Prep 30 mins
Cook 6 hrs
If you worry about uncooked eggs in Egg Nog, as I do, you might like to try this recipe. I found the original recipe on the American Egg Board website and have made a few changes to suit our tastes. This is the best cooked Egg Nog I have ever tried and made this way, will be free from salmonella bacteria. This recipe can be doubled easily. Cooking time includes "chilling" time. Edited to add: Always remember to use fresh eggs. This eggnog will keep 4 days under refrigeration.
- 6 eggs
- 1⁄2-1 cup sugar (depending on your tastes, start out with 1/2 cup because you can add more later if you want to)
- 2 cups milk
- 2 cups whipping cream or 2 cups half-and-half
- 1 1⁄2 teaspoons vanilla extract
- 1⁄4 teaspoon ground cinnamon
- 1⁄4-1⁄2 teaspoon ground nutmeg (also depending on your tastes and more can be added later if you want to)
- Use a saucepan or stock pot large enough to hold 2 quarts.
- In saucepan, beat together the eggs and sugar until smooth.
- Stir in 2 cups milk.
- Cook over medium low heat, whisking or stirring frequently because as this mixture begins to get hot it will easily scorch to the bottom of the pan if you aren't careful.
- Cook until mixture is thick enough to coat a metal spoon and reaches 160° on a food thermometer.
- Remove from heat.
- Slowly add the 2 cups whipping cream or half& half while whisking together until smooth.
- Add vanilla, cinnamon and nutmeg and combine until incorporated.
- At this point, you may taste test (carefully- it will still be very hot) and if it doesn't seem sweet enough for your taste, add extra sugar.
- I use a total of 3/4 cup sugar because we like it sweet.
- You may also add more nutmeg at this point if you like a strong nutmeg flavor.
- Pour into a pitcher or container.
- Cover and refrigerate until thoroughly chilled- several hours or overnight.
- Serve garnished with your choice of toppings: whipped cream, chocolate curls, maraschino cherries, cinnamon sticks or peppermint sticks.
- Brandy, rum, whiskey or flavored liqueur's may be added before serving if desired.
- This recipe makes 6 cups Egg Nog.
I'm giving this a 5 star rating because I tasted it warm and am imagining how it will taste a bit thicker and cold. lol. I couldn't wait. Tasting it warm, it was 4 stars. I'm delighted. Just delicious. I was going to make a traditional eggnog, but decided against it because I wimped out on using the raw eggs (I have guests, many of them will be children, some elderly and I'm pregnant.) The taste could use a big more "ooomph" (more nutmeg, perhaps? I used the lower end recommendation). But I was pleasantly surprized by the amount of thickness I was able to get with the cooked egg mixture. Very excited to try this tomorrow cold.
Edited to add: had a bit of a tapioca feel the next day. Thinned it out with milk and ran it through a blender. SUCCESS. Next time I might add slightly more sugar and more cinnamon and nutmeg, as per my tastes.
I made this with 4 cups of milk instead of 2 cups milk and 2 cups of cream, and it was so good! I'll make this again for sure!
This was great! I made it for Thanksgiving and am making it again for the Winter Holidays. If you cook it too much you will get stirred nutmeg custard, which isn't too bad, but it isn't the best drink. I know because I waited for it to thicken (which happened at around 170-175 degrees) and that was too long. Stop at 160, and maybe pour some cold milk in it to keep it cool. In other words, just follow the recipe and don't get carried away with the temperature :)