Eggnog Recipe – Eats Now

Name: Eggnog
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 375 ml brandy; 375 ml light rum; 375 ml spiced rum; 187 12 ml apple jack; 15 Egg Beaters egg substitute (pasturized or homogenized); 20 tablespoons sugar; ½ teaspoon salt; 8 cups whole milk; 2 tablespoons vanilla extract; 1 teaspoon fresh nutmeg, plus extra for garnish; 1 cup heavy cream, whipped to soft peaks (after chilled)

Servings: persons

375 ml brandy
375 ml light rum
375 ml spiced rum
187 12 ml apple jack
15 Egg Beaters egg substitute (pasturized or homogenized)
20 tablespoons sugar
½ teaspoon salt
8 cups whole milk
2 tablespoons vanilla extract
1 teaspoon fresh nutmeg, plus extra for garnish
1 cup heavy cream, whipped to soft peaks (after chilled)

1
Whisk beaters, sugar, and salt in heavy sauce pan (off heat).
2
Stir in milk, 1/2 cup at a time, blending well after each addition.
3
Heat slowly over lowest possible heat until custard registers 160 degrees on instant read thermometer, thickens, and coats back of spoon.
4
Pour custard through sieve into a large bowl.
5
stir in liquor, vanilla, grated nutmeg.
6
cover with plastic and refrigerate until well chilled.
7
Just before serving whip cream in medium bowl to very soft peaks and gently fold into custard mixture until incorporated.
8
Garnish w/ extra nutmeg.

3783

kcal

Calories

Fat

761

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 375 ml brandy, 375 ml light rum, 375 ml spiced rum, 187 12 ml apple jack, and more.

Yes, Eggnog falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggnog

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