Holiday Recipe: Eggnog

What is more American than Eggnog during the Holiday Season? You can have it so many ways, more nutmeg, less nutmeg, and boozy or not.

Well the day I’m posting this recipe just turns out to be Repeal Day, which means I’ll share my boozy version. Prohibition ended 80 years ago on December 5th. As FDR put it, “What America needs now is a drink.”

More accurately, I’m sharing Martha Stewart version but we have been making it for a decade and this recipe is now part of the family holiday season Must Do. It’s like a drink and dessert combined…yum yum


Thanks to HW for the picture

For about 30 portions. (You can obviously cut in half in you have a smaller crowd), you will need:

12 eggs separated

1 ½ cups of fine sugar

1 quart of whole milk (grassfed milk is my preference)

1 ½ quarts heavy cream

3 cups Bourbon (any good Bourbon, Wild Turkey or else)

½ cup dark Rum (I personally used El Dorado dark Rum 5 or 12)

2 cups Cognac (Pierre Ferrand Ambre is perfect for this)

Freshly grated Nutmeg (see on pictureJ)


In a very large bowl, beat the egg yolks until they turn pale yellow. Slowly add the sugar. Then beat in milk and one quart of the cream. Add all the liquors, stirring very well. You can prepare it one day before serving and just add the stiff egg whites and whip the remaining ½ quart of heavy cream right before drinking. Sprinkle with Nutmeg

No need to say that yes: raw eggs may be harmful for babies and pregnant women. But given the amount of liquor I doubt you want to share this recipe with your younger children nor drink it if you are knowingly pregnant J

Happy OhlàlàFooding!

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