
How to Make Old-Fashioned Eggnog Your Grandma Would Be Proud Of
Follow these tips, and you'll never accidentally curdle homemade eggnog again.

Yields:
32 serving(s)
Cook Time:
10 mins
Total Time:
35 mins
'Tis the season for curling up by the fire with a good, old-fashioned cup of eggnog in hand — but if you've ever tried to whip up a batch of this holiday beverage before, you know that getting it just right can be tricky. This Christmas, save yourself the trouble (and the curdled eggs) and use our Test Kitchen's triple-tested recipe and tips as your guide.
- Don't forget the secret ingredient: cornstarch. Cornstarch is so important to the perfect eggnog: It gives your 'nog an extra-silky texture and ensures that your eggs won't curdle while they're cooking. (Keeping your stovetop at a lower temperature will help prevent curdling, as well.)
- Look out for tell-tale signs that your eggnog's done cooking. You'll know your egg-and-milk mixture is done when it thickens just enough that it thoroughly and easily coats the back of a spoon.
- Make it family-friendly. If you're serving this holiday beverage up to a crowd of all ages, simply leave the booze out of the recipe — no substitutions needed.
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Ingredients
- 2 Tbsp.
cornstarch
- 12
large eggs
- 1 1/4 cups
sugar
- 1/2 tsp.
salt
- 2 qt.
whole milk, divided
- 1 cup
brandy or dark rum, optional
- 2 Tbsp.
vanilla extract
- 1 tsp.
ground nutmeg
- 1 cup
heavy or whipping cream
Directions
- Step 1In a small bowl, gradually add ½ cup cold milk to cornstarch and combine. Set aside.
- Step 2In another bowl, combine eggs, sugar, and salt. With wire whisk, beat until blended.
- Step 3In heavy 4-quart saucepan, heat 4 cups milk to simmer. Add the milk-cornstarch mixture. Stir and return to a simmer on medium-low.
- Step 4Gradually add heated milk mixture into the egg mixture, ½ cup at a time, whisking constantly. Once 75% of the milk has been transferred, pour all the egg-and-milk mixture into the original pot, and stir. Heat on medium-low, stirring constantly, for 5 minutes or until custard slightly thickens and coats the back of a spoon well.
- Step 5Pour custard into large bowl. Stir in brandy or rum, vanilla extract, ground nutmeg, and remaining cold milk. Cover and refrigerate until well chilled, at least 3 hours.
- Step 6In a small bowl with mixer at medium speed, beat heavy or whipping cream until soft peaks form. With wire whisk, gently fold whipped cream into custard mixture.
- Step 7Pour eggnog into chilled 5-quart punch bowl. Sprinkle with extra nutmeg for garnish.
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