Mom’s Egg Nog

When I started this blog, I promised the occasional recipe, and I’m finally coming through with a killer one. This beverage is a paradox. It is both the richest and the lightest thing I’ve ever imbibed. Every night on Christmas Eve my mom makes this egg nog. It ruined me for anything that comes out of a carton. Last year she passed the recipe on to me and I decided to double it, but I won’t do that again. As delicious as it is, one is enough (and I never say that about anything). I made it tonight for my friends and have concluded that it makes about six six-oz servings. Some guests licked the insides of their cups. Why yes, I do have super classy friends, and I promised them I’d share the recipe. 

My mom got this recipe from her friend Kathy, who got it from her sister-in law, Pam. I don’t believe I’ve met Pam, but this attribution is on the index card, and so I’m transcribing it faithfully. 

The first time I made it, I was like, ohhhh, so basically you make an ice cream base (aka creme anglaise), and then fold whipped egg whites into it, and then you drink it. No wonder. 


4 eggs, separated
¼ tsp. salt
½ cup honey
2 cups milk
2 cups cream (heavy or whipping)
2 tsp. vanilla
nutmeg to sprinkle on top

Beat 4 egg yolks.  Add ¼ tsp. salt and ½ cup honey. Gradually beat in 2 cups cream and milk. Cook in a 6-qt saucepan over low heat, stirring constantly. Really, just stand there the whole time stirring. Focus. And don’t crank the heat or you’ll have scrambled eggs. Stir until the mixture thickens enough to coat a wooden spoon. This should take 10-15 minutes. Don’t hold me to that, but that’s what it felt like. Add 2 tsp. vanilla and cool. (I usually put it on the porch). When cool, fold in 4 beaten egg whites that are thick but not stiff. Sprinkle with nutmeg and chill.

Spike, if desired. I like bourbon, but kahlua can be lovely, too. My sister likes Tuaca. And there’s always rum. Invite all of your classiest friends over and enjoy!