Cooked Eggnog (Made with Fresh Eggs)
A thicker, creamier homemade eggnog made by gently cooking the eggs until safe. The texture is smooth, custard-like, and perfect for making ahead.
Print Recipe
Equipment
- Instant-Read Thermometer
Ingredients
- 4 Eggs
- ½ cup Sugar or ⅓ cup maple syrup
- 2 cups Whole Milk
- 1 cup Cream or half-and-half
- ½ teaspoon Vanilla Extract
- Ground Nutmeg to taste
- 1 pinch Cinnamon optional
Instructions
- Whisk the eggs and sugar together in a bowl until the mixture is pale and slightly thickened.4 Eggs, ½ cup Sugar
- Warm the milk and cream in a saucepan over medium-low heat until steaming, but not boiling.2 cups Whole Milk, 1 cup Cream
- Slowly pour a ladle of hot milk into the egg mixture while whisking. Repeat once or twice.
- Return to the mixture back into the saucepan.
- Cook to 160°F. Stir constantly and let it thicken gently. Do not walk away. This is the part where eggnog can curdle.
- Remove from heat. Stir in vanilla and nutmeg.½ teaspoon Vanilla Extract, Ground Nutmeg
- Strain using a fine strainer if you see any small cooked egg bits.
- Refrigerate for at least 1 hour before serving. It will thicken as it cools. Sprinkle with cinnamon if desired.1 pinch Cinnamon
Notes
- This version keeps 3–4 days and tastes even better on day two.
- Add a splash of milk after chilling if it thickens more than you prefer.
- A little rum, bourbon, or brandy mixes in smoothly once cooled.
Nutrition
Calories: 437kcal | Carbohydrates: 33g | Protein: 11g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 246mg | Sodium: 125mg | Potassium: 302mg | Fiber: 0.1g | Sugar: 33g | Vitamin A: 1310IU | Vitamin C: 0.4mg | Calcium: 215mg | Iron: 1mg
Servings: 4 glasses
Calories: 437kcal
Cost: $2.50