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Holiday Eggnog by Amie Balesky

by Team Tamron




  • 5 – Eggs (Yolks Only)
  • 1Cup – Sugar
  • 1Cup – Whole Milk
  • 2Cup – Half and Half
  • 1/2Cup – Heavy Whipping Cream
  • ¼ tsp – cinnamon
  • ½ – Vanilla Bean
  • Pinch of Salt
  • Pinch of Grated Nutmeg

Optionals & Toppings:

  • ½cup – Brandy
  • Whipped Cream
  • Grated Nutmeg


  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Large Mixing Bowl
  • Medium Cooking Pot
  • Air Tight Storage Bottle/Container


  1. Separate the yolks from your five eggs and add them to your Large Mixing Bowl.
  2. Add your Sugar to the egg yolks and whisk together until thoroughly mixed. Set aside.
  3. To your Cooking Pot add your Whole Milk, Half and Half, Heavy Whipping Cream, Cinnamon, Salt, and Grated Nutmeg. Bring mixture to a simmer on medium heat while whisking CONSTANTLY.
  4. Remove milk mixture from heat and slowly whisk a small portion of it into your Egg & sugar mixture in your mixing bowl. Be sure to mix constantly and add the mixture slowly. We want to temper the eggs NOT cook them.
  5. Once your egg & sugar mixture has been brought up to a similar temperature, begin to mix it back into your Cooking Pot.
  6. Return cooking pot/Mixture to the stove and cook on medium heat while CONSTANTLY Whisking. Do Not Stop Whisking. Cook until the mixture is thick enough to coat the back of a metal spoon once dipped in.
  7. Optional: At this point you may add the Brandy. Whisk in.
  8. Pour Mixture into air tight container and refrigerate until completely cooled.
  9. Serve in glass topped with whipped cream and grated nutmeg.

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