By • December 22, 2010 6 Comments

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Author Notes: I grew up on a street where there were many little girls my age to play with. Every Christmas, the parents of my friend, Susan, had a large Christmas party. I can remember being in my Florence Eiseman Christmas dress, under her mother's grand dinning room table with my friends. We were all very into Harriet The Spy at the time. Through a little trial and error, we discovered that the spot underneath the punch bowl filled with boozy eggnog was the best place to overhear entertaining conversations.
This recipe for warm, boozy homemade egg nog will wet your whistle and keep you warm. You cannot beat the combination of fresh eggs, whole milk, sugar, nutmeg, and cognac. The flavor of the cognac will shine through, so use the best. Cheers.

Food52 Review: Lighter, frothier, and more refined than your classic one-cup-and-you're-out eggnog, this playful variation will keep the party going strong. The cognac shines through in every sip, so be sure to crack open the good stuff. And don't skimp on the nutmeg, either: if yours has been kicking around in the back of your spice cabinet for longer than you can remember, here's the perfect excuse to invest in a new bottle.Kukharka

Serves 6-8

  • 8 large eggs, yolks and whites separated and reserved
  • 3/4 cup granulated sugar
  • 1/8 tsp salt
  • 4 cups, whole milk
  • 1/2 cup whipping cream
  • 1 tablespoon vanilla extract
  • 1 cup French cognac
  • 1 fresh whole nutmeg, grated
  1. BEAT: In a large mixing bowl, beat the egg yolks on HIGH speed until thick and creamy. Add sugar and beat on HIGH again until very light, about 3-5 minutes. Add salt and beat to combine. Set aside. In another large bowl, beat the egg whites to stiff peaks. Set aside.
  2. HEAT AND COMBINE: In a saucepan, heat the milk, cream, and vanilla over MEDIUM heat. Do not boil. When small bubbles begin to appear, whisk the hot milk into the yolk mixture. Add the beaten whites and the cognac and stir until everything is incorporated.
  3. SERVE: Fill a punch bowl and let everyone serve themselves, or pour egg nog into serving cups and sprinkle a generous amount of freshly grated nutmeg on top. Drink hot.

More Great Recipes: Eggs|Breakfast & Brunch|Desserts|Hors d'oeuvres|Breakfast

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Comments (6) Questions (0)


over 1 year ago twinjadojo

I had a hankering for egg nog leading up to Christmas this year, which is odd, because I remember having an aversion to it as a child. We were snowed in one Sunday, and I just so happened to have everything that I needed, subbing Basil Hayden's for the Cognac. We all LOVED it, warm and fluffy the first night, and then cold and more dense the following two nights. I consider it a huge victory that my toddlers will grow up loving egg nog thanks to this recipe (sans hooch, of course). Is it just my imagination, or is recipe just a freezer and churning away from ice cream?


over 1 year ago Waverly

I've never tried this recipe as ice cream and wonder if it would work....let me know if you try it.


almost 4 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Love egg nog never had it warm, I think this sounds delicious!


over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Wow! Yum!


over 4 years ago Lizthechef

My new favorite holiday drink.


over 4 years ago lapadia

Love warm egg nog!