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This recipe for EGGNOG II, by , is from "It's All Good" The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Carter
Added: Wednesday, December 10, 2008



4 cups milk
1 pinch clove
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
12 egg yolks
1 1/2 cups sugar
4 cups light cream
1/2 teaspoon ground nutmeg
2 teaspoons vanilla
2 1/2 cups light rum (optional)
12 egg whites (optional)


1Combine milk, cloves, cinnamon and the first portion of vanilla in a large saucepan. Heat on low for five minutes. Slowly bring to a boil.
2In a large bowl, combine egg yolks and sugar. Whisk together until fluffy.
3Slow whisk the hot milk mixture into the egg yolks, a little at a time.
4Pour back into the saucepan and cook over medium heat, stirring constantly, for about 3 minutes, or until thick. Be careful not to let it boil.
5Strain into a large pitcher, cover and let cool for about an hour.
6Stir in the cream, nutmeg, and second portion of vanilla. Stir in rum, if desired.
7If you would like to include the egg whites, beat them until stiff and slowly add 1/4 c sugar. Gently fold into the egg nog.
8Refrigerate overnight before serving.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 MIN




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