Happy Holidays from our family to yours! I hope that your family is healthy and well, and that you get to have a Christmas season full of joy and peace. 

I don't know about you, but one of the best parts of the Holidays for me is all the nostalgic food. I'm sure you have your own list of must haves, I sure have mine, but I thought that I'd share a more resent obsession. 


                 Eggnog! It pretty much checks all the boxes for me. It is nostalgic, and reminds me of my childhood, meanwhile it is grown up and makes any party seem refined. It is so easy to make, and uses up all those extra eggs ;-) I make a batch and store it in the refrigerator all through the Holiday season. I promise that it is not too hard, and the recipe I have included (from Epicurious - my favorite) is cooked, so it is safe for all. You can also choose whether to add alcohol or not - it is fantastic either way!

Eggnog Recipe - makes about 6 cups

- 3 cups of whole milk (you can also do 1.5 cups any milk (i.e. 1%, ec) + 1.5 cups half and half and it will turn out just fine) 

- 7 large eggs

- 1 cup of sugar

- 2 cups of heavy cream

- 1/3 cup bourbon (optional)

- 1/3 cup Cognac or other brandy (optional)

- 1 teaspoon vanilla

- Garnish: Grated nutmeg (lets be honest while the fresh stuff is better...well sometimes the stuff in on the spice rack is so much easier :-))


Bring milk just to a boil in a 2-quart heavy saucepan (any big pan will work). Wisk together eggs and sugar in a large bowl, then add hot milk in a VERY SLOW stream, while whisking. NOTE: I recommend just taking a little measuring cup (like a 1/3 cup) and as I'm whisking I just dip my 1/3 cup into the hot milk and then very slowly let the milk dribble into the egg mix then repeat until all the milk is in - if you don't go really slowly you will get scrambled eggs...ew. So, don't rush! Anyway, then pour the egg and milk mixture back into the saucepan and cook over moderately low heat, stirring CONSTANTLY with a wooden spoon, until the mixture register 170 degrees F on a thermometer (about 6-7 minutes).

Congratulations you have now made a custard! Pour your custard through a find-mesh sieve into a clean large bowl (or a pitcher) and stir in cream, bourbon, brandy, and vanilla. Cool completely uncovered, then chill covered, until cold which takes about 3 hours. You can then leave the eggnog in the refrigerator for at least a week - stir before serving. Remember to sprinkle each serving with nutmeg, then enjoy!!

I hope this recipe becomes a family favorite for years to come, and if you have enjoyed this post join our email list to get more!!


Until Next Time,

Jessica Newman