You won’t believe how easy it is to make this cooked eggnog, especially since you don’t have to worry about stirring or burning! Serve it warm or chilled — and be sure your family will be coming back for more.
- In a large bowl, thoroughly whisk together eggs, sugar, salt, and milk.
- Pour into two quart-sized mason jars (wide mouth recommended).
- Line a large, deep pot with a washcloth.
- Place filled mason jars into the deep pot.
- Fill with cool water to the top of the mixture line (if your water is too warm, it could crack your jars.)
- Turn the heat to medium-high. (Feel free to use a clean fork to stir your mixture, though it is not necessary. I completely ignore mine.)
- Allow milk mixture to warm to 160F. You’ll know you’re getting close when the water begins to boil.
- Carefully remove jars from the pot and set on a cooling rack.
- Use a clean whisk or fork to stir in vanilla, nutmeg, and cinnamon. The eggnog may stick at first to the sides of your glass, but a whisk will easily set it free and help liquefy it.
- (NOTE: If you have divided your eggnog into two jars, you’ll want to divide your vanilla, nutmeg, and cinnamon, too. Although, in my opinion, you can never have too much vanilla, nutmeg, or cinnamon…)
- If lumps are a deal-breaker for your family, feel free to use an immersion blender to finalize the smoothness.