Eggnog

Eggnog made with egg yolks and whipping cream is a must-have holiday indulgence for many. For a nonalcoholic version, omit the rum and bourbon and increase the milk to 2-1/4 to 2-1/2 cups.

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13 users rated this recipe an average rating of 4.0
Makes:
10 servings
Serving Size:
4 ounces
Prep:
15 mins
Cook:
10 mins
Chill:
4 hrs to 24 hrs
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Eggnog

Ingredients
6
beaten egg yolks
2
cups milk
1/3
cup sugar
1
tablespoons light rum
1
tablespoons bourbon
1
teaspoon vanilla
1
cup whipping cream
2
tablespoons sugar
 
Ground nutmeg

Directions

  1. In a large heavy saucepan mix the egg yolks, milk, and the 1/3 cup sugar. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Place the pan in a sink or bowl of ice water and stir for 2 minutes. Stir in rum, bourbon, and vanilla. Cover and chill for at least 4 or up to 24 hours.
  2. Just before serving, in a mixing bowl beat the cream and the 2 tablespoons sugar until soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in the whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg. Makes about 10 (4-ounce) servings.

From the Test Kitchen

Up to 1 day ahead, prepare the cooked custard mixture. Cover and chill. Just before serving, complete as directed.

Nutrition Facts

(Eggnog)
    Per serving:
  • 201 kcal cal.,
  • 13 g fat
  • (7 g sat. fat,
  • 164 mg chol.,
  • 71 mg sodium,
  • 13 g carb.,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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