The Editor’s Eggnog

Treat your nearest and dearest to the go-to eggnog recipe of our editor-in-chief, Brian Hart Hoffman. Brian makes it every year for his closest friends and family, and this year, he’s letting our readers in on his special recipe. Striking the perfect balance between warm spice and sweet custard, this velvety eggnog is delicious spiked with brandy or bourbon, or even added to coffee.

Find more gift-worthy ideas for the holidays (like Heilala Vanilla Flavored Extracts, our Simple Salted Peppermint Bark, and our Lebkuchen seen in the photo above) in our November/December 2019 issue!

The Editor's Eggnog
Makes 10 servings
  • 2 ¼ cups whole milk
  • ⅔ cup half-and-half
  • ¾ cup sugar
  • 6 large eggs, beaten
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¾ cup dark rum
  • Garnish: ground nutmeg
  1. In a large saucepan, whisk together milk, half-and-half, sugar, eggs, vanilla, and salt. Bring just to a boil over medium-high heat, whisking constantly until thickened. Immediately pour into a serving bowl. Stir in cinnamon and nutmeg. Cover and chill until ready to serve. Stir in rum. Serve with a sprinkle of nutmeg, if desired.


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