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Homemade Eggnog

 Homemade Eggnog
Says Pat Waymire of Yellow Springs, Ohio, "This holiday treat is well worth the time it takes to make it."
14 ServingsPrep: 50 min. + chilling


  • 12 eggs
  • 1-1/2 cups sugar
  • 1/2 teaspoon salt
  • 2 quarts milk, divided
  • 2 tablespoons McCormick® Pure 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 the 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 large 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.