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Cooked Homemade Eggnog - Easy, Delicious With No Raw Eggs

Ingredients
  Eggs 2 Medium
  Sugar 1⁄3 Cup (5.33 tbs)
  Whole milk 2⁄3 Cup (10.67 tbs)
  Heavy whipping cream 2⁄3 Cup (10.67 tbs)
  Vanilla extract 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
Directions

MAKING
1. In a bowl whisk the eggs and sugar.
2. In a heavy bottom saucepan pour the whole milk and start heating the milk on low heat, occasionally stir and allow the temperature to reach 160 degrees F,check the temperature with a candy thermometer, do not let it boil.
3. Once the milk reaches 160 degrees F. pour the milk slowly while whisking into the eggs, this will avoid the eggs to scramble and it’s called the tempering process.
4. When all the mixtures have combined, transfer it in the same saucepan and simmer on low heat or until you reach temperature of 160 degrees F.
5. When the egg mixture coats the back of a spoon then it’s ready. Remove from the heat and keep it aside.
6. In another bowl combine the heavy whipping cream and the vanilla and beat with the whisk until it thickens and not become stiff.
7. Pour the whipped cream into the egg mixture and stir until. Grate the nutmeg into the eggnog and stir.
8. Strain the eggnog through a strainer into another bowl to remove any lumps.
9. Refrigerate the eggnog until it is cold before drinking. Add rum or brandy at this point if you wish.

SERVING
10. Serve the eggnog cold and enjoy the delicious beverage.

NOTE
You can add brandy or rum to make an alcoholic version.

Things You Will Need
saucepan

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Beverage
Taste: 
Sweet
Method: 
Simmering
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
2

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