Creamy Holiday Eggnog Recipe

5 1 1
Creamy Holiday Eggnog Recipe
Creamy Holiday Eggnog Recipe photo by Taste of Home
Publisher Photo

Creamy Holiday Eggnog Recipe

Read Reviews
5 1 1
Publisher Photo
For a nice, rich and creamy treat, try this eggnog recipe. You can serve it plain or add rum for adult holiday guests.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min. + chilling

Ingredients

  • 6 eggs
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 4 cups milk, divided
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground nutmeg
  • 1 cup heavy whipping cream
  • Additional whipped cream and ground nutmeg, optional

Directions

In a large heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 2 cups milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes.
Pour into a large bowl; stir in the vanilla, nutmeg and remaining milk. Place the bowl in an ice-water bath; stir 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, in a small bowl, beat cream on high speed until soft peaks form; whisk gently into cooled mixture. Pour into a chilled punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg. Yield: 6 servings (about 4 cups).
Spiked Holiday Eggnog: Reduce milk to 3-1/4 cups. Heat 2 cups milk with eggs, sugar and salt. Add 1-1/4 cups milk with vanilla and nutmeg. After mixture has cooled in ice bath, stir in 3/4 cup rum, brandy or bourbon. Proceed as recipe directs.
Originally published as Holiday Eggnog in The Taste of Home Cookbook 2006, p47

Nutritional Facts

3/4 cup: 413 calories, 25g fat (14g saturated fat), 289mg cholesterol, 256mg sodium, 34g carbohydrate (34g sugars, 0 fiber), 12g protein.

  • 6 eggs
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 4 cups milk, divided
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground nutmeg
  • 1 cup heavy whipping cream
  • Additional whipped cream and ground nutmeg, optional
  1. In a large heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 2 cups milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes.
  2. Pour into a large bowl; stir in the vanilla, nutmeg and remaining milk. Place the bowl in an ice-water bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours.
  3. When ready to serve, in a small bowl, beat cream on high speed until soft peaks form; whisk gently into cooled mixture. Pour into a chilled punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg. Yield: 6 servings (about 4 cups).
Spiked Holiday Eggnog: Reduce milk to 3-1/4 cups. Heat 2 cups milk with eggs, sugar and salt. Add 1-1/4 cups milk with vanilla and nutmeg. After mixture has cooled in ice bath, stir in 3/4 cup rum, brandy or bourbon. Proceed as recipe directs.
Originally published as Holiday Eggnog in The Taste of Home Cookbook 2006, p47

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCreamy Holiday Eggnog

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
evelynwhite User ID: 6397559 65869
Reviewed Dec. 13, 2011

"IT's fantastic"

Loading Image