Best ever eggnog

    2 hours 30 min

    A truly luscious eggnog where the eggs are fully cooked into a custardy mixture, then combined with cream and rum for a Christmas tipple like no other!

    2 people made this

    Serves: 10 

    • 3 eggs, lightly beaten
    • 5 tablespoons granulated sugar
    • 1 pinch salt
    • 600ml milk
    • 1 teaspoon vanilla extract
    • 250ml double or whipping cream
    • 2 tablespoons icing sugar
    • 1/2 teaspoon vanilla extract
    • 125ml rum (optional)
    • 1 pinch ground nutmeg

    Prep:15min  ›  Cook:15min  ›  Extra time:2hr chilling  ›  Ready in:2hr30min 

    1. In a heavy saucepan, combine eggs, granulated sugar and salt; gradually whisk in milk. Stirring constantly, cook for 10 to 15 minutes over medium heat, until mixture just coats a metal spoon. Remove from heat, and stir in 1 teaspoon vanilla extract. Place saucepan in a tin of ice water to let mixture cool, then transfer to the fridge to chill completely (this can be done a day ahead of time).
    2. In a chilled bowl, combine cream, icing sugar and 1/2 teaspoon vanilla extract. Beat until stiff peaks form. Stir in rum, if using. Fold whipped cream mixture into the cooled egg mixture. Pour into serving bowl, and sprinkle with nutmeg. Serve immediately.


    If you don't add rum, you may want to add some milk to the eggnog to thin it out a bit.

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    Reviews in English (58)


    This was a wonderful recipe, but I see that many who reviewed this recipe no little about "tempering" raw egg. Mix the eggs, sugar, and salt together first. Heat your milk until it comes to a simmer. Now take a little of the hot milk and add to the egg mixture, stirring constantly. Do this a little at a time until your egg mixture is warm and close to the temperture of your milk. Gradually add the egg mixture to the saucepan. This should avoid curdling or "scrambled eggs" in your nog.  -  19 Dec 2003  (Review from Allrecipes US | Canada)


    Just made this again!! There's no way to get 10 servings out of 2 1/2cups of milk, you have to double the recipe..I first warm the milk then add it slowly to the YOLKS and sugar(I don't use the whites!!) and cook it in a water bath, there's no way to get "scrambled eggs" (it will take a little longer to cook). I always add some cinnamon along with the nutmeg, it's always great!!! **If you want eggnog that's not too thick some people said... just use "light" cream, it's just as good!! "Happy Holidays!!"  -  12 Dec 2006  (Review from Allrecipes US | Canada)


    This was absolutely the best. We live in Russia and can't get eggnog here. This tasted just like eggnog from 'home'. I really like the fact that the eggs are cooked. This is best prepared the night before, by the next day, it is completely chilled and has an eggnog flavor rather than an eggy flavor. 5 stars  -  03 Jan 2002  (Review from Allrecipes US | Canada)

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