Creamy Eggnog

I have been serving this eggnog for over 20 years and every year it receives high compliments. Leave the chemistry experiment in the dairy case at your local grocer–make your own nog this year!

Makes: 10 4 oz servings

Chill 4 to 24 hours before serving


  • 8 beaten egg yolks
  • 2 cups milk
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • 1 cup whipping cream
  • 1/8 tsp ground cloves
  • 1/8 tsp ground cinnamon
  • 2 tablespoons sugar
  • 3-5 whole cloves (Optional)
  • 1 cinnamon stick (optional)
  •  Ground nutmeg


  1. In a large, heavy saucepan mix the egg yolks, milk, and the 1/3 cup sugar. Optional: add the cloves and cinnamon stick for spicier eggnog. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Remove cinnamon stick and cloves. Place the pan in a sink or bowl of ice water and whisk rapidly for 2 minutes. Stir in vanilla. Cover and chill for at least 4 or up to 24 hours.
  2. Just before serving, in a mixing bowl mix the whipping cream and the 2 tablespoons sugar, the ground cloves, and ground nutmeg. Beat until soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in the ¼ of the whipped cream mixture. Serve at once. Add a dollop of the whipped cream to each serving. Sprinkle with nutmeg. Makes about 10 (4-ounce) servings.

Add spiced rum or brandy to each serving as desired.

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