This recipe is adapted from the recipe in Hudson Valley Mediterranean, which is a wonderful and very nutritionally focused cookbook from a local chef.

It was knowing this that I decided to try out the recipe- maybe it isn’t possible to make eggnog a health drink, but at least it can be a delicious and wholesome one, without the additives of so many of the ones you buy at the store.

I tend to mix my eggnog with milk to temper the sweetness, so I adjusted this recipe to be a bit lighter- feel free to change it to 2 cups of milk and 2 cups of half and half, and/or to up the sugar to 3/4 cup if you prefer the more classically thick version. Merry Christmas, and happy holidays!



  • 3 cups whole milk
  • 1 cup half and half
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  •  1 1/2 tsp freshly grated nutmeg, with extra for decoration
  • 1/2 tsp ground cloves
  • pinch of salt
  • 6 large egg yolks
  • 1 cup dark rum or whisky, if desired


  1. Put a medium-sized metal bowl in the freezer.
  2. In a medium saucepan over medium heat, mix the milk, half and half, sugar, vanilla, nutmeg, cloves, and salt. Stir often until steaming, but not yet boiling.
  3. Place the egg yolks in a small bowl, and whisk with about 1/2 cup of the milk mixture. Pour the egg mixture back into the milk mixture in the saucepan, still whisking.
  4. Turn heat to medium-low, and stir constantly until thickened, about 5 minutes. Make sure not to let the mixture boil!
  5. Strain the mixture through a sieve into the frozen bowl, and allow it to cool. Place in the fridge, placing plastic wrap over the surface so that the eggnog does not form a skin, until chilled.
  6. Before serving, mix in the alcohol if desired. Add a sprinkle of grated nutmeg to the poured glasses, and enjoy!



  • You’ll see that I used ice cubes in my eggnog, but only because I couldn’t wait for it to chill! Unless you’re as impatient as I am, simply leaving the finished nog in the fridge for a few hours should suffice.