Traditional Eggnog


Makes 2 quarts.

To guard against salmonella, these eggs are cooked. This also makes a richer, creamier, more decadent drink.

1 cup sugar 8 ounces brandy
12 egg yolks 4 ounces gold rum
4 cups whole milk 1 tablespoon vanilla extract
1 cup heavy cream ½ teaspoon ground nutmeg

Beat the sugar into the egg yolks until thickened and pale yellow. Set aside. Bring the milk to a simmer in a large saucepan over medium heat. Slowly beat the hot milk into the egg yolk. Pour the entire mixture back into the pan and place over low heat. Stir constantly until the temperature reaches 150 degrees or the mixture is thick enough to coat the back of a wooden spoon. Immediately remove the heat. Strain into a large bowl and set aside to cool.

In a small bowl beat the cream until it is slightly thickened, then fold it into the cooled


Apricot Nutmeg: Omit the brandy. Add 8 ounces apricot brandy along with the rum, vanilla, and nutmeg.

Banana Eggnog: Omit the rum. Add 4 ounces crème de banana along with the brandy. Cherry Eggnog: Omit the brandy. Add 8 ounces cherry brandy along with the rum.

Coconut Eggnog: Reduce the whole milk to 2 cups. Add 2 cups coconut milk along with the remaining whole milk. Proceed with the recipe as directed.

Jamaican Eggnog: Omit the gold rum. Add 4 ounces dark rum along with the brandy. Spiced Eggnog: Omit the gold rum. Add 4 ounces spiced rum (such as Captain Morgan),

½ teaspoon ground cinnamon, ¼ teaspoon ground allspice, and ¼ teaspoon ground mace along with the vanilla and nutmeg.

Virgin Eggnog: (zero proof) Omit the brandy and gold rum. Add 1½ cups orange juice and 2 teaspoons rum flavoring (optional).


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