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Wild's Cooked Egg Holiday Eggnog



– 12 whole eggs, separated – 1 cups sugar – 1 quarts Real California whole milk – 1 quarts Real California heavy cream – 1/2 tablespoon pure vanilla extract – 1/2 teaspoon fresh grated nutmeg Optional: 8 ounces of good quality dark rum or bourbon
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1. In a large bowl add the sugar, vanilla, and the egg yolks and beat together until the mixture is thick and creamy. In a large sauce pan bring the milk to a simmer and slowly temper in half of the warm milk and using a ladle and whisking into the egg and sugar mixture. Slowly add this mixture back into the simmering whole milk and stir until combined, cook for 2 minutes stirring until slightly thickened then remove from the heat and chill until ready to serve.

2. When ready to serve, whip the heavy cream to the soft peak stage. Then in a separate bowl whip the egg whites to soft peak stage and then gently combine by folding the whipped cream and whipped egg whites together and then add to the eggnog base and fold gently to combine and top with nutmeg and serve. Add a shot of Bourbon or dark rum (optional) and enjoy.

Recipe courtesy of Andrew Wild

Per Order:

Yield: 25 servings