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Epicurious

Gourmet’s Classic Eggnog

4.6

(6)

Three glasses of eggnog from Gourmet magazine garnished with grated nutmeg.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton

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.

Cooks' note

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

Recipe information

  • 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

Preparation

  1. 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 →

TagsGourmetChristmasCocktailAlcoholBeveragesPunchBrandyRumWinterCognac

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