Make your own COOKED eggnog! Enjoy your eggnog without worrying about uncooked eggs!
SO I have this thing about eggnog. The thing is, I don’t really like it.
Great way to start a post about eggnog, right?
I have friends that will drink it by the gallon, but the thought of drinking a raw egg mixture just never sounded that appealing to me.
However, I recently had a reason to come up with a recipe containing eggnog (recipe can be found here) so since I needed some for that I decided to look into how to make my own.
When I found out it didn’t have to be raw, I was hopeful but also confused. Confused, because all I kept picturing when I saw the words cooked + eggnog was something vaguely resembling scrambled eggs in a glass.
Luckily that’s not how it turned out, and why I get to share it with you. That would have been an epic Food Fail post though.
I still won’t choose to drink it by the gallon, but it was pretty good after I didn’t have to worry about the salmonella factor.
This is still very creamy and rich like I remember regular eggnog to be, and this is definitely not a “skinny” or “healthified” version. I’m not even sure if that’s possible to make.
I did slightly decrease the amount of sugar from the original recipe, and I also didn’t have cloves as they called for. So if it’s not sweet enough or spicy enough for you, add more sugar or cloves.
Since I was making this eggnog mostly to use in a different recipe, I did not add rum or other alcohol to this. If you want to add it in, the proportion for this 6-servings was 1 and 1/4 cups rum.
Though I think you should save some of the non-boozed up version for this recipe, where you can also find a roundup of eggnog recipes from around the blogosphere. An eggnog party if you will.
I hope you’ll come. Bring cooked eggnog.
Recommended and useful items for this cooked eggnog recipe:
- 2 cups milk (I used 1%)
- 1/2 teaspoon ground cinnamon
- 6 egg yolks
- 1/2 cup sugar
- 1 1/2 cups cream or half and half
- 1 teaspoon vanilla extract
- pinch of ground nutmeg
- In a medium saucepan, combine milk and cinnamon and heat on low for a few minutes to warm slightly.
- Meanwhile, beat egg yolks and sugar together in a bowl until sugar is mixed in.
- Pour egg mixture into the saucepan with the warmed milk.
- Cook over medium-low heat for 5-10 minutes until thick, stirring constantly. (If you have a cooking thermometer, make sure it reaches 160°F. Do not boil.)
- Remove from heat and let cool slightly. Add in cream, vanilla extract and nutmeg, and whisk to combine. Refrigerate for at least a couple hours or overnight until chilled. Serve cold.
Adapted from AllRecipes
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