The Christmas or Holiday season means different things to different people. For some, it lasts from Thanksgiving until whenever the tree comes down although the traditional 12 Days of Christmas runs from the day after Christmas, December 26th to the Epiphany, or “twelfth night” on January 6th. For me, it coincides with Eggnog season! It’s the perfect time of year to celebrate and this Classic Cooked Eggnog is a fabulous way to do so.
There was a time when a cooked or “custard” eggnog wouldn’t have been considered “classic” but beyond food safety considerations (or avoiding the “ick” factor if you are squeamish about raw eggs) this style of gently heating the eggs and milk before chilling makes this a beautifully creamy beverage – and well worth the “classic” in the title.
Know how many servings you’ll need and how much your punch bowl will hold. Better to refill than have a half empty bowl.
About Classic Cooked Eggnog:
This Classic Cooked Eggnog is creamy and beautifully spiced with just a bit of nutmeg and vanilla. If you’re a fan of Eggnog that’s not too rich, not too sweet, and not too thick, this is the eggnog for you. If you’re familiar with the commercial versions (and I’m assuming most of us are) from the store, consider this recipe a better, fresher, homemade version.
I actually developed this recipe for a friend who loves the taste of eggnog but wasn’t wild about the texture of my over-the-top decadent Rich & Creamy Eggnog (my personal favorite, shown below) already on my site.
For some, it seems more isn’t necessarily better, at least when it comes to rich and creamy – and I’ve since found out my friend isn’t alone! If you love eggnog but can’t quite stomach drinking anything too thick this is your recipe. You can still tinker a bit, instructions are there, to make it thicker or thinner, to achieve your perfect texture.
Rich & Creamy Eggnog
Making Classic Cooked Eggnog:
The steps in the recipe are important!
Whisking together the eggs and sugar thoroughly, until lightened in color helps to emulsify the eggnog and helps to make it creamy.
Scalding, or gently heating the milk, means to bring it to the point just below a simmer. Small bubbles will start forming around the edge of the pan. The temperature is 181 degrees F and it alters the protein structure, kills bacteria, and neutralizes some of the enzymes.
Slowly bringing the eggs up to temperature by adding the hot milk in ladlefuls while whisking prevents clumping and premature cooking! Only after “tempering” the eggs is the egg/milk mixture returned to the pot to finish cooking.
Slowly cook until the temperature reaches 160 degrees F., but do NOT go over 165. Stir the whole time to prevent scorching and distribute the heat evenly. Strain when finished, pour into another container (so the hot pot doesn’t add to the chilling time), and chill immediatley.
A cheap thermometer can be picked up at almost any grocery store for just a few dollars.
The rest of the recipe is straightforward. Don’t add the flavorings or alcohol until the eggnog has chilled for at least an hour, and if possible make the night before; the additional chilling time helps to smooth out and blend the flavors.
Feel free to tinker to make this a bit thinner or thicker! Suggestions in the recipe.
The Optional Alcohol:
- First of all, any booze is always optional and can be added to the eggnog when made or added to individual servings. Know your audience!!
- While it seems earlier eggnog was made with Sherry, these days brandy, rum, or bourbon are considered classic flavors.
- There’s still a little room to play around with your favorite brands, varieties, or flavors. Spiced Rum, anyone?
You really should use a thermometer. Overheating could cause the mixture to become grainy and it can’t be saved.
Serving & Safety:
- When making, follow the directions, adding cold ingredients to the cooked custard base to jump-start the cooling process. Refrigerate as soon as possible, preferably overnight
- Eggnog should be served cold; keep in mind the amount of time it is sitting at room temperature. Follow the two-hour safety window. If it’s a longer event, consider serving inside a punch bowl over ice or use “chilling balls.”
- Rather than having eggnog set out before guests arrive, arrange the serving areas with cups, mugs, glasses, napkins, nutmeg for grating, and so on and after everyone is settled, bring it on!
- Eggnog is best served in a bowl with a ladle. It will separate, especially if alcohol is used, and that’s normal. The ladle will allow it to be stirred back together and neatly served.
- If you don’t have a punch bowl, search second-hand shops, Facebook marketplace, and online. Don’t be afraid to be creative. A big ceramic bowl or vintage-looking crock is appropriate for casual get-togethers, and even an enamel bucket could be cute.
Why it’s important to strain the milk/egg mixture
Leftover Eggnog:
To be on the safe side, use any leftover eggnog within three days; personally, I would discard any eggnog that has been out for serving.
Other than simply drinking any leftover eggnog, my favorite use is in French toast. Simply briefly soak your bread in the eggnog and proceed to pan-fry it.
Do see my post, linked below, on what to do with leftover egg whites.
Saving Money on Classic Custard Eggnog:
Alcohol:
- There’s rarely a better time to save money on alcohol than before the Winter Holidays when the competition is high and sales are great.
- Some alcohols may be at best pricing during specific holidays and many stores offer a big sale in late February or March.
General Items:
Egg Whites:
- This would be a lot of egg whites to waste. You can keep them in the fridge for a few days and they can be frozen. Consider freezing in portions.
- For specific details and ideas check out my post on Over 75 Ways to Use Leftover Egg Whites!
Happy Holidays to you all! I hope you enjoy this Classic Cooked Eggnog as much as we have! It’s a fabulous way to bring good cheer! Have fun and be safe!
Mollie
Classic Cooked Eggnog
Classic Cooked Eggnog
- Prep Time: 30 minutes + overnight chill
- Total Time: 30 minutes plus chill
- Yield: about 12 cups 1x
- Category: Beverage
- Cuisine: American
Ingredients for base:
- 12 egg yolks
- 1 1/4 cup sugar
- 6 cups whole milk
To complete the Eggnog:
- 2 cups of heavy or whipping cream
- 1 additional cup of liquid, either alcohol, milk, or cream
- 1 tablespoon vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg, plus more for sprinkling
For the alcohol, if using, use your favorite or a combination from below, about a cup, total:
- brandy or cognac
- rum or dark rum
- Bourbon
Whisk egg yolks and sugar in a medium bowl until fluffy and lightened in color. Set aside.
In a large saucepan, scald the milk. (Slowly heat the milk, stirring to prevent scorching as needed, until it just comes to a bare simmer with small bubbles forming around the edges of the pan.)
Gradually, bit by bit, add ladlefuls of the hot milk mixture to the egg yolks, whisking constantly. Return the mixture to the pan. Over medium-low heat, while stirring constantly, gently cook without boiling, until the mixture reaches a thick, foamy consistency, two to five minutes. The temperature should read 160 degrees F, but do NOT heat to over 165 degrees which will cause separation and curdling.
Strain the mixture. Refrigerate for at least an hour to cool.
Once cool add the cream, additional liquid of choice, vanilla, salt, and the 1/2 teaspoon nutmeg. Stir to combine. Place back in the refrigerator until flavors have blended and the mixture is completely chilled, overnight is best.
Note: this is not meant to be an especially thick eggnog; for a thicker eggnog, reduce the milk to four cups and increase the cream by two cups, or see my Rich and Creamy Eggnog on this site for another option.
