Egg Nog Recipe
This rich and creamy egg nog recipe combines brandy, rye whiskey, and warm spices for a festive drink that’s perfect for holiday gatherings.
Equipment
- Electric hand mixer or stand mixer (medium to large)
- Fine grater for nutmeg
- Whisk
Ingredients
- 10 large eggs
- ¾ cup granulated sugar
- 1½ cups brandy
- 1½ cups rye whiskey
- 1 quart whole milk
- 2 cups heavy whipping cream
- 2 teaspoons ground nutmeg plus extra for garnish
Instructions
- Separate the egg whites and yolks into two large mixing bowls. Beat the yolks until they turn pale yellow. Gradually add the sugar, ¼ cup at a time, beating thoroughly between additions until all sugar is incorporated.
- While continuously mixing, slowly pour in the brandy, followed by the rye whiskey. Stir in the milk, heavy cream, and ground nutmeg until the mixture is smooth and fully combined.
- In a separate bowl, beat the egg whites using clean beaters until soft peaks form. Gently fold one-third of the whipped whites into the egg nog mixture at a time.
- Cover the bowl with aluminum foil and refrigerate for at least 4 hours. For best flavor, let it chill for 3 to 5 days. The longer it rests, the deeper the flavor.
- When ready to serve, stir gently. Serve chilled or warm on the stovetop. Garnish each serving with freshly grated nutmeg and pour into punch glasses.
Notes
- For a non-alcoholic version, omit the brandy and whiskey and add an extra ½ cup of milk and ½ teaspoon vanilla extract.
- This egg nog thickens and mellows over time—making it a great make-ahead holiday drink.
- Always use fresh eggs and keep the egg nog refrigerated until serving.
Tried this recipe?Let us know how it was!