McKenzie Makes: Egg Nog!

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Tis the season for cold and creamy alcoholic drinks πŸ˜‰

In this past weekends New York Times Magazine they featured a recipe for home-made egg nog which made me want to make it immediately after reading it. I mean who doesn’t love a glass of egg nog every now and then?

The recipe is simple but it takes some time. But it’s well worth it and will make you scoff at the pre-made mixes you find in the dairy aisle. I made a small batch (since the recipe serves 8) and found myself drinking the entire lot in just a day (with and without rum)! Do not substitute any item in this recipe as it will fail miserably……seriously.

Make a batch for an upcoming holiday party, with your family at your holiday meal or just because you want to get into the holiday spirit!

Happy Holidays Everybody!


  • 4 cups whole milk
  • 3/4 white sugar
  • 5 large eggs, separated
  • 1 cup heavy cream
  • 1 1/2 cups dark rum
  • 1 nugget of whole nutmeg
  • 1 big bowl of ice with water

To Make:

  • In a saucepan, heat 2 cups milk but don’t boil and turn off the heat
  • In a mixing bowl gradually add the sugar into the egg yolks and whisk until thick and pale
  • whisk 1 cup of the warm milk into the yolk-sugar mixture
  • add to the milk in the pan and stir over low heat until thickened and blended
  • turn off the heat and quickly stir in the cream
  • place pan in large bowl with ice and stir occasionally until chilled
  • when chilled put into punch bowl, add rum and the remaining milk
  • beat the egg whites in a mixing bowl until they form soft peaks
  • fold egg whites into the nog and grate nutmeg over entire punch bowl
  • Enjoy!

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