Printable | Taste of Home

Homemade 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 heavy whipping cream
Additional nutmeg, optional

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.

Printed from tasteofhome.com Oct 12, 2008

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Homemade Eggnog cont.

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. Editor's Note: Eggnog may be stored,
covered, in the refrigerator for several days. Whisk before serving.

Yield: 3-1/2 quarts.