Egg nog is one of those things that always pops up this time of year. It’s fun going to the supermarket and seeing the different varieties of Egg Nog on the shelves. I am pretty picky when it comes to egg nog, so I decided to find a recipe that I liked. Personally, I like drinking this warm, as well as chilled so see for yourself which you prefer and leave me a comment to let me know.

Egg Nog

Holiday Nog
Serves: 4

  • 1¾ cup milk
  • ¼ cup cream
  • ¼ tsp ground nutmeg
  • 1/4 Tsp Cinnamon
  • Pinch salt
  • 4 Tbsp granulated sugar
  • 2 eggs
  • 2 Tsp vanilla extract
  • ¼ cup dark rum Bacardi is a big hit

In a small heavy bottomed pot over medium heat, combine milk, cream, nutmeg, cinnamon and salt. Slowly heat mixture until steaming hot, but not boiling. 5-10 minutes

Whisk eggs in a large bowl with sugar until light and fluffy. Slowly add about ½ of the hot milk mixture to temper the eggs. Whisk constantly so that the eggs do not cook.(If the mixture looked curdled stop and start over) Pour this mixture back into the saucepan. Cook on medium heat, stirring frequently until thickened and a consistency you are happy with. Don’t over cook the Nog, or the eggs will start to cook and you will get soupy scrambled eggs. Pour into a pitcher, cover and chill until mixture is completely cooled – or drink warm. .

When cooled, add rum and stir or shake well. Garnish with some whipped cream and cinnamon if desired. Makes about 4 cups.

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