"For variations of this favorite holiday beverage, I sometimes stir in vanilla or 1-1/2 cups of strong coffee. Whipped cream is a pretty garnish, so are chocolate curls or cinnamon sticks."
- 8 eggs
- 1 cup sugar
- 3 cups milk, divided
- 3 cups heavy whipping cream, divided
- 1 teaspoon ground nutmeg
- In a large heavy saucepan, combine the eggs, sugar, 1 cup milk and 1 cup cream. Cook and stir over medium heat for about 25 minutes or until a thermometer reads 160° or is thick enough to coat the back of a metal spoon.
- Pour into a large bowl; stir in nutmeg and the remaining milk and cream. Place bowl in an ice-water bath; stir frequently until mixture is cool. Cover and refrigerate for at least 3 hours before serving. Yield: 2 quarts.
Originally published as Homemade Eggnog in Taste of Home December/January 2008, p21
Reviews for Homemade Holiday Eggnog
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jan. 27, 2013
"this is great"
Reviewed Dec. 18, 2011
"Really gross - I did everything the recipe said and it looked perfect, but tasted like thick eggs and really wasn't like store-bought eggnog at all. Too bad, cuz it would be fun!!"