Shipwreck Lounge @ The Brass Key Guesthouse
10 Carver Street
Provincetown, MA 02657


egg nog

There’s a day in November that I look forward to every year¾it’s the day that the eggnog appears in the supermarkets.  Oh, the elation I feel when I turn the corner for the dairy aisle and see those golden brown cartons winking at me from the refrigerator case.  I am normally relatively healthy when it comes to food.  My grocery cart is typically filled with fresh produce, meat, and a few sundries from the baking aisle.  But I have a sweet tooth¾ a bad one.  I just can’t resist that store-bought eggnog.  It calls to me like some sort of intoxicating nectar.  Sweet Nog Nectar…that’s what I call it.  It is so bad¾so thick, so sweet, so fatty!  But we New Englanders like our sweet stuff.  Did you know that Boston eats more ice cream per capita than any other city in the U.S.?  And I think that’s why I like egg nog so much…it is basically like sipping melted ice cream.


Well, this year, I am hosting my family on Christmas Day.  This occasion calls for a little special something.  Homemade Egg Nog.  I’ve made it in the past but not for a long time so definitely time for a reboot.  There are two versions, those with raw eggs and those with cooked.  The one I’ve included here uses cooked eggs in a process similar to making crème brulée or ice cream.  Aging is also important¾this recipe calls for an overnight refrigeration. For the serious aficionado, this recipe from the foodies over at chowhound, uses raw eggs and involves at least a week of aging.  Enjoy!


And if you are in Ptown for New Year’s Weekend, we will be open Friday, Saturday, and Sunday with a special countdown party on New Year’s Eve!  Have fun, make merry, and bring on 2017!


Amazingly Good Eggnog

Adapted from  Adjust the amount of rum (or leave it out entirely) to your taste.  There’s also plenty of wiggle room with the sugar, depending on how sweet you like it.  You can substitute half and half or milk for the light cream (milk will make a thinner egg nog).  For an extra creamy touch, I have heard that you can whip the unused egg whites until soft peaks form and add those at the end (haven’t tried this myself).


4 cups milk

5 whole cloves

1/2 teaspoon vanilla extract

1 teaspoon ground cinnamon

12 egg yolks

1 cup sugar

3/4 cups light rum

4 cups light cream

2 teaspoons vanilla extract

1/2 teaspoon ground nutmeg



  1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil, being careful not to burn it.
  2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Temper the eggs by whisking hot milk mixture slowly into the eggs (a ½ cup at a time is a good amount). Pour mixture into saucepan. Cook gently over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
  3. Stir in rum, cream, 2 teaspoons vanilla, and nutmeg. Refrigerate overnight before serving.


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