Eggnog From 1895 – The Secret Recipes From The 1900s To The 1980s By B. Dylan Hollis

Make this eggnog at least 2-3 weeks before you plan to imbibe. It doesn’t take long to make, but it can be messy. I almost made the mess that couldn’t be cleaned up.


• 5 Eggs

• 1 Cup Sugar

• 2 Cups Whole Milk

• 1 Cup Heavy Cream

• 4 Cloves

• 1 Tbs Cinnamon


1. Add 5 egg yolks (save the whites for later) to a mixing bowl

2. Mix in 1 cup sugar until smooth

3. Add milk and heavy cream to a cauldron (or sauce pan if you don’t have a cauldron) stir in 4 whole cloves and cinnamon.

4. Scald the milk then use about half the milk mixture to tem-per the eggs.

5. Add the eggs back into the rest of the milk mixture and heat over low heat until thick.

6. Strain the mixture to remove the cloves and allow to cool slightly.

7. Whip 5 egg whites to stiff peaks with nutmeg and vanilla to taste

8. Stir the egg white mixture into the egg and milk mixture.

9. You can return to heat if you’re not comfortable with un-cooked egg whites.

10. Refrigerate until ready to use.

11. Top with more nutmeg and add rum if desired.

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