The eggnog to demolish all other eggnogs [Recipe]


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College is a time of experimentation and finding one’s self. Some experiment with hobbies, hairstyles or ways to wear hemp. I experimented with eggnog recipes and found a real gem.

My eggnog recipe is a simple crowd-pleaser at holiday parties. I even convinced those people afraid of raw eggs to try it, because I heat the eggs at a low temperature. You should be able to make it in less than 30 minutes but should let it chill for several hours. The recipe works with brandy, bourbon or rum — I like it best with Cognac. 

I should note that this is not a low-calorie, low-fat cocktail — this nog is for the times you want to treat yourself to some indulgent holiday cheer. Portion control is key! Cheers!



  • 6 large eggs

  • 1/2 cup and 2 tablespoons sugar

  • 1/4 teaspoon salt

  • 4 cups whole milk (skim or 2% don’t have enough fat to make it thick enough)

  • 1/2 cup of brandy, bourbon or rum

  • 1 tablespoon vanilla extract

  • 1/2 teaspoon grated nutmeg



  1. Use a whisk to combine eggs, sugar and salt in a large mixing bowl.

  2. Pour milk in slowly, while continuing to whisk. 

  3. Heat the mixture on the lowest setting. Stir continuously until mixture thickens and reaches 160°F.

  4. Strain mixture through a sieve to remove any impurities, such as cooked egg pieces. 

  5. Stir in vanilla extract, nutmeg and either brandy, bourbon or rum.

  6. Refrigerate until chilled, at least two hours.

  7. Serve in chilled cups or glasses, and garnish with a sprinkle of nutmeg — or cover the glass rim with nutmeg.