Eggnog II

Eggnog II

29

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

servings 611 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 611 kcal
  • 31%
  • Fat:
  • 43 g
  • 66%
  • Carbs:
  • 36.9g
  • 12%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 495 mg
  • 165%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

29
  1. 37 Ratings

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Most helpful positive review

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 s...

Most helpful critical review

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. C...

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 s...

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...

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!

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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. C...

This is a marvelous recipe...be careful cooking the eggs...be 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!...

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 yo...

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

I just made this Eggnog, because I didn't want to use raw eggs, but I didn't like the consistency of it. It was just not smooth enough. The flavor was good, though.