An old fashioned eggnog recipe…with a BIG kick! This boozy eggnog has been in our family for generations and is hands-down the best version of the drink you’ll ever try!
The Best Boozy Eggnog Recipe….Ever
Almost 40 years ago, my aunt and uncle had a restaurant in St. Albans called Anthony’s. During the Christmas season, my aunt would make eggnog and serve it over ice-cream with whipped cream, a sprinkle of nutmeg, and a cherry. It was a complimentary dessert and I looked forward to it every year.
After the restaurant closed, our family continued to make this eggnog for the holidays.
These days, a third generation of the family is making it. My daughter and son have taken on the Texas egg nog making duties using this same recipe.
As you can tell from the recipe, it has a lot of booze in it. It does NOT taste like eggnog you buy in the store!
In the years since, I’ve made this several times and have also added my own twist to it. This is a boozy strong recipe that bears no resemblance to eggnogs you buy at the store or get in your coffee at Starbucks. Did I mention it is boozy?!
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Old Fashioned Eggnog Ingredients
- Dozen eggs
- Heavy whipping cream
- Whole milk
Handy Kitchen Tools
What Alcohol Goes in Eggnog?
The most common types of alcohol used in eggnog include brandy, bourbon, cognac, rum, and amaretto. Brandy is perhaps the most popular choice, but it is really a matter of preference.
As you can tell from our ingredient list, this is a very boozy version of eggnog as we used three of those above-mentioned mix-ins!
Is Eggnog Safe to Drink?
Like most traditional eggnog recipes, this one contains raw eggs. Our family has enjoyed this recipe for generations, with no ill effects. In fact, quite the opposite, as eggnog tends to get the party started!
That being said, there is always slight risk of consuming raw eggs. It’s usually not an issue for healthy individuals, but it’s something we do have to mention. The good news is that there are ways to make eggnog completely safe!
It is a common misconception that the high levels of booze will kill any salmonella that may be present in the drink. Booze may help, but it is not foolproof. However, using pasteurized eggs (available at most supermarkets) will make this eggnog recipe totally safe.
How to Make Spiked Eggnog
I’m going to add a couple of important notes here at the beginning:
- This has to be made a week in advance. It really does take the entire week for the flavors to come together.
- The other thing is that it contains raw eggs. A couple notes on that directly below the ingredients list.
- A final note, you need a really big container to hold everything. A 2-gallon jar is the right size for all the ingredients and it allows you to stir.
Gather 3 bowls. Two should be fairly large for the whipped cream and egg whites. A smaller bowl is fine for the egg yokes.
Separate the eggs. Beat egg whites until very stiff. Set aside. To the yolks, add 1 cup of sugar. Beat until very light yellow. Set aside.
Now wash your beaters in readiness for whipping the heavy cream.
Beat the heavy whipping cream, adding the other cup of sugar until it holds soft peaks. Don’t over beat—cream can turn into butter.
In a very large (2 gallon) glass jar, combine the ingredients from the bowls with the milk, booze, and salt.
Store in the refrigerator, stirring occasionally for at least one week before serving. Makes a gallon and a half.
How to Serve Eggnog
This eggnog is a lovely Christmas treat to be enjoyed in moderation. Our traditional family way of serving it is over ice cream as part of a dessert. However, it’s also good on its own to drink.
Top eggnog and ice cream with whipped cream, nutmeg, and a cherry.
This recipe is intended for readers 21+
Please enjoy responsibly!
Boozy Eggnog Recipe (Printable Copy)
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Old Fashioned Boozy Eggnog Recipe
- 12 eggs
- 1 quart heavy whipping cream
- 1 quart whole milk
- 2 cups sugar
- 1 liter bourbon minus 1 cup
- 1 pint rum
- 1 cup brandy
- pinch salt
- Gather 3 bowls. Two should be fairly large for the whipped cream and egg whites. A smaller bowl is fine for the egg yokes.
- Separate the eggs.
- Beat egg whites until very stiff. Set aside.
- To the yolks, add 1 cup of sugar. Beat until very light yellow. Set aside.
- Wash egg beaters, then use to beat the heavy whipping cream, adding the other cup of sugar until it holds soft peaks. Don’t over beat—cream can turn into butter.
- In a very large (2 gallon) glass jar, combine the ingredients from the bowls with the milk, booze, and salt.
- Store in the refrigerator, stirring occasionally for at least one week before serving. Makes a gallon and a half.
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