Russ's Eggnog


(2 votes) 5 2

Garnish this classic refreshment with a sprinkle of ground nutmeg, cinnamon sticks, or candy canes and whipped cream for additional flavor enhancement.

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Necedah, WI

Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

4-6 servings


  • 6 eggs
  • 1/4 C. sugar
  • 1/4 tsp. salt
  • 4 C. milk, divided
  • 1 tsp. vanilla

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Beat eggs, sugar, and salt in large heavy saucepan until blended. Stir in 2 cups 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 degrees, 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.

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