Christmas Cream Eggnog

Christmas Cream Eggnog
Drink In Nostalgia with This Holiday Staple


  • 1 ½ cups Old Wm. Tarr Manchester Reserve
  • 1 cup rum
  • 18 eggs
  • 1 ½ cups sugar
  • 1 tsp. kosher salt
  • 7 cups whole milk
  • 2 cups heavy whipping cream
  • 1 ¼ tsp. cinnamon
  • 2 Tbsp. vanilla extract
  • 1 tsp. nutmeg


Separate egg whites and yolks into two containers. Add half of sugar to the yolk container and half of sugar to the egg white container; set egg white container aside. Mix sugar and yolks until smooth, then add in milk, vanilla, bourbon, rum, cream, salt, cinnamon, and nutmeg; mix well. Chill mixture for 2-4 hours.


Pour the egg white and sugar mixture into mixer and beat on high for 12-15 minutes, or until stiff peaks develop. Fold egg mixture into nog, then let it rest for 3-4 days until bubbles subside. Label and store in gallon containers.

Makes 3 liters. Use within 60 days.

Newer post

Leave a comment

Please note, comments must be approved before they are published