If you like having egg nog during the holidays, WGN’s Dean Richards has an easy, delicious recipe for making it at home.


  • 12 large eggs  (pasteurized eggs are preferred,  but you can use regular.  See cooking process below)
  • 1-1/2 cups sugar
  • 1/2 teaspoon salt
  • 8 cups whole milk, divided
  • 2 tablespoons vanilla extract
  • 1 teaspoon ground nutmeg
  • 2 cups heavy whipping cream
  • Additional nutmeg, ground or whole to grind fresh. (optional)


  1. Whisk together eggs, sugar and salt.
  2. Gradually add 4 cups milk.   
  3. If using regular eggs,  stir over low heat until a thermometer reads 160°-170°, constantly stirring. Do not allow to boil.
  4. If using pasteurized eggs, you can skip the boiling process. 
  5. Transfer to a large bowl.
  6. Stir in vanilla, nutmeg and remaining milk. (if you boiled), place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.)
  7. Refrigerate, covered, until cold, at least 3 hours.
  8. To serve, beat cream until soft peaks form.
  9. Whisk gently into cooled milk mixture.
  10. If desired, sprinkle with additional nutmeg (or grind before serving.