Eggnog II28 Reviews
“This traditional beverage may be enjoyed during Thanksgiving time as well as Christmas.” - by Katy
Original recipe yields 10 - 4 ounce servings
- 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.
- 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.
- 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.
Amount Per Serving (3 total)
- 611 cal
- 43 g
- 36.9 g
Based on a 2,000 calorie diet
Reviews (28)Rate This Recipe
"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 store b..." See moreought eggnog that I love but at less than 1/4 the price. Some tips that made this easier for me: Cook this over medium heat in a double boiler (or in my case a metal bowl over a pot of boiling water). This will make the cooking take a little longer but will all but eliminate the risk of curdling. The target temperature should be 170F. This is hot enough to kill any bacteria but not hot enough to make scrambled eggs."
"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 servi..." See moreng. Shake the nog up every time before serving and be careful about heating the egg mix, or you'll get a bowl of scrambled eggs in milk (like I did :))."
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