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Boozey Rich Eggnog From a Cooked Base














Trans-fat Free


1 quart milk
1 each vanilla bean
or 1 tablespoon vanilla extract
12 large eggs
2 cups sugar
1 cup dark rum
2 cups bourbon whiskey
1 cup cognac
or other brandy
8 large eggs
3 tablespoons sugar
1 quart cream
1 x nutmeg
fresh, grated


For Base:

In a heavy medium-sized saucepan, barely boil the milk with the vanilla bean, which has beens split lengthwise, scraped with the back edge of a knife and added to the milk--seeds, pod, and all (if using vanilla extract, you'll add it after eggnog base has cooked).

Meanwhile, place a large fine-mesh strainer over a bowl set in a large bowl of ice.

Beat the yolks and sugar together in the top of a double boiler, by hand or with electric beaters, until thick and smooth, about 1 minute.

Whisk in the hot vanilla milk.

Cook in the double boiler set over simmering water, stirring constantly all around the bottom and corners with a rubber or wooden spatula.

In time, foam will subside.

The eggnog base is done when it coats a wooden spoon without bare spots, 12 to 15 minutes.

Immediately pour through strainer, stirring to cool.

When cool to the touch, slowly whisk in all liquors (if using vanilla extract instead of vanilla bean, add this now, too).

Store eggnog base in refrigerator overnight or up to three days, to ripen.

To Complete Egg Nog:

At serving, remove vanilla bean and pour eggnog base into a large punch bowl.

Beat egg whites with 3 tablespoons sugar to stiff peaks; fold into eggnog mixture.

Beat cream to stiff peaks and fold it in, too. Let some lumps of the cream and egg whites float on surface.

Sprinkle with nutmeg.

Serve immediately, using a ladle.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 603g (21.3 oz)
Amount per Serving
Calories 90230% of calories from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 1077mg 359%
Sodium 450mg 19%
Total Carbohydrate 41g 41%
Dietary Fiber 0g 0%
Sugars g
Protein 79g
Vitamin A 34% Vitamin C 1%
Calcium 42% Iron 26%
* based on a 2,000 calorie diet How is this calculated?


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