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Homemade Eggnog
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 592
% Daily Value**
Total Fat 34g
Saturated Fat 18g
Unsaturated Fat 2g
Cholesterol 485mg
Sodium 393mg
Total Carbohydrate 51g
Dietary Fiber 0g
Sugars 52g
Protein 21g
Vitamin A  27%Vitamin C  0%
Calcium  36%Iron  10%
Potassium  15%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Homemade Eggnog

Date Added: December 23, 2019


1/2 Teaspoon Salt 1.25 tsp
2 Tablespoons Vanilla or more; if desired
1 1/2 Cups Sugar plus
1 Teaspoon Ground Nutmeg (optional)
2 Cups Heavy Whipping Cream please use
12 Eggs (250 g)
2 Quarts Milk divided
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1. In a heavy 4-qt saucepan, whisk together eggs, sugar and salt.

2. Gradually add 1 qt of the milk. Cook and stir over low heat until a thermometer reads 160-170 degrees, about 30-35 minutes.

3. Pour into a large heatproof bowl; stir in vanilla, nutmeg and remaining milk.

4. Place bowl in an ice-water bath, stirring frequently until mixture is cool.

5. If mixture separates, process in blender until smooth.

6. Cover and refrigerate for at least 3 hours. When ready to serve, beat cream in a mixing bowl on high until soft peaks form; whisk gently into cooled milk mixture.

7. Pour into a chilled 5-qt punch bowl. Sprinkle with nutmeg, if desired.

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Dietary Notes:
This recipe is high in Vitamin A with 27% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Natural Sweeteners allergies.
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