Eggnog is a classic holiday drink. This family recipe from the 1900’s is very boozy and perfect for adult parties. Drink responsibly!
Eggnog (or Egg Nog or Egg-Nog; all the same thing) is probably the most classic drink for the winter holidays.
It pops up in stores around Thanksgiving, perfect for a warm sip after a chilly walk or trimming the Christmas tree.
Did you know you can make Eggnog from scratch?
I have a family recipe for a boozy version of Eggnog straight from my Great Grandmother’s recipe box.
It’s a spiked eggnog recipe perfect for adult holiday celebrating. Please Uber, Lyft or walk home after drinking it however.
If you’d like a non-alcoholic version you’ll love this Homemade Eggnog recipe.
What is Eggnog?
Eggnog is a rich, sweetened dairy milk-based drink that traditionally includes alcohol.
Historically it was served chilled with a frothy consistency thanks to whipped egg whites.
It also was called ‘milk punch’.
The flavors of milk punch can vary. Classic New Orleans Brandy Milk Punch and Gingerbread Brandy Milk Punch (vegan), both have a milk and alcohol ingredient.
These days you can find or make it with any type of milk. It’s often consumed warmed with a bit of rum too!
What are the Ingredients in Eggnog?
This recipe includes:
- Eggs (a dozen of them)
- Granulated Sugar
- Rye Whiskey
- Jamaican Rum
- Milk (not cream)
It’s garnished with nutmeg. If possible using freshly grated nutmeg!
Is It Safe to Drink Eggnog with Raw Eggs?
My recommendation is the use pasteurized eggs for any recipes containing raw eggs. This should remove any risk from eating raw eggs.
The statistics on contracting Salmonella are pretty slight but of course follow your own judgment.
There is a debate about whether the amount of alcohol in eggnog recipes would kill salmonella.
Contracting salmonella is the risk of consuming raw eggs. Many ‘experts’ feel it does.
Again to be safe, use pasteurized eggs.
What Liquor Is Used in Eggnog?
Rum is the traditional liquor used in most eggnog recipes.
This recipe uses both Rum and Whiskey.
A Note on Rye Whiskey for Gluten-Free Consumers
Most major gluten-free food authorities state that the distillation process of a spirit extracts any gluten leaving them gluten free.
Two of these organizations are National Institutes of Health’s Celiac Disease Awareness Campaign and the Canadian Celiac Association.
I have occasionally read some dissenting views but the main position holds.
I used Leopold Brothers brand for the recipe pictured here who confirmed their Rye Whiskey IS gluten free.
Make Ahead!
The original recipe notes to make the day beforehand. This allows the flavors to blend into boozy bliss before serving!
It’s still great if you make it the day of serving.
How to Make this Egg Nog Recipe – Step-by-Step
STEP 1: Beat egg yolks with the sugar to fully combine.
STEP 2: In a second bowl, beat egg whites until frothy. Add 2/3’s of the whites to the yolk-sugar mixture; stir to combine.
STEP 3: VERY slowly drizzle the liquor into the egg mixture; stirring gently as you pour.
STEP 4: Slowly pour in the milk; stir.
STEP 5: Stir in the remaining beaten egg whites; stir to coming.
Garnish with a sprinkle of nutmeg when serving.
How to Serve It
A punch bowlis the best way to serve this eggnog for a party!
Eggnog Recipe Tasting Notes
- The flavors in this Eggnog recipe are well-balanced. However, if you want to pull back on the liquor a notch I’d cut back on the Rye Whiskey.
- This eggnog recipe is very boozy, I won’t lie. It’s a serious drinking cocktail punch.
- The consistency of this fresh from-scratch eggnog is different than the thick store-bought eggnog. It’s lighter and frothy due to beating the egg whites.
How to Store Eggnog
Make it the day beforehand and store it in the refrigerator in a sealed glass container (Mason jarsare great).
This eggnog will store well for at least a week.
I just read an article about a very similar recipe (same vintage) being stored for 6 weeks! I don’t recommend that.
History of this Eggnog Recipe
My great grandmother would have made this in the first half of last century (1900’s).
Noted on the recipe card is ‘old family recipe of Mrs. Blair’.
I do not know who Mrs. Blair is but I would not be surprised to find she owned a distillery. Or perhaps a still at the time based on the recipe ingredients lol!
My great grandparents entertained often and I’m sure this recipe was the star of holiday parties.
The Only 5 Punch Recipes You Need – Free Printable
Punch recipes are a ‘must have’ for hosting friends and family!
Five of my favorite punch recipes have been combined onto one handy CHEAT SHEET you can print!
More Cocktail Recipes You’ll Love
- Sparkling Cranberry Vodka Punch
- Cranberry Moscow Mule with Homemade Cranberry Simple Syrup
- Cranberry Apple Hot Toddy
- Slow Cooker Hot Buttered Rum (with mocktail option)
- Glogg: Scandanavian Mulled Wine
- Moscato Sangria
- Rompope (Mexican Eggnog)
More Recipes to Try!
- Wassail – a Classic Holiday Drink
- Quiche Lorraine – A Classic Cheesy Bacon Quiche
- Roasting Chestnuts – Everything You Need to Know
- Homemade Hot Chocolate
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Recipe
The Best (Boozy) Eggnog Recipe
Ingredients
- 12 Eggs whites and yolks separated
- 3/4 cup Granulated Sugar
- 1 quart Rye Whiskey
- 1 pint Jamaican Rum
- 1 pint Milk not cream
Instructions
- Beat egg yolks with sugar to fully combine.
- In a separate bowl, beat egg whites until frothy. Add 2/3 of the egg whites to the yolk/sugar mixture. Stir to combine.
- Very slowly drizzle in the rye and rum into the egg/sugar mixture stirring gently as you pour.
- Slowly pour in milk and stir to combine.
- Stir in remaining 1/3 egg whites; stir to combine. Sprinkle with a bit of nutmeg when serving.
- Refrigerate in a sealed container until serving and/or for storage.
Nutrition
Originally published: December 14, 2011
Eggnog is a classic holiday cocktail punch that is perfect for parties!
Seamus Kennedy says
Use half and half, not milk. Trust me. 😍
Michael Lee Freeman says
Are the Liqour amounts right on this 48oz of hard Liqour is a lot
Toni Dash says
As I shared in the recipe post, it’s a VERY boozy drink. The recipe is correct and straight out of my great grandmothers recipe box. You could also make our non-alcoholic eggnog recipe and spike it with some rum or bourbon for a milder eggnog with liquor.
Kelly says
Hello. Can i warm this up? Or will it make the eggs go scrambled?
Toni Dash says
Once it has all been incorporated you should be able to warm it slightly. I would not put it over very high heat. Also with the amount of alcohol be careful of any flame if you have a gas stove top. I have not personally warmed it so you might test a little bit to get it to the temperature you like and see if it changes the consistency before doing the whole batch.
Do let me know how it turns out! Happy holidays!
Tammy Black says
Exactly what kind of rye whiskey. Many to choose from
Toni Dash says
You can use any brand.
Kirk says
What say you on dark spiced rum and brandy in combination vs rum and whiskey. I find whiskey wants to overpower eggnog quite a bit. Although, that is probably me dousing the drink heavily with it though!!
Toni Dash says
Hi Kirk. I’ve only made the recipe as written since it’s a family recipe (it IS boozy lol). Having said that you need to enjoy it so I’d swap. Personally I would not use spiced rum but that just a personal taste thing. I’d probably use regular rum, dark or light, and try the brandy instead of whiskey. You don’t want to change it so much that it no longer tastes like eggnog and I feel the spiced rum might do that. Let me know how it goes!