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Eggnog recipe
How to make homemade eggnogMaureen Petrosky
4 to 6

Chef notes

In years past, you may have turned your nose up at the nog, and opted for other versions of holiday cheer. A classic, it’s sure to be in the mix again this season so seize the opportunity to get in on the goods.

There are plenty of reasons this drink is well-loved. It’s sweet, it’s smooth and it’s completely indulgent. There are plenty of variations on this usually just increasing or decreasing the amount of alcohol or cream. Through trial and error, I have learned that eggnog can go very wrong very fast, so stick with these tips and you’ll be the toast of party.

First, your eggnog should be cold, cold, cold. Warm nog is nasty. Second, don’t get too booze happy. Too much booze can make for a sick stomach and there is nothing merry about that. Third, a little bit of sweet is all you need. Typically, booze add-ins for eggnog lean to the sweet side, including dark rum, crème de cacao, Frangelico and others. I always go for Bourbon and a little dark rum, but you can use your favorite. This is a big batch, because eggnog really isn’t the type of cocktail you make just one of. Grab your whisk and get your eggnog on.


  • 6 large eggs, separated
  • 3/4 cup sugar
  • cups whole milk
  • cups heavy cream
  • 1 cup bourbon
  • 1/2 cup dark rum
  • Freshly grated cinnamon or nutmeg, for garnish


In a large bowl, whisk the egg yolks with the sugar. Add the whole milk, heavy cream, bourbon and dark rum. And chill until it is cold. This usually takes overnight.

Before serving whisk the egg whites into stiff peaks and then fold into the chilled mixture. Serve with nutmeg or cinnamon grated on top.