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  • Writer's pictureDanny Joyce | Editor

Eggnog Recipe (Alcoholic)

I love Christmas for so many reasons, but in recent years one of my favourite things to do has been to whip up a batch of Eggnog with a big ol' helping of whiskey.

This is a fairly simple recipe, and with a prep/making time of roughly 20mins combined, it won't take much out of the hectic Christmas schedule to put it together.

I've put this recipe below with the option of making the batches in 4, 8 or 12 Servings.. incase you want to share.. or fill your boots!

I usually make mine with Teeling Whiskey Small Batch because of it's Rum cask finish & Hennesy Cognac for a lot of flavour, but the option is yours as to what you put in.

So here we go, this is what you'll need..


Fresh Eggs

(Separated into yolks/whites)

8 Servings - 4

16 Servings - 8

24 Servings - 12

Sugar (divided into 2 equal parts)

8 Servings - ½ cup (¼cup & ¼cup)

16 Servings - 1 cup (½ cup & ½ cup)

24 servings - 1 & ½ cups (¾ cup & ¾ cup)

White Rum/ Brandy

8 Servings - 1 cup

16 Servings - 2 cups

24 Servings - 3 cups


8 Servings - 1 & ½ cups

16 Servings - 3 cups

24 Servings - 4 ½ cups


8 Servings - 1 cup

16 Servings - 2 cups

24 Servings - 3 cups

A Heavy/Whipping Cream

(divided into 2 equal parts)

8 Servings - 1 cup (½ cup & ½ cup)

16 Servings - 2 cups (1cup & 1cup)

24 Servings - 3 cups (1&½ cup & 1&½ cup)

Ground Nutmeg

Enough to sprinkle on servings.


It's recommended to do things gently and slowly to preserve the eggnog's fluffiness. However, I have thrown this together in a few minutes when whisking up a batch so it's not completely strict if time is an issue, you just may not get as thick of a head on top of it sometimes if it's hurried. A good whisk is needed for the stirring and a high speed mixer for the egg-whites and cream really helps.

You will need to separate eggs into yolks and whites in individual bowls.

1. In a large bow (very large if you're making more servings) beat egg yolks until thick and pale yellow. Gradually add ½ of Sugar to yolks.

· With a wire whisk

2. Stir in milk slowly.

3. Stir in white rum or Brandy slowly.

4. Stir in whiskey slowly

5. Stir in ½ of cream slowly

6. Whip remaining ½ heavy cream until stiff, and fold in carefully

7. Just before serving, beat egg whites until stiff. Then mix in other ½ of Sugar and Fold into mixture.

8. Serve at room temperature by ladling the eggnog into cups and sprinkle nutmeg on the top.

9. If you have any left over, put it in the fridge and it will keep for around 3 days. I buy little 'shot' style bottles for hardiness when keeping them in a fridge, you could also stick the bowl in the freezer and eat it the next day for dessert.


Let me know if you made it, and what you think!?

Merry Christmas,

Note: Raw eggs should not be used in food prepared for pregnant women, the elderly, or anyone whose health is compromised! The high level of alcohol should kill any bacteria but it's always good to be cautious.


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