photo courtesy of  Carol Bentley

photo courtesy of
Carol Bentley

Thanksgiving and Christmas are traditional times for an old fashioned egg nog.


6 large eggs

1 Cup heavy cream

1 Cup water

1 Teaspoon granular sugar or 1 Tablespoon honey

1 Tablespoon vanilla extract

1/8 Teaspoon nutmeg, preferably freshly grated

If you want to Spike the eggnog, add 1 cup cognac and 1/4 cup dark rum


  1. Crack eggs and place in a blender. Add cream and water; blend until smooth. Add sugar or honey to taste. Add vanilla and nutmeg; blend until foamy.

  2. Drink immediately.

For busy cooks that don’t have time to make the egg nog try this:

Mix 6 ounces prepared eggnog with 1 ounce bourbon and 1 ounce sherry. Serve in a tall glass over ice with grated nutmeg on top.