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Holiday Eggnog
10 Prep Time
minutes
15 Cook Time
minutes
25 Total Time
minutes
12 Serving
size
In holiday conversations there is often no middle ground when the topic is Eggnog. Love it or hate it, Eggnog is one of the most popular December beverages, and, as a recipe ingredient, it imparts creamy, rich flavor to quick breads, waffles and pancakes, sauces, and cookies. If a recipe calls for milk, eggnog can serve as a seasonal substitute when the flavor profile fits.
Recipe written and created by Heather McPherson.
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Ingredients
- 6 large eggs
- 1/4 cup sugar
- Pinch salt
- 4 cups whole milk, divided (see note)
- 1 teaspoon freshly grated nutmeg, or to taste
- 1 teaspoon pure vanilla extract (see note)
- Cinnamon sticks or candy canes for stirs
- Additional grated nutmeg for garnish
Preparation
- Beat the eggs, sugar and salt in large saucepan or small soup pot until all ingredients are well-blended. Stir in 2 cups milk. Place pan on stovetop over low heat, stirring until mixture coats the back of a spoon and the temperature reaches 160F, about 15-20 minutes. Do not boil liquid. Remove the pan from stovetop.
- Stir in remaining milk, nutmeg, and vanilla extract. Refrigerate until completely chilled. Garnish servings with additional nutmeg and serve with cinnamon sticks and candy canes for stirrers.
Test Kitchen notes
- For a party, set up an Eggnog bar with bourbon and rum, and let guests fortify their own servings.
- All forms of cow’s milk work well in this recipe. The higher the percentage of milk-fat, the richer the taste.
- Almond extract can be substituted for vanilla.
- You can be creative with flavorings. Orange and lime zests, strawberry puree, mint extracts are all good choices.
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