Homemade Eggnog – a delicious recipe with Eggs, Maple Syrup, Salt, Milk, Vanilla, +. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1) In a heavy 4 quart saucepan, with the heat off, whisk the eggs, maple syrup, and salt until well blended. Gradually stir in half of the milk.
2
2) Cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon, about 25 minutes. (Mixture should be about 170 - 175 degrees F). Do not boil.
3
3) Pour custard into a large bowl. Stir in vanilla extract, 1 teaspoon of ground nutmeg and the remaining milk. Cover and refrigerate until well chilled, about 3 hours.
4
4) Just before serving, in a medium bowl, beat whipping cream until soft peaks form. With wire whisk, gently fold whipped cream into custard mixture. Serve with extra whipped cream on top and a sprinkle of freshly grated nutmeg.
5
Store in the refrigerator up to 3 days.
957
kcal
Calories
74
g
Fat
27
g
Carbs
43
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 whole Large Eggs, 1-1/2 cup Maple Syrup (or Granulated Sugar), 1/2 teaspoons Salt, 2 quarts (8 Cups) Whole Milk, and more.
Yes, Homemade 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.
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