Got Nog?

Simple ingredients create this classic holiday drink.

As soon as the holiday season comes around, we’re reaching for the eggnog! Although we can appreciate the simplicity of buying eggnog from the store, we like to dedicate a little bit of extra time to make our own creamy concoction. Trust us, the effort is always worth it – this nog recipe is a festive favourite!

The basics of our recipe include egg yolks, milk, cream and nutmeg, plus rum or bourbon if you like yours a little boozy (let’s be honest, who doesn’t?). This recipe is extremely adaptable, so try making it your own by adding a secret ingredient, like peppermint, ginger, cocoa, or even salt!

Eggnog Recipe

Serves 12


4 cups of milk
5 cloves
2 of vanilla beans
1 ½ cup of sugar
1 teaspoon ground cinnamon
12 egg yolks*
2 ½ cups of your favourite rum
4 cups of light cream
½ teaspoon freshly grated nutmeg
Cinnamon sticks, star anise

Eggnog Ingredients


* This recipe cooks the eggs so you don’t have to worry about serving your guests any raw eggs

  1. Combine milk, cloves, cinnamon and the vanilla seeds from one bean in a saucepan and very slowly bring to boil while stirring constantly to keep it from boiling over.
  2. In a separate bowl, whisk together egg yolks and sugar until fluffy.
  3. To avoid cooking the eggs, add the warm milk mixture into the sugary egg yolks one spoonful at a time until it is brought up to temperature.
  4. Cook on medium heat, stirring constantly, until it’s quite thick (about three minutes).
  5. Strain out cloves, and allow to cool for 1 hour.
  6. Add rum, cream, the seeds from the second vanilla bean, and freshlygrated nutmeg.
  7. Refrigerate overnight.
  8. Serve in a large glass with a cinnamon stick and star anise.
Eggnog Method

Make it Puerto Rican Coquito style by using cream of coconut, coconut milk and evaporated milk in place of the milk and cream, or add a Jamaican flair by using white rum and brandy liqueur.

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