Creamy Cooked Eggnog
If you worry about uncooked eggs in eggnog, you might like to try this recipe. I found the original recipe on the American Egg Board website and have made a few changes to suit our tastes. This is the best cooked eggnog I have ever tried and made this way, will be free from salmonella bacteria. This recipe can be doubled easily. Cooking time includes chilling time. Always remember to use fresh eggs. This eggnog will keep 4 days under refrigeration.
If you worry about uncooked eggs in eggnog, you might like to try this recipe. I found the original recipe on the American Egg Board website and have made a few changes to suit our tastes. This is the best cooked eggnog I have ever tried and made this way, will be free from salmonella bacteria. This recipe can be doubled easily. Cooking time includes chilling time. Always remember to use fresh eggs. This eggnog will keep 4 days under refrigeration.
- Carbohydrate 9.70388083639012 g
- Cholesterol 12.9000000067628 mg
- Fat 3.67997333553124 g
- Fiber 0.0575249983469645 g
- Protein 6.63570250217762 g
- Saturated Fat 2.16377875126126 g
- Serving Size 1 1 serving(s) (204g)
- Sodium 160.730333360385 mg
- Sugar 9.64635583804315 g
- Trans Fat 0.3585324169223 g
- Calories 100 calories
Step-by-step
- Use a saucepan or stock pot large enough to hold 2 quarts.
- In saucepan, beat together the eggs and sugar until smooth.
- Stir in 2 cups milk.
- Cook over medium low heat, whisking or stirring frequently because as this mixture begins to get hot it will easily scorch to the bottom of the pan if you aren't careful.
- Cook until mixture is thick enough to coat a metal spoon and reaches 160 degrees on a food thermometer.
- Remove from heat.
- Slowly add the 2 cups whipping cream or half-and-half while whisking together until smooth.
- Add vanilla, cinnamon and nutmeg and combine until incorporated.
- At this point, you may taste test (carefully- it will still be very hot) and if it doesn't seem sweet enough for your taste, add extra sugar.
- I use a total of 3/4 cup sugar because we like it sweet.
- You may also add more nutmeg at this point if you like a strong nutmeg flavor.
- Pour into a pitcher or container.
- Cover and refrigerate until thoroughly chilled- several hours or overnight.
- Serve garnished with your choice of toppings: whipped cream, chocolate curls, maraschino cherries, cinnamon sticks or peppermint sticks.
- Brandy, rum, whiskey or flavored liqueur's may be added before serving if desired.
- This recipe makes 6 cups Egg Nog.
My Creamy Cooked Eggnog: A Holiday Tradition
As a busy working mom, finding time to bake and cook can be a challenge, but the holidays always call for some special treats. This year, I decided to tackle a recipe that’s been on my mind for ages: creamy cooked eggnog. I’ve always been a little hesitant about traditional eggnog due to the raw eggs, but this cooked version offers the same delicious creamy texture and festive flavors without the salmonella worries. It's become a new family favorite, a comforting and delicious drink that warms us up during those chilly winter evenings.
The process of making this eggnog is surprisingly simple. It involves gently cooking a mixture of eggs, milk, and sugar until it thickens beautifully. The key is to stir constantly to prevent scorching. Once it’s cooled, the addition of cream, warm spices like cinnamon and nutmeg, and a touch of vanilla transforms it into a luxurious treat. I love how versatile this recipe is; you can adjust the sweetness to your liking, and the addition of your favourite liquor adds an extra layer of warmth and festive cheer. Whether it's a quiet evening by the fire or a lively holiday gathering, this eggnog perfectly complements the festive atmosphere.
I’ve always loved the holidays, even with their hectic pace. Juggling work, family, and all the festivities can be overwhelming, but making this special eggnog reminds me of slowing down and cherishing the simple things. The fragrant aroma of cinnamon and nutmeg filling my kitchen brings a sense of comfort and warmth, and the finished product is a testament to the joy of making something delicious from scratch. It's more than just a drink; it's a moment of peace, a time for reflection, and a celebration of the season with loved ones. I encourage everyone to give this recipe a try this holiday season. It’s a rewarding experience and a delightful addition to your holiday celebrations.
Beyond the Recipe: This eggnog isn't just a drink; it’s a symbol of slowing down and appreciating the simple pleasures of life. In our fast-paced world, it’s easy to get caught up in the hustle and bustle, forgetting to savor the moments. Making this eggnog, from carefully measuring the ingredients to patiently stirring the mixture, is a mindful process. It’s a chance to disconnect from technology and reconnect with myself and my family.
Tips and Variations:
- Sweetness Level: Adjust the sugar to your preference. Start with ½ cup and add more if needed.
- Spices: Feel free to experiment with different spices like cardamom or cloves.
- Liquor: If you’re adding liquor, do so right before serving to preserve the flavour.
- Make Ahead: This eggnog tastes even better after chilling overnight.
- Garnish: Get creative with your garnishes! Whipped cream, cinnamon sticks, or even a sprinkle of nutmeg add a festive touch.
This Creamy Cooked Eggnog is more than just a recipe; it's an invitation to create a warm and memorable holiday experience. Enjoy!
