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+ servings


A warming blend of bourbon and dark rum gives this classic Christmas cocktail an extra kick.
This recipe first appeared on altonbrown.com.
Classic eggnog in glass goblets topped with freshly grated nutmeg.
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 6 servings


  • 4 large eggs, separated
  • 1/3 cup plus 1 tablespoon sugar
  • 1 pint whole milk
  • 1 cup heavy cream
  • 1 1/4 fluid ounces bourbon
  • 1 1/4 fluid ounces dark rum
  • 1 teaspoon freshly grated nutmeg


  • In the bowl of a stand mixer, beat together the egg yolks and 1/3 cup sugar until the yolks lighten in color and the sugar is completely dissolved. Add the milk, cream, bourbon, rum, and nutmeg and stir to combine. Move mixture to a medium mixing bowl and set aside.
  • Place the egg whites in the bowl of the stand mixer and beat to soft peaks. With the mixer still running, gradually add the remaining 1 tablespoon of sugar and beat until stiff peaks form. Gently fold the egg whites into the mixture. Chill and serve.