I got this recipe from my favorite literature teacher many, many moons ago, even before the concerns about raw egg yolks. There were so few people in the class, just enough to keep from being cancelled, that we'd usually meet at her home and drink tea and someone would bring cookies. During the holidays she made this for us. I've made eggnog from this recipe for years, especially since we shouldn't use raw eggs.
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Units: US | Metric
- 1In a large saucepan, mix the eggs, sugar, and salt, if used.
- 2Stir in 2 cups milk.
- 3Cook, stirring constantly, until thickened and mixture coats a metal spoon (will read 160°F on a candy thermometer).
- 4Remove from heat and add 2 cups milk and extract.
- 5Chill several hours or overnight.
- 6Whirl in blender before serving.
- 7Add rum or brandy as desired, top with whipped cream and ground nutmeg.
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Nutritional Facts for Cooked Eggnog
Serving Size: 1 (115 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 122.0
- Calories from Fat 49
- Total Fat 5.4 g
- Saturated Fat 2.6 g
- Cholesterol 117.1 mg
- Sodium 74.8 mg
- Total Carbohydrate 12.3 g
- Dietary Fiber 0.0 g
- Sugars 8.5 g
- Protein 5.8 g