Cooked Eggnog

This homemade eggnog takes the raw-egg worry off the table by gently cooking the custard base on the stovetop. Skim milk keeps it lighter than traditional recipes, while four eggs and powdered sugar create a smooth, creamy body that holds its own without heavy cream.

The key is low heat and constant whisking. You’re bringing the mixture to a bare simmer, not a boil. Five minutes over low heat is enough to cook the eggs safely without scrambling them. If you see curds forming, your heat is too high.

Powdered sugar dissolves more cleanly than granulated in a liquid base, so you get a silky texture without any grittiness.

This recipe gives you both options: warm it up in the microwave with a grating of fresh nutmeg for a cozy morning drink, or blend it with crushed ice for a cold, frothy holiday sipper.

Chef Tips

• Use a heavy-bottomed saucepan to prevent hot spots that can scramble the eggs
• Whisk constantly during simmering; stepping away for even a minute risks curdling
• Freshly grated whole nutmeg tastes noticeably better than pre-ground

Variations

• Add a splash of bourbon, rum, or brandy to individual servings for a spiked version
• Use whole milk or half-and-half instead of skim for a richer, more traditional body
• Stir in ¼ teaspoon of cinnamon along with the vanilla for a spiced eggnog