Holiday Dishes

Holiday Cheer Eggnog


6 large eggs
1/3 cup (75 mL) liquid honey
1/4 tsp (1 mL) salt
4 cups (1 L) milk, divided
1 tbsp (15 mL) vanilla extract


In a heavy 2 qt. (2L) saucepan, whisk together eggs, honey and salt. Gradually add 2 cups (500 mL) milk. Cook and stir over medium-low heat for 12 to 15 minutes or until mixture coats back of spoon. (DO NOT BOIL) Pour into a large heatproof bowl; stir in remaining milk and vanilla. Place bowl over ice-water bath, stirring frequently until mixture is cool, about 15 minutes. Cover and refrigerate for at least 3 hours. When ready to serve, whisk in your favourite flavouring.

Makes 10 (1/2 cup/125 mL) servings.

*Flavouring suggestions to add to prepared, cooled eggnog:

  • Stir in 1/2 to 1 cup (125 to 250 mL) rum or brandy or a combination of both.
  • Stir in 1-1/2 tsp (7 mL) instant coffee granules dissolved in 1 tbsp (15 mL) hot water or 1 to 2 tsp (5 to 10 mL) rum extract.
  • Stir in 2 cups (500 mL) softened vanilla ice cream and blend with whisk or mixer.
  • Replace half of the milk with Amaretto, French Vanilla or Irish Cream flavoured dairy blend for coffee.

Tip: Eggnog may be covered and stored in the refrigerator for several days. To serve, keep bowl of eggnog on ice and serve within 2 hours. For creamy Eggnog, fold in 2 cups (500 mL) whipped cream or whipped topping.