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Nutrition Facts
Serving Size 154 g
(Approx. 8 Servings)
Amount Per Serving
Calories 290 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 190 mg 63%
Sodium 115 mg 5%
Total Carbohydrate 24 g 8%
Dietary Fiber 0 g 0%
Sugars 22 g
Protein 6 g
Vitamin A 15% • Iron 2%
Vitamin C 0% • Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Old Fashioned Eggnog

Prep Time
5 hours
Cook Time
15 minutes
Total Time
5 h 15 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 cup(s) whole milk
1 cinnamon stick, approximately .2 to .4 ounces
4 whole cloves
6 large eggs, yolks only
1/3 cup(s) granulated sugar
1/3 cup(s) light brown sugar
1/4 Tsp kosher salt
1 cup(s) heavy whipping cream
1 cup(s) half and half
1 Tbsp Nielsen-Massey Vanilla Bean Paste
1/2 Tsp nutmeg, fresh grated as needed for garnishing
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Instructions

1
In a medium sized pot add milk, cinnamon stick and cloves.
2
Bring to a boil whisking constantly to make sure bottom of pot doesn't burn. Don't leave pan unattended as milk might boil over.
3
Once milk reaches a boil turn off heat and allow to sit. While milk is sitting add egg yolks, sugars and salt to a bowl and whisk until mixture is creamy and pale in color.
4
Remove cloves and cinnamon stick from milk and discard.
5
Add approximately 1/2 a cup of hot milk to egg mixture and whisk, repeat this process slowly adding milk in stages to properly temper eggs.
6
Once all milk has been added to eggs pour everything back into pot and set over low heat.
7
Whisk constantly for 5 to 8 minutes or until mixture thickens enough to coat back of a spoon. Remove mixture to a bowl and cover with plastic wrap.
8
Let mixture sit for 1 hour or until just cool. Ad heavy cream, half and half and vanilla. Whisk to combine and refrigerate for at least 5 to 6 hours.
9
For serving, pour approximately 4 to 5 ounces into a small cup and garnish each with fresh nutmeg and whipped cream if desired.
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