Egg Nog

A definitive version of the Christmas classic.


  • Served in coupe
  • 8% ABV
  • Garnish with Nutmeg


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Milk Whole x 18.0cl 6.0oz
Cream Heavy x 12.0cl 4.0oz
Sugar Superfine, not powdered x 9.0cl 3.0oz
Dark rum Spiced x 6.0cl 2.0oz
Brandy 6.0cl 2.0oz
Nutmeg Half teaspoon
Egg Two
Use ounces
Use centiliters


  1. Beat eggs in blender for one minute on medium speed.
  2. Slowly add sugar and blend for one additional minute.
  3. With blender still running, add nutmeg, brandy, rum, milk and cream until combined.
  4. Chill thoroughly to allow flavors to combine and serve in chilled wine glasses or champagne coupes.
  5. Grate additional nutmeg on top immediately before serving.


Okay, there are millions of egg nog recipes out there, of various style and repute. Our favorite is this one from Jeffrey Morganthaler, who eschews the store-brand egg nog for a homemade kind.

He extols the recipe's fortunes thusly:

It can be made in just about any home or bar, since the ingredients are fairly simple. It can be done entirely in a blender, so there are no whisks or beaters or rubber spatulas or stovetops needed. It yields two healthy servings, so you can easily multiply it to serve more. It doesn’t use a ton of heavy cream, so it’s fairly light. In other words, it’s practically perfect.

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