My Favorite Egg Nog

Amanda Love


Since childhood Egg Nog was a holiday tradition. Although I never had it homemade growing up, there was a special brand my mother always bought, which was made without nutmeg. Traditionally most Egg Nog recipes have nutmeg, but this spice completely alters or dominates the other ingredients. This is a must try for anyone who typically does not like Egg Nog. Give it a try. It has become a family hit...enjoy!

★★★★★ 1 vote
30 Min
1 Hr


1 qt
whole milk (6 cups)
3 c
confectioners' sugar
2 tsp
vanilla extract
1 c
heavy cream, cold
12 large
eggs, separated
2 c


1In large saucepan, combine the milk, 2 cups of powdered sugar and bring to a gentle boil. Remove from heat.
2In medium bowl beat egg yolks 2-3 minutes. Slowly pour in 1 cup of the hot milk, whisking constantly. Pour the egg yolk mixture into the saucepan with hot milk, whisking. Cook over medium heat, stirring constantly with a heavy wooden spoon until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Strain through a fine mesh strainer into a clean container. Allow to cool slightly, then add vanilla. Refrigerate at least 4 hours or overnight.
3In a large bowl, beat the egg whites with an electric mixer until soft peaks form. Slowly add 1/2 cup of powdered sugar and beat to soft peaks. In another large bowl, beat the cream until thick and frothy. Add remaining 1/2 cup of powdered sugar and beat to soft peaks.
4In large punch bowl, combine the chilled egg yolk mixture and the bourbon (or you can let folks add it to their own cups). Fold in the sweetened whipped cream, then the egg whites. Add cinnamon at this point to taste (I never use nutmeg). Refrigerate until chilled 30 min to an hour. I add a few dollops of french vanilla or vanilla bean ice cream into the egg nog before serving.

About this Recipe

Course/Dish: Cocktails