Homemade Eggnog

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3hrs 30mins
3 1/2 quarts

Ingredients Nutrition


  1. In a heavy 4-qt saucepan, whisk together eggs, sugar and salt.
  2. Gradually add 1 qt of milk.
  3. Cook and stir over low heat until a thermometer reads 160F-170F, about 30-35 minutes.
  4. Pour into a large heatproof bowl; stir in vanilla, nutmeg and remaining milk.
  5. Place bowl in an ice-water bath, stirring frequently until mixture is cool.
  6. If mixture separates, process in a blender until smooth.
  7. Cover and refrigerate for at least 3 hours.
  8. When ready to serve, beat cream in a mixing bowl on high until soft peaks form; whisk gently into cooled milk mixture.
  9. Pour into a chilled 5-qt punch bowl.
  10. Sprinkle with nutmeg if desired.

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