Classic Eggnog Classic Eggnog

Classic Eggnog | Food styling by Christopher St. Onge | Prop styling by Alanna Davey Image by: Ronald Tsang

This recipe from our Holiday Celebrations 2009 special issue is a deliciously creamy, boozy toast to the new year. For a booze-free version, simply use milk instead of the spirits.

  • Prep time 20 minutes
  • Total time 3 hours
  • Portion size 16 servings



In large heavy-bottomed saucepan, whisk egg yolks with icing sugar until smooth. Whisk in milk and . cup of the cream; cook over medium heat, stirring, until thick enough to coat back of spoon, 8 to 10 minutes (do not boil). Remove from heat.

Stir in 3/4 cup of the remaining cream and the vanilla; strain through fine-mesh sieve into bowl. Cover surface directly with plastic wrap; refrigerate until chilled,about 30 minutes. Whisk in bourbon; cover and refrigerate for 2 hours. Transfer to punch bowl.

In separate bowl, beat remaining cream until slightly thickened; fold into eggnog. Sprinkle with nutmeg.

Nutritional facts per serving: about

  • Sodium 47 mg
  • Protein 6 g
  • Calories 321.0
  • Total fat 22 g
  • Potassium 141 mg
  • Cholesterol 265 mg
  • Saturated fat 12 g
  • Total carbohydrate 14 g


  • Iron 5.0
  • Folate 14.0
  • Calcium 11.0
  • Vitamin A 2.0
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Classic Eggnog