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  • Tommy Centola

Creole Egg Nog

One of my favorite winter beverages is Egg Nog. I know that I can enjoy it year round but only drink it during November and December. Here's a take on a classic


6 large egg yolks

1 ¼ cup raw cane sugar

½ teaspoon kosher salt

2 teaspoons nutmeg

2 cups half and half

2 cups heavy cream

2 teaspoons vanilla extract

3 large egg whites


In a medium bowl whip egg yolks for 1 minute with a hand mixer on medium, until bright yellow. Add sugar, salt, and 1 teaspoon nutmeg, whip for 1 minute. Turn on the heat to medium in a large pot add half and half, cream and remaining nutmeg, bring to a slight boil, about 3 minutes. Stir in ¼ cup of warm liquid into the egg mixture. Pour back into the pot, cook for 3 minutes on medium, until the eggnog coats the back of a spoon. Stir in vanilla extract. Remove from heat.

In a large bowl whip egg whites with a hand mixer on medium for 2 minutes, until stiff peaks form. Slowly add ¼ cup of sugar and whip for 2 minutes. Pour egg whites in the pot and wait 5 minutes before serving. Divide evenly amongst 4 glasses, make sure to get some of the foam, and garnish with a sprinkle of nutmeg.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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