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Egg Nog

The best American wintertime beverage!
Prep Time5 mins
Cook Time20 mins
Cooling Time2 hrs
Total Time2 hrs 25 mins
Course: Drinks
Cuisine: American
Keyword: Christmas
Servings: 8 People


  • 4 Cups Milk Save one cup for final step
  • 5 Eggs Use 4 egg yolks and 1 whole egg.
  • 3/4 Cup Sugar
  • 1 Cup Heavy Cream
  • 1 Nutmeg (Muskot in Swedish) for garnish I used a zester to grate on top of cups, but you can also use poweder
  • 1/2 Tspn Vanilla
  • 1 - 2 cups Ice


  • Take 4 eggs and separate the egg yolks from the whites. An idea is to save the whites later for little meringues
  • Heat 3 cups of milk in a saucepan on low-to-medium heat just until it begins to steam. Dont let it scald, so stir frequently
  • While you're waiting for milk to steam, put ice + a small amount of water in a large bowl. This will be used to cool down the egg nog once it has been cooked. You will place a smaller bowl on top of the ice water to give it an ice bath, but you dont want to get the water/ice into the mixture.
  • In a small - medium bowl whisk together the sugar and the egg yolks and egg until yellow and creamy.
  • Next step is to temper the eggs/milk so after the milk has steamed, take some of the hot milk and slowly pour into the yolk/sugar mix - whisking constantly. Do this until you've used about half of the warm milk, and then pour the entire mixture back into the saucepan
  • Keep the mixture warm over medium/low heat for about 20 mins. You want to whisk constantly to avoid scalding the milk and scrambling the eggs.
  • Once this has thickened slightly pour it into smaller bowl and place in bowl of ice. (note it doesnt really get as thick as traditional store-bought egg nog. These use xanthum gum as a thickener if you want to try it, but I have not)
  • Let this rest for about 20 mins to cool and then place in fridge for about 2 hours
  • Pour into small cups and grate fresh nutmeg on the top