Eggnog II recipe

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Ingredients

6 eggs, beaten
2 ¼ cups milk
⅓ cup white sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 teaspoons white sugar
1 pinch ground nutmeg

Nutrition Info

610.9 calories
carbohydrate: 36.9 g
cholesterol: 495.3 mg
fat: 43 g
fiber: 0.1 g
protein: 20.3 g
saturatedFat: 23.8 g
servingSize: -
sodium: 245.4 mg
sugar: 34.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large saucepan, combine the eggs, milk and 1/3 cup sugar. Cook and stir over medium heat until mixture coats a metal spoon.

  2. Remove from heat. Cool quickly by placing pan in a sink or bowl of ice water and stirring 1 to 2 minutes. Stir in the vanilla. Chill 4 to 24 hours.

  3. Before serving, whip the cream and 2 tablespoons sugar until soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in whipped cream mixture and serve at once. Sprinkle each serving with nutmeg.

Recipe Yield

10 - 4 ounce servings

Recipe Note

This traditional beverage may be enjoyed during Thanksgiving time as well as Christmas.

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