Merry Christmas and Hubby’s Eggnog

Old Fashion Eggnog Recipe from Spicie Foodie's Husband

My husband and I wanted to share his Eggnog recipe with you. In fact he specifically asked if I would photograph it and share with you. Isn’t he cute? Of course I couldn’t refuse him. Eggnog is one of the things he loves and really looks forward to every Christmas. Every year he prepares a batch of his family’s old traditional eggnog. Though I’m not an eggnog fan I adore watching him in the kitchen and the smell of nutmeg in the air.

Before we get to the recipe there are a few things we need to mention. First is the eggs are raw. Some people don’t feel safe consuming raw eggs but it is what he uses. Make sure they are the freshest available. Of course we are not responsible for the eggs you use so it is your call. Next, whole fat milk will yield thicker and better tasting eggnog. Lastly, this is a non-alcoholic version that can easily be made alcoholic. If you’d like feel free to add some Brandy or Rum. Just mix in a cup or as much as you like into the eggnog. Okay let’s get to the recipe.

Old Fashion Eggnog Recipe from Spicie Foodie's Husband

4.9 from 9 reviews
Hubby's Old Fashion Eggnog
 
Prep time
Total time
 
A simple old fashion eggnog recipe handed down by generations of my husband's family. Raw eggs, full fat milk and thick cream make this the best holiday drink.
Author:
Recipe type: Drinks, Christmas, Non-Alcoholic
Cuisine: American, Christmas
Serves: 6-8
Ingredients
  • 12 medium egg yolk
  • 11/2 cups (one and a half cups) or 320 g white granulated sugar
  • 4 cups or 1 liter of 4% or full fat milk
  • 2 cups or 500 ml heavy cream (31% fat or higher)
  • 1 tsp ground nutmeg, or adjust to taste
  • 1 tsp good quality vanilla extract
Equipment Needed
  • blender
  • large bowl
  • whisk
Instructions
  1. Place the egg yolks and white sugar into the blender. Blend for about 2 minutes or until the mix thickens up. Pour the yolk-sugar mix into a large bowl, whisk in milk and cream. Continue mixing until the sugar has completely dissolved. Sprinkle in the nutmeg and pour in the vanilla, mix until well incorporated. Taste and adjust nutmeg if desired.
  2. Chill until ready to serve. Sprinkle ground cinnamon over each cup before serving.
Notes
1. The recipe calls for raw eggs. Consume at your own risk. 2. Whole fat milk and heavy cream yield thicker and better tasting eggnog. 3. For alcoholic version add a cup of good quality Brandy or Rum after nutmeg and vanilla has been added. Whisk again until Brandy/Rum is well incorporated into the eggnog.

 

Old Fashion Eggnog Recipe from Spicie Foodie's Husband

In my husband’s own word the eggnog tastes “creamy, rich, like Christmas and full of childhood memories.”

 

Feliz Navidad from Spicie Foodie

Christmas is only a few day away and I want to wish each and everyone of you a very happy holiday. May you be surrounded by the ones you love and with plenty of good food. Feliz Navidad, Merry Christmas and Happy Holidays!

Comments

    • says

      Thanks Victoria I’ll let him know. I understand your concern about raw eggs, but also I do think that if someone is concerned about raw eggs it wouldn’t matter what country they came from since salmonella can occur anywhere. We did some research to double check and everything we found stated that most cases of salmonella came from eggs farmed in areas where industrialized chicken farming is done.

      Feliz Navidad ;)

      • Chris says

        While salmonella and other food borne diseases can be carried in “industrialized” eggs, it is just as common, if not more so in home grown eggs too.

        The common method of infection of the hen with Salmonella is through either vermin droppings being eaten by the hen or the hen consuming cockroaches. Once a hen is infected, she will always carry and transmit the Salmonella infection through all of her eggs.

        Small-scale egg operations have just as high, sometimes higher, incidence of infection as the larger industrialized operations. Just no inspection of small scale or backyard operations, leading to the appearance of lower infection rates.

        The only way to avoid Salmonella in chickens is to keep an extremely clean, vermin free operation, something very few small producers actually are able to achieve.

        I have been raising chickens for food and eggs for over 50 years now, love doing it, but the constant negative rap against the large egg producers is just not accurate, nor justified! The simple fact is proper, quick refrigeration, along with proper washing/cleaning of the eggs is the single biggest factor in reducing the exposure to higher levels of Salmonella bacteria in eggs. Most eggs have some Salmonella bacteria in them, but allowing them to stay warm, outside of refrigeration is what allows the bacteria to multiple inside the egg to a problem level.
        This information comes from the USDA and other scientific sources.

        I eat my own eggs raw and nearly raw often, but I keep a close eye on my hen’s conditions and get them chilled soon after they are laid.

        Nice recipe for nog! :)

  1. Eha says

    What a lovely recipe, getting better with every tad of cognac I add ;) !!! Whilst I am sipping, may I add all the warmest Yuletide wishes I know and hopes for a wonderfully successful 2013 for you and yours!!

  2. says

    Nothing says Merry Christmas like eggnog. Kudos to your hubby. :) Feliz Navidad to you and your family as well Nancy!! May the joy of Christmas fill your home. :)

  3. says

    Thank God for pasteurized eggs! I have never tasted eggnog but it sounds very creamy and decadent. Nancy, here’s wishing you and your family a Merry Christmas and a Happy New Year!

  4. Mom says

    We used to make this every Christmas. Have you ever tried the pasteurized eggs in a carton? I haven’t, I was afraid it wouldn’t taste good.

  5. says

    Nancy, what gorgeous festive photos. I haven’t had eggnog since I was a child but making a jug of this today after the long walk I have planned. Thanks for all your wonderful recipes throughout the year. Wishing you happiness this Christmas and a thousand good things for 2013, Hester x

    • says

      Hi Hester,
      Have fun on your walk and enjoy making your eggnog. Thank you so much for the well wishes. A very Merry Christmas to you to and yours, as well as the best wishes for the New Year. xx

  6. Bettina Alkan says

    Thank you for adding both measurement systems, it makes it so much easier, not having to convert. It sounds delicious and I am happy to have found your recipe. thank you so much for sharing.

  7. Rosie says

    I made this today and I have already sucked down 3 glasses by myself!!!! I’ve never made egg nog before and this was my first attempt at it. This was one AWESOME recipe!!! I can’t stop talking about it or drinking it. Thank you so much for sharing!!!

  8. petra says

    owh…what a delicious eggnog! My mum tried to make it and fuala! my whole family drank it about 3 cups/person!
    thank you for sharing this awesome recipe!

    Feliz Navidad!

  9. Hunter says

    I am a 12 year old, and I LOVE the recipie. It was so very easy, anyone can make it. It is so rewarding to be able to drink eggnog you made, even when it not the holiday season. Thank you for this recipie!

Trackbacks

  1. […] Old Fashion Eggnog Christmas may be long gone, but winter chills are definitely still in season… which is a perfect reason to indulge in a good cup of frothy eggnog. This rich blended drink from Spicie Foodie is a family recipe that’s been handed down for generations. It’s definitely not for the faint of heart as it’s full of milk, thick cream and raw eggs. […]

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