Homemade Eggnog


12 large eggs
1-1/2 cups sugar
1/2 teaspoon salt
8 cups whole milk, divided
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
2 cups heavy whipping cream
Additional nutmeg, optional


1In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160° to 170°, about 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl.
2Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours.
3To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.

Helpful Hints:

Eggnog may be stored, covered, in the refrigerator for several days. Whisk it before serving.
If you're entertaining the 21-and-over crowd, spike this easy eggnog recipe with bourbon or dark rum.
If you love this drink, you'll want to try these easy eggnog-infused treats.
Total Time
Prep: 15 min. Cook: 30 min. + chilling
Makes 12 servings (about 3 quarts)
Nutrition Facts
1 cup: 411 calories, 25g fat (14g saturated fat), 247mg cholesterol, 251mg sodium, 35g ca

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