This recipe creates a rich and creamy eggnog laced with delicious bourbon and garnished with ground nutmeg.


  • 12 eggs, separated

  • 6 cups milk

  • 2 cups thickened cream

  • 2 cups bourbon

  • ¾ cup brandy

  • 1 ½ cups sugar

  • 2 tsp ground nutmeg

  • Dash of vanilla extract


  • 1.

    In a large bowl, beat the egg yolks and sugar until the mixture is firm and has lightened in colour.

  • 2.

    Slowly add the bourbon and brandy as you continue to mix.

  • 3.

    Allow mixture to cool in the fridge for up to 6 hours.

  • 4.

    30 minutes before your guests are due, stir the milk into the chilled mixture.

  • 5.

    Add 1 ½ teaspoons of the ground nutmeg.

  • 6.

    In a separate bowl, beat cream on high speed until the cream forms stiff peaks.

  • 7.

    In another bowl beat the egg whites until stiff peaks form.

  • 8.

    Gently fold the egg mixture into the egg yolk mixture.

  • 9.

    Gently fold the cream into the egg mixture.

  • 10.

    Ladle into glasses and garnish with a sprinkle of the remainder of the ground nutmeg.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 712kj
  • Fat Total 34g
  • Saturated Fat 19g
  • Protein 15g
  • Carbohydrate 36g
  • Sugar 36g
  • Sodium 193mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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