Egg Nog Recipe

Egg Nog

If you like the store bought Egg Nog and you're looking for a recipe to make it yourself, you have found it. No need to worry about raw eggs in this recipe. This is a creamy Holiday delight.

4 cups whole milk
3/4 cup sugar
1/4 tsp. salt
6 eggs
1 tsp. vanilla extract
nutmeg

In a saucepan, stir together 2 cups of the milk, the sugar and salt. Heat to just below a boil. In the meantime, whisk the eggs in a large bowl. When the milk mixture is hot, slowly pour into the eggs while whisking. Return the mixture to the pan and continue to heat, stirring constantly until thick enough to coat a spoon, it should be just under a boil, about 180 degrees, do not let it boil. Remove from the heat.
Stir in the remaining 2 cups of milk and the vanilla extract. Transfer to a pitcher. Refrigerate several hours or overnight. Sprinkle with nutmeg before serving.

Note: if the eggs scrambled a little bit, don’t panic. Either use an immersion blender to smooth it out or give it a whirl in your blender.

If you are going to add liquor (such as brandy or rum), you may want a thicker Egg Nog. I suggest using cups half and half or heavy cream in place of some or all of the second 2 cups of milk.

Favorite Family Recipes