Many people are wary of homemade holiday eggnog. This version of the classic Christmas beverage is cooked so you don’t have to worry about consuming raw eggs. Serve this as is as a non-alcoholic drink or stir in some rum before serving.

Yield: Serves 4.



  • 6 eggs
  • 1/4 cup granulated sugar
  • 1 tsp vanilla
  • 2 cups light cream (10%)
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 cups homogenized milk


  1. In a large stainless steel bowl, whisk together eggs, sugar and vanilla until thick and pale in colour, about 2 minutes.
  2. Place cream in a saucepan. Bring to a boil over medium heat. Remove from heat. Gradually whisk 1/2 cup hot cream into egg mixture. Gradually add remaining hot cream, whisking constantly until blended.
  3. Set bowl over a saucepan of simmering water. Do not allow water to touch bowl. Cook mixture, whisking constantly, until an instant-read thermometer inserted into centre of mixture registers 160°F. Mixture should be thickened and coat a spoon.
  4. Remove bowl from saucepan. Whisk mixture to cool. Whisk in cinnamon and nutmeg. Gradually add milk, whisking constantly until blended.
  5. Pour eggnog into a large pitcher. Refrigerate for at least 2 hours but no longer than 24 hours.
Nutritional analysis per serving:

469 calories, 34.3 g fat, 16.5 g protein, 23.7 g carbohydrate, 0.2 g fibre, 207 mg sodium