This is an old family recipe that my husband grew up with. My mother-in-law made THE BEST eggnog! It is a major holiday tradition for us. We make a double batch the week of Christmas and use it for Christmas Eve, Christmas Day and for any other gatherings that week. And THEN, we might make another double batch for New Years Eve and Day, especially if we have people coming over.
I LOVE all of the old photos of my kids making eggnog mustaches. I love this recipe is non-alcoholic and very safe to serve at a multigenerational family or friend gathering.
About 25 years ago, my mother-in-law gave us one of the most wonderful gifts ever! For Christmas she had typed up (on a TYPEWRITER) all her recipes and put them in a family cookbook. That book has always been a treasure, and it is even more so now that she is gone.
Whenever I make this recipe, I think of her and her mother, who passed in 2006. I think of Grandma’s sisters and their mother. I am not sure when they started making this recipe, I just know that it’s been in the family for a while.
Start by separating the egg yolks from the whites. Set the whites aside for now. They will come later. This can be done with an electric hand mixer, but it is SO much easier with the whisk attachment of a stand mixer.
Prep the egg yolks by beating the heck out of them. Whisk on high till they start to break up a bit and add half of the sugar. Continue to whisk till they become very pale yellow, and thick and creamy.
While the egg yolks are getting whipped in the stand mixer, heat the milk in a heavy pot over medium-high heat. Do not bring to a boil. Stir often and heat the milk just till it is steamy and hot. Remove from heat.
Stir about a 1/2 to 1 cup of the hot milk into the yolks while whisking in the mixer. This will temper the yolks and slowly heat them, so they do not curdle when you add them to the milk. After the yolks have been tempered, slowly pour them into the pot of hot milk. Slowly stir the milk and yolks over of the medium heat till it coats the back of a metal spoon.
Pour the milk mixture into a large bowl and chill uncovered in the refrigerator while prepping the next parts.
While that is chilling, wash out the stand mixer bowl and then whip the eggs whites with the other half of the sugar and the salt till thick and glossy.
Remove the whipped egg whites to a large container or mixing bowl. Wash out the mixing bowl. Use the stand mixer to whip the cream with the vanilla extract till thick and smooth, but not stiff. Add the cream to the whipped egg whites in the large bowl.
Pour the cooled milk mixture over the cream and egg whites. Fold it all together with a large rubber spatula, then cover and chill for at least 4 hours. Overnight is best.
Serve in a large bowl or punch bowl. Refold together every time you take it out to serve. It will settle with the liquid on the bottom and the foam on top. Dust the top with ground nutmeg.
All of the kids love this special holiday beverage so much! Sawyer used to call it “Christmas milk” when he was a little boy. That name has stuck and now we all call it that.
It looks SO pretty, like melted snow, in a pretty punch bowl. This is the PERFECT addition to any holiday party.
If you like this recipe, and need other holiday part ideas, then check out these others –
- Banana Slush
- Carmel Apple Cider Floats
- Orange Cranberry Bread Pudding
- Sweet & Spicy Rumaki
- Sausage Rolls
- Salami Wedges
Old Fashioned Custard Eggnog
Equipment
- Stand or hand mixer
- Medium sized Pot
- Large mixing bowl or Tupperware for chilling and storage.
Ingredients
- 6 eggs, separated
- ½ cup white granulated sugar, divided
- 4 cups milk, 2% or whole is recommended
- ¼ tsp. salt
- 2 cups whipping cream
- 1 TBSP vanilla extract
- nutmeg
Instructions
- Separate the egg yolks from the egg whites. Place the egg yolks into a mixing bowl for a stand mixer or a bowl you can use with a hand mixer. Set the egg whites aside in small bowl for later.
- Whip the egg yolks until light in color. They will turn a pale yellow. Gradually add half of the sugar, a ¼ cup, as you beat the yolks.
- In a medium sized pot, scald the milk over medium heat. Stir with a metal spoon and do NOT bring to a simmer or boil.
- Pour about 1 cup into the egg yolks as you are mixing. This will temper the yolks, so they don't curdle. Slowly pour the tempered yolk mixture into the pot of scalded milk over the heat. Whisk as you pour to keep the liquid moving. Let the milk and yolks cook for a few minutes, until the mixture coats the back of a metal spoon.
- Remove from heat and pour into a metal mixing bowl or other container. Chill this part in the refrigerator for a few hours or in the freezer for an hour.
- Pour the egg whites into the mixing bowl you used for the yolks. (Clean it out first) Whip the egg yolks till foamy. Slowly add the other half of the sugar and salt, while beating. Continue to whip until stiff and no liquid is left on the bottom.
- Pour the whipped egg whites into the chilled custard. Clean out the mixing bowl. Pour in the whipping cream with vanilla to the mixing bowl, and whip till it is a soft whipped cream. Add the whipped cream to the custard and whipped egg whites. Fold all three parts together till smooth and well combined.
- Chill for at least 3 hours before serving. Garnish with a light sprinkle of ground nutmeg. Before serving, give it a stir and fold the settled liquid in with the foam that sits on top after chilling.