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Excellent Eggnog

When I was a kid, my mom made me eggnog with raw eggs, milk, and cream. Now people are freaked out by raw eggs because we’ve all been conditioned to associate them with salmonella, even though the chance of getting an infected egg is something like one in 20,000. If you still don’t like those odds, you can always use pasteurized eggs. —Mark Finch

Serves 6


5 eggs, separated
3 cups whole milk
1 cup heavy cream
3 teaspoons vanilla extract
3 teaspoons cinnamon
1 teaspoon nutmeg (preferably freshly-ground)
2/3 cup granulated sugar
1/2 cup bourbon whiskey
1/4 cup dark rum


Combine the milk, cream, cinnamon, vanilla extract, and nutmeg in a saucepan. Slowly bring to a boil; as soon as it boils remove from heat and allow it to steep while you go on to the next step.

Beat egg yolks and sugar in a stand mixer until combined and thick ribbons form when the whisk is lifted. Set the mixer to Stir and slowly add the milk mixture. After the texture smooths out, add bourbon and rum and stir in. Refrigerate overnight or for up to three days.

Before serving, beat the egg whites in a stand mixer until soft peaks form. Fold the whites into eggnog until combined. Garnish with freshly-grated nutmeg and serve. (Depending upon how thoroughly you beat your whites, you may want to provide a spoon.) For those who wish to avoid using cow’s milk, this recipe tastes at least as good if not better substituting plain coconut milk and vanilla coconut coffee creamer for the milk and cream.

(Recipe modified from Jamie Oliver's recipe by Mark Finch)