Blogmas 2020: Day 13

Egg Nog

It’s not Christmas without egg nog, at least in my family. Every year we make a batch of it; even though I prefer Apple Cider, I love the smiles on my family’s faces as they drink. Here is the recipe my family uses:


  • 4 Large pasteurized eggs (yolks and whites separated)
  • 1/4 C plus 1 Tbsp white sugar
  • 2 C whole milk
  • 1 1/2 C heavy cream
  • 1/2 Tsp ground nutmeg
  • 1/4 Tsp kosher salt
  • 1 Tsp vanilla
  • Nutmeg for garnish


  1. In a stand mixer, whisk the egg whites until soft peaks form. With the mixer still running, slowly add 1 Tbsp sugar and beat until stiff peaks form. Gently pour into another bowl and set aside.
  2. In the same mixing bowl used for the egg whites, place egg yolks and 1/4 cup sugar. Beat until the sugar completely dissolves and yolks lighten in color. Add milk, cream, nutmeg, salt, and vanilla extract and beat on low until well combined (1 minute).
  3. With the mixer on, add beaten egg whites. Place in airtight glass container and chill for several hours or over night.
  4. When ready to serve garnish your cup with nutmeg!

My younger cousins like to drink the egg nog with whipped cream and a sprinkle of cinnamon. They also try to see who has the better whipped cream mustache. It’s a tradition.


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