This beverage is synonymous with the holidays and our simple recipe makes it a tradition worth bringing back.


In a large saucepan, whisk together eggs and sugar until well combined. Whisk in milk. Add cinnamon sticks, nutmeg, mace and cloves; place over medium heat and whisk gently for about 10 minutes or until mixture has small bubbles around the edge of pan and thermometer reaches 160ºF (71ºC).

Remove from heat and pour through fine mesh strainer into a large bowl. Whisk in rum (if desired) and cover with plastic wrap, directly on surface, and refrigerate for at least 4 hours or up to 2 days.

In a bowl, beat whipping cream until stiff peaks form. Dollop each cup of egg nog with whipped cream and sprinkle with cinnamon, if desired.


Chocolate Egg Nog: Whisk in ½ cup (125 mL) high quality cocoa powder to egg and sugar mixture and continue with recipe. 

Maple Ginger Egg Nog: Omit granulated sugar and substitute ½ cup (125 mL) pure maple syrup. Add 1 inch (2.5 cm) piece fresh peeled ginger, thinly sliced or 2 tsp (10 mL) ground ginger with cinnamon sticks and continue with recipe.

Chai Egg Nog: Add 10 crushed green cardamom pods and 6 black peppercorns with cinnamon sticks and continue with recipe.

Tip: If you don't have ground mace you can substitute ¼ tsp (1 mL) ground allspice in the recipe.

Brought to you by: Egg Farmers of Ontario