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Cooked Eggnog

Cooked Eggnog

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    2 h 30 m
SURAFIRE

SURAFIRE

This is a rich and creamy egg nog that is an alternative to traditional egg nog because the eggs are cooked. When served chilled and topped with a dollop of whipped cream and a sprinkling of nutmeg and cinnamon, it is a sure bet that it will be a hit at your next Christmas party.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 225 mg
  • 75%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Place the eggs and sugar into a pan, and whisk until light colored and frothy. Whisk in 2 cups of milk until thoroughly blended. Place the pan over medium heat, continuing to stir until the mixture thickens, and coats the back of a wooden spoon, about 5 minutes. Remove from the heat, and allow to stand 5 minutes.
  2. Stir in the remaining 6 cups of milk, vanilla extract, and nutmeg. Refrigerate at least 2 hours to cool thoroughly before serving.
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Reviews

coffeegirl
76

coffeegirl

12/28/2008

Easy to prepare, but I needed to doctor it quite a bit. I first prepared as directed, but it was very thin and lacked a real eggnog flavor. It was more like barely sweet milk. I then added 1 cup heavy cream, an additional 1/2 cup sugar, an additional tsp of nutmug, a sprinkle of allspice, and 2 tsp of rum flavoring. I remixed the entire batch then chilled. Then, it was a winner- my family loved it. Next time, I'll likely a mixture of cream, half-n-half, and milk to get the rich texture that is most like traditional eggnog. Thanks for the recipe, I had no idea eggnog was so simple to make. We cannot buy it where we live, so this was a real treat!!

Midnite Myst
34

Midnite Myst

12/29/2007

I personally don't like the whipping cream kinds of egg nog. This egg nog is the best and easiest. You can make it thin or thick as you like just by using half and half instead of milk. Make a double batch unless you are making it for just one person!

orangeblossom
23

orangeblossom

12/15/2007

So yummy!! Couldn't get enough of it. And it's safe for everyone (because of no raw eggs).

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