Best-ever eggnog

    8 hours 15 min

    A lightly spiced alcoholic drink, with just the right about of creaminess and egginess. Eggs are beaten with sugar, bourbon, rum, single cream, nutmeg and whipped cream. Serve during Christmas time.

    22 people made this

    Serves: 16 

    • 6 eggs
    • 250g caster sugar
    • 1 litre bourbon whiskey
    • 25ml rum
    • 2 litres single cream
    • 2 teaspoons ground nutmeg or amount to taste
    • 475ml whipping cream

    Prep:15min  ›  Extra time:8hr chilling  ›  Ready in:8hr15min 

    1. In a large bowl, beat the eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Gradually stir in the bourbon, rum, single cream and nutmeg.
    2. In a separate chilled bowl, whip the cream until it can stand in a peak. Fold the whipped cream into the egg mixture. Pour into a plastic container and refrigerate overnight (if possible). Shake the container before serving.

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    Reviews in English (12)


    It is safer to heat 1/2 quart of the milk, slowly add the beaten eggs to that, and cook at med-low heat for 2-3 minutes. Strain this into the remaining 1 1/2 qta. of milk. Raw eggs can be a problem. Alternately, make sure the raw eggs being used are pasteurized.  -  01 Jan 2009  (Review from Allrecipes US | Canada)


    This sounds just like the recipe my aunt Shirley would make but not give us the recipe! Thanks! Her's was the best!  -  01 Dec 2008  (Review from Allrecipes US | Canada)


    This eggnog recipe is just awesome! I made one alcoholic batch and one virgin batch and there was not a drop left at the end of our evening! I only used rum (two and a half cups) and no bourbon but it tasted fantastic. Everyone that had some said how light and easy to drink it was - not like store-bought eggnog that is very thick, heavy and sugary. This really is a great recipe.  -  02 Jan 2011  (Review from Allrecipes US | Canada)

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