By Erin Walgamuth
When I was growing up, my dad often made breakfast for me and my sister. We typically had hot tea with our eggs or cereal as I come from an Irish/Welsh family. Around the beginning of November when the mornings were chilly he would trade out the tea for his version of eggnog. Now, I have to say that the eggnog my dad made for us and the eggnog my dad made for company was a bit different. Of course, I didn’t realize this for a very long time. Anyway, I have carried on the tradition with my children too, with the exception of the “special” eggnog.
This comforting, nutritious drink is perfect for a cold rainy morning, or evening for that matter. My daughter is seventeen now and my son 21, but they still love this eggnog and will make it for themselves as a before bed treat. So, I hope you enjoy this delicious family recipe. By the way, the “special” adult version has a bit of Irish whiskey in it, but rum will do just fine too.
This recipe is a serving for one person, but you can easily double it, triple it, and so on for as many people as needed. If you are making more than one serving the cook time will be longer.
An instant-read thermometer is very helpful
Total time is about 13 minutes for 1 serving
1 cup of milk
1 egg yolk
2 teaspoons sugar
½ teaspoon of vanilla
If you would like to make this extra yummy, top the eggnog with whipped cream and sprinkle with cinnamon and nutmeg.
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Put the milk and egg yolk in a small sauce pan or larger pan if making more than one serving. Whisk the egg yolk into the milk until well incorporated. Whisk in the sugar and vanilla. Turn heat to medium-low and stir very often. Heat until instant-read thermometer reaches 160 degrees. If you don’t have an instant-read thermometer the eggnog will be very hot to the touch. Don’t rush this process or turn the heat any higher as you will end up with scrambled egg instead of eggnog. Patience is required to make this delicious drink, but the end result is well worth it.
Pour hot eggnog into a mug and enjoy!
Erin Walgamuth  has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe  section.
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