Friday, December 25, 2009


I love Eggnog, but seldom make it, because it is a lot of trouble. Here are two recipes I like. The first I love, but haven't made in years. I have no idea where I got the recipe, probably from a newspaper somewhere.

The second I saw made on the Today Show last year. I tried it, and liked it a lot.

Traditional Eggnog Recipe

12 eggs, separated
6 cups milk
2 cups heavy/ thickened 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.

This next one comes from Australian Chef Curtis Stone, as seen on TODAY. It is a bit different from the first, perhaps not quite as good, but much easier. But still excellent. And this recipe is cooked, so none of the perils of raw eggs. I made this last Christmas, and enjoyed it a great deal.

Curtis Stone's Eggnog

1 cup heavy Whipping Cream
2 cps Milk
6 large egg yolks
1/3 cp sugar
1 tsp Nutmeg (please grind fresh!)
dash Cinnamon
3 T Bourbon (or any good quality whiskey)

Combine the Milk and Cream into a heavy sauce pan and bring to gentle simmer over medium heat. In a large bowl , whisk together yolks and sugar until thick and creamy, about 3 minutes. Whisk the milk mixture into the egg mixture to blend.

Return mixture to the sauce pan, and add nutmeg and cinnamon. Cook over medium low heat, stirring constantly, about 10 mins, until mixture coats the back of the spoon. DO NOT ALLOW TO BOIL! Stir in Whiskey.

Strain through a fine mesh sieve into a large bowl. Place bowl in large pan of ice water, and stir nog until cold. Refrigerate to chill completely. Serve in small mugs topped with sprinkle of nutmeg and cinnamon.


  • At 2:34 PM, Blogger Wandering Coyote said…

    OMG - a post from you guys!!! Nice to see you back! I hope you had a great Christmas and Happy New Year!

  • At 8:18 PM, Blogger Barb Patch and Mark Spurrier said…

    I can't speak for my sister, but my Christmas was just okay. New Years looking better. Hope yours went well!

    I should point out that this is the second post in a month (and this year). Ha!

  • At 12:04 AM, Anonymous オテモヤン said…

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