Holiday Egg Nog


1/2 cup of Sugar
2 cups of Milk
1/4 teaspoon of Allspice
1/2 teaspoon of Nutmeg
1/2 teaspoon of Cinnamon


Add the egg yolks and sugar to your mixer. Whip it up good until the mixture turns a light yellow color.
Now, grab your small saucepan and add to it the milk, heavy cream, allspice, nutmeg, and cinnamon.
Heat it up to just boiling and remove it from the heat. Grab about a half a cup of the hot milk and add it into the egg mixture, whisking constantly. Now add the tempered egg mixture back into the rest of your milk mixture, continuing to whisk constantly.
Put the mixture back on medium low heat and cook it until just boiling and thickened.
Pop it into a container and set it in the fridge to cool completely.


Brenda's picture

Hello Foodista,

Couple of questions for you. Do you ever manage to get any sleep? You have an amazing amount of information and links, I just don't know how you do it.

My other questions is about Heavy Cream. I honestly have never seen that in any store in my area of the country no matter how hard I look. All that I can find is Whipping cream. Are there substitutes that can be used?

I honestly believe you know everything about food and if you don't you sure know how to find out. Maybe you can post something about Heavy Cream someday.

Thanks and keep up the awesome work.

Sheri Wetherell's picture

Hi Brenda! Thanks for your kind words. I'm glad you like the site :) Heavy cream is the same as whipping cream. It's also sometimes referred to as heavy whipping cream.



1 servings


Monday, December 13, 2010 - 3:56am


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