Cocktail of the Month – Egg Nog

June 2, 2000

You don’t need to be a professional bartender to make this cocktail just grab your blender and some eggs. Voila!

All-time Classic Egg Nog


1 cup sugar

12 egg yolks

4 cups whole milk

1 cup heavy cream

8 ounces brandy

4 ounces Bundaberg gold rum

1 tablespoon vanilla extract

teaspoon ground nutmeg

What to do:

Beat the sugar into the egg yolks until thickened and pale yellow. Set aside.

Bring the milk to a simmer in a large saucepan over medium heat. Slowly beat the hot milk into the egg yolks. Pour the entire mixture back into the pan and place over low heat. Stir constantly until the temperature reaches 150F or the mixture is thick enough to coat the back of a wooden spoon. Immediately remove from heat. Strain into a large bowl and set aside to cool.

In a small bowl beat the cream until it is slightly thickened, then fold it into the cooled egg mixture. Add the brandy, rum, vanilla, and nutmeg. Stir well. Cover and refrigerate for at least four hours. Serve ice cold in large glasses.

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