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This recipe is cooked so it's safe with regard to Salmonella.  You can choose either the lower fat version, or the full high-fat calorie one.  Please check with your doctor regarding adding alcohol, which is tough on your liver like the chemo drugs are.  For LMD, eliminate alcohol.  For lactose-free diet, choose lactose-free milk. Substitutions can be made: an extract in place of alcohol, Lactaid milk in place of regular milk, etc.

Serves:  12 (1/2 cup servings)
Per Serving:  (Low fat version) 135 calories, 4g fat, 2g saturated fat, 5g protein,
120mg sodium, 18g carbs, 0g fiber, 46mh cholesterol


6 cups lowfat milk 1/8 tsp freshly grated nutmeg
2 large eggs 2/3 cup sugar
2 Tbsp all-purpose flour tsp salt
2 tsp vanilla extract ¼ cup light whipping cream
2 tsp (or to taste) rum or brandy extract
or ¼ cup brandy, bourbon or rum
Ground cinnamon (optional), for garnish


1. In a heavy medium sized saucepan, bring milk and nutmeg to a simmer over low heat, stirring occasionally.

2. In a large bowl, whisk eggs, sugar, flour and salt until smooth.  Whisking constantly, gradually add hot milk; return mixture to saucepan.

3. Cook eggnog over very low heat, stirring constantly, until thick enough to coat the back of the spoon, 10-15 minutes. (Temperature must reach 160 degrees F, do not let eggnog come to a simmer)  Remove from heat and pour through a fine-meshed sieve into a bowl.

4. Whisk in extracts.  Place a piece of plastic wrap directly on the surface of the eggnog and refrigerate until chilled, for at least 8 hours or overnight. (The eggnog will keep, covered, in the refrigerator for up to 2 days.)

5. Just before serving, add cream to eggnog.  Ladle into cups and serve garnished with more grated nutmeg or cinnamon.

Recipe from, Nov/Dec 1998

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