Cooked Eggnog Recipe
Serves: makes about 4-5 cups
Alcohol free & Kids friendly Recipe Source: Alton Brown (makes about 4-5 cups)
  • For Eggnog:
  • 3 Eggs - washed and separated
  • A pinch of Salt
  • ⅓ Cup + 1 tbsp Sugar
  • 2 Cups Milk (I used whole milk)
  • 1 Cup Heavy Cream
  • 1 tsp Vanilla Extract
  • ½ tsp grated Nutmeg
  • If using - Brandy or Light Rum or Bourbon or Cognac.
  • For Topping: 1 cup Cooled Whipped Cream | grated Nutmeg
  1. Beat the egg yolks, vanilla extract and salt until they fluffy and pale in colour. Gradually add the ⅓ cup sugar and continue to beat until it is completely dissolved. Set aside.
  2. In a medium thick saucepan, mix the milk, cream and nutmeg and heat over medium heat continues stirring and just bring to a boil. Remove from the heat and gradually add the hot mixture to egg yolks-sugar mixture. Return everything to the pan and cook until the mixture is reaches 160 F° (about 8-9 mins). Remove from the heat, stir in bourbon or any if you are using. Strain the mixture through fine strainer into bowl. You can give an ice bath to chill fast. Cover with wrap and chill about 4 hours in refrigerator.
  3. In a medium bowl, beat the egg whites to soft peaks. Add the 1 tbsp sugar and beat until stiff peaks form. Whisk the egg whites into the chilled eggnog.
  4. Serve in a cup with dollop of cooled whipped cream with sprinkling some grated nutmeg.
  5. Enjoy!
Recipe by Seven Spice at