They say if you put your ear to a mug of eggnog you can hear Bing Crosby singing.

Maybe not but nothing says Christmas like rich, creamy eggnog.

Personally, I like to wear my ‘eggnog sommelier’ hat this time of year.
I will admit I don’t know everything about the history of eggnog or the particular month the eggnog may have been made. The fact I believe sommeliers wear hats should have tipped you off. However, my taste buds are still firing on all cylinders so I can still vouch for what tastes good.

Here is one that is simple and tasty.


4 egg yolks
1/2 cup white sugar
2 cups of whole milk
1 Tbsp of hydrolyzed gelatin
1/8 tsp ground cloves
1 tsp of cinnamon
1 cup organic cream (no carrageenan preferably)
1 teaspoon nutmeg
1 1/2 teaspoon vanilla extract
pinch of white sea salt

Bourbon, rum, cognac optional

This is considered cooked eggnog.

In a bowl, beat the egg yolks until they lighten in color. Gradually add the 1/2 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally.

Next remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the alcohol (if desired), pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

Happy Holidays!

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