Wayne Gives Nod to the Nog

Egg Nog recipes for the holidays


I’ve been told that December 24th is officially “Egg Nog” day!  I’m not really sure who makes all these official things happen, but let’s just go with that and enjoy it.  Thanks to pasteurized eggs, Egg Nog is now safer than ever and consumption has been steadily growing since the 70’s.   Plus, a refrigerated batch of freshly made egg nog holds safely for up to 2 weeks.  I had the pleasure of having Greg West, president of National Pasteurized Eggs, join me during my segment to share this basic recipe and suggestions for tasty variations so that you can customized your egg nog for the holiday season.

NPE’s Jay’s Holiday Egg Nog

Serves: 10 – 12


12 Pasteurized Shell Eggs
1 lb. Confectioners’ Sugar
1/2 tsp Salt
1/4 cu Vanilla
8 cu Evaporated Milk
3 cu Water


Break eggs into large bowl.  Beat eggs until light in color.  Mix in confectioner’s sugar, salt and vanilla.  In a separate bowl, mix evaporated milk and water.  Blend with egg mixture for 30 seconds.  If desired, add in 4 cups dark rum, brandy, bourbon or rye.  Cover nog closely and let ripen in the refrigerator for 24 hours. Stir again and serve sprinkled with freshly grated nutmeg or other garnishes below.

Tasty Holiday Variations

The following garnishes and stir-in items can enhance this Egg Nog recipe to create a variety of unique flavors.  Mix them up and try something different each time to make it.

Chocolate Curls
Maraschino Cherries
Cinnamon sticks
Orange Slices
Extracts or flavorings
Peppermint sticks or candy canes
Flavored brandy or liqueur
Plain brandy, rum or whiskey
Fruit juice or nectar
Sherbet or ice cream
Ground Nutmeg
Whipping cream

Many thanks to Greg West for sharing this recipe and these tasty variations for egg nog.
More information about pasteurized eggs, check out their website at http://www.safeeggs.com.

If you comments or questions, please send me an email at wayne@waynesweekend.com.

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