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Drink recipe · from the recipe book

Classic Cooked Eggnog

Rich, creamy and silky with warm nutmeg, cinnamon and vanilla, served well chilled.

Classic Cooked Eggnog

Ingredients

  • 4 large200 gEggs
  • ⅓ cup70 gGranulated sugar
  • 2½ cups (590 ml)610 gWhole milk
  • ½ cup (120 ml)120 gHeavy cream
  • 1¼ tsp5 gVanilla extract
  • ¾ tsp1.5 gGround nutmegfreshly grated if possible, divided
  • ¼ tsp0.5 gGround cinnamon
  • ⅛ tsp0.5 gSalt

Steps

  1. In a medium pot off the heat, whisk the egg, sugar and salt until smooth and pale.
  2. Slowly whisk in the milk and heavy cream, then add the cinnamon and half of the nutmeg.
  3. Set the pot over medium-low heat and cook, stirring constantly with a spatula and scraping the bottom, until the mixture thickens slightly, coats the spatula and reaches 160°F (71°C) on an instant-read thermometer, about 8 to 10 minutes. Do not let it boil.
  4. Take the pot off the heat and stir in the vanilla, then pour through a fine strainer into a pitcher or bowl.
  5. Cool promptly: set the bowl in an ice-water bath and stir for a few minutes, then cover and refrigerate until cold, at least 2 hours.
  6. Whisk the chilled eggnog, pour into 4 glasses, over ice if you like, and dust with the remaining half of the nutmeg.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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