Holiday Eggnog

Eggnog blends milk with the holiday spices nutmeg, cinnamon, and/or allspice. It is a Boutte family New Year's Eve tradition. No New Year's Eve is complete without Granny's special drink!.

Ironically, it is typically served cold in the Northern states, while in New Orleans, it is served warm!


  • 1 can condensed milk
  • 4 eggs
  • ½ cup sugar
  • 2 cans evaporated milk
  • 1 tablespoon vanilla
  • 1 teaspoon nutmeg


Empty cans of evaporated milk into a large saucepan. Fill cans with water and empty into pan.

Slowly warm milk, but do not boil. This will curdle the eggs.

Separate eggs. Add yolks to condensed milk and sugar. Beat until fluffy.

Add several spoonfuls of warmed milk to the yolk mixture, a spoonful at a time to temper the mixture.

After yolk mixture is warm, add to milk in the saucepan and simmer for 20 minutes, stirring constantly. Add vanilla and ½ of the nutmeg.

Beat egg whites until they form stiff peaks and add to warm milk mixture.

Slowly bring to a boil. Remove from heat and sprinkle top with the remaining nutmeg.

Variations (that can be combined with each other)!

1) Eliminate the egg whites
2) Add rum - a personal favorite!
3) Serve cold

Return from Holiday Eggnog to Cooking New Orleans Style

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