Amanda's Christmas Egg Nog

Eggnog America Village

I met Amanda earlier this year, when a mutual friend introduced us. She has been interning with America Village since.

Amanda is smart, funny, hard working and great company - And, I discovered this week, she makes a wonderful Eggnog. It was my first time trying this American classic christmas drink - It won't be the last! 

 Here she shares her recipe - Enjoy!


*This recipe contains milk products and raw eggs. For a cooked version, see corresponding comments below

15 minutes prep

1hr 30 min total

Serves 6



-       4 eggs

-       2 c. milk (preferrably whole milk)

-       1 c. cream (preferrably heavy cream)

-       1/3 c. & 1 tbs. white sugar

-       1 tsp. Nutmeg, grated

-       3 oz.  Of your favorite brandy, cognac, liqueur or rum



1.     Separate egg yolks from whites. Whisk yolks with sugar until creamy and set aside.

2.     In a medium-sized pan, add milk, cream and nutmeg. Heat until warm and nutmeg is infused, about 8-10 minutes, then remove from heat to cool.  *Do not cool entirely if cooking eggs. Milk mixture should have a light parchment colour. Do not boil or simmer.

3.     While milk mixture is cooling, beat eggwhites with an electric mixer or whisk. Whip whites until they form a fluffy meringue; leaving stiff peaks. Set aside.

4.     Once the milk mixture has cooled, slowly pour into yolk mixture. Whisk quickly to prevent cooking and lumps.  *Return to pan and heat until bubbling if you decide to cook the eggs, whisking constantly. Remove from heat after bubbling and cool.

5.     Add your alcohol of choice. I used Ron MielCanario Artemi Liqueur Honey Rum. *Skip this step for a non-alcoholic version.

6.     Add whites to yolk mixture, carefully whisking or folding them in. There should be a frothy layer on top.

7.     Put completed eggnog in the fridge for 45min-1hr. Serve and enjoy chilled.

America Village Eggnog
AmericaVillage Eggnog