Custard-Style Eggnog (Cooked)

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5 from 2 votes

Custard-Style Eggnog (Cooked)

A cooked eggnog that's deliciously creamy and silky smooth.

Prep Time5

Cook Time7

Chilling time8

Total Time8 12

Course: Beverages

Cuisine: American

Servings:

Calories: 243kcal

Author: Judy Purcell

Ingredients

6 large eggs as fresh as possible
1 cup sugar
2 cups whole milk
2 cups heavy whipping cream
2 teaspoons vanilla
1/2 teaspoon salt
3/4 cup Rum
1/2 cup Brandy
1/2 cup Bourbon
Pinch Ground nutmeg for garnish

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Instructions

In a 3 quart saucepan, whisk the eggs, sugar, and milk together. Cook over medium heat while stirring with a whisk, until mixture reaches 160°F (7 to 8 minutes). Note: The custard will be thin and the surface will start to steam just before it reaches temperature.
Remove from heat and strain the thin custard into a measuring cup or pitcher that holds at least 8 cups (equal to 2 quarts or 64 fluid ounces).
Stir in the whipping cream, vanilla, salt, rum, brandy, and bourbon to combine. Pour into a 2-quart (64 ounce) pitcher with a lid.
Refrigerate at least 6 hours and up to 1 week.
Serve chilled with a sprinkle of fresh ground nutmeg.

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Notes

We wait to add freshly grated nutmeg until right before serving as the fragrance of the spice is more enjoyable as a garnish and doesn't overpower the delicate flavor of the eggnog.

Recipe Variations:

Wait to add 1 ounce of rum, brandy, or bourbon to individual servings.
Rum, brandy, or bourbon can be substituted with any favorite 80 proof alcohol
Substitute alcohol with non-alcoholic spirits; taste to adjust sugar if needed
Substitute alcohol with extracts or flavorings; adjust viscosity with water
Substitute alcohol with flavored alcohols like Salted Caramel Whiskey for an added twist
Make a clean eating version with honey or maple syrup in place of the sugar
Freeze leftover eggnog to make a yummy dessert slushie (this only works when alcohol is added).

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