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Eggs-travagant Nog Recipe

Eggs-travagant Nog

Yes, it's good from the carton too, but nothing can beat the lush yumminess of our homemade version of this holiday party staple. This eggnog is cooked (so it's safe) and then chilled quickly with a sweet secret ingredient.


  • 6 egg yolks
  • 1/2 cup sugar
  • 1/2 teaspoon ground nutmeg
  • 2 cups milk
  • l cup half and half (or milk, for lighter nog)
  • 1 tablespoon vanilla extract
  • 1 pint superpremium vanilla ice cream


  1. Whisk together the egg yolks, sugar, and nutmeg in a large bowl.
  2. In a medium saucepan over medium heat, heat the milk until it steams.
  3. Pour some of the hot milk over the egg mixture and whisk (this keeps the eggs from scrambling), then scrape this egg mixture into the saucepan with the rest of the milk and cook over medium-low heat, whisking constantly, until it thickens a bit, about 10 minutes (or reads 165º to 175º on a candy thermometer).
  4. Remove from the heat and stir in the half and half and vanilla extract, then pour the mixture through a strainer into a clean bowl.
  5. Add the ice cream, and stir until melted. Cover and chill at least 1 hour, then stir before serving. Garnish with nutmeg. Makes 12 servings.