Homemade Eggnog
 
Prep time
Total time
 
After just one taste, folks will know this holiday treat is homemade, not a store-bought variety. -- Pat Waymire, Yellow Springs, Ohio, Field Editor
Author:
Recipe type: Beverage
Cuisine: Special Occasion
Ingredients
  • 12 eggs
  • 1-½ cups sugar
  • ½ teaspoon salt
  • 2 quarts whole milk, divided
  • 2 tablespoons vanilla extract
  • 1 teaspoon ground nutmeg
  • 2 cups heavy whipping cream
  • Additional nutmeg, optional
Instructions
  1. In a heavy 4-qt. saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook and stir over low heat until a thermometer reads 160°-170°, about 30-35 minutes.
  2. Pour into a large heatproof bowl; stir in the vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring 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, beat cream in a large bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5-qt. punch bowl. Sprinkle with nutmeg if desired.
  4. Editor's Note: Eggnog may be stored, covered, in the refrigerator for several days. Whisk before serving.
Recipe by Older Mommy Still Yummy at https://oldermommystillyummy.com/2012/12/homemade-eggnog-christmasrecipes.html