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Flavour Eggnog
Units 2
Standard drinks unknown


  • 8 eggs (separated into yolks/whites)
  • 1 cup sugar
  • 1 cup white rum
  • 3 cups whole milk
  • 3 cups whiskey
  • 2 cups heavy/whipping cream
  • ground nutmeg to taste



You are doing things gently and slowly to preserve the eggnog's fluffiness.

  1. Beat egg-yolks with 1/2 of sugar, set aside.
  2. Beat egg-whites until stiff, then mix in other 1/2 of sugar.
  3. Pour the yolks into the whites and mix together slowly.
  4. Stir in white rum slowly
  5. Stir in milk slowly
  6. Stir in whiskey slowly
  7. Stir in 1/2 of cream slowly
  8. Whip rest (1/2) of cream and fold in carefully.
  9. Serve at room temperature by ladling into cups and sprinkle nutmeg one top.

Makes 6 servings


Shake with ice, strain into highball glass.


  • This recipe uses raw eggs. See the module Egg for possible health risks.