Ingredients Jump to Instructions ↓

  1. 12 eggs

  2. 1-1/2 cups sugar

  3. 1/2 teaspoon salt

  4. 2 quarts milk, divided

  5. 2 tablespoons vanilla extract

  6. 1 teaspoon ground nutmeg

  7. 2 cups heavy whipping cream

  8. Additional whipped cream and nutmeg, optional

Instructions Jump to Ingredients ↑

  1. Holiday Eggnog Recipe photo by Taste of Home In a Dutch oven, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes. Pour into a large bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours.

  2. When ready to serve, beat cream in a bowl on high until soft peaks form; whisk gently into cooled mixture. Pour into a chilled 5-qt. punch bowl. If desired, garnish with whipped cream and sprinkle with nutmeg. Yield: 18 servings (about 3/4 cup each).


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