Holiday Eggnog

Chef admin | Restaurant

Rich, creamy — and safe, because it starts with cooked eggs.

  • Serves: 32
  • Vegetarian: ---
  • Preparation Time: 10 minutes + chilling
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Hot and Cold Beverages
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe


    • 1 cup Heavy or Whipping Cream
      1 tsp. Ground Nutmeg + extra for sprinkling
      12 lg. Eggs
      1.25 cups Sugar
      1/2 tsp. Salt
      2 qts. Milk
      1 cup Dark Rum (optional)
      2 tbsp. Vanilla Extract


    1. 1) In heavy 4-quart saucepan with wire whisk, beat eggs, sugar, and salt until blended. Gradually stir in 1 quart milk and cook over low heat, stirring constantly or until custard thickens and coats the back of a spoon well, about 25 minutes (mixture should be about
      160 degrees F., but do not boil or it will curdle).

      2) Pour custard into large bowl; stir in rum, vanilla extract, 1 teaspoon ground nutmeg, and remaining milk. Cover and refrigerate until well chilled, at least 3 hours.

      3) To serve, in small bowl, with mixer at medium speed, beat heavy or whipping cream until soft peaks form. With wire whisk, gently fold whipped cream into custard mixture.

      4) Pour eggnog into chilled 5-quart punch bowl; sprinkle with nutmeg for garnish.

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