Home Drinks America’s Test Kitchen Eggnog Recipe

America’s Test Kitchen Eggnog Recipe

by admin

Holiday Eggnog | America's Test Kitchen Recipe

A custard base provides well-rounded, creamy flavor, and a technique that combines the milk and eggs in several stages yields an ultrasmooth texture.

Provided by: EasyRecipesCooking.com

Yield: Serves 12-16



Creamy Holiday Eggnog Recipe: How to Make It

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

Provided by: EasyRecipesCooking.com

Total time: 40 minutes

Prep time: 15 minutes

Cook time: 25 minutes

Yield: 6 servings (about 4 cups).


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


  • 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.

Nutrition Facts:

Calories 413 calories, FatContent 25g fat (14g saturated fat), CholesterolContent 289mg cholesterol, SodiumContent 256mg sodium, CarbohydrateContent 34g carbohydrate (34g sugars, FiberContent 0 fiber), ProteinContent 12g protein.

Eggnog | America's Test Kitchen Recipe

Grocery store eggnog doesn’t hold a cup to the real stuff.

Provided by: EasyRecipesCooking.com

Yield: Serves 6 to 8 (Makes about 6 cups)

Holiday Eggnog Recipe - EasyRecipesCooking.com

great recipe that I wish I could take the credit for! I got it from Cook’s Illustrated (#29) December 1997 issue. My farvorite issue of any cooking mag.

Total time: 30 minutes

Prep time: 0S

Cook time: 30 minutes

Yield: 12-16 serving(s)


6 large eggs, plus
2 egg yolks
10 tablespoons sugar
1/4 teaspoon salt
4 cups whole milk
1/2 cup dark rum or 1/2 cup spiced rum (my favorite)
1 tablespoon vanilla extract
1/2 teaspoon grated nutmeg, plus extra for garnish
1/2 cup heavy cream, whipped to soft peaks (after chilled)


  • Whisk eggs, yolks, sugar, and salt in heavy sauce pan (off heat).
  • Stir in milk, 1/2 cup at a time, blending well after each addition.
  • Heat slowly over lowest possible heat until custard registers 160 degrees on instant read thermometer, thickens, and coats back of spoon.
  • 25-30 minutes.
  • Pour custard through sieve into a large bowl.
  • stir in liquor, vanilla, grated nutmeg.
  • cover with plastic and refrigerate until well chilled.
  • Just before serving whip cream in medium bowl to very soft peaks and gently fold into custard mixture until incorporated.
  • Serve in chilled cups and garnish with nutmeg.

Nutrition Facts:

Calories 199.6, FatContent 9.5, SaturatedFatContent 4.8, CholesterolContent 158.9, SodiumContent 121.2, CarbohydrateContent 14.9, FiberContent 0, SugarContent 15.2, ProteinContent 6.4


You may also like

Leave a Comment