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 :-)

Eggnog Recipe

... with bourbon whisky, white rum and lots of eggs, milk and sugar!

Eggnog Recipe

... with bourbon whisky, white rum and lots of eggs, milk and sugar!
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Eggnog Recipe Tags & Times

Course Drinks
Cuisine American
Occasion Christmas
Prep Time 30 minutes

Eggnog Recipe Ingredients

For servings insystem:

Eggnog Recipe Instructions

  1. Separate all eggs in 2 bowls, one with yolks, another one with whites; set them aside
  2. Beat the heavy cream until until stiff and set aside
  3. Beat the egg yolks with the granulated sugar and salt until the color turns very pale and the sugar dissolves
  4. Beat the egg whites until stiff, then beat in the powdered sugar and beat a little more
  5. Combine beaten egg whites and yolks and beat together until well blended
  6. Beat in the cream, then the milk
  7. Stir in the whisky and beat well, then add the rum and stir a little more to combine
  8. Pour the eggnog into a large jug and let it rest for 1 week in a cold place (fridge, or better cellar)
  9. 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.

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