How to Make Cooked Eggnog

Eggnog, though festive, is a troublesome drink because it is usually made with raw eggs, which can pose serious health problems. This recipe will allow you to enjoy the holiday favorite without the risk for pesky digestive issues. This recipe yields 12 servings.

Instructions

Difficulty: Easy

Things You’ll Need:

• 6 large eggs
• 1/4 cup sugar
• 1/4 teaspoon salt
• 4 cups milk, divided into two even portions
• 1 teaspoon vanilla
• Nutmeg (optional)

1. Beat together eggs, sugar and salt.
2. Pour into a large saucepan.
3. Stir in 2 cups of the milk, while cooking over low heat. Stir constantly until the mixture is thick enough to coat a metal spoon with a thin film. Make sure the mixture reaches at least 160 degrees.
4. Remove from heat and stir in the remaining 2 cups of milk and the vanilla.
5. Cover and refrigerate until thoroughly chilled. This could take several hours or even overnight. To save energy, you can let it cool on the kitchen counter for roughly an hour (no more than two hours for safety reasons!).
6. Just before serving, pour into bowl or pitcher.
7. Garnish with nutmeg (if desired) and serve immediately.

Tips & Warnings

• Add alcohol to taste!
• You can also serve this drink warm.
• Do not leave eggnog out of the fridge for more than two hours.