Every Year We Get Requests to Bring This Homemade Eggnog To Christmas Parties

There is nothing like homemade eggnog during the holiday season. My wife is famous for her recipe, which we will share with you now. If you have a spare 90 minutes in your life, make this for your next holiday party.


1 cup whole milk

1 cup heavy cream (or half & half if you want a lighter/not-so-rich eggnog)

12 large egg yolks

1 1/3 cups sugar

1/2 teaspoon ground nutmeg

An additional 2 cups milk separate from the milk listed above

An additional 2 cups heavy cream separate from the cream listed above (or half & half if you want a lighter/not-so-rich eggnog)

2 tablespoons real vanilla extract (or 1 1/2 cups brandy, dark rum or bourbon. Your choice.)


Crack open your eggs. Remove the whites, and keep the yolks.

You can do this by passing it back and forth between the egg shells, or...

pass it back and forth through your hands. We prefer this method because it's easier and you can...

pick off the white slimy stuff so easily. Your hands will freeze with this method, if you decide to use eggs fresh out of the fridge.

Now that you have all your egg yolks together...

measure out one cup of whole milk and 1 cup of heavy cream. Set it aside.

Whisk your eggs in a heavy pot.

Add in the sugar.



Now whisk together.

Add in the freshly grated nutmeg. Wait? Did I just say, "Freshly grated?" What's my name Martha? Just use ground nutmeg out of the bottle.

Now whisk it all together.


Measure out the 2 cups milk and 2 cup cream and pour into the pot with the egg mixture.


Now turn the stove on to medium low. A lower heat is required, so it doesn't scorch.

Use a whisk to mix in until well combined. Then...


start stirring with a rubber spatula. Now comes the hard part.


It takes forever for the liquid to thicken (about 30 minutes). So you will...




and stir...


and stir...


Until you feel like you want to throw things. Then you make someone else stir...

And stir...



And stir.


Once the mixture is slightly thicker than heavy cream (after about 30 minutes of stirring and when the temperature is 145 to 155 degrees) remove from heat and add the milk and cream you set aside earlier. (Or milk and half & half, if you are going for a lighter/not-so-rich eggnog. )


Now pour eggnog through a strainer into a storage container. We just use our mesh colander.


Now chill in the fridge, uncovered, for about an hour and a half (until chilled).


Remove from fridge and stir in vanilla.

Here's another plug for high quality vanilla. I like to use the Nielsen-Massey brand vanilla. You can buy it at Williams-Sonoma.

Now drink away, or store covered until ready to use.


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