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Holiday Eggnog

Holiday Eggnog
For a nice, rich and creamy treat, try this eggnog recipe. You can serve it plain or add rum for adult holiday guests.
6 ServingsPrep: 15 min. Cook: 25 min. + chilling

Ingredients

  • 6 eggs
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 4 cups milk, divided
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground nutmeg
  • 1 cup heavy whipping cream
  • Additional whipped cream and ground nutmeg, optional

Directions

  • In a large heavy saucepan, whisk together the eggs, sugar and salt.
  • Gradually add 2 cups milk. Cook over low heat, stirring constantly,
  • until a thermometer reads 160°, about 25 minutes.
  • Pour into a large bowl; stir in the vanilla, nutmeg and remaining
  • milk. Place the bowl in an ice-water bath; stir 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, in a small bowl, beat cream on high speed until
  • soft peaks form; whisk gently into cooled mixture. Pour into a
  • chilled punch bowl. If desired, top with dollops of whipped cream
  • and sprinkle with nutmeg. Yield: 6 servings (about 4 cups).
Spiked Holiday Eggnog: Reduce milk to 3-1/4 cups. Heat 2 cups milk with eggs, sugar and salt. Add 1-1/4 cups milk with vanilla and nutmeg. After mixture has cooled in ice bath, stir in 3/4 cup rum,
© Taste of Home 2013

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Holiday Eggnog (continued)

Editor's Note: brandy or bourbon. Proceed as recipe directs.
Nutrition Facts: 3/4 cup equals 413 calories, 25 g fat (14 g saturated fat), 289 mg cholesterol, 256 mg sodium, 34 g carbohydrate, 0 fiber, 12 g protein.
© Taste of Home 2013