Name: Classic Eggnog
Cook time: 10 minutes
Total time: 2 hours 10 minutes
Yield: 28 servings
Ingredients: 12 large eggs, separated; 1½ cups granulated sugar; 6 cups cognac or other brandy; 2 cups dark rum; 4 cups whole milk; 4 cups heavy cream (lightly whipped); Garnish: nutmeg, grated, to taste

Active Time
10 minutes
Total Time
2 hours 10 minutes

A large bowl of homemade eggnog sets the tone for a Christmas party in a way no other drink (or food) can. And this classic eggnog recipe—which makes a creamy, boozy drink with a fluffy cap of whipped egg whites—is a keeper. It’s flavored with both brandy and rum, and the only other ingredients you need are pantry staples.

The key to the best eggnog is to beat the egg yolks and sugar until the sugar has dissolved and the yolks are light in color and thickened. Then you’ll slowly mix the alcohol and dairy into the egg mixture and chill it before folding in the whipped egg whites for a frothy finish, topped with a dusting of freshly grated nutmeg. While making traditional eggnog used to be considered slightly laborious (since you have to whip the yolks, then the whites to stiff peaks), using a stand mixer (or even a hand mixer) makes assembling this holiday drink a breeze. When your mixing bowl gets very full, you can switch to a wire hand whisk and a rubber spatula for the last steps.

Serve with festive snacks and an assortment of Christmas cookies to set the mood for any holiday season soirée.

Ingredients

28 servings

12 large eggs, separated

1½ cups granulated sugar

6 cups cognac or other brandy

2 cups dark rum

4 cups whole milk

4 cups heavy cream (lightly whipped)

Garnish: nutmeg, grated, to taste

Step 1
Beat 12 large egg yolks until they are light. Add gradually 1½ cups granulated sugar and whip mixture until it is thick and pale, about 1 minute. Whisk in slowly 6 cups brandy and 2 cups dark rum. Add in 4 cups milk and 4 cups cream, beating constantly with a wire whisk. Chill until cold, at least 2 hours.
Do Ahead: Refrigerate egg mixture up to 6 hours.
Step 2
Beat 12 large egg whites until stiff. Fold egg whites into the punch and sprinkle the surface with grated nutmeg.

Editor’s note: This recipe was originally printed in the December 1968 issue of ‘Gourmet.’ Head this way for more of our best Christmas cocktails →

Cooks' note

Raw eggs are not recommended for the elderly and people with weakened immune systems.

Leave a Review

Reviews (7)

This is a holiday staple in our house! Yes, it is boozy. Yes, you should use a decent brandy and rum. Yes, two small cups are enough. But everyone raves about it and people arrive early to make sure they get some.
- Anonymous
- NYC
- 12/9/2011
Could the amount of alcohol in this recipe be a mistake? Very boozy, I did try it again with 1 1/2 cups (not quarts) of brandy and was still quite heavy. I found the Bourbon and Dark Rum Eggnog Gourmet 1989 recipe to be perfect. The Germans love it by the way...!
- Anonymous
- Chicago and now Germany
- 1/18/2011
This recipe was the hit of our condo building's Holiday Party last year. I will make this for years to come. One of the gentlemen was seen swiping the inside of his punch cup with a finger and then licking it clean like a little boy with chocolate frosting.
- Helen3
- West Milford, NJ
- 12/22/2005
I find the alcohol in this recipe overwhelming. I wonder if the 1.5 quarts of brandy was supposed to be 1.5 cups. I think reducing the brandy would make this recipe very good - other remedies i've found helpful for overspiked nog are letting it sit overnight (or longer) or adding more sugar (confectioner's sugar blends easily). Using a good brandy also might make this more palatable.. but if you want to use the cheap stuff, half the amount.
- lykens
- Portland, Maine
- 12/24/2004