Printable | Taste of Home

Holiday Eggnog

12 eggs
1-1/2 cups sugar
1/2 teaspoon salt
2 quarts milk, divided
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
2 cups whipping cream
Additional whipped cream and nutmeg, optional

In a heavy 4-qt. saucepan, whisk together eggs, sugar and salt.
Gradually add 1 qt. of milk. Cook over low heat, stirring constantly,
until a thermometer reads 160°, about 25 minutes. Pour into a
large bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in

Printed from tasteofhome.com Oct 11, 2008

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Holiday Eggnog cont.

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, beat cream in a mixing
bowl on high until soft peaks form; whisk gently into cooled mixture.
Pour into a chilled 5-qt. punch bowl. If desired, top with dollops of
whipped cream and sprinkle with nutmeg.

Yield: 18 servings (about 3/4 cup each).