We’ve all had our fair share of store-bought eggnog, the stuff from the cartons, but oh my gosh, if you’ve never made eggnog from scratch before, you simply must! It tastes about a billion times better than what the refrigerator aisle can offer, plus, if you’re serving a group of adults, you can really punch things up by adding in an assorted of liquors for added flavor. Trust us, this family recipe is highly sought after – and for good reason!

This is our family’s Eggnog Superior recipes, straight from Don Draper era, the ’50s…meaning: it’s full of booze. If alcoholic beverages aren’t your thing, that’s totally okay, but this eggnog recipe is definitely not for the under 21-ers. This is an eggnog that is a relic of the Three Martini Lunch age – it will 100% get the party started and will keep it going into the wee hours.

Serves 12-20

45 minutes

  • 12 eggs (whites and yolks separated)
  • 2 cups sugar, plus 1/4 cup (set aside)
  • 1 liter bourbon or whiskey
  • 8 oz. 151 rum
  • 8 oz. brandy or cognac
  • 48 oz. whole milk
  • 24 oz. heavy cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon nutmeg
  • cinnamon sticks, optional
  1. Hand-mix the yolks in a large mixing bowl until pale yellow in color.
  2. Begin slowly adding sugar, mixing it in a little at a time. Continue beating until sugar is absorbed.
  3. Pour bourbon, rums and brandy into a single serving pitcher and stir for 30 seconds.
  4. Slowly add liquor into egg/sugar mixture, hand-mixing as your pour a steady stream of liquor into the mixing bowl. Beat constantly until mixture is custard-like in texture. (It is imperative to slowly add the liquor to the egg mixture, as the liquor cures or cooks the raw egg. When done correctly, the liquor, sugar and eggs combine into a rich custard that forms the base of your Eggnog Superior.)
  5. Beat milk into the egg and liquor mixture, set aside.
  6. Return to egg whites, beat until stiff peaks form.
  7. In a separate mixing bowl, combine heavy cream with 1/4 cup granulated sugar and vanilla extract. Whip the cream until thickened.
  8. Fold whipped cream into egg white mixture.
  9. Slowly pour liquor/egg custard mixture into whipped cream/egg white mixture, thoroughly folding the custard into the creamy whites until mixture is completely blended.
  10. Add fresh nutmeg, cover and refrigerate for 2-12 hours prior to serving.
  11. Optional: serve with cinnamon sticks. Enjoy!

Recipe courtesy of Senator John J. Hulten/Arlene Hulten family cookbook.