Ingredients for Cooked Eggnog
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How to Make Cooked Eggnog
- In a large saucepan, whisk together 6 large eggs, 1 cup granulated sugar, and a pinch of salt (optional).
- Gradually whisk in 2 cups whole milk until smooth.
- Cook over medium heat, stirring constantly with a whisk or spatula, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Make sure to scrape the bottom and sides of the pan to prevent sticking.
- Remove from heat and stir in 2 cups heavy cream and 1 teaspoon vanilla extract.
- Strain the mixture through a fine-mesh sieve into a large bowl to remove any lumps or cooked egg bits.
- Cover and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, blend the chilled eggnog in a blender until smooth and frothy.
- Add 1/4 - 1/2 cup of dark rum or brandy per serving (optional).
- Pour into glasses, top with whipped cream, and sprinkle with freshly grated nutmeg.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
34g
Fat
13g
Carbs
4g
