You might think one of Mike Januik’s Cabernet Sauvignons take center stage at his house over the holidays, but you’d be wrong.  Among family and friends, Mike is as famous for his eggnog as he is for his red wines.

What’s his secret?  Year after year, he relies on the classic “Joy of Cooking” recipe to win rave reviews.

Happy Holiday from all of us at Novelty Hill Januik.


Joy of Cooking’s Holiday Eggnog (cooked)

  • 1 cup milk
  • 1 cup heavy cream
  • 12 large egg yolks
  • 1- 1/3 cups sugar
  • 1 teaspoon freshly grated nutmeg
  • 2 cups milk
  • 2 cups heavy cream
  • 1-1/2 cups brandy or 1-1/2 cups cognac or 1-1/2 cups rum (light or dark) or 1- 1/2 cups Bourbon

Directions: Combine first two ingredients and set aside.  Whisk together egg yolks, sugar, and nutmeg until blended.  Whisk the extra milk and heavy cream into the egg yolk mixture.  Transfer egg yolk mixture to a heavy saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly more than heavy cream (about 175 degrees F).  Be careful or it will curdle if you overheat it.  Remove from heat and stir in the reserved milk and cream.  Strain into a storage container and chill thoroughly, uncovered, then stir in the 1[1/2 cups liquor of your choice.  Cover and refrigerate for at least 3 hours or up to 3 days.  Sprinkle with freshly grated nutmeg to serve.

Do not double this recipe.


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