Egg Nog

One of my favorite holiday traditions.

My 14 year old son, Peter, found a simple recipe lastnight and made some for us all! This is the easiest eggnog recipe I've seen:

Put 4 eggs in blender and blend until foamy. Gradually add 1 qt. milk, 1 tsp. vanilla, and 1/4 cup sugar.

That's it!


It wasn't as thick and creamy as other recipes, though, but was still delicious.

Here's a more complicated, but thicker and creamier recipe:

Cooked Eggnog

Lightly cooking this eggnog kills any possibly dangerous bacteria in the eggs. Combine and set aside:

1 cup milk
1 cup heavy cream

Whisk just until blended:

12 large egg yolks
1 1/3 cups sugar
1 tsp. ground nutmeg

Whisk in:

2 cups milk
2 cups heavy cream

Transfer mixture to a large, heavy saucepan and place over low heat, stirring constantly, until mixture becomes a little thicker than heavy cream. Do not overheat, or mixture will curdle. Remove from heat and immediately stir in the reserved milk and cream. Pour through a strainer into a storage container. Chill thoroughly, uncovered, then stir in:

2 tablespoons vanilla

Cover and refrigerate for at least 3 hours or up to 3 days. Don't forget to sprinkle with nutmeg before serving!



I take my eggnog very warm. Not hot like coffee, but not cold like a milkshake. Mmmmm..... NOW it's Christmas!

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