<< Back

Cooked Eggnog

Cooked Eggnog

  • 6 eggs, well beaten
  • 1/4 cup raw sugar
  • 1/4 teaspoon salt
  • 1 quart (4 cups) whole milk, or 3 cups milk and 1 cup cream
  • 1 teaspoon vanilla extract
  • 3/4 cup dark or light rum (optional)
  • Fresh-ground nutmeg (~1/2  whole nutmeg)

In mixing bowl beat together the eggs, sugar and salt until very well blended. In a large saucepan, heat milk over medium heat to 160°F.  Gradually pour hot milk into egg mixture, stirring as you pour (to prevent cooking egg bits).  Return to pan over low heat, stirring constantly until mixture reaches 158-160°F.  I like to use a flat-bottom spoon, to minimize the amount of “egg-bits”.  Remove from heat and stir until the temperature drops a few degrees.  Whisk in vanilla and optional rum (we add the rum later, for the benefit of children and non-drinkers).  Pour through a sieve into a glass jar with a tight lid.  Add ground nutmeg, cover and chill thoroughly, at least 4 hours or overnight. Sprinkle individual servings with nutmeg. Makes approximately 1-1/2 quarts or twelve 4-ounce servings.(approx. 20 carbs per serving)

This entry is related to the following products. Click on any of them for more information.
Eggs, Real milk, Raw milk, Cream,