Every family has that recipe — the one no one ever bothered to write in a proper cookbook because everyone just… knows it. For our big, blended family, that recipe is The Egg Nog. Creamy, comforting, slightly suspicious in how easy it goes down. And yes… confidently boozy in the best possible way.

This is the drink that’s been poured, passed around, debated, upgraded, doubled, rescued, perfected, and “taste-tested” (sometimes a few too many times) for as long as we can remember. Because when it comes to egg nog? We believe in preparation. By mid-December, we’ve usually completed several “practice rounds” — strictly for quality control, of course — to ensure Christmas Eve and Christmas Day go off without a hitch. 

It’s more than a drink. It’s a full-blown family ritual.

Some years, we’re all squeezed into the same kitchen, trying to hear ourselves think over the blender and arguing about who went heavier on the rum last year. Other years, life has us scattered across cities, provinces, and time zones. But the tradition still happens.

Even when we’re kms apart, we FaceTime our glasses, count to three, and send a loud, chaotic, blended-family cheers through our screens. Because holiday magic doesn’t care where you are, it just cares that you show up (with a very full glass).
A sip. A smile. A “wow… that’s strong.” Followed by a “yep… that’s the stuff.”
That’s our tradition.

And honestly? We wouldn’t change a drop. Recipe below… You’re Welcome. WIth Love from Kiya and Lori.

EGGNOG


12 Eggs
3 ¼ cups Icing (Confectioner’s sugar)
½ tsp Salt
¼ cup Vanilla
10 cups of Milk
Brandy &/or Dark Rum, Rye or Scotch
Nutmeg for garnish

1. Using a large mixing bowl, beat eggs until very light and lemon colored.

2. Gradually beat in sugar, salt and vanilla. Stir in milk, using larger container.

3. Add liquor. Refrigerate for 24 hours before serving.

4. To serve, run the Nog through a blender to foam up (just give it a quick beat). 

5. To store for a few days, keep covered in the refrigerator. 

6. Strength may be adjusted by adding more or less liquor or more or less milk. 

7. Garnish with nutmeg.

PLUS: We whip 2 cups of whipping cream (not real stiff but still forming) and place on top of the eggnog. We’ve placed the whip cream in during the 24 hours but then don’t use the blender just gently stir to service or put the whip cream on just prior to serving. Either way works but the whip cream does add for a creamier blend — mandatory!

We’ve used Brandy, Dark Rum and Rye  but found that with the Rye you lose the rum and brandy flavour. 


Cheers to choosing your own adventure, Sisters!

Yield: 25 servings, 5 oz (140 ml) each