"This family tradition involved even the kids at New Year's Eve. They got to help make it even if they didn't get to drink it. The beauty of this recipe is that every ingredient is one measure, which makes it easy to remember. Everybody from the great-grandparents to fraternity brothers have loved this one. I prefer Bourbon, but any whiskey, rum, brandy could be substituted. (If you use vodka, please don't tell me!) The old folks claimed the original recipe called for a Quart of Whiskey, but a pint is perfect."


15 m servings 493 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 493 kcal
  • 25%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 319 mg
  • 106%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a large bowl, blend the milk, cream, egg yolks, vanilla and whiskey using a hand mixer until smooth and creamy. In a separate bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar while continuing to whip until stiff. Fold the egg whites into the egg yolk mixture, and pour into a punch bowl or large pitcher. Serve in mugs or cups garnished with a sprinkle of nutmeg.


  • Editor's notes
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.
  • You may pasteurize your yolks and whites by heating them in separate bowls over a pan of simmering water. Stir constantly until the egg yolks or whites reach a temperature of 160 degrees F (70 degrees C). Adding a little sugar to each one can help prevent them from 'scrambling' as quickly. Proceed as directed with the recipe. Warm egg whites actually whip more quickly.
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Your rating



  1. 13 Ratings


This was fast even with my adjustments it only took 10 minutes! I have young kids so I changed the directions just a little....I cooked the milk, eggs, and vanilla until boiling and then remov...

easy to make and easy to drink! your family and friends will love it!

It tasted awesome! We all loved it! =) We left out the whiskey though.

I halved the recipe & it still made a lot just for our family. (I wasn't making it for a party or anything.) I left out the liquor as some other reviewers had done w/ no problem? My family ...

I didn't add whiskey, used Meyers Dark Rum instead. Flavor is not bad, just not hardley there. It just tastes like melted vanilla pudding. There are other, better recipes for eggnog here on t...

Really just tasted like whiskey and milk. Not terrible, but no real Eggnog flavor.

I found this recipe to be pretty fabulous :) We did have to let it set overnight to really get those flavors flowing. I also garnished with cloves.

I love it! Add some cinnamon and a pinch of cardamom and ginger.

I get nervous about drinking raw eggs. When I use this recipe without the full amount of whiskey (ie. for my kids), I heat the the milk first to 160-degrees then add the other ingredients after...