Eggnog III

This family tradition involved even the kids at New Year's Eve. They got to help make it even if they didn't get to drink it. The beauty of this recipe is that every ingredient is one measure, which makes it easy to remember. Everybody from the great-grandparents to fraternity brothers have loved this one. Any whiskey, bourbon, rum, brandy could be used. The old folks claimed the original recipe called for a Quart of Whiskey, but a pint is perfect.


10 servings


1 quart milk
1 pint heavy cream
12 egg yolks
1 teaspoon vanilla extract
1 pint whiskey
12 egg whites
1 cup granulated (white) sugar
1 pinch ground nutmeg


In a large bowl, blend the milk, cream, egg yolks, vanilla and whiskey using a hand mixer until smooth and creamy. In a separate bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar while continuing to whip until stiff. Fold the egg whites into the egg yolk mixture, and pour into a punch bowl or large pitcher. Serve in mugs or cups garnished with a sprinkle of nutmeg.

Additional Information

This recipe contains raw eggs. Pregnant women, young children, the elderly and the infirm should not consume raw eggs.

You may pasteurize your yolks and whites by heating them in separate bowls over a pan of simmering water. Stir constantly until the egg yolks or whites reach a temperature of 160°F (71°C). Adding a little sugar to each one can help prevent them from 'scrambling' as quickly. Proceed as directed with the recipe. Warm egg whites actually whip more quickly.

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