Cooked Eggnog
Indulge in holiday cheer with this luscious and creamy Cooked Eggnog recipe, a festive classic made extra special with its rich, velvety texture and perfectly balanced spice. Combining whole milk, heavy cream, and a dash of cinnamon and nutmeg, this homemade treat is carefully cooked to create a silky and safe-to-enjoy drink. The process involves tempering egg yolks with warm milk, ensuring a smooth consistency, and infusing the mixture with vanilla for a comforting, fragrant finish. For a boozy twist, a splash of rum or bourbon can be added, while a dollop of whipped cream and a pinch of nutmeg garnish make it irresistibly indulgent. Serve this chilled holiday favorite at your next celebration for an unforgettable seasonal treat that’s both nostalgic and irresistible. Perfect for gatherings or cozy nights in!
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Recipe Information
Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 teaspoons Vanilla extract
- 6 large Egg yolks
- 0.75 cups Granulated sugar
- 0.5 cups Optional: Rum or bourbon
- 1 dollop per serving Optional: Whipped cream
- 1 pinch per serving Optional: Ground nutmeg (for garnish)
Instructions
In a medium saucepan, combine the whole milk, heavy cream, ground cinnamon, and ground nutmeg. Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer. Do not let it boil. Once it starts to simmer, remove from the heat and set aside.
In a large mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes light and creamy, about 2-3 minutes.
Slowly temper the eggs by gradually adding the warm milk mixture to the egg mixture, a little at a time, while constantly whisking. This prevents the eggs from curdling.
Once fully combined, pour the mixture back into the saucepan and return it to medium-low heat. Cook the mixture, stirring constantly with a wooden spoon or heatproof spatula, until it thickens slightly and reaches a temperature of 160°F (71°C). This process ensures the eggnog is safe to consume.
Remove the saucepan from the heat and stir in the vanilla extract. If using, add the rum or bourbon and stir to combine.
Let the eggnog cool to room temperature, then transfer it to a pitcher or airtight container. Chill in the refrigerator for at least 4 hours or overnight for best flavor.
Before serving, give the eggnog a good stir. Pour into glasses or mugs, optionally topping each serving with a dollop of whipped cream and a pinch of ground nutmeg for garnish.
Nutrition Facts
Calories |
2346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1421 mg | 474% | |
| Sodium | 319 mg | 14% | |
| Total Carbohydrate | 179.4 g | 65% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 175.7 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 763 mg | 59% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 871 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
