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.
Tips
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