Egg Nog

When the air turns crisp and the evenings grow long, there’s nothing quite like a glass of homemade eggnog to bring a little warmth to the season. Made with simple, wholesome ingredients—fresh eggs, real cream, and just the right touch of spice—this version leaves the store-bought cartons far behind. It’s rich without being heavy, sweet but not cloying, and easy enough to make in one pot on a quiet afternoon. Whether served warm by the fire or chilled with a dusting of nutmeg, it’s a winter tradition worth keeping—and sharing—with the people you love.

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Egg Nog

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Ingredients Method Notes

Ingredients

4 eggs fresh, clean farm eggs
1/4 - 1/2 cup sugar
1/4 - 1/2 cup maple syrup
1 tbs lemon juice fresh or bottled
1/4 tsp salt scant
4 cups whole milk or three cups skim + one cup cream
1 tbs nutmeg

Method

Beat, blend, or use an immersion blender to combine the eggs, sugar, maple syrup, lemon juice, and salt.
Add the milk.
Add the nutmeg.
Blend well or stir vigorously with a whisk. Serve.
Keeps in refrigerator for a week or more.

Notes

For those that don’t have access to farm fresh eggs from a clean coop with healthy chickens heres how to temper your eggs so that they aren't raw.

Beat together the first 5 ingredients just like step one.
Put your milk into a heavy bottom sauce pan and heat until tiny bubbles start coming up around the edges (120-130F)

Slowly add the hot milk to the egg mixture whisking well all the time. You want to slowly bring your eggs up to temperature so they don’t turn into scrambled eggs.
Pour the entire mixture back into the pot and slowly heat back to 138-140 degrees F.

Eggs are Pasteurized at 138F so theres no need to heat it any more or your eggnog will be more of a pudding when it cools.