Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 1187
  • Fat:
  • 121 g
  • Saturated Fat:
  • 74 g
  • Cholesterol:
  • 509 mg
  • Sodium:
  • 1209 mg
  • Carbohydrate:
  • 23 g
  • Fiber:
  • 0 g
  • Protein:
  • 7 g

Homemade Eggnog

Says Pat Waymire of Yellow Springs, Ohio, "This holiday treat is well worth the time it takes to make it."

SERVINGS

14

CATEGORY

Beverages

METHOD

Chill

PREP

50 min.

TOTAL

50 min.

INGREDIENTS

  • 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 heavy whipping cream
  • Additional nutmeg, optional

DIRECTIONS

In a heavy 4-qt. saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook and stir over low heat until a thermometer reads 160°-170°, about 30-35 minutes. Pour into a large heat proof bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring 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 milk mixture. Pour into a chilled 5-qt. punch bowl. Sprinkle with nutmeg if desired. Yield: 3-1/2 quarts. Editor's Note: Eggnog may be stored, covered, in the refrigerator for several days. Whisk before serving.

Printed from tasteofhome.com Oct 13, 2008

Copyright Reiman Media Group, Inc © 2008