Email to Cat      

Christmas: Old-Fashioned Eggnog

Source of Recipe


Taste of Home



List of Ingredients



• 12 eggs
  
• 1-1/2 cups sugar
  
• 1/2 tsp salt
  
• 2 quarts milk, divided
  
• 2 Tbsp vanilla extract
  
• 1 tsp ground nutmeg
  
• 2 cups heavy whipping cream
  
• Whipped cream and additional nutmeg (optional)
  






Instructions



1. In a heavy saucepan, whisk together the eggs, sugar, and salt. Gradually add 1 quart of milk. Cook and stir over low heat until a thermometer reads 160°F, about 25 minutes.
   
   
2. Pour into a large bowl; stir in vanilla, nutmeg, and remaining milk. Place bowl in an ice-water bath; stir frequently until 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 bowl on high until soft peaks form; whisk gently into cooled mixture. Pour into a chilled 5-quart punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg.
   
   Makes about 18 servings (about 3 quarts).