This is a rich and creamy eggnog that is an alternative to traditional eggnog, because the eggs are cooked. When served chilled and topped with a dollop of whipped cream and a sprinkling of nutmeg and cinnamon, it is a sure bet that it will be a hit at your next Christmas party.

Anonymous
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the eggs and sugar into a pan, and whisk until light colored and frothy. Whisk in 2 cups of milk until thoroughly blended. Place the pan over medium heat, continuing to stir until the mixture thickens, and coats the back of a wooden spoon, about 5 minutes. Remove from the heat, and allow to stand 5 minutes.

    Advertisement
  • Stir in the remaining 6 cups of milk, vanilla extract, and nutmeg. Refrigerate at least 2 hours to cool thoroughly before serving.

Nutrition Facts

187.5 calories; 11.7 g protein; 16.5 g carbohydrates; 199 mg cholesterol; 136.8 mg sodium. Full Nutrition

Reviews (44)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/28/2008
Easy to prepare but I needed to doctor it quite a bit. I first prepared as directed but it was very thin and lacked a real eggnog flavor. It was more like barely sweet milk. I then added 1 cup heavy cream an additional 1/2 cup sugar an additional tsp of nutmug a sprinkle of allspice and 2 tsp of rum flavoring. I remixed the entire batch then chilled. Then it was a winner- my family loved it. Next time I'll likely a mixture of cream half-n-half and milk to get the rich texture that is most like traditional eggnog. Thanks for the recipe I had no idea eggnog was so simple to make. We cannot buy it where we live so this was a real treat!! Read More
(93)

Most helpful critical review

Rating: 3 stars
01/29/2014
Good set of ingredients but better to scald the milk and pour slowly into egg/sugar mixture while stirring constantly and then heat on low until thickened than to heat the egg directly in the pot. Scrambled my eggs doing it as directed. Should have followed my custard cooking method. Read More
(9)
51 Ratings
  • 5 star values: 28
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 3
Rating: 4 stars
12/28/2008
Easy to prepare but I needed to doctor it quite a bit. I first prepared as directed but it was very thin and lacked a real eggnog flavor. It was more like barely sweet milk. I then added 1 cup heavy cream an additional 1/2 cup sugar an additional tsp of nutmug a sprinkle of allspice and 2 tsp of rum flavoring. I remixed the entire batch then chilled. Then it was a winner- my family loved it. Next time I'll likely a mixture of cream half-n-half and milk to get the rich texture that is most like traditional eggnog. Thanks for the recipe I had no idea eggnog was so simple to make. We cannot buy it where we live so this was a real treat!! Read More
(93)
Rating: 5 stars
12/29/2007
I personally don't like the whipping cream kinds of egg nog. This egg nog is the best and easiest. You can make it thin or thick as you like just by using half and half instead of milk. Make a double batch unless you are making it for just one person! Read More
(36)
Rating: 5 stars
12/15/2007
So yummy!! Couldn't get enough of it. And it's safe for everyone (because of no raw eggs). Read More
(25)
Advertisement
Rating: 5 stars
12/24/2009
Excellent best egg nog I've ever had! I made it diabetic friendly by using skim milk and Splenda sugar substitute instead of white sugar. Also I reduced the amount of milk to 6 cups to make a thicker nog and cooked much longer over low heat to ensure that the eggs were fully cooked. It was a big hit!! Read More
(16)
Rating: 5 stars
12/27/2007
This is an easy recipe and tastes great! I let it get a little to thick so I put it in the blender with excellent results. I am making it for the second time this Christmas. Read More
(16)
Rating: 5 stars
01/03/2008
I absolutely loved this recipe. I was happy to give it to my young brother and sister in-law and they just loved it! I usually also end up thinning my Eggnog with regular milk so this was a nice recipe and not too thick. I made it the night before and by morning all the flavors had really come together. Thanks! Read More
(13)
Advertisement
Rating: 5 stars
12/31/2007
I love this recipe! Like the others I added Half and Half made it just right not to thin not to thick. The flavor OMG the flavor! I would tell everyone about this Recipe! Read More
(11)
Rating: 4 stars
12/28/2007
I really enjoyed this recipe. Due to a dairy allergy I used soy milk but was pleasantly suprised that it turned out so well. It does lack thickness but without the heavy cream it saves on those calories also. Read More
(11)
Rating: 4 stars
06/19/2008
Really easy to make and my kids loved it! Read More
(10)
Rating: 3 stars
01/29/2014
Good set of ingredients but better to scald the milk and pour slowly into egg/sugar mixture while stirring constantly and then heat on low until thickened than to heat the egg directly in the pot. Scrambled my eggs doing it as directed. Should have followed my custard cooking method. Read More
(9)