Eggnog II

Eggnog II

29

"This traditional beverage may be enjoyed during Thanksgiving time as well as Christmas."

Ingredients

servings 611 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 611 kcal
  • 31%
  • Fat:
  • 43 g
  • 66%
  • Carbs:
  • 36.9g
  • 12%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 495 mg
  • 165%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. In a large saucepan, combine the eggs, milk and 1/3 cup sugar. Cook and stir over medium heat until mixture coats a metal spoon.
  2. Remove from heat. Cool quickly by placing pan in a sink or bowl of ice water and stirring 1 to 2 minutes. Stir in the vanilla. Chill 4 to 24 hours.
  3. Before serving, whip the cream and 2 tablespoons sugar until soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in whipped cream mixture and serve at once. Sprinkle each serving with nutmeg.
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Reviews

29
  1. 37 Ratings

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Simple but just what I was looking for in a cooked eggnog. I made it the first time with the cream but it was almost too thick. I left out the cream and added rum flavoring. It's just like the s...

What a super simple but superb recipe! The only things I did different is to strain the egg mix before you chill it (to get out those lovely membranes). I also stirred in 1 tsp. of nutmeg before...

This was my first attempt at making eggnog and it was very easy and turned out delicious. Remember to refrigerate the 'nog' if you like it thick. Yummy!