Hello everyone,

Over the Christmas break last year, Cody and Jackie spoiled John and I with a wonderful fesive dinner. Cody was the man, serving up a delicious roast beef with mashed potatoes, gravy, yorkshir pudding, and roasted root vegetables. To top things off, he made a homemade black forest cake which was to die for (I couldn’t stop eating cake so was eventually cut off.)

So I have to apologize to Cody as the feature of this post is none of the above, but rather Jackie’s contribution, a fantastic homemade egg nog, with rum and brandy to boot!

I told my brother about this wonderful egg nog creation, and he was completely on board with making it for Christmas. The two of us made it together and had a blast, blending eggs with sugar, milk, cream, brandy, rum and of course freshly grated nutmeg.

We made the egg nog and let it sit overnight to allow the flavours to blend. Steve and I were really excited to try the Christmas nog, but it was like pulling teeth to get my mom to try it. She said she didn’t like egg nog as it was too rich for her. But we insisted, and after my mom tried it she admitted how delicious it was (and not nearly as rich and filling as the store-bought kind), and we all enjoyed a glass of Christmas cheer together.

This extraordinarily simple egg nog recipe will make any holiday party a hit.

TIPS

– Try making your nog the day before so the flavours infuse nicely, although making it the day of in a pinch works great too
– Make sure to use freshly grated nutmeg, and the nutmeg garnish just before serving is key
– Serve in chilled glasses

Special thanks to Jackie for introducing me to this wonderful delight and sharing the recipe, and to my brother for making egg nog with me! We are planning to make it again this year on Christmas day, and I see this is quickly becoming a Christmas tradition in my family.

Bon appetit,

Julie

Click here to view printable Word version of recipe:
Homemade Egg Nog

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Homemade Egg Nog
By Jeffrey Morgenthaler

Makes 4 servings

2 large eggs
¼ cup superfine or berry sugar (we used regular white sugar and it worked just fine)
½ tsp freshly-grated nutmeg
2 oz brandy
2 oz spiced rum
¾ cup whole milk
½ cup heavy cream or whipping cream

Beat eggs in blender for one minute on medium speed (low if you have a powerful blender). Add sugar, and blend for an additional minutes. While blender is still running, add nutmeg, brandy, rum, milk and cream until combined. Chill before serving. Serve in chilled wine glasses, grating additional nutmeg on top before serving.

Try making a day in advance