Homemade Eggnog

This holiday treat is well worth the time it takes to make it.


14 servings


12 eggs
1 1/2 cups granulated (white) sugar
1/2 teaspoon salt
2 quarts milk, divided
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
2 cups heavy whipping cream
additional nutmeg, optional


In a heavy 4-quart saucepan, whisk together eggs, sugar and salt. Gradually add 1 quart of milk. Cook and stir over low heat until a thermometer reads 160°F (71°C) to 170°F (77°C), about 30 to 35 minutes.

Pour into a large heat proof bowl; stir in the vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours.

When ready to serve, beat cream in a large bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5-quart punch bowl. Sprinkle with nutmeg if desired.

Estimated Time

Preparation Time: 50 minutes
Chill Time: 3 hours

Additional Information

This recipe contains raw eggs. Pregnant women, young children, the elderly and the infirm should not consume raw eggs.

You may pasteurize your yolks and whites by heating them in separate bowls over a pan of simmering water. Stir constantly until the egg yolks or whites reach a temperature of 160°F (71°C). Adding a little sugar to each one can help prevent them from 'scrambling' as quickly. Proceed as directed with the recipe. Warm egg whites actually whip more quickly.


Eggnog may be stored, covered, in the refrigerator for several days. Whisk before serving.

Nutritional Information

Amount per serving: unavailable

Recipe Courtesy Of

Pat Waymire of Yellow Springs, Ohio

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