Nog of the Egg

Wintertime. Holidays. In my hacienda – that calls for…Egg Nog!
At the risk of sounding egotistical, this is the best EVER egg nog recipe.
Try it. You’ll like it.


6 large eggs, separated.
2 cups milk
1 cup Bourbon
1 cup whipping cream
3/4 cup granulated sugar
1/2 tsp. cinnamon
1/2 cup Dark Rum
1/4 cup brandy
1 teaspoon vanilla extract
sprinkle of finely grated nutmeg


Beat egg yolks together in a medium sized bowl using an electric mixer until well combined and the colour has paled to a light yellow. .

Into a small jug, combine the Bourbon and Dark Rum and Brandy.

Now (while the electric mixer is still going) VERY SLOWLY add the alcohol mixture to the egg mixture – almost drop by drop – so that the whole process takes a good ten minutes or so.

(PLEASE don’t make the mistake of rushing this part; if you’re in too much of a rush to add the alcohol, the result will be curdled eggs).

Once the booze has been slowly but successfully added to the eggs, it’s time to beat in the milk, cinnamon and 1/2 cup of the granulated sugar until it’s well combined (leaving 1/4 cup granulated sugar for the last step).

Set aside.

In a chilled bowl, beat the egg whites until they form soft peaks. Gently fold egg whites into nog mixture.

Finally, In a large bowl, whip the cream until it’s almost stiff.

Beat in the remaining 1/4 cup of granulated sugar as well as the vanilla extract.

Gently pour the eggnog mixture into the cream and stir.

Ladle into glasses and garnish each with a little sprinkle of nutmeg.

(yields approximately 4 cups)