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Wild's Cooked Egg Holiday Eggnog



– 12 whole eggs, separated – 1 cup sugar – 1 1/2 teaspoons pure vanilla extract – 1 quart Real California whole milk or lactose-free milk – 1 quart Real California heavy cream – 1/2 teaspoon fresh grated nutmeg – 8 ounces good quality dark rum or bourbon, optional – grated nutmeg
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Makes 25 servings

In a large bowl with an electric mixer, beat egg yolks, sugar and vanilla until thick and creamy. In a large saucepan, bring milk to a simmer. Slowly pour half the milk into egg yolk mixture, beating constantly. Slowly pour back into milk remaining in saucepan and cook over medium heat, stirring constantly, for 2 minutes or until slightly thickened. Refrigerate until cold.

Just before serving, whip cream to soft peaks. In a separate bowl, whip egg whites to soft peaks; gently fold into whipped cream. Fold cream and egg white mixture into chilled egg yolk mixture. Stir in rum or bourbon, if desired. Pour into glasses and top with nutmeg.

Recipe courtesy of Chef Andy Wild