Holiday Eggnog – Cooked!



One of my favorite holiday traditions has become making eggnog.  I decided to try it a few years ago after a coworker told me about it, and she told me her mom cooked the eggs.  I couldn’t believe it– I had so many questions.  How many eggs do you use?   A dozen or more, depending on how many servings you want.  How do you cook that many eggs in a pot without them getting chunky?  You constantly stir.  OK, but don’t they still get chunky?  A little, but you throw the mixture in a blender as the last step.

The first year I made it I went to the store and bought a dozen eggs and all the other ingredients.  I got nervous as the eggs started to cook…..and chunk.  I thought to myself, well this is going to be a big fail.

But it wasn’t–and my whole family loved the eggnog.  I brought bourbon and whiskey for people to add to their individual cups, and served the eggnog in my grandma’s beautiful glass punch bowl.  It was such a hit I couldn’t believe it.

So the next year I doubled the recipe.  The second I walked in the door my aunts, uncles, and cousins started gathering around the table where I always set the punch bowl, and had their cups ready.  Some with their own bourbon to add. 

Well it wasn’t until the fourth year of bringing it that I had my very own free-range, all natural chicken eggs to make the eggnog with.  I was so excited, and was super prepared.  I knew that in the winter months some chickens stop laying regularly, and some stop laying altogether, so I individually froze the eggs to use for my eggnog.  I made sure to tell everyone in my family the special and upgraded ingredient.

Now this year I’ll have duck eggs to use along with the chicken eggs!  Here’s the recipe:


  • 24 eggs
  • 1 cup sugar
  • 16 cups milk (split)
  • 1 tablespoon vanilla extract
  • 1/2 tsp ground nutmeg
  • 2 cups heavy whipping cream


*Before you start, fill up your sink with ice cubes and place a bowl into the sink so the ice cubes surround it.  You will use this to chill the eggnog and stop the eggs from continuing to cook.

  1. Whisk eggs and sugar in a large saucepan until frothy and color lightens.
  2. Whisk in 8 cups milk until blended.
  3. Put saucepan over medium heat and constantly stir until the mixture thickens (usually a little over 5 minutes).
  4. Pour into your bowl in the sink and stir in the remaining 8 cups of milk.
  5. Toss into blender if needed.  Sometimes a few chunky spots are just fine and no one will notice or care.
  6. Add vanilla extract and nutmeg.
  7. Chill for at least a couple hours before serving.
  8. Whipping Cream: Pour into bowl and beat until it becomes fluffy, and peaks form.

I always make my nog the night before our family gathering and transport it in large pitchers.  And I keep the whipping cream in a separate bowl.  Upon arrival and being surrounded by eggnog lovers, I pour the nog into my beautiful punch bowl, spoon some of the whipping cream on top, and sprinkle nutmeg and cinnamon to finish it off.

It really is a wonderful holiday treat, and homemade makes such a difference.  I think everyone in my family has tried it at one point!

Try it out and enjoy!



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