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Old-Fashioned Eggnog

 Old-Fashioned Eggnog
Celebrating the holidays with eggnog is an American tradition that dates back to Colonial days. I toasts the season with a smooth and creamy concoction that keeps family and friends coming back from more.—Pat Waymire, Yellow Springs, Ohio
18 ServingsPrep: 40 min. + chilling


  • 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
  • Whipped cream and additional nutmeg, optional


  • In a heavy saucepan, whisk together the eggs, sugar and salt.
  • Gradually add 1-qt. of milk. Cook and stir over low heat until a
  • thermometer reads 160°, about 25 minutes. Pour into a large
  • bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an
  • ice-water bath; stir frequently until 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 bowl on high until soft peaks
  • form; whisk gently into cooled mixture. Pour into a chilled 5-qt.
  • punch bowl. If desired, top with dollops of whipped cream and
  • sprinkle with nutmeg. Yield: 18 servings (about 3 quarts).
Nutritional Facts: One serving (3/4 cup) equals 268 calories, 15 g fat (9 g saturated fat), 186 mg cholesterol, 182 mg sodium,

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Old-Fashioned Eggnog (continued)

Nutritional Facts: 24 g carbohydrate, trace fiber, 9 g protein.