Plain Eggnog

Preparation info

  • Difficulty


  • Yield: About Twenty

    ½ Cup


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Although spirits are generally used in making eggnog, the drink is also delicious flavored only with a dash of nutmeg or coconut. Here is such an eggnog, especially recommended for the children who come to call during the holiday season.


  • 6 eggs, separated
  • ½ cup sugar
  • 4 cups milk, scalded
  • ¼ teaspoon salt, if desired
  • 2 cups heavy cream, whipped
  • 2 teaspoons pure vanilla extract
  • Nutmeg or shaved coconut


  • Beat the egg yolks until light and frothy and add ¼ cup sugar, still beating. Slowly stir in the hot milk. Cook over hot water, stirring constantly, until the mixture coats a spoon. Chill.
  • Add salt to the egg whites and beat until stiff. Add the remaining ¼ cup sugar gradually, still beating.
  • Fold the egg whites and then the whipped cream into the mixture separately. Add the vanilla and chill for several hours.
  • Pour into cups and sprinkle with nutmeg or coconut.