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Nostalgic holiday recipes - Eggnog


This sweet, creamy drink is a favorite of mine during
the holiday season.

When asked what he absolutely has to have this time of year, Steve wrote: "Eggnog. We get a light version at Trader Joe's."

I agree. It just wouldn't be the holiday season without eggnog. I usually err on the side of being lazy and just buy the stuff at the store. I use it in Eggnog Bread or cut it with a bit of milk - or bourbon - as a tasty beverage.

One reason I usually buy my eggnog is that the traditional stuff takes forever to make. For those purists out there, though, I have provided the recipe below. I also found a recipe for Easy Eggnog, an alcohol-free version of the drink, a couple years ago and I will list it, too.

Oh, and if you do decide to buy your nog instead of make it, Steve is right and the Trader Joe's version is wonderful. Click HERE to find a store near you.

Traditional Eggnog

Recipe courtesy of

12 eggs, separated

6 cups milk

2 cups heavy cream

2 cups bourbon

1 1/2 cups sugar

3/4 cup brandy

2 teaspoons ground nutmeg

In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes. You want the mixture to be firm and the colour of butter. Very slowly, add in the bourbon and brandy just a little at a time. When bourbon and brandy have been added, allow the mixture to cool in the fridge for up to 6 hours, depending on how long before your party you're making the eggnog. 30 minutes before your guests arrive, stir the milk into the chilled yolk mixture. Stir in 1 1/2 teaspoons ground nutmeg. In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks. In yet another bowl, beat the egg whites until stiff peaks form. Gently fold the egg white mixture into the egg yolk mixture.Gently fold the cream into the egg mixture. After ladling into cups, garnish with the remainder of the ground nutmeg. Serves 8.

Easy Eggnog (no alcohol)

don't remember the source.

6 eggs

3 cups milk

8 tablespoons sugar

3 teaspoon vanilla extract

1/2 teaspoon ground nutmeg, plus extra for garnish.

In a large bowl, beat the eggs using an electric mixer until they are light and foamy. Add the milk and sugar and continue beating until the mixture thickens slightly. Add the vanilla and nutmeg. Cover with a tight lid or plastic wrap and chill at least 3 hours. Garnish with more eggnog after pouring into glasses. Serves 8.