Egg nog is a traditional winter drink, which I find rather odd since it’s cold and I always want something warm. If you’re worried about salmonella from raw eggs, use pasteurized eggs.

Yield 4-6 servings
Time 10 minutes, plus time to chill
  • large bowl
  • electric hand mixer
  • whisk
  • container with lid
  • 6 eggs
  • ¾ to 1 c sugar
  • ½ t vanilla
  • 1 c spirits: brandy, whisky, and/or rum*
  • 4 c milk and/or cream*
  • 1 t nutmeg
Directions Beat the eggs for 2 or 3 minutes until very frothy. Continue beating as you gradually add the sugar, vanilla, and half the nutmeg.

Whisk in the spirits, milk, and cream, transfer to the container, and refrigerate.

To serve, ladle into chilled cups or mugs and sprinkle with nutmeg.

Notes For best results, make sure all of the ingredients are cold before you start.

For a really thick egg nog, you can whip the egg whites and/or whipping cream and fold them into the other ingredients.

*This is a flexible recipe:

  • Use more cream for a heavier, richer egg nog, or more milk for a lighter, less fattening one.
  • You can use just rum, whisky, or brandy, or any mix of two or all three to suit your own tastes.
  Key to abbreviations and conversions

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