Egg Nog, Old Fashioned - Master Cookbook Recipe # 92

Name: Egg Nog, Old Fashioned - Master Cookbook Recipe # 92
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6-8
Cuisine: Southern
Ingredients: 6 large eggs, separated; 1/2 tsp cream of tartar; 1/2 cup sugar; 1 cup heavy whipping cream; 2 cups whole milk; 1 tsp vanilla extract; 1/2 tsp ground nutmeg; 1/8 tsp salt

A creamy, authentic holiday tradition made from scratch. This smooth and frothy nog is miles ahead of anything you can buy at the store!

This is recipe #92 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 10 minTotal time: 25 min

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Ingredients

The Eggs:
6 large eggs, separated
1/2 tsp cream of tartar
The Dairy & Sweetener:
1/2 cup sugar
1 cup heavy whipping cream
2 cups whole milk
The Spice & Flavor:
1 tsp vanilla extract
1/2 tsp ground nutmeg
1/8 tsp salt

Instructions

Prep the Yolks: In a medium bowl, beat the egg yolks and sugar together thoroughly with a hand mixer until pale and creamy. Set aside.
Heat the Dairy: In a saucepan, combine the heavy cream, whole milk, nutmeg, and salt. Heat over medium heat, stirring occasionally, until it just starts to bubble. Remove from heat immediately.
Temper the Eggs: Gradually whisk the warm milk mixture into the egg yolk mixture, stirring constantly to ensure it blends smoothly without scrambling the eggs. If you see any lumps, pour the mixture through a fine-mesh strainer.
Whip the Whites: In a separate clean bowl, beat the egg whites with the cream of tartar until stiff peaks form.
Simmer & Thicken: Return the milk and yolk mixture to the saucepan. Bring it to a gentle simmer, heating it until it reaches 160°F to 170°F.
Fold & Finish: Remove from the heat and gently fold in the whipped egg whites and the vanilla extract. Continue to mix gently until the egg nog is smooth, light, and creamy.
Chill: Transfer to an airtight container and store in the refrigerator until thoroughly chilled.

Notes

Tammy’s Tips:

Freshness Matters: Always use the freshest milk available. Your egg nog will stay fresh as long as the expiration date on your milk carton!
Baker's Secret: Don't forget to use this homemade batch to make your Egg Nog Pound Cake (Recipe #225),it makes all the difference in flavor and moisture.