Traditional Eggnog
19 November 2025
This recipe is based on traditional, cooked methods, ensuring safety and a thick, creamy texture.
Total Time -
Prep 20 minutes, plus overnight chilling
INGREDIENTS -
Up to 8 servings -
6 large egg yolks
2 cups whole milk
6 large egg yolks
1 cup granulated sugar
2 cups brandy
1 teaspoon vanilla extract
3 whole cloves
1 cinnamon stick
1 teaspoon ground nutmeg
Whipped cream (optional)
1 whole nutmeg for garnish
8 long cinnamon sticks for garnish
TOOLS -
Medium saucepan
Large mixing bowl
Whisk
Nutmeg grater
Wooden spoon
PREPERATION -
In a medium saucepan combine whole milk, cloves, and cinnamon stick. Heat over medium heat until steaming hot and almost boiling, stirring occasionally. Do not bring to a full, rolling boil. Remove from heat.
In a large bowl, whisk egg yolks and sugar together until is pale in color and fluffy, about 2-3 minutes.
Adding slowly a small amount at a time (about a 1/4 cup), whisk the hot milk mixture into the egg yolk mixture, which prevents the eggs from scrambling. Continue adding hot milk gradually while whisking constantly until about half of the milk has been blended.
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon without boiling.
Remove from heat and strain through a fine-mesh sieve into a large bowl. Allow to cool for about an hour.
Once cooled, stir in heavy cream, vanilla extract, ground nutmeg, and brandy. Cover and refrigerate overnight before serving allowing flavors to meld.
Pour into glasses and garnish with ground nutmeg and a long cinnamon stick.
NOTES -
It is fine to use the entire egg - yolk and whites
Some recipes include bourbon, dark rum, in addition to brandy, or as a replacement for brandy.
