Maria Provenzano - Eggnog
Skip store bought eggnog and make your own with this homemade recipe.


  • 12 eggs
  • 1 cup sugar
  • 4 cups whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 cup heavy whipping cream
  • Pinch of salt
  • Candy thermometer


  • 1 cup heavy whipping cream
  • Fresh nutmeg
  • Fresh orange zest


  1. Combine the eggs and sugar in a bowl and whisk until thoroughly combined
  2. Pour the whole milk into a saucepan and stir in the ground cinnamon and ground nutmeg and a pinch of salt
  3. Whisk the egg mixture into the milk mixture
  4. Heat the mixture over medium heat while stirring constantly. Stirring constantly is very important to prevent the milk from scorching or scrambling the eggs.
  5. While the mixture cooks add in the candy thermometer and when the mixture reaches 165° on the candy thermometer remove from the heat and slowly whisk in the heavy whipping cream and vanilla extract
  6. Cool slightly before tasting and add more sugar or spices as desired
  7. Allow the mixture to cool completely
  8. Once cooled placed in a covered container and refrigerate overnight or until thoroughly chilled
  9. When you are ready to serve you can either pour the mixture into cups as is or you can place in a blender or vita-mix to make it frothy, an immersion blender can work as well
  10. Whip one cup of heavy whipping cream to make fresh whipped cream for the topping
  11. If serving in a punch bowl you can fold the fresh whipped cream into the mixture for a traditional look or you can keep it separate and simply use it as a topping for the eggnog (using it just as a topping is my preference)
  12. Top each cup with fresh nutmeg and fresh orange zest