Every family has an invisible line at holiday meals.
There’s the kids’ table—loud, restless, half-eaten rolls—and then there’s the adults’ table, where the conversation lingers, the glasses stay full, and time slows down just enough to feel like something.
This year, my son crossed that line.
Not because of age.
Not because we decided he was “ready.”
But because he made something.
This egg nog was his entry ticket to the adults’ table.
He learned it from a TikTok video (which, fine, I’ll admit—TikTok is okay sometimes). He followed the steps, whisked patiently, paid attention to temperature, and treated it like it mattered. When it was done, we poured it into mugs, passed it around, and everyone genuinely enjoyed it.
And you could see it on his face.
That moment when you realize you didn’t just consume the holiday—you contributed to it.
Cooking does that. It gives kids a way in. A way to belong without being told they belong. A way to earn confidence through effort, not praise.
The egg nog itself is rich and simple. Old-fashioned in the best way. Warm spices, slow heat, nothing rushed. It’s perfect on a cold night, the fireplace roaring, a good movie on, everyone settled in. The kind of drink that makes the room quieter instead of louder.
But the real ingredient was pride.
He saw people enjoy something he made with his own hands. He added to the cheer. He helped carry the weight of the moment. And just like that, the adults’ table had one more chair pulled up.
Not because he grew up overnight—but because he showed up.
Sometimes, that’s all it takes.
Gio’s Holiday Egg Nog
Ingredients
6 egg yolks
½ cup sugar
¼ tsp nutmeg
¼ tsp ground cinnamon
½ tsp vanilla extract
2 cups milk
1 cup heavy cream
5 whole cloves
Pinch of salt
Bourbon, optional
Instructions
Whisk the egg yolks and sugar until the sugar dissolves and the mixture thickens to a smooth, glossy ribbon.
Whisk the egg yolks and sugar until the mixture turns silky and thick and the sugar has completely dissolved.
In a saucepan, gently heat the milk, heavy cream, cloves, and a pinch of salt until steaming, about 165 degrees—do not boil.
Stir in the nutmeg, cinnamon, and vanilla.
Heat the milk to about 165°F, whisking frequently. Do not let it boil or the mixture will foam and spill over.
Slowly whisk the warm milk into the egg mixture to temper it.
Slowly whisk the hot milk into the egg yolks to temper them, warming the eggs gently without scrambling.
Strain out the cloves. Add bourbon if using.
Serve warm, preferably with a fire, a movie, and someone proud of themselves.
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