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.
- 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.
My Favorite Creamy Cooked Eggnog Recipe
As a busy professional, finding time to relax and enjoy delicious treats is a luxury. But even with a demanding schedule, I still crave comforting and festive flavors. That's why I adore this creamy cooked eggnog recipe – it’s quick to make, incredibly delicious, and completely safe. Forget the worries of raw eggs! This recipe ensures a smooth, rich, and perfectly safe holiday beverage.
I discovered this recipe a while ago, initially drawn to it because of its safety. The cooking process eliminates the risk of salmonella, which is a huge plus for me. What truly surprised me, however, was the taste. This cooked eggnog is far superior to any raw egg version I've ever tried. The texture is incredibly creamy, almost like a velvety custard, and the flavors are perfectly balanced. The warmth of the spices, the sweetness of the sugar, and the richness of the cream combine to create a truly unforgettable experience.
One of the best things about this recipe is its versatility. You can easily adjust the sweetness to your liking, adding more or less sugar depending on your preference. I personally love a good dose of sweetness, but you can customize it to perfectly suit your taste. The same goes for the spices – if you're a nutmeg fiend like me, feel free to add a bit more. If you prefer a more subtle spice note, then simply use less.
Beyond the customization options, another reason I adore this recipe is its simplicity. It’s not complicated at all; the instructions are straightforward and easy to follow, even for a novice cook. This makes it the perfect recipe for those busy weeknights when you still want something special. Plus, the chilling time allows you to prepare it ahead of time, freeing up even more of your valuable time.
The aroma alone is worth the effort! As the eggnog simmers on the stove, the kitchen fills with a warm, comforting scent of cinnamon, nutmeg, and vanilla. It's the perfect way to create a cozy atmosphere, even on the busiest of days. And serving it to friends and family only adds to the joy. Imagine the smiles and happy chatter surrounding a glass of this delicious, creamy treat – that's priceless.
This isn’t just a holiday drink; it's a comforting indulgence for any time of year. I’ve been known to whip up a batch on a cold winter evening or even a surprisingly chilly summer night. It’s that versatile and delicious. So, whether you're looking for a festive holiday beverage or a comforting treat for a quiet night in, give this recipe a try. You won't be disappointed.
The creamy texture is unparalleled, the taste is decadent, and knowing it's completely safe only adds to the enjoyment. So ditch the worries of raw eggs and embrace the deliciousness of this cooked eggnog. I guarantee it will become a new favorite in your kitchen, just as it has in mine.
Serving Suggestions: I love to serve this eggnog in elegant glasses, garnished with a sprinkle of nutmeg, a dollop of whipped cream, or even a cinnamon stick. The possibilities are endless! And for the adults, a splash of their favorite liqueur can elevate this drink to an even more sophisticated level.
Storage: This eggnog keeps wonderfully well in the refrigerator for up to four days, so feel free to make a larger batch and enjoy it throughout the week. Just remember to keep it well-chilled for the best taste and texture.
A Quick Note on Ingredients: Always use fresh, high-quality eggs for the best results. And don’t be afraid to experiment with different types of cream – half-and-half works beautifully, but heavy cream will make it even richer.
I hope you enjoy this recipe as much as I do! Let me know in the comments if you try it and what you think.
