Before refrigeration, eggnog was prepared as a way of preserving eggs into the winter when they were more scarce. It was made with raw eggs and aged with a large amount of alcohol which prevented the growth of bacteria. This cooked version is fresh tasting and really very easy to make!


  • 1 ½ c. milk
  • 1 ½ c. heavy cream
  • 6 large egg yolks
  • ¾ c. sugar
  • ½ tsp. Freshly grated nutmeg
  • ¾ c. brandy, Cognac, dark rum or bourbon


Combine ½ cup milk and ½ cup cream and set aside. Whisk together egg yolks and sugar. Whisk in the remaining cup of milk and cup of cream. Transfer the mixture to a heavy saucepan and cook over low heat, stirring constantly, until the mixture becomes a little thicker than heavy cream - 175°. Do not overheat or it will curdle. Remove from heat and stir in reserved milk and cream. Chill for at least three hours then stir in the spirits. Enjoy with more freshly grated nutmeg.

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