Cooked Eggnog Recipe -
Cooked Eggnog Recipe
  • READY IN hrs

Cooked Eggnog

Recipe by  

"This is a rich and creamy eggnog that is an alternative to traditional eggnog, because the eggs are cooked. When served chilled and topped with a dollop of whipped cream and a sprinkling of nutmeg and cinnamon, it is a sure bet that it will be a hit at your next Christmas party."

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Original recipe makes 1 punch bowl Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    2 hrs 30 mins


  1. Place the eggs and sugar into a pan, and whisk until light colored and frothy. Whisk in 2 cups of milk until thoroughly blended. Place the pan over medium heat, continuing to stir until the mixture thickens, and coats the back of a wooden spoon, about 5 minutes. Remove from the heat, and allow to stand 5 minutes.
  2. Stir in the remaining 6 cups of milk, vanilla extract, and nutmeg. Refrigerate at least 2 hours to cool thoroughly before serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 28, 2008

Easy to prepare, but I needed to doctor it quite a bit. I first prepared as directed, but it was very thin and lacked a real eggnog flavor. It was more like barely sweet milk. I then added 1 cup heavy cream, an additional 1/2 cup sugar, an additional tsp of nutmug, a sprinkle of allspice, and 2 tsp of rum flavoring. I remixed the entire batch then chilled. Then, it was a winner- my family loved it. Next time, I'll likely a mixture of cream, half-n-half, and milk to get the rich texture that is most like traditional eggnog. Thanks for the recipe, I had no idea eggnog was so simple to make. We cannot buy it where we live, so this was a real treat!!

Most Helpful Critical Review
Dec 26, 2007

Good flavor, but not very thick.

Dec 29, 2007

I personally don't like the whipping cream kinds of egg nog. This egg nog is the best and easiest. You can make it thin or thick as you like just by using half and half instead of milk. Make a double batch unless you are making it for just one person!

Dec 15, 2007

So yummy!! Couldn't get enough of it. And it's safe for everyone (because of no raw eggs).

Dec 27, 2007

This is an easy recipe and tastes great! I let it get a little to thick so I put it in the blender with excellent results. I am making it for the second time this Christmas.

Dec 24, 2009

Excellent, best egg nog I've ever had! I made it diabetic friendly by using skim milk and Splenda sugar substitute instead of white sugar. Also, I reduced the amount of milk to 6 cups to make a thicker nog and cooked much longer, over low heat, to ensure that the eggs were fully cooked. It was a big hit!!

Jan 03, 2008

I absolutely loved this recipe. I was happy to give it to my young brother and sister in-law and they just loved it! I usually also end up thinning my Eggnog with regular milk so this was a nice recipe and not too thick. I made it the night before and by morning all the flavors had really come together. Thanks!

Dec 31, 2007

I love this recipe! Like the others I added Half and Half made it just right not to thin not to thick. The flavor OMG the flavor! I would tell everyone about this Recipe!


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  • Calories
  • 187 kcal
  • 9%
  • Carbohydrates
  • 16.5 g
  • 5%
  • Cholesterol
  • 199 mg
  • 66%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 11.7 g
  • 23%
  • Sodium
  • 137 mg
  • 5%

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

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