Because the eggs in this recipe are cooked, it is a healthier alternative to regular eggnog. This dessert will definitely be a success at your next holiday gathering when served cold and topped with whipped cream, nutmeg, and cinnamon.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 2 hrs 5 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 12 |
Ingredients
- 12 eggs
- ½ cup white sugar
- 8 cups milk, divided
- 2 teaspoons vanilla extract
- ¼ teaspoon ground nutmeg
Instructions
- Place eggs and sugar into a pan; whisk until frothy and light in color. Whisk in 2 cups milk until thoroughly blended. Place the pan over medium heat; cook and stir until mixture thickens and coats the back of a wooden spoon, about 5 minutes. Remove from the heat and allow to stand for 5 minutes.
- Stir in remaining 6 cups milk, vanilla extract, and nutmeg. Refrigerate for at least 2 hours to cool thoroughly before serving.
Reviews
Tastes great, made it in a double boiler the second time which made it smoother. Unfortunately when you decrease the number of servings the directions don’t take that into account so I used all the milk at once but it still worked!
This was good and easy. Most recipes are somewhat complicated with the separation of eggs and wiping of the whites. This one will do when you need it quick. I needed more flavor so I added a pinch of allspice, cinnamon, and more nutmeg.
I’ve made this recipe many times, and it’s fantastic. I adjust the sugar, vanilla and nutmeg to suit my taste. I also need to cook mine longer, closer to ten minutes, as mine doesn’t coat a spoon in five minutes. Also, stir, stir and stir some more.
This is great recipe. Instead of using an additional 6 cups of milk though I used 3 and then next day added 2 cups of whipped cream which kept it thicker and creamier.
Very easy, and it tastes great. I make it for myself and family, we love it. Tastes better than store bought.
So frustrating!!! The first time I made this recipe i ended up with a pot of scrambled eggs. The second time, I cooked for ten minutes, it still had not thickened and was starting to scramble again! I will stick with the heavy cream method.
While it didn’t taste like Hood’s or Garelick, I liked it. Mine was very creamy, surprisingly. Very easy to make.
I think homemade eggnog tastes WAY better than store bought. I added a bit more vanilla and nutmeg than the recipe called for. This didn’t take long to make and I loved the results!
Good set of ingredients, but better to scald the milk and pour slowly into egg/sugar mixture while stirring constantly and then heat on low until thickened than to heat the egg directly in the pot. Scrambled my eggs doing it as directed. Should have followed my custard cooking method.
Tastes great! Some people talked about it being too thin. I would suggest cooking just a little longer. I noticed mine was quite runny after 5 minutes. I cooked a little longer and it thickened up quite fast at about 10 minutes. About the consistency of pudding. Everyone’s thickening time will vary. After adding the additional milk it thinned back out to the right consistency. I also substituted the sugar with a can of sweetened condensed milk (was nearing expiration). Enjoy!
I cut the recipe in half to fit it in the blender. My adjustments were to blend the eggs, sugar, and milk together, then cook it. My daughter and I cooked it too long, but we put it back in the blender. That took care of the scrambled eggs. 🙂 Chilled it, added an extra 1/4 c. of sugar, and blend again! Top with Cool Whip and a sprinkle of cinnamon…Great!
Very simple to make. So glad it’s a cooked version. Very delicious. I added a half cup more sugar, used equal amounts of whole milk and half and half, added more nutmeg to taste and about 1/4 teaspoon cinnamon.
As written, the recipe was pretty boring tasting. I thought the texture was good. I should have known that the eggs needed to be tempered into the hot liquid instead of heated all together because that makes it taste eggy in my experience. I added a bunch of warm spices (nutmeg, cinnamon, cardamom),a splash of maple syrup and more vanilla.
Weak flavor.
I made this recipe for the first time and I followed the instructions exactly and it had chunks of egg in it. I will not be trying this one again.
I use this recipe all the time however I add a can of sweetened condensed milk to thicken it instead of sugar
Thin and tasted like runny eggs horrible
The flavor was just what I was hoping for, but you have to be careful to cook it too long, or you get really tiny chunks of cooked egg…other than that, i will try this recipe again until I get it right.
I really enjoyed this eggnog. I would suggest you cook the egg mixture for about 7 minutes instead of 5 minutes.
I made a fraction of the recipe and thought it was very easy to prepare. I liked the idea of the egg cooked, and once the mixture started to thicken, it thickened very quickly ultimately giving the drink a nice consistency. This recipe wasn’t very sweet, so if you like a sweeter eggnog expect to add additional sugar, but it was perfect for us.
Though not super tasty, that’s easy enough to fix, and certainly safer than uncooked when you want to give the kids some eggnog.