Classic Cooked Egg Nog

A rich and creamy traditional cooked custard-style egg nog. By cooking the egg base, this recipe ensures a safe and velvety texture suitable for all guests. While delicious on its own as a chilled holiday treat, it serves as an excellent base for brandy, rum, or whiskey.

Ingredients

• 6 WHOLE Eggs
• 0.25 ML Sugar
• 0.25 TSP Salt
• 1 ML Milk
• 1 TSP Vanilla Extract

How to Make It

1. In a large saucepan, beat together the eggs, sugar, and salt.
2. Stir in 2 cups (half) of the milk.
3. Cook over low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches 160 degrees F (71 degrees C).
4. Remove the mixture from the heat immediately.
5. Stir in the remaining 2 cups of milk and the vanilla extract.
6. Cover the mixture and refrigerate until thoroughly chilled, preferably for several hours or overnight.
7. Just before serving, pour the chilled mixture into a pitcher or punch bowl.
8. Serve immediately, offering optional mix-ins such as brandy, rum, or whiskey, and garnishes like nutmeg, whipped cream, or cinnamon sticks.

Glassware

Pitcher

Holiday Christmas Winter Party Drink Punch Non-Alcoholic Options Creamy Traditional