Ingredients for Eggnog (makes 1 quart)

  • 4 Safest Choice Egg yolks

  • 4 Safest Choice Egg whites

  • 2 cups of milk

  • 1 cup of organic whole whipping/heavy cream (235 mL)

  • 1/2 cup granulated sugar

  • 3 whole cloves

  • 1/4 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/2 tsp pure vanilla

  • 1 Tbsp each of Rum and Brandy (optional)


  1. In a large bowl, beat egg yolks and sugar with electric mixer until color lightens and eggs are fluffy.

  2. In a 3.5 Qt thick-bottomed saucepan combine milk, cloves, cinnamon, and nutmeg. Bring to medium-low heat, milk should be steaming, not boiling.

  3. Temper the egg yolks/sugar mixture by slowing adding a ladle of the hot milk mixture to the egg mixture while whisking. Continue whisking while adding another ladle of the hot mixture. Once incorporated, add this egg mixture back to the saucepan.

  4. Cook over medium heat, stirring with wooden spoon constantly. Avoid boiling! If you have a thermometer, cook until the temperature of the liquid reaches 160 degrees F, otherwise check consistency with the back of the wooden spoon. Liquid should be thick and coat spoon when you draw your finger down the spoon.

  5. Remove from heat and add heavy cream while stirring. Strain out cloves through mesh strainer.

  6. Add vanilla and alcohol (optional). Chill in the refrigerator to cool.

  7. Beat Safest Choice egg whites with electric mixer until they form soft peaks (about 5 minutes). Add 1 tsp of granulated sugar and continue to beat egg whites until they form stiff peaks. Gently fold into eggnog. Serve immediately. **Omit this step of adding egg whites if not using Safest Choice pasteurized eggs.