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Fresh (yes, fresh!) Eggnog

Believe you me: Eggnog you create your ownself is far, far superior to any of that crap you pour out of a carton.


Leave it to me to get this post in on the last day of the year when all the festivities and holiday frolickry are coming to a close. But sometimes you save the best for last … and that, folks, is what I’m doing right here.

Hokay … !!! Here’s my “tweaked” recipe for eggnog, miles better than anything you can pour out of a carton.


  • 1 dozen fresh eggs
  • 2 pints heavy whipping cream
  • 12 small “handfuls” of cane sugar
  • 6-8 oz. whiskey (Southern Comfort or other? Cheeeeeeap. Jack Daniels? Betterer. Use whatever trips your trigger. Rum may be substituted for whiskey.)
  • nutmeg (fresh is better)

Simple Procedure:

  • Separate the egg yolks from the egg whites, whipping the whites ’til they are good and stiff. (I usually do this by hand. What? Am I goofy? No … I recommend doing so the first time around so you can figure out what you’re comfortable with down the line, thus tweaking the recipe. But … that’s just me.) Set aside whipped egg whites.
  • In a separate container, mix egg yolks well. Gradually add sugar, a little at a time, while mixing (The recipe calls for “a handful” of sugar per egg, but I think this is a bit too much. I’ve used 1/3 less sugar and my nog comes out terrifical. Granted: This isn’t anything akin to a recipe courtesy of Weight Watchers, but you don’t need to go overboard, either.) Mix sugar granules until completely dissolved.
  • Add whiskey to the egg yolks. Stir well.
  • Add the stiffly beaten egg whites to the yolky mixture. Stir well once more.
  • Fold in 2 pints of heavy whipping cream that also has been whipped. Stir well. (“But Michael: The photo above shows regular whipping cream, not heavy whipping cream! What gives?” Glad you asked. I wanted to see if you were paying attention. You get a gold star for noticing. Heavy whipping cream should be used as it makes a richer, tastier recipe.)
  • Refrigerate for two hours.
  • Re-stir if foamy head has formed from refrigeration, serve in small, dainty glass cups with a dusting of fresh nutmeg sprinkled on top and realize no other eggnog compares. (Yes, you can use nutmeg out of a container, you rebel you. *sigh*)

Share with your friends during tonight’s New Year’s Eve party, during 2012’s holiday season or whenever the urge strikes you. Makes an excellent nightcap and creamer for your coffee as well.

Now … experiment. Adjust to your own taste. Regardless of how you tweak the recipe, it will be far superior to anything store-bought … and your guests will heap praise upon you. Especially the ones who didn’t think they liked eggnog.

What? You marvel at the fact there is no cooking of the eggs whatsoever? You are correct, Mombassa! The alcohol will counteract any suspect monkey business. But I do suggest you use freshly bought eggs for your nog. Fresher is better.

Please let me know how yours turns out!

Photo Credit: Michael Noble

2 Responses to “Fresh (yes, fresh!) Eggnog”

December 31, 2011 at 11:54 AM

. . . . .

Thank you, saintseester … !!!

December 31, 2011 at 1:37 PM

I can’t believe you don’t have organic, farm-fresh whipping cream.

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