Snowbunny Andorra's Note:
I've never had eggnog before, so I thought I'd try some this Christmas. I had always been under the impression that it was served warm, so I was very surprised to read that it was normally served chilled. This didn't sit right with me, so I thought I'd create a warm version and try the leftovers once it had cooled down. Unfortunately, it all disappeared and there were no leftovers! It's like an alcoholic, runny creme anglais. Om nom nom! ( Oh, and sorry about the sugar being in millilitres; I measured it out in a jug rather than weighing it! :-/ ) You know, I always thought this was an American invention, but it appears it has its origins in either England or Europe, depending on which reports you read.
My Private Note
Units: US | Metric
- 1Gently heat the cream, milk and sugar together in a pan until just simmering.
- 2Meanwhile, beat the eggs in a large bowl with an electric hand mixer, until very frothy.
- 3Once the cream mixture is hot, SLOWLY pour it into the eggs, mixing all the while.
- 4Add the alcohol, vanilla and nutmeg and blend.
- 5If it's not warm enough, sit over a very gentle bain-marie, mixing constantly, until it reaches the desired temperature.
- 6Serve with a little nutmeg grated on top.
Browse Our Top Beverages Recipes
Nutritional Facts for Warm Eggnog
Serving Size: 1 (1113 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 679.5
- Calories from Fat 307
- Total Fat 34.1 g
- Saturated Fat 20.1 g
- Cholesterol 271.6 mg
- Sodium 111.1 mg
- Total Carbohydrate 29.2 g
- Dietary Fiber 0.0 g
- Sugars 24.4 g
- Protein 8.2 g