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Homemade Eggnog

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

An easy recipe for eggnog that does not include alcohol or uncooked eggs.

Ingredients

  • 12 whole Large Eggs
  • 1-½ cup Maple Syrup (or Granulated Sugar)
  • ½ teaspoons Salt
  • 2 quarts (8 Cups) Whole Milk
  • 2 Tablespoons Vanilla Extract
  • 1 teaspoon Freshly Grated Nutmeg + More For Garnish
  • 2 cups Heavy Whipping Cream + More For Garnish

Preparation

1) In a heavy 4 quart saucepan, with the heat off, whisk the eggs, maple syrup, and salt until well blended. Gradually stir in half of the milk.

2) Cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon, about 25 minutes. (Mixture should be about 170 – 175 degrees F). Do not boil.

3) Pour custard into a large bowl. Stir in vanilla extract, 1 teaspoon of ground nutmeg and the remaining milk. Cover and refrigerate until well chilled, about 3 hours.

4) Just before serving, in a medium bowl, beat whipping cream until soft peaks form. With wire whisk, gently fold whipped cream into custard mixture. Serve with extra whipped cream on top and a sprinkle of freshly grated nutmeg.

Store in the refrigerator up to 3 days.

One Comment

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myrtle on 12.23.2010

That looks yummy!

4 Reviews

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Kelly on 1.7.2015

Oh my goodness, this was the best eggnog I have ever tasted! This will be a holiday staple at our house from now on!

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Jenelle Miller on 12.2.2013

really delicious! I did use a thermometer and it came out perfect; next time, I will add the spices after I strain it—they all strained out in my strainer!

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shirlsaw on 12.24.2012

My first attempt at homemade eggnog. I liked that fact that it used the whole egg. Doesn’t come out too thick or rich. I do like mandy84’s idea of the immersion blender – I will try that next time.

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mandy84 on 11.17.2011

This is amazing!! It was so easy to make. I used an immersion blender to get the eggs really smooth before cooking and again after cooking when adding the remaining milk, as it did get slightly clumpy after reaching 170. Perfect all-natural treat for the kids and with a little rum, it’s the perfect treat for adults. I’ll never buy the store bought stuff again! Thanks for the fabulous recipe!

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