Beazell's Cook Book

Homemade Eggnog

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Homemade Eggnog  




12 Eggland's Best eggs

1 1/2 cups sugar

1/2 teaspoon salt

2 quarts milk, divided

2 tablespoons vanilla extract

1 teaspoon ground nutmeg

2 cups heavy cream

Garnish – additional nutmeg



In a heavy 4-qt. saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook and stir over low heat until a thermometer reads 160°-170°, about 30-35 minutes.

Pour into a large heat proof bowl; stir in the vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours.

When ready to serve, beat cream in a large bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5-qt. punch bowl. Sprinkle with nutmeg if desired. Yield: 3-1/2 quarts.

Eggnog may be stored, covered, in the refrigerator for several days. Whisk before serving.


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