CNYEats A Taste of Utica Traditional Eggnog

by Joanne on October 25, 2009

It might seem a little early to be thinking about Eggnog.  At least that was the thought going through my mind when I saw this weeks recipe from our book “A Taste of Utica”.   DSC_0355

Peace of mind came about yesterday when I received a great email from Joe Mezzanini one of the book’s Authors.  Joe referred me to this site:  Ridiculous Food Society of Upstate New York.  Mr. Dave indicates that the alcohol we add to Eggnog preserves it for our festive celebrations come December.  That is if you can leave it alone that long instead of taking premature indulgence.  Taste testing is encouraged however.


The flavor of this Eggnog is so fresh.  I’ve never been a big fan of Eggnog maybe because when I’ve tasted it before, it has been from a carton.  This recipe could possibly make me a “Eggnog Addict”.  Although I could taste the liquor, it wasn’t outrageously strong.  It reminded me of a weak White Russian (something I used to drink YEARS ago which might possibly knock me over these days!). 

Page 20:  Traditional Eggnog.  Posted by Mario  Makes 2 Quarts * I cut my recipe in half.

To guard against salmonella, the eggs are heated.  The eggs make a richer, creamier drink.

  • 1 cup of sugar
  • 12 egg yolks
  • 4 cups whole milk *I used low fat milk
  • 1 cup heavy cream *I used light cream
  • 8 ounces of brandy *I used Coffee Brandy
  • 4 ounces gold rum *I used spiced rum


  • 1 TBS vanilla extract
  • 1/2 tsp ground nutmeg

Beat the sugar into the egg yolks until thickened and pale yellow. 

DSC_1852  DSC_1853

Set aside.  Bring the milk to a simmer in a large saucepan over medium heat.  Note the “skin” just beginning to form on the heated milk. Don’t go past this point.


Slowly beat the simmered milk into the egg yolk – remember to beat constantly.  Pour the entire mixture back into the pan and place over low heat.  Stir constantly until the temperature reaches 150 degrees or the mixture is thick enough to coat the back of a wooden spoon.  I had to go just a tad over 150 before my wooden spoon was coated. It took only a short time, maybe 5 minutes on low heat.


Immediately remove from heat.  Strain into a large bowl and allow to cool.


In a small bowl, beat the cream until slightly thickened (I used Light Cream so I did not beat to thicken)  and fold it into the cooled egg mixture.  Add the brandy,

DSC_1861 the rum,   DSC_1862

the vanilla, and nutmeg.  Stir well. 


Cover and refrigerate a minimum of 4 hours.  Serve over ice.



Some variations are offered: 

  1. Apricot Nutmeg Eggnog:  Omit brandy.  Add 8 oz apricot brandy with the rum, vanilla, and nutmeg.
  2. Banana Eggnog:  Omit rum. Add 4 oz crème de banana along with the brandy.
  3. Cherry Nog:  Omit brandy.  Add 8 oz cherry brandy with the rum.
  4. Coconut Nog:  Add 2 cups coconut milk with only 2 cups of milk (not 4). 
  5. Jamaican Nog:  Omit gold rum.  Add 4 oz dark rum with brandy.
  6. Spiced Nog:  Omit gold rum. Add 4 oz spiced rum, 1/2 tsp cinnamon, 1/4 tsp ground allspice, and 1/4 tsp mace with the vanilla and nutmeg.
  7. Virgin Nog:  No liquor.  Instead, add 1 1/2 cups orange juice and 2 tsp of rum flavoring.

Reminder:  Don’t hesitate to make this now.  Simply sanitize glass containers that will seal tightly and store in a  cool place until the holiday season.  See Mr. Dave’s site in reference to storing.  I put our Traditional Eggnog into a sanitized jar with a tight fitting lid and will store it in the refrigerator until probably the weekend following Thanksgiving.  We will break out the homemade Nog as we decorate for the season. 

Next week:  FINALLY!  Are you tired of waiting?  We will back track to page 12 for Homemade Italian Green Olives.  Ted has been asking me EVERY WEEK…”are the olives ready yet?”.


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