Traditional Eggnog is frothy, the flavors and spices perfectly balanced, and it’s smooth with no aftertaste. One sip and you know Christmas is near. Simply Sated
5 from 9 votes
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Traditional Eggnog

Traditional Eggnog is frothy, the flavors and spices perfectly balanced, and it’s smooth with no aftertaste. One sip and you know Christmas is near.
Course drink
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Author Susie Gall

Ingredients

  • 4 large eggs yolks & whites separated
  • ¼ cup plus 1 tablespoon, white granulated sugar, (Use ultrafine sugar, if possible, it dissolves more quickly.)
  • 2 cups whole milk
  • 1 cup heavy cream
  • ¼ cup brandy or bourbon *See Note
  • ¼ cup dark rum *See Note
  • ½ teaspoon plus more for garnishing, freshly ground nutmeg
  • ¼ teaspoon kosher salt

Instructions

  1. In the clean, dry bowl of a stand mixer, whisk the egg whites until soft peaks form. With the mixer still running, slowly add 1 tablespoon sugar and beat until stiff peaks form. Gently pour the egg whites into a different bowl and set aside.
  2. In the same mixing bowl used for the egg whites (no need to clean the bowl first), place the egg yolks and ¼ cup sugar. Beat the mixture until the sugar completely dissolves and the yolks lighten in color. Add the milk, cream, liquor, nutmeg and salt. Beat on LOW until well combined, about 1 minute.
  3. With the mixer on FOLD, add the beaten egg whites. Place in an airtight, glass container and chill several hours, overnight or even up to 1 year. Research has proven Traditional Eggnog is best served aged 1-3 weeks.

  4. When ready to serve, fill a cocktail glass 2/3rd full, grate a little fresh nutmeg on top and serve.  

  5. Enjoy!

Recipe Notes

Traditional Eggnog is made with liquor, but it is still delicious without liquor. Add 1 teaspoon vanilla extract and an additional 1/2 cup milk or cream if not adding liquor.