Traditional Eggnog
19 November 2025
Traditional eggnog is made with milk, cream, sugar, raw eggs, spices, and a dark liquor. Brandy, bourbon, or rum, or a combination of all three are a customary part of the recipe.
Eggnog’s roots can be traced to a medieval English, hot, boozy drink called posset, made with milk, sugar, and spices. In medieval times the ingredients, specifically cinnamon and nutmeg, were considered extravagant, making eggnog a symbol of affluence, and reserved for celebrations.
The drink evolved in the 13th century to include eggs, and by the 17th century, sherry was a key ingredient. With an abundance of eggs and milk, and rum replacing expensive liquors, eggnog became popular in the American colonies in the 1700’s. Eggnog’s warmth, spice, and accessiblity made it a natural fit for winter, and over time became associated with the holiday season.
Total Time -
Prep 20 minutes, plus overnight chilling
INGREDIENTS -
Up to 8 servings -
6 large egg yolks
2 cups whole milk
2 cups heavy cream or half and half
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, top with whipped cream, and garnish with ground nutmeg and a long cinnamon stick.
NOTES -
Eliminating the egg whites creates a rich, custard-like flavor, and dense texture. Add the whole egg (yolk and white) if you prefer a fuller texture, and subtle finish.
Some recipes include bourbon, dark rum, in addition to brandy, or as a replacement. This iteration adds brandy as a balance to the rich cream, and spice.
Candle pairing: Noël
