Creamy Eggnog


Creamy Eggnog image

A rich holiday classic made even better with a soft custard base.

Recipe From

Provided by By Betty Crocker Kitchens

Categories     Beverage

Time 2h35m

Yield 10

Number Of Ingredients: 11

3 eggs, slightly beaten
1/3 cup granulated sugar
Dash salt
2 1/2 cups milk
1 teaspoon vanilla
1 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
1/2 cup light rum
1 or 2 drops yellow food color, if desired
Ground nutmeg
Carbohydrate12 g
Cholesterol95 mg
Fat1 1/2
Fiber0 g
Protein4 g
SaturatedFat6 g
ServingSize1 Serving
Sodium70 mg
Sugar12 g
TransFat0 g


  • In 2-quart heavy saucepan, stir eggs, granulated sugar and salt until well mixed. Gradually stir in milk. Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture just coats a metal spoon; remove from heat. Stir in 1 teaspoon vanilla. Place saucepan in cold water until custard is cool. (If custard curdles, beat vigorously with hand beater until smooth.) Cover and refrigerate at least 2 hours but no longer than 24 hours.
  • Just before serving, in chilled medium bowl, beat whipping cream, powdered sugar and 1/2 teaspoon vanilla with electric mixer on high speed until stiff. Gently stir 1 cup of the whipped cream, the rum and food color into custard.
  • Pour custard mixture into small punch bowl. Drop remaining whipped cream in mounds onto custard mixture. Sprinkle with nutmeg. Serve immediately. Store in refrigerator up to 2 days.


Creamy Holiday Eggnog image

For a nice, rich and creamy treat, try this eggnog recipe. You can serve it plain or add rum for adult holiday guests.

Recipe From

Provided by Taste of Home

Time 40m

Yield 6 servings (about 4 cups).

Number Of Ingredients: 8

6 eggs
3/4 cup sugar
1/4 teaspoon salt
4 cups milk, divided
1 tablespoon vanilla extract
1 teaspoon ground nutmeg
1 cup heavy whipping cream
Additional whipped cream and ground nutmeg, optional
Calories 413 calories
Fat25g fat (14g saturated fat)
Cholesterol289mg cholesterol
Sodium256mg sodium
Carbohydrate34g carbohydrate (34g sugars
Fiber0 fiber)
Protein12g protein.


  • In a large heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 2 cups milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes., Pour into a large bowl; stir in the vanilla, nutmeg and remaining milk. Place the bowl in an ice-water bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. , When ready to serve, in a small bowl, beat cream on high speed until soft peaks form; whisk gently into cooled mixture. Pour into a chilled punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg.


Christmas Creamy Eggnog image

This rich and creamy drink was especially designed for cold Christmas nights.

Recipe From

Provided by sal

Categories     Drinks Recipes     Eggnog Recipes

Time 30m

Yield 5

Number Of Ingredients: 8

4 egg yolks
1 (5 ounce) can sweetened condensed milk
1 tablespoon white sugar
1 teaspoon vanilla extract
4 ½ cups milk
4 egg whites
1 fluid ounce rum
¼ teaspoon ground nutmeg
Calories225.5 calories
Carbohydrate28.2 g
Cholesterol27.1 mg
Fat6.8 g
Fiber0 g
Protein9.5 g
SaturatedFat4.3 g
Sodium125.8 mg
Sugar28.2 g


  • In a large mixing bowl, beat egg yolks until they are thickened and light. Gradually stir in condensed milk, sugar, vanilla and milk. Beat the egg whites until stiff, then add them to the milk mixture. Stir rum into the mixture (to taste). Garnish with nutmeg.


Makeover Creamy Eggnog image

During the holidays, my family always reminds me to make the eggnog. I've been making it for nearly 40 years, and my daughter, daughter-in-law and I would like to see a makeover version. -Barbara Smith, Chipley, Florida

Recipe From

Provided by Taste of Home

Time 45m

Yield 8 servings.

Number Of Ingredients: 9

2 large eggs, separated
1 can (14 ounces) fat-free sweetened condensed milk
1/4 teaspoon salt
4 cups 2% milk, divided
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
2 tablespoons sugar
1/8 teaspoon cream of tartar
Additional ground nutmeg, optional
Calories 232 calories
Fat4g fat (2g saturated fat)
Cholesterol68mg cholesterol
Sodium203mg sodium
Carbohydrate40g carbohydrate (40g sugars
Fiber0 fiber)
Protein9g protein.


  • In a small heavy saucepan, whisk the egg yolks, sweetened condensed milk and salt until blended. Stir in 2 cups milk. Cook over medium-low heat for 20-30 minutes or until bubbles form around sides of pan and a thermometer reads at least 160°, stirring constantly. (Do not boil.) Immediately remove from heat., Pour into a large bowl. Place bowl in an ice-water bath, stirring frequently until cooled. Stir in the vanilla, nutmeg and remaining milk. Refrigerate until cold., In a small heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 4 minutes., Transfer to a bowl. Beat until stiff glossy peaks form and sugar is dissolved. Gently stir into milk mixture until blended. Sprinkle servings with nutmeg if desired.


Rich and Creamy Eggnog image

This thick, creamy eggnog can also serve as dessert. For a slightly slimmer version, use nonfat or low-fat milk.

Recipe From

Provided by By Betty Crocker Kitchens

Categories     Beverage

Time 1h10m

Yield 10

Number Of Ingredients: 9

4 cups milk
1 (3.4-oz.) pkg. vanilla instant pudding and pie filling mix
1 (8-oz.) carton (1 cup) refrigerated or frozen fat-free egg product, thawed
1 teaspoon vanilla
1 teaspoon rum extract or 1/4 cup light rum
1/4 teaspoon salt
1/4 teaspoon nutmeg
Whipped cream, if desired
Nutmeg, if desired
Carbohydrate16 g
Cholesterol18 mg
Fiber0 g
Protein5 g
SaturatedFat3 g
ServingSize1/2 Cup
Sodium280 mg


  • In large bowl, combine 2 cups of the milk and pudding mix; beat 1 minute or until smooth. Add remaining 2 cups milk, egg product, vanilla, rum extract, salt and 1/4 teaspoon nutmeg; beat well. Cover; refrigerate until serving time. Serve topped with whipped cream and a sprinkle of nutmeg.


Rich and Creamy Eggnog image

Make and share this Rich and Creamy Eggnog recipe from

Recipe From

Provided by Alan in SW Florida

Categories     Punch Beverage

Time 1h

Yield 30 serving(s)

Number Of Ingredients: 10

12 eggs, separated
1 1/2 cups sugar
1 teaspoon nutmeg
1 quart whole milk (4 cups)
1 1/2 quarts heavy cream, divided (6 cups)
2 teaspoons vanilla extract
3 cups Bourbon
1/2 cup dark rum
2 cups cognac
1 quart vanilla ice cream, softened (or more, if desired)


  • In a very large bowl, beat the egg yolks until thick and pale yellow. Gradually add the sugar and nutmeg, and beat until well mixed. Using a wire whisk, beat in the milk, 4 cups of heavy cream, vanilla extract, bourbon, rum, and cognac.
  • Before serving, beat the egg whites with a 1/4 cup of sugar until stiff, and fold into the egg mixture. Whip the remaining 2 cups of heavy cream, and fold into the egg mixture. Fold in the ice cream; gently stir to combine all ingredients.
  • Sprinkle individual servings with additional nutmeg.
  • NOTE: Eggnog can be refrigerated; however, the cream will rise to the top. Stir the mixture gently to recombine before serving. The amount of liquor can be adjusted to taste.


Creamy Eggnog Fudge image

This eggnog-flavored fudge is made with white chocolate, eggnog, some nutmeg, and cinnamon. It's a very rich fudge worth every nibble!

Recipe From

Provided by Minda

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Time 20m

Yield 64

Number Of Ingredients: 9

2 cups white sugar
¾ cup butter
⅔ cup eggnog
2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
12 ounces white chocolate, chopped
1 (7 ounce) jar marshmallow cream
1 teaspoon vanilla extract
¼ cup chopped walnuts
Calories88.8 calories
Carbohydrate12.3 g
Cholesterol8.4 mg
Fat4.4 g
Fiber0.1 g
Protein0.5 g
SaturatedFat2.6 g
Sodium24 mg
Sugar11 g


  • Grease a 9 inch square pan and set aside.
  • Combine the sugar, butter, eggnog, nutmeg, and cinnamon in a large saucepan. Bring to a boil, stirring occasionally to melt the butter. Once the mixture reaches a rolling boil, stop stirring, and clip a candy thermometer onto the pan.
  • Heat mixture to 235 degrees F (113 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  • Remove the pan from the heat and stir in the white chocolate pieces, marshmallow cream, vanilla, and walnuts. Beat the mixture with a wooden spoon until fluffy and it starts to lose its gloss. Spoon into the prepared pan, spreading evenly. Cool completely, then cut into small squares for serving.

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