Easy eggnog for a crowd


Eggnog, the frothy Christmas cocktail made from eggs, sugar and cream, is just the thing to sip while you wrap presents, exchange gifts, or shop online from the comfort of your home.

Spiked with rum and bourbon, this variation is warming, celebratory and not too sweet. If you’re serving a crowd, we recommend a big punch bowl with glasses or teacups for serving. This eggnog recipe is easily halved or doubled, and fresh nutmeg is crucial.

Eggnog for a crowd
Adapted from The Craft of the Cocktail by Dale Degroff

6 eggs, separated
3/4 cup sugar
1 quart milk
1 pint cream
6 ounces bourbon
6 ounces spiced rum
1 whole nutmeg, for grating

Beat the egg yolks well until they turn light in color, adding 1/2 cup of the sugar as you beat. Add the milk, cream and liquor. Then beat the egg whites with the remaining sugar until they peak. Fold the whites into the mixture. Grate fresh nutmeg over the drink.

Don’t miss: 5 Fabulous Christmas Cocktails

Originally published Dec. 22, 2014


About Author

Megan McCaffrey is a food writer for The Journal News and contributor to the Small Bites Blog. She has a degree in Digital Media from Fordham University and a fondness for good craft beer. She loves to bake, read cooking blogs and taste all the Lower Hudson Valley has to offer. Megan lives in Ridgefield, Connecticut with her husband and three kids.

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