Well, this Eggnog is much more an “Egg-Milk Punch”, as it combines bourbon whisky and white rum, besides the eggs, milk and sugar. So, it is alcoholic – be warned!
It also uses raw eggs, so to be sure it is sterilized keep it in the fridge at least 2 weeks; or use commercially available sterilized eggs if available; or just heat it without boiling it before storing.
It is best made in large batches and stored in the fridge/cellar for few weeks to one year – definitely different from the kid’s eggnog non-alcoholic version from the supermarket :-)
... with bourbon whisky, white rum and lots of eggs, milk and sugar!
| ... with bourbon whisky, white rum and lots of eggs, milk and sugar! |
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Eggnog Recipe Tags & Times
Eggnog Recipe Instructions
Separate all eggs in 2 bowls, one with yolks, another one with whites; set them aside
Beat the heavy cream until until stiff and set aside
Beat the egg yolks with the granulated sugar and salt until the color turns very pale and the sugar dissolves
Beat the egg whites until stiff, then beat in the powdered sugar and beat a little more
Combine beaten egg whites and yolks and beat together until well blended
Beat in the cream, then the milk
Stir in the whisky and beat well, then add the rum and stir a little more to combine
Pour the eggnog into a large jug and let it rest for 1 week in a cold place (fridge, or better cellar)
Shake thoroughly and serve in small glasses or cups, sprinkled with nutmeg and with a cinnamon stick inside!
Eggnog Recipe Tips & Tricks
One of the most sought of eggnog variation is the Puerto Rican version called Coquito, made with rum and coconut milk and very well explained here; another eggnog variation that I like combines brandy, hazelnut liqueur and ... smooth peanut butter! - it's called Double Nut Eggnog and the recipe is here.