Eggnog II

Eggnog II

29 Reviews 1 Pic
Recipe by  Katy

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

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Adjust Servings

Original recipe yields 10 - 4 ounce servings



  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)

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 bought 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 serving. 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 :)).



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!

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Amount Per Serving (3 total)

  • Calories
  • 611 cal
  • 31%
  • Fat
  • 43 g
  • 66%
  • Carbs
  • 36.9 g
  • 12%
  • Protein
  • 20.3 g
  • 41%
  • Cholesterol
  • 546 mg
  • 182%
  • Sodium
  • 245 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Eggnog I


next recipe:

Minty Eggnog Hot Chocolate