Holiday Eggnog

This classic holiday drink is rich and delicious, featuring a wintery spice profile. We love it when it features local eggs from Pigasus Meats in South Hero! It's yummy warm or chilled.

Top down view of two mugs of eggnog on a green tablecloth

Prep Time

30 minutes

Cook Time

60 minutes


6 Servings


6 egg yolk
1⁄2 cup sugar, granulated (or more, up to 3/4 c., to taste)
2 1⁄2 cups milk, whole
1⁄2 cup cream (or use Sweet Rowen Farmstead cream-top milk for 3 cups of liquid total)
5 cloves
1 tablespoon vanilla extract
1 teaspoon cinnamon (divided)
1 teaspoon nutmeg (freshly grated)


Whisk the egg yolks with the sugar in a large heatproof bowl until the mixture lightens in color and becomes fluffy. 


In a heavy-bottomed saucepan, combine the milk, cream, whole cloves, freshly grated nutmeg, and ½ teaspoon cinnamon. Bring to a simmer, but do not boil. 


Temper the egg mixture by slowly pouring small amounts of the hot milk into the eggs, whisking constantly between each addition, until about half of the hot milk has been mixed into the eggs. This will slowly raise the temperature of the egg mixture to avoid cooking the eggs into clumps.  


Pour the tempered egg mixture back into the saucepan with the rest of the hot milk. Bring the mixture to 160 degrees over medium heat, stirring constantly. (If you do not have a thermometer, the mixture will be thickened and coat the back of a spoon). Do not boil the mixture, or the eggs will curdle. (If the mixture does curdle during the cooking process, let cool slightly, then blend in a highspeed blender) 


Strain the mixture to remove the cloves and chill for about an hour, then stir in the vanilla extract. Served warm or chilled, sprinkled with the remaining cinnamon and more freshly grated nutmeg.