Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Classic Cooked Egg Nog

Classic Cooked Egg NogNo worries about drinking egg nog that contains raw egg with this recipe! Think of egg nog as liquid custard served in a cup. Instead of the traditional sprinkling of nutmeg on top, try one or two of the suggested garnishes and stir-ins.

Recipe Ingredients:

Egg Nog:
6 large eggs
1/4 cup granulated sugar
1/4 teaspoon salt, optional
1 quart milk* - divided use
1 teaspoon vanilla extract

Garnishes or Stir-Ins: (Optional)
Chocolate curls
Maraschino cherries
Cinnamon sticks
Orange slices
Extracts or flavorings
Peppermint sticks or candy canes
Flavored brandy or liqueur
Plain brandy, rum or whiskey
Fruit juice or nectar
Sherbet or ice cream
Ground nutmeg
Whipping cream, whipped

Cooking Directions:

  1. In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F (70°C). Remove from heat.
  2. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight.
  3. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Serve immediately.

Makes 1 1/2 quarts or 12 (1/2-cup) servings.

*For faster preparation heat milk until very warm before stirring milk into eggs and sugar.

Microwave Method: In 2-quart liquid measure or bowl, beat together eggs, sugar and salt, if desired, until thoroughly blended. Set aside. In l -quart liquid measure or bowl, cook 2 cups of the milk on full power until bubbles form at edges, about 5 to 6 minutes. Stir into egg mixture. Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F, about 5 to 6 minutes. Stir in remaining 2 cups milk and vanilla. Continue as above.

Note: All microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven allow more time.

Recipe and photograph provided courtesy of the American Egg Board.