Egg Nog


The first time I tried egg nog I thought it was disgusting. Perhaps it was the thick custard texture followed by a weird nutmeg flavor. My grandparents always had a half gallon of it in the refrigerator during the holidays. Everyone else in the family seemed to love it especially when bourbon was being added into it. A few Christmas’s back, my cousin asked me to grab him the bottle of Wild Turkey that was in my Grandfathers liquor cabinet. When I handed it to him, he began to slowly add it to a glass of egg nog. He assured me that if I didn’t like egg nog plain, to try it with a little Wild Turkey and it would change my life. Mind blown.

Egg nog only comes around during the holidays as far as I know. I don’t drink a lot of egg nog but when I do I add bourbon to it. If you read the label on eggnog the ingredients are: high fructose corn syrup (surprised?), sugar, egg yolks, 2% non-fat milk, nutmeg, and annato (for color). If you enjoy egg nog, you will most likely enjoy the at home quality better from making it from scratch with a lot healthier whole ingredients. I recommend adding in bourbon to your recipe, it adds an awesome flavor. You can keep the alcohol out and just add it into your drinking glass in case there are children around that you will be sharing this beverage with.


Active Time: 5 Minutes

Total Time: 30 Minutes

Serves: 12

Mise en Place (Ingredients):

-6 Large Eggs

-2 Egg yolks

-3/4 Cup Maple Syrup

-4 Cups Whole Milk

-2 Cinnamon Sticks

-4 Ounces Bourbon (optional) I used Jack Daniels in this recipe

-1 Tablespoon Vanilla Extract

-1/4 Teaspoon Nutmeg (Pumpkin spice works well if you don’t have nutmeg)

Other Tools:


-Mixing Bowl

-Sauce pot

-Mesh strainer

Method of Preparation:

-Whisk eggs, yolks, and maple syrup in a large saucepan until combined. Whisk in milk, one cup at a time, blending well after each addition. Add in cinnamon sticks. Heat over medium heat, stirring constantly until custard thickens, approximately 25 minutes. (Should coat the back of a spoon)

-Pour custard through a sieve into a large bowl. Remove cinnamon sticks.

-Stir in liquor if using, vanilla, and nutmeg.

-Place in refrigerator and allow to cool until well chilled. Cover and hold in the refrigerator for up to 3 days.



**If your mixture curdles from overcooking the eggs, just take the (pudding like) mixture and blend it together in a vitamix or high speed blender until smooth then strain.


Published by


Food & Wine connoisseur, I love to make beautiful things even if nobody cares. Nikon D3100 & Google Pixel photo journalist & writer. I've started this blog to share my enthusiasm of the culinary world among other personal interests with folks who maintain involvement in the food world and to enliven others who want to develop a love for cooking, crafting and wellness. Be active, be healthy, be happy. Thanks for stopping by! Cheers :)

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