Homemade Egg Nog

Homemade Egg Nog with Vanilla Bean

Makes About 1 ½ Quarts

  • 2 cups milk
  • 1 vanilla bean, split and scraped (or substitute 2 tsp. extract, added at end)
  • 1 cinnamon stick
  • 1/8 tsp. nutmeg, freshly ground
  • 4 orange peel strips; use a peeler, colored-part only
  • 6 eggs
  • 1/3 cup sugar
  • 2 cups milk

Place the first measure of milk, vanilla bean seeds, cinnamon stick, nutmeg and orange peel in a heavy bottom sauce pot and heat over medium heat for about 15 minutes. Meanwhile, in a separate bowl, whisk together the eggs and sugar.

Strain the milk mixture through a fine strainer. Gradually pour the hot milk mixture into the bowl of eggs and sugar while whisking to prevent the eggs from scrambling.

Place the warmed egg and milk mixture back into the pot and heat over medium-heat, stirring constantly for about 5 minutes or until the milk reads 165 degrees F, or if the texture gets ever so slightly thicker.

Add the remaining 2 cups of milk to cool immediately and chill in the refrigerator until serving time. Garnish with whipped cream and a small shaving of nutmeg.


Contact Us