Egg Nog

The following post is a guest post by my friend Stephen Elliott.  This recipe is not low-fat, but it’s definitely worth the splurge for the holidays, give yourself a treat!

Egg nog is a huge part of my family tradition. I didn’t even bother to check if the stores in Korea carry it. They wouldn’t do it right anyway. This is exactly how I remember it, though if you can find Nutmeg anywhere… well, let’s just say that it’s nice, but not necessary. If you find a nice rum or scotch, go ahead with that too.

Egg Nog

Egg Nog

Servings: About 8 – 8oz glasses


-4 Eggs

-1 Cup heavy cream

-1 Liter of milk

-1/2 a 15oz container of condensed milk

-2-3 oz Rum, scotch, or whiskey (optional, the traditional additive is rum, but most dark colored hard liquors work fine)


1) Separate the eggs and the yolks, and mix the yolks with the condensed milk. Add about ¼ of the milk. In a medium saucepan, cook the egg yolk/ condensed milk/ milk mixture for 3-4 minutes, to kill any bacteria in the eggs. Just make sure you don’t accidentally scramble them!

2) Turn off the flame and add the rest of the milk and the heavy cream. Beat the egg whites until fluffy and mix them in. add the liquor to the individual cups just prior to drinking.

Below are the ingredients used in this recipe.  All can be found at Home Plus.

CreamSweetened Condensed Milk

Nutrition Information

Per 1 Serving: 241 Calories, 18 g Fat, 10.5 g Saturated Fat, 141.2 mg Cholesterol, 129.6 mg Sodium,  10.3 g Carbohydrates, 0g Fiber, 9.5 g sugar, 10 g Protein. *Nutrition is based on whole milk.


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