- 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
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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!!"