilla Eggnog

"I prefer my Eggnog quite rich and creamy, but if you like a lighter-in-texture nog, you can simply whip up those lingering egg whites until soft peaks and valleys form and fold that into your chilled Eggnog." -Ashley



2 cups whole milk

1 cup heavy cream|

1 vanilla bean, split in half

1 teaspoon freshly grated nutmeg, plus more for garnish

1/4 teaspoon cinnamon

2 egg yolks

1/3 cup sugar

3 ounces aged rum


In a small saucepan combine the milk and cream with the vanilla bean, nutmeg and cinnamon. Heat until just simmering. 

While the milk and cream are heating, add the egg yolks to a medium-sized bowl and whisk until they lighten in color. Gradually add 1/3 cup sugar and continue to whisk until the sugar is dissolved and the mixture is light and fluffy.

Gradually pour half of the milk and cream mixture to the egg yolk mixture and whisk continuously.

Pour everything back into the saucepan and cook over medium low heat until the mixture has thickened slightly, about 2 to 3 minutes.

Refrigerate until cool.

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