Holiday Egg Nog

Deck the halls! And while you’re decking, make yourself some sweet and festive homemade Egg Nog – without all those pesky preservatives you get in store-bought. It’s a really easy recipe, which you should make ahead and chill – then drink as is, or add a splash of rum or bourbon. 


6 Egg Yolks, large

½-¾ C Sugar (add more if you like it sweeter)

2 C Whole Milk

1 C Heavy Cream

1 teasp Vanilla Extract

1 teasp Ground Nutmeg (fresh is best – this is really THE flavor of egg nog!)

? teasp Ground Clove (optional)

? teasp Ground Cinnamon (optional)


Rum or Bourbon to taste. (This can be added to individual servings.)


Using a stand mixer or hand mixer, beat the egg yolks until they are pale.

Add the sugar and beat on high until fully dissolved and eggs are fluffy.

Pour in the milk and cream, and add spices. Whisk until well combined.

Cover and refrigerate. This egg nog should be consumed within 2 days of making it. (There are recipes for aged egg nog, but this isn’t one of them!)


***Hint from Alton Brown: for thicker, fluffier egg nog, whip up the leftover egg whites to soft peaks, adding in 1 Tablespoon of sugar, and then fold into the egg nog and chill.