Kai’s Egg Nog (a.k.a. Knog)

Knog = Kai’s Egg Nog… hahah

This has become my Christmas classic, as it seems friends and family request it now. This Nog has even converted non-eggnog lovers to liking egg nog, the real egg nog that is. It’s so much better than store bought container nog, which has been thickened with cornstarch or other.

One year I even made Egg Nog daiquiris, which was extremely yummy and popular even in the month of July, while at my Christmas in July party. All you need is vanilla ice cream, some ice, and a blender, and voila!

This recipe uses imitation Rum to flavour the nog, allowing people to choose whether they want rum in their nog, and how much cheer to add ;-)

First make the Soft Custard:
3 large free range eggs, beaten (if not using free range, then you may add 1-2 drop of yellow food colouring to the custard to help get the yellow colour)
1/3 Cup white sugar
1/4 tsp salt
3 Cup 2% or Whole Milk
1 tsp Vanilla extract

  1. Mix well together eggs, sugar, salt in a large saucepan (2 qt), heavy bottomed.
  2. Gradually stir in milk and mix well.
  3. Cook over medium heat for about 15-20 minutes, stirring constantly (otherwise you can get curdles or lumpy textures). When mixture can coat the back of a metal spoon, remove pan from heat.
  4. Stir in vanilla (and food colouring, if you are using it)
  5. Place pan in a large mixing bowl or deep baking dish, and fill dish/bowl with cold water, careful not to get any in the custard mixture. Allow custard to cool. To help speed this up, when water feels warm, change water.
  6. Once cool, then refridgerate at least 2 hours before using to serve.

Putting together the Egg Nog:
1 Soft Custard
1 Cup Whipping Cream
2 Tbsp Icing Sugar
1 tsp Vanilla extract
1 Tbsp. Imitation Rum flavour
1/4 tsp Ground Nutmeg, fresh preferably

  1. Beat whipping cream, icing sugar, vanilla and rum flavouring in a chilled bowl, until stiff peaks form.
  2. Take Custard out of fridge. Stir it up a bit, if it appears curdled, you can take an egg beater and beat it up on low to smooth, careful not to incorporate too many air bubbles.)
  3. Take approx. 1 cup of whip mixture and fold/mix into custard mixture to create the nog.
  4. Pour nog into serving bowl or pitcher, and dallop remaining whipping cream mixture on top
  5. Sprinkle nutmeg to garnish and flavour.
  6. Serve immediately. If you want to keep it cool, place bowl on top of a tray of ice perhaps.

Approximately 10-12 servings, punch cup sized.

* this recipe is my variation of a classic Betty Crocker recipe from the 1950’s.

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