Eggnog II Recipe -
Eggnog II Recipe

Eggnog II

Recipe by  

"This traditional beverage may be enjoyed during Thanksgiving time as well as Christmas."

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Ingredients Edit and Save

Original recipe makes 10 - 4 ounce servings Change Servings


  1. In a large saucepan, combine the eggs, milk and 1/3 cup sugar. Cook and stir over medium heat until mixture coats a metal spoon.
  2. Remove from heat. Cool quickly by placing pan in a sink or bowl of ice water and stirring 1 to 2 minutes. Stir in the vanilla. Chill 4 to 24 hours.
  3. Before serving, whip the cream and 2 tablespoons sugar until soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in whipped cream mixture and serve at once. Sprinkle each serving with nutmeg.
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Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2007

Simple but just what I was looking for in a cooked eggnog. I made it the first time with the cream but it was almost too thick. I left out the cream and added rum flavoring. It's just like the store bought eggnog that I love but at less than 1/4 the price. Some tips that made this easier for me: Cook this over medium heat in a double boiler (or in my case a metal bowl over a pot of boiling water). This will make the cooking take a little longer but will all but eliminate the risk of curdling. The target temperature should be 170F. This is hot enough to kill any bacteria but not hot enough to make scrambled eggs.

Most Helpful Critical Review
Dec 27, 2006

The flavor was great (especially with a cinnamon sprinkled on top!) I was looking for a recipe like my mom made when we were growing up, but being pregnant wanted something without raw eggs. Cooking the eggs worked good (Thanks for the recommendation to strain the eggs.) , but the finished product was way too thick! Don't whip up the cream. Maybe I whipped it up too much... but when I drank it it made me feel bloated. Go easy on the whipping and it might be great.


37 Ratings

Dec 15, 2004

What a super simple but superb recipe! The only things I did different is to strain the egg mix before you chill it (to get out those lovely membranes). I also stirred in 1 tsp. of nutmeg before serving. Shake the nog up every time before serving and be careful about heating the egg mix, or you'll get a bowl of scrambled eggs in milk (like I did :)).

Dec 28, 2003

This was my first attempt at making eggnog and it was very easy and turned out delicious. Remember to refrigerate the 'nog' if you like it thick. Yummy!

Oct 09, 2003


Dec 24, 2005

This is a marvelous careful cooking the sure you cook on low heat and watch the consistency. I get raves everytime I cook and serve this! Great for Christmas and New Years!!!

Jan 05, 2009

A nice simple nonalcoholic eggnog I will make it agian but will reduce eggs by 1/3 as my family doesn't like it quite so "eggie". Also have your icebath ready ahead of time and put the top of your double boiler into the icebath imeadiatly upon the eggnog reaching 170 degreas F or you will end up with a few srambled eggs in the mix. We just used nutmeg and it was wonderfull.

Nov 08, 2007

GREAT recipe!!! I live overseas and "eggnog" does not exist!! Only thing... I whipped the cream with confec. sugar instead of regular!! Thanks!!!


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  • Calories
  • 611 kcal
  • 31%
  • Carbohydrates
  • 36.9 g
  • 12%
  • Cholesterol
  • 495 mg
  • 165%
  • Fat
  • 43 g
  • 66%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 20.3 g
  • 41%
  • Sodium
  • 245 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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