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–+ servings
Eggnog Jam

Creamy Eggnog Jam to Elevate Your Holiday Breakfast

Eggnog Jam brings a festive and flavorful twist to your breakfast, perfect for spreading on toast or gifting during the holidays.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 15 minutes
Total Time 40 minutes
Servings: 8 ounces
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Jam Base
  • 2 cups Eggnog Opt for full-fat for best flavor.
  • 1 cup Granulated Sugar Brown sugar can be used for depth.
  • 4 large Egg Yolks Vegan egg replacement can be used.
  • 1 tablespoon Cornstarch Arrowroot powder is a great substitute.
Flavor Enhancement
  • 1 teaspoon Ground Nutmeg Freshly grated nutmeg enhances aroma.
  • 2 tablespoons Unsalted Butter Replace with vegan butter for dairy-free.
  • 1 teaspoon Vanilla Extract Use pure extract for the best results.
  • Pinch Salt Kosher salt works well.

Equipment

  • medium saucepan
  • Whisk
  • Fine Mesh Strainer
  • Spatula
  • Jar for storage

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, whisk together the eggnog, sugar, egg yolks, and cornstarch until smooth and well combined.
  2. Place the saucepan over medium heat and continue to whisk the mixture constantly for 7–9 minutes.
  3. Once thickened, remove the saucepan from heat and stir in the ground nutmeg, unsalted butter, vanilla extract, and a pinch of salt.
  4. If desired, strain the mixture through a fine mesh strainer into a bowl to ensure an ultra-smooth Eggnog Jam.
  5. Allow the jam to cool at room temperature for about 10–15 minutes before transferring to a jar.

Nutrition

Serving: 1ounceCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 110mgSodium: 30mgPotassium: 50mgSugar: 16gVitamin A: 300IUVitamin C: 1mgCalcium: 40mgIron: 0.2mg

Notes

Store Eggnog Jam in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months. For a different flavor, experiment with adding cinnamon or ginger.

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