It’s Christmas Day – time to break out the eggnog! It’s my first time making it and it will certainly not be the last. I’m happy to report that it was utterly delicious and went down very well as a lead-in to Christmas brunch.

I really liked this recipe from The Associated Press, found on Hampton I kept pretty much to the recipe, though I subbed in dark rum and brandy for the bourbon and sherry. I had a wee sip (always important to taste-test!) and while it was perfectly delicious, I wondered whether it might benefit from an extra kick of alcohol. So I asked the older brothers for their opinion and, no surprises, they reckoned more was definitely needed. So, I added a further 2 ounces (60ml) of brandy to the final mix and while they would have liked more still, I felt that it was just right. However, I’ve left the original instructions as is, so you can decide for yourself.

And, just a final note. This recipe uses raw eggs, so if you’re concerned about using them this may not the recipe for you. As I use only high quality free-range, organic eggs, I have no such qualms.

Anyway, here’s raising my glass of eggnog to you and wishing you all  a joyful Christmas. Cheers.


Serves 10


  • 6 free-range, organic eggs
  • ½ cup granulated sugar
  • 3 oz (90 ml) bourbon – I used dark rum
  • 3 oz (90 ml) sherry – I used 5 oz (150ml) brandy
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon freshly grated nutmeg (or ¾ tsp ground nutmeg), plus a pinch to garnish


  1. Separate the egg yolks and whites. Refrigerate the whites.
  2. Add the egg yolks to a large bowl and beat with a electric hand mixer for several seconds. Add the sugar and continue mixing until the sugar is dissolved and the yolks are pale yellow and fluffy – about 1 to 2 minutes.
  3. Add the bourbon and sherry (or liquors of your choice), then beat at low speed until well mixed. Add the milk, heavy cream and nutmeg, then beat at low speed until well mixed. Place the bowl in the refrigerator until ready to serve.
  4. Just before serving, place the egg whites in a second large bowl and beat with an electric hand mixer until they form stiff peaks.
  5. Gently fold the egg whites into the yolk mixture with a spatula, then gently whisk to smooth out the texture. Serve immediately.

 Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 18-55 lens / Natural lighting


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