Creamy Cooked Eggnog

READY IN: 6hrs 30mins


  • 12 - 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 12
    teaspoons vanilla extract
  • 14
    teaspoon ground cinnamon
  • 14 - 12
    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.