Egg Nog

By Rosie Schaap

Egg Nog
Levi Brown for the NY Times; Food stylist: Brett Kurzweil. Prop stylist: Deborah Williams.
Total Time
About 30 minutes
Rating
5(698)
Comments
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This is a classic nog made with a cooked custard base, perfect for those turned off by raw eggs. Rum adds a deeply sugary, spicy note, although feel free to riff with a favorite bourbon or brandy. This recipe serves 8. (The New York Times)

Featured in: Nog: The Hard Way

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Ingredients

Yield:8 servings
  • 4cups whole milk
  • ¾cup sugar
  • 5large eggs, separated
  • 1cup heavy cream
  • 1½cups dark rum
  • Whole nutmeg
Ingredient Substitution Guide
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Preparation

  1. Step 1

    In a saucepan, heat 2 cups milk but don’t boil. Turn off the heat.

  2. Step 2

    In a mixing bowl, gradually add the sugar into the egg yolks and whisk until thick and pale.

  3. Step 3

    Whisk 1 cup of the warm milk into the yolk-sugar mixture. Add this back to the milk in the pan, stirring over low heat until thickened and blended. Turn off the heat and quickly stir in the cream.

  4. Step 4

    Place pan in a large bowl half-filled with ice water. Stir occasionally, until chilled. When chilled, stir into punch bowl and add rum and remaining milk.

  5. Step 5

    In a mixing bowl, beat the egg whites until they form soft peaks. Then fold them into the nog. Top each serving with grated nutmeg. Serves 8.

Ratings

5 out of 5
698 user ratings
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Comments

just1jeanne

I've made this every Xmas eve since the early 70's. There is absolutely nothing to compare. I do arrange a selection of liquors around the punch bowl so everyone adds what they like ......or not. Can be enjoyed by all!

Lisa

Actually, the nasty bacteria are primarily on the outside of the eggshell with eggs that are contaminated (a very low percentage; I last heard it quoted around 4%). The white of an unbroken egg is sterile but some bacteria do live in the yolk. Don't wash your eggs, but do cleanly break them and wash your hands after handling the shell.

Tim O.

Even experienced cooks use a thermometer when making custard; this should be included with the recipe. Yolks will curdle above 180 degrees. Play it safe and heat, stirring constantly, to 165 degrees, and then cool down with the cold cream and balance of milk.

Foo Blah

I made this! It tastes like milk with run. LOL! Save your time and buy some premade organic eggnog, and spike it with rum! You won’t regret it.

If you avoid refined sugar

I substituted the sugar for maple syrup (equal amount by volume) and was very happy with the results.

Robert

Great recipe. This is egg nog. It uses raw eggs. If you do not want to eat raw eggs then do not make this and do not drink it.

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