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“This is the most amazing eggnog you will ever try. My husband would never drink eggnog, he tried this and could not get enough of the stuff. I made the non-alcoholic version since I was planning to let the kids have some too. I got this recipe from Southern Living in an article by Jan Moon. It is so good, you must try it!!!!”
3 quarts

Ingredients Nutrition


  1. Heat milk in a large saucepan over medium heat (Do not boil).
  2. Beat eggs and salt at medium speed with an electric mixer until thick and pale; gradually add sugar, beating well.
  3. Gradually stir about 1/4 of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
  4. Cook over medium-low heat, stirring constantly, 25 to 30 minutes or until milk mixture thickens and reaches 160 degrees.
  5. Stir in bourbon (or milk), vanilla, and 1/4 tsp of nutmeg.
  6. Remove from heat, and cool.
  7. (I strain mine at this point to avoid having any curdled clumps of egg -- if you think you don't have any then don't worry about it).
  8. Cover and chill up to 2 days.
  9. Beat whipping cream at medium speed with an electric mixer until soft peaks form.
  10. Fold whipped cream into milk mixture.
  11. Sprinkle with remaining 1/4 tsp nutmeg before serving.

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