Classic Cooked Eggnog

Provided by: Ohio Egg Marketing Program

This go-to festive beverage is a must at holiday gatherings. Enjoy Classic Cooked Eggnog garnished with whipped cream and a sprinkle of nutmeg.

  • Serves 6
  • Total Time: 3 hours and 30 minutes
  • Preparation Time: 5-10 minutes
  • Cook/Bake Time: 20 minutes


  • 6 eggs
  • ¼ cup sugar
  • ¼ teaspoon salt
  • 4 cups milk, divided
  • 1 tsp. vanilla


  • Beat eggs, sugar and salt in large heavy saucepan until blended. Stir in 2 cups of milk.
  • Cook over low heat, stirring constantly but gently, until mixture is just thick enough to just coat a metal spoon with a thin film and temperature reaches 160°F, about 15 minutes. Do not allow to boil. Remove from heat immediately.
  • Stir in remaining 2 cups milk and vanilla. Refrigerate, covered, until thoroughly chilled, several hours or overnight.
  • Optional: Just before serving, stir brandy, rum or bourbon into eggnog, if desired. Garnish with whipped cream and a sprinkle of nutmeg and/or cinnamon.

Nutrition Information

Per serving: 1/6 of recipe

Calories: 79

Total fat: 3 g
Saturated fat: 1 g
Polyunsaturated fat: 0 g
Monounsaturated fat: 1 g

Cholesterol: 96 mg
Sodium: 88 mg
Carbohydrates: 9 g

Fiber: 0 g
Sugar: 8 g
Protein: 4 g
Vitamin A: 44 mcg
Vitamin D: 0 mcg
Folate: 16 mcg
Choline: 84 mg
Calcium: 113 mg
Iron: 0 mg
Potassium: 132 mg

This recipe is a good source of choline.


For richer eggnog, substitute half-and-half or light cream for some of the milk. To keep eggnog cold during a party, set punch bowl or pitcher in a bed of crushed ice. Learn how to make this recipe by clicking here.

Ohio Eggs