Big Batch Eggnog Recipe

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  • 12 egg yolks, reserve egg whites from six eggs and save the other six for a different recipe
  • 1 cup sugar, plus 1 tbsp
  • 3 pints whole milk
  • 3 cups heavy cream
  • 3 tsp. freshly grated nutmeg
  • Between 12 - 16 ounces of bourbon


1. Using a stand mixer, beat the egg yolks until they lighten in color.

2. Gradually add the sugar and completely beat until dissolved.

3. Slowly add the milk, cream, bourbon, and nutmeg and stir to combine.

4. Divide in three 1-liter glass containers and refrigerate overnight.

5. Right before the party begins, place egg whites in the bowl of a stand mixer and beat to soft peaks.

6. Gradually add 1 tablespoon of sugar until stiff peaks form. Reserve in a bowl.

7. When serving the ‘nog, top with a couple tablespoons of egg whites. 

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Tags: Christmas, entertaining, holiday season, new year

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Written By

Genevie Durano

Genevie Durano has worked in various magazines in New York City, and currently is the food editor for Las Vegas Weekly magazine. See Full Bio

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