Farmer's Eggnog Recipe

December 7, 2021

Farmer's Eggnog Recipe

After the kids got home from school yesterday, I poured the eggnog I had made that morning into some "fancy" glasses and sprinkled some cinnamon on top of theirs (and added a bit of brandy to mine) and we toasted to Monday.

Rhett said it tasted like Christmas in a cup. Jake said it was like drinking melted ice cream.

Either way it's delicious!

Happy Holidays!



  • 8 egg yolks (preferably free range from The Flying Pig Farm!)
  • 1/2 cup sugar
  • 5 cups whole milk (We used our Mabel's milk which is extra creamy so you may want to substitute a cup or two with heavy cream)
  • 1/2 tsp ground nutmeg
  • pinch of salt
  • 1/2 tsp vanilla extract.
  • cinnamon for topping
  • Brandy, spiced rum, or bourbon for the adults (optional)


  1. Whisk the yolks and sugar together in a bowl until mixed well.
  2. Over medium-high heat, combine the milk, nutmeg and salt in a saucepan. Stir often until the milk almost reaches a simmer.
  3. Ladle a small amount of the hot milk into the egg mixture and stir well to temper the eggs. (You don't want to add to much at a time or you'll end up with scrambled eggs.) Continue to add the rest of the hot milk to the eggs.
  4. Pour the mixture back into the sauce pan and heat until it reaches about 160 degrees. You'll want to stir often so is doesn't scorch on the bottom.
  5. Remove from heat and stir in the vanilla.
  6. Refrigerate until chilled. It will thicken slightly as it cools
  7. Pour into "fancy" glasses. Sprinkle with cinnamon and add alcohol if using.
  8. Enjoy!

Will store for a week, but it won't last that long in our house!

Nicci Keaton

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