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Creamy Cooked Eggnog

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Ingredients

Adjust Servings:
6 eggs
1/2 - 1 cup sugar (depending on your tastes, start out with 1/2 cup because you can add more later if you want to)
2 cups milk
2 cups whipping cream or 2 cups half-and-half
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1/4 - 1/2 teaspoon ground nutmeg (also depending on your tastes and more can be added later if you want to)

Nutritional information

465.5
Calories
334 g
Calories From Fat
37.1 g
Total Fat
21.7 g
Saturated Fat
306.1 mg
Cholesterol
141.3 mg
Sodium
23.3 g
Carbs
0.1 g
Dietary Fiber
17.1 g
Sugars
10.6 g
Protein
228 g
Serving Size

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Creamy Cooked Eggnog

Features:
    Cuisine:

    First my tip: Each year I end up cooking a bit too warm, so before adding the whipping cream I run it thru a strainer, gets out the tiny pieces! Excellent recipe - had never made eggnog before, and really wasn't a fan. But I since I have chickens and fresh eggs, a cousin asked if I knew how to make it. Nope, but I can find a recipe. I tried one, and it was okay, so tried this one! It's a HIT! So this is the 4th year that the request has been made for it. (He's already purchased several from the store, but swears this is the best!) And I've discovered I LOVE warm eggnog! Thanks!

    • 410 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Creamy Cooked Eggnog,If you worry about uncooked eggs in Egg Nog, as I do, you might like to try this recipe. I found the original recipe on the American Egg Board website and have made a few changes to suit our tastes. This is the best cooked Egg Nog I have ever tried and made this way, will be free from salmonella bacteria. This recipe can be doubled easily. Cooking time includes “chilling” time. Edited to add: Always remember to use fresh eggs. This eggnog will keep 4 days under refrigeration.,First my tip: Each year I end up cooking a bit too warm, so before adding the whipping cream I run it thru a strainer, gets out the tiny pieces! Excellent recipe – had never made eggnog before, and really wasn’t a fan. But I since I have chickens and fresh eggs, a cousin asked if I knew how to make it. Nope, but I can find a recipe. I tried one, and it was okay, so tried this one! It’s a HIT! So this is the 4th year that the request has been made for it. (He’s already purchased several from the store, but swears this is the best!) And I’ve discovered I LOVE warm eggnog! Thanks!,how many days ahead of time can you make this egg nog/


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    Steps

    1
    Done

    Use a Saucepan or Stock Pot Large Enough to Hold 2 Quarts.

    2
    Done

    in Saucepan, Beat Together the Eggs and Sugar Until Smooth.

    3
    Done

    Stir in 2 Cups Milk.

    4
    Done

    Cook Over Medium Low Heat, Whisking or Stirring Frequently Because as This Mixture Begins to Get Hot It Will Easily Scorch to the Bottom of the Pan If You Aren't Careful.

    5
    Done

    Cook Until Mixture Is Thick Enough to Coat a Metal Spoon and Reaches 160 on a Food Thermometer.

    6
    Done

    Remove from Heat.

    7
    Done

    Slowly Add the 2 Cups Whipping Cream or Half& Half While Whisking Together Until Smooth.

    8
    Done

    Add Vanilla, Cinnamon and Nutmeg and Combine Until Incorporated.

    9
    Done

    at This Point, You May Taste Test (carefully- It Will Still Be Very Hot) and If It Doesn't Seem Sweet Enough For Your Taste, Add Extra Sugar.

    10
    Done

    use a Total of 3/4 Cup Sugar Because We Like It Sweet.

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    Hazel Baker

    Cookie queen baking up sweet treats that warm the heart and soul.

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