Egg Nog

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It has been a month or so since I last posted anything, so I’m going to use this amazing egg nog recipe as my chance to explain what’s new. You may or may not know this, but I’m currently a medical school student at UNC-Chapel Hill. I started classes about four months ago and the busyness is finally catching up to me. Between classes, studying, volunteering, and working at the Center for Health Equity Research, it’s hard to find time to sit down and write as the Alchemist. I still find time to cook, but now that winter has hit there is less light to capture the perfect picture. That’s why my posting has been a bit sporadic. I’m looking for a work around though, so my posting will hopefully get better soon.

Also I am planning to add a new section to the site, so get excited! It’s going to be a bit of time before it is ready because I am still in the planning stages, but it’ll add a new dimension to the site. With the Southern cardiovascular disease endemic in mind, I plan to create a section that focuses on fast, healthy, and smart cooking. The focus will be on cooking meals for medium to large sized families with little effort. I’m especially tailoring this to my southern folks because our cuisines don’t get much love when it comes to nutrition. I have found that rather than working with what we eat and want, most dietary interventions attempt to throw out Southern food altogether or label it all as being fried and unhealthy. I am using the American Heart Association’s guidelines and the Kaiser Permanente Center for Health Research PREMIER Trial to design the recipes. Be on the lookout for that next summer.

In the meantime, you should sit back and sip on delicious egg nog. Make some to go with delicious cookies, I recommend the intense chocolate cookies. Keep on the lookout for new recipes. Hopefully, I’ll get an external light source soon.


4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
2/3 cup of Bailey’s Irish Cream
1 ounce of vodka
1 teaspoon cinnamon
4 egg whites*


  1. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, Bailey’s, vodka and cinnamon and stir to combine.
  2. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
  3. Whisk the egg whites into the mixture. Chill and serve.

*If you want to cook eggs to reduce salmonella risk, scald the milk, cream, and cinnamon over medium heat. Beat the egg yolks with the sugar until light. Then temper the cream mixture into the egg mixture and return to the stove top until it reaches 160˚F. Strain the mixture. Then add the Bailey’s Irish Cream and vodka. Refrigerate the mixture. Then whip the egg whites as directed above. And finally, mix the egg whites into the cream mixture. Chill and serve.

Servings- 6