Best Classic Cooked Eggnog Recipes

CLASSIC EGGNOG

Steps:

• Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
• Strain the mixture through a fine-mesh sieve into a large bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
• Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk the whipped cream into the chilled eggnog mixture, then whisk in the rum. Pour into glasses, sprinkle with nutmeg and serve with cinnamon sticks.

COOKED EGGNOG

Steps:

• Place the eggs and sugar into a pan, and whisk until light colored and frothy. Whisk in 2 cups of milk until thoroughly blended. Place the pan over medium heat, continuing to stir until the mixture thickens, and coats the back of a wooden spoon, about 5 minutes. Remove from the heat, and allow to stand 5 minutes.
• Stir in the remaining 6 cups of milk, vanilla extract, and nutmeg. Refrigerate at least 2 hours to cool thoroughly before serving.

MARTHA'S CLASSIC EGGNOG

Steps:

• Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
• Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.

THE ORIGINAL EGGNOG

Steps:

• In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
• Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining heavy cream until stiff and fold in. Sprinkle with nutmeg.

CLASSIC COOKED EGGNOG

Steps:

• In large saucepan, beat together eggs, sugar and salt, if desired.
• Stir in 2 cups of the milk.
• Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F.
• Remove from heat.
• Stir in remaining 2 cups milk and vanilla.
• Cover and refrigerate until thoroughly chilled, several hours or overnight.
• Just before serving, pour into bowl or pitcher.
• Garnish or add stir-ins, if desired.
• Serve immediately.
• *Forfaster preparation heat milk until very warm before stirring milk into eggs and sugar.
• MICROWAVE: In 2-quart liquid measure or bowl, beat together eggs, sugar and salt, if desired, until thoroughly blended.
• Set aside.
• In l-quart liquid measure or bowl, cook 2 cups of the milk on full power until bubbles form at edges, about 5 to 6 minutes.
• Stir into egg mixture.
• Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F, about 5 to 6 minutes.
• Stir in remaining 2 cups milk and vanilla.
• Continue as above.