Eggnog is one of those seasonal treats that I honestly forgot you could make at home. Like most folks, we would always get excited when those golden cartons would first appear in the grocery aisle. We’d buy a carton, gulp the first glass, and then not finish it because the memory was always better than the reality. Unfortunately, store-bought eggnog just isn’t all that great.

To make eggnog at home that will make you weak in the knees, you’ll need just a few, high-quality ingredients. Don’t skimp! This holiday classic deserves the freshest locally sourced eggs, milk, and cream.

Classic Eggnog

This recipe by J. Kenji Lopez-Alt over at Serious Eats is as simple as it gets. I’ve cut the original recipe in half, which will make 8 servings.

4 fresh Jones Family Farm eggs, separated
1/3 C sugar, divided
1.5 C whole milk, such as Kriemhild Dairy, Collins Creamery, or Shults Farm
1 C heavy cream from Kriemhild Dairy
1 C dark rum
Nutmeg for garnish

Beat egg whites until foamy, add half of the sugar. Continue to beat until soft peaks form.

In a separate bowl, beat yolks and remaining sugar until light yellow and ribbon-y. Add milk, cream, and rum and beat until combined.

Fold egg white merengue into yolk mixture and serve, topping with grated nutmeg.

Eggnog can be kept in the refrigerator indefinitely, due to the high(ish) alcohol content. Just give the mixture a stir and serve!

Special thanks to long-time customer Ned Rogers for turning us on to this recipe!

Our dark orange yolks make all the difference in the world!

Our intensely colored yolks will look like this after they’ve been whipped with sugar.

And there you have it—homemade eggnog that puts all others to shame!

The Week Ahead

We have lots of eggs! You can find them in our farm store, along with milk from Shults Farm in Canajoharie. You can also find our eggs on Local Foods Mohawk Valley and at Cafe Domenico in Utica.

Thank you for your tremendous support. Please let us know if there is anything we can do for you!

Suzie & Peter