Homemade eggnog

By Jason Skrobar
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  • 6 eggs, separated
  • 1/2 cup sugar
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground nutmeg, plus more for garnish
  • 1 teaspoon ground cinnamon


  1. In a large mixing bowl, whisk together egg yolks and sugar until well combined. Set aside. 
  2. Combine milk, cream, vanilla, nutmeg and cinnamon in a saucepan and gently heat until mixture just starts to boil. 
  3. Remove from heat and add a ladle full of the warmed mixture to the eggs and whisk. Repeat this step twice until the egg mixture has come up in temperature. 
  4. Now you can add the remaining warmed milk and whisk it all together. Let mixture come to room temperature and refrigerate until you’re ready to serve. 
  5. Before serving, beat reserved egg whites until they form soft peaks (about four minutes). 
  6. Fold egg whites into chilled egg nog and serve with a bit of ground nutmeg as a garnish.


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