Egg Nog


  • 4 egg yolks
  • 1/2 cup Splenda
  • 1/2 cup Cream and 1 1/2 cups Water mixed
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon of ground cinnamon
  • 1 additional cup cream
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/2 cup of bourbon and/or rum and/or brandy to taste
  • 4 egg whites


  1. In a large bowl, beat egg yolks until they become thicker and lighter in color.  Slowly beat in the Splenda.  Continue beating until the mixture appears fluffier.
  2. Combine the cream/water mixture, cinnamon and cloves in a thick-bottomed saucepan. Slowly heat mixture on medium heat until it is steaming hot, but not boiling.  (Keep your eyes on this step.)
  3. Slowly add half of the hot cream & water mixture into the beaten eggs, beating constantly.  Pour the combined mixture back into the saucepan with the remaining half.
  4. Cook on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160̊F. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.) Remove from heat and stir in the additional cream.  Let cool for one hour.
  5. Mix in vanilla extract, nutmeg, and bourbon/rum/brandy (feel free to omit for kid-friendly eggnog). Chill until cool.
  6. Beat the 4 egg whites until they reach soft peaks. Add a teaspoon of Splenda and continue to beat until they reach stiff peaks. Gently fold into eggnog.  If you want a sweeter Egg Nog, add Splenda a teaspoon at a time until desired sweetness.
  7. Refrigerate until serving.

Makes 1 quart. Serves 4-6.


Here is another Eggnog recipe that does not require cooking.

from by Martha Stewart | Holiday Entertaining – Fri, Dec 7, 2012

Serves 10 to 12


12 large eggs, separated
1 1/2 cups Splenda
2 cups whiskey
2 ounces rum
2 ounces brandy
6 cups heavy cream
Freshly grated nutmeg, for serving


1. Beat egg yolks together in a large bowl; whisk in sugar until well combined. Slowly whisk in whiskey, rum, and brandy until fully incorporated. While whisking, slowly add 4 cups heavy cream and whisk until well combined. Transfer to refrigerator until chilled, at least 2 hours.

2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Fold into chilled liquor mixture. Add remaining 2 cups heavy cream to mixer and whisk until soft peaks form. Fold into liquor mixture. Transfer to a large punch bowl or serve in individual glasses. Sprinkle with nutmeg before serving.


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