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Eggnog Recipe

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This recipe for Eggnog, by , is from Mary Beth & Steve's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Jones
Added: Saturday, January 28, 2006


1/3 Cup sugar
2 egg yolks
¼ teaspoon salt
4 Cups Milk
2 egg whites
3 tablespoons sugar
1 teaspoon vanilla
Whipping Cream (1/2 cup)

Beat 1/3 cup sugar into egg yolks. Add salt; stir in milk. Cook over medium heat, stirring constantly till mixture coats spoon. Cool. Beat egg whites till foamy. Gradually add 3 tablespoons sugar, beating into soft peaks. Add to custard mixture and mix thoroughly. Add vanilla. Chill 3-4 hours. Pour into punch bowl and dot with “islands” of whipped cream; dash with nutmeg or cinnamon whichever is preferred. Serves 6-8 or just over 1 quart.

Number Of Servings:
Number Of Servings:
Serves 6-8 or just over 1 quart
Personal Notes:
Personal Notes:
Can add any flavoring instead of vanilla – or use vanilla flavoring and add rum or peppermint liquor when served.

EGGNOG - 1 gallon
4 X recipe yields about 1 gallon

1 1/3 cup sugar
8 egg yolks
1 teaspoon salt
3 quarts Milk
1 quart 1/2 & 1/2
8 egg whites
12 tablespoons sugar
4 teaspoons vanilla
2 cups Whipping Cream




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