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A Couple Eggnog Recipes
28 of them!
Tis the season
Ambassador's Punch recipe
1 qt chilled eggnog
5 oz brandy
4 oz dark rum
3 oz dark creme de cacao
1 whole nutmeg
Whisk together the eggnog, brandy, rum and creme de cacao together in a large punch bowl. Add a large block of ice. Grate a little nutmeg over the top of each drink when serving. Makes 8 (6-ounce) punch cups.
Serve in: Punch Bowl
Baltimore Eggnog recipe
1 oz Jamaican dark rum
1 oz brandy
1 oz madeira
1 whole egg
1 tsp powdered sugar
3/4 cup milk
Shake all ingredients well with cracked ice and strain into a collins glass. Sprinkle nutmeg on top and serve.
9% (18 proof)
Serve in: Collins Glass
Egg Nog recipe
12 eggs
3 pints heavy cream
1 cup granulated sugar
nutmeg
1 cup bourbon whiskey
1 cup cognac
1/2 tsp salt
Beat yolks until light in color. Slowly add bourbon, cognac, while beating at slow speed. Chill 3 hrs. Add salt to whites, beat to peaks. Whip s cream until stiff. Fold whipped cream into yolk mixture, then fold in the beaten egg whites. Chill one hour. Serve with nutmeg sprinkled on top. For thinner mixture add 1 or 2 cups of milk. Serve in a punch bowl or another big bowl.
7% (14 proof)
Serve in: Punch Bowl
Egg Nog #2 recipe
6 seperated eggs
1 oz rum
1 cup sugar
1 pint heavy cream
1 pint milk
1 pint bourbon whiskey
Separate 6 eggs. Beat yolks well. Beat in 1/2 cup sugar. Clean/degrease beaters and bowl. Beat egg whites until stiff peaks form. Beat in 1/2 cup sugar. Fold in yolks to whites. Gently stir in 1 pt heavy cream, 1 pt milk, 1 pt bourbon, and 1 oz rum. Serve as is or well chilled. Double recipe to fill a punch bowl.
10% (20 proof)
Serve in: Punch Bowl
Egg Nog #3 recipe
6 large eggs
freshly ground nutmeg
1 cup powdered sugar
750 ml dark rum
4 cups whipping cream
1/2 cup apricot brandy
Separate eggs and refrigerate the whites. Beat ylks until light in color. Gradually beat in sugar, then slowly beat in 1 cup of rum. Let stand covered for atleast 1 hr. Add rest of liquor, cream, and peack brandy, beating constantly. Refrigerate, covered, for 3 hours. Beat egg whites until stiff, fold in. Serve sprinkled with nutmeg. Serve in a punch bowl or another medium sized bowl.
15% (30 proof)
Serve in: Punch Bowl
Egg Nog #4 recipe
6 egg yolks
1 tsp vanilla
ground nutmeg
1/4 cup sugar
1/4 tsp salt
2 cups milk
1 cup whipping cream
1/2 cup light rum
6 egg whites
1/2 cup bourbon whiskey
1/4 cup sugar
In a small mixer bowl beat egg yolks till blended. Gradually add 1/4 cup sugar, beating at high speed till thick and lemon colored. Stir in milk, stir in rum, bourbon, vanilla, and salt. Chill thoroughly. Whip cream. Wash beaters well. In a large mixer bowl beat egg whites till soft peaks form. Gradually add remaining 1/4 cup sugar, beating to stiff peaks. Fold yolk mixture and whipped cream into egg whites. Serve immediately. Sprinkle nutmeg over each serving. Serve in a punch bowl or another big bowl. NOTE: For a nonalcoholic eggnog, prepare Eggnog as above, except omit the bourbon and rum and increase the milk to 3 cups.
6% (12 proof)
Serve in: Punch Bowl
Egg Nog #5 recipe
12 seperated eggs
3 pints heavy cream
1 cup granulated sugar
grated nutmeg
1 cup bourbon whiskey
1 cup cognac
1/2 tsp salt
In an electric mixer, beat the egg yolks with the sugar until thick and lemon colored. Slowly add the bourbon and cognac, while beating at a slow speed. Chill several hours. Add the salt to the egg whites and beat until almost stiff, or until the beaten whites form a peak that bends slightly. Whip the cream until stiff. Fold the whipped cream intothe yolk mixture, then fold in the beaten egg whites. Chill one hour. When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch bowl. If desired, add one or two cups of milk to the yolk mixture for a thinner eggnog.
7% (14 proof)
Serve in: Punch Bowl
Egg Nog - Cooked recipe
1 cup granulated sugar
1/2 tsp vanilla
1 tbsp sugar
1/2 cup water
1/8 tsp nutmeg
1/2 tsp lemon juice
1/8 tsp salt
6 eggs
3/4 cup heavy cream
4 cups milk
2 tbsp hazelnut liqueur
Here's an egg nog recipe using cooked eggs, so no one has to be paranoid about salmonella. Mix granulated sugar, 2 Tbl. of water, and lemon juice in a med. sized sauce pan. Let boil, cook 5 min, until it turns dark amber. Remove from heat, and slowly stir in remaining 1/4 c. of water. Beat eggs and milk together in a bowl. Stir into sugar mixture, cook over med.-low heat for about 10 to 12 minutes. (It should thicken enough to stick to spoon) Poor into a clean bowl (punch bowl or something), stir in vanilla, nutmeg and salt. Refigerate, covered, until cold. Before serving, beat together cream, liquer, adn 10x sugar, until soft peaks form. Pour chilled eggnog into a serving bowl, fold in whipped cream with a whisk.
0% (0 proof)
Serve in: Punch Bowl
Egg Nog - Healthy recipe
1/2 cup eggs
3 oz rum
3 tbsp sugar
nutmeg
13 oz skimmed condensed milk
3/4 cup skimmed milk
1 tsp vanilla
Whip egg substitute and sugar together, combine with the two kinds of milk, vanilla, and rum. Mix well. Chill over night. Sprinkle with nutmeg. Makes 6 servings.
4% (8 proof)
Egg Nog - Kahlua recipe
1 oz Kahlua® coffee liqueur
4 oz eggnog
nutmeg
Mix kahlua with eggnog in a wine glass and then sprinkle nutmeg on top.
5% (10 proof)
Serve in: White Wine Glass
Egg Nog - Katie's recipe
12 seperated eggs
2 qt milk
1 1/2 cups powdered sugar
1 qt half-and-half
1 pint rye whiskey
1 pint heavy cream
1/3 pint rum
1/4 pint peach liqueur
Beat egg yolks until thick and lemon yellow, then beat in 1 cup sugar. Add slowly the rye, rum and peach liquer. Beat until smooth. Add the milk and half-and-half. Beat the egg whites until stiff but not dry, gradually adding 1/2 cup of confectioners sugar. Fold the egg whites into the batter. Just before serving, whip the cream and fold it into the other ingredients. Garnish with ground nutmeg. Serve in a punch bowl or another big bowl.
5% (10 proof)
Serve in: Punch Bowl
Egg Nog - Williamsburg recipe
6 eggs
1/2 cup rum
2 cups heavy cream
1/2 cup brandy
1 cup milk
1/2 cup whisky
3/4 - 1 cup sugar
1 tbsp nutmeg
Separate the eggs (yolk and white) Set the white aside. Mix yolks well, gradually adding the cream, milk, and sugar. Get back to the egg white - WHIP IT (whip it good!) until "soft peaks" form. Fold the white into the rest. Gradually add the alcohol. Either add nutmeg right away, or sprinkle on top later. AGE for at least 2 hours in refridgerator, uncovered.
9% (18 proof)
Egg-Nog - Classic Cooked recipe
6 eggs
1/4 cup sugar
1/4 tsp salt
1 qt milk
1 tsp vanilla
In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and reaches 160 degrees F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and regfigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Choose 1 or several of: Chocolate curls, cinnamon sticks, extracts of flavorings, flavored brandy or liqueur, fruit juice or nectar, ground nutmeg, maraschino cherries, orange slices, peppermint sticks or candy canes, plain brandy, run or whiskey, sherbet or ice-cream, whipping cream, whipped. Serve immediately.
0% (0 proof)
Serve in: Pitcher
Eggnog - Kentucky Style recipe
1 qt whipped heavy cream
6 eggs
1 cup sugar
2 cups bourbon whiskey
Separate eggs. Beat yolks, add sugar. Add bourbon slowly while beating. Beat egg whites until stiff. Fold whites into egg yolk mixture, then fold whipped cream into mixture. Refrigerate for more than 4 days. Stir frequently to avoid separation. Color will change to a pale Serve w/nutmeg or cinnamon.
10% (20 proof)
Eggnog - Spiked recipe
12 eggs
3 pints heavy cream
1 cup sugar
1/2 tsp nutmeg
1 cup bourbon whiskey
1 cup cognac
1/2 tsp salt
Separate the eggs. In an electric mixer, beat the egg yolks with the sugar until thick and lemon colored. Slowly add the bourbon and cognac, while beating at slow speed. Chill several hours. Add the salt to the egg whites and beat until almost stiff, or until the beaten whites form a peak that bends slightly. Whip the cream until stiff. Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill one hour. When ready to serve, sprinkle the top with freshly grated nutmeg.
7% (14 proof)
Golden Blizzard recipe
1 1/2 cups eggnog
2 shots Goldschlager® cinnamon schnapps
2 shots Arrow® peppermint schnapps
Add the shots of goldschlager and peppermint schnapps to a mason jar, then fill with eggnog.
8% (16 proof)
Serve in: Mason Jar
Good Morning Eggnog recipe
1 3/4 oz ruby port
1 3/4 oz red wine
3 1/2 oz milk
3/4 oz cream
1/2 tsp powdered sugar
1 egg yolk
1 pinch nutmeg
Shake well over ice cubes in a shaker, and strain into a large highball glass over ice cubes. Sprinkle with nutmeg, and serve.
Serve in: Highball Glass
Grandma's Swingin' Eggnog recipe
6 egg yolks
nutmeg
1/2 cup granulated sugar
2 cups milk
2 cups light rum
2 cups whipping cream
Beat yolks until light. Add sugar and mix well. Add milk and rum. Mix well, then chill for at least 3 hours. One hour before serving, whip cream and stir into chilled mixture. Return to refrigerator for an hour. Serve in punch cups and dust with nutmeg. Serves 20
11% (22 proof)
Holiday Egg Nogg recipe
6 oz rum
6 oz bourbon whiskey
6 beaten eggs
6 oz sugar
1/2 tsp salt
15 oz whipping cream
15 oz milk
Mix ingredients in a punch bowl until sugar dissolves. Chill for five hours, mix, and sprinkle with grated nutmeg. Serve.
8% (16 proof)
Serve in: Punch Bowl
Hot Egg Nogg recipe
1/2 oz brandy
1/2 oz dark rum
1/2 oz sugar syrup
1 egg
3 oz boiling milk
Blend all ingredients (except milk) until smooth and pour into a heat-proof goblet. Add boiling milk, sprinkle with nutmeg and serve.
7% (14 proof)
Serve in: Wine Goblet
Jagnog recipe
3 parts eggnog
1 part Jagermeister® herbal liqueur
Mix in a punchbowl or make individual drinks.
Mike's Eggnog Wonderful recipe
1 oz amaretto almond liqueur
1/4 oz Kahlua® coffee liqueur
5 oz eggnog
1 shot whipped cream
Pour eggnog into a coffee mug. Stir in amaretto, and float kahlua on top. Add a small shot of whipped cream, then sprinkle a couple of pinches of nutmeg on top.
4% (8 proof)
Serve in: Coffee Mug
Rum Eggnog recipe
2 oz light rum
6 oz milk
1 tsp powdered sugar
1 whole egg
nutmeg
Shake all ingredients (except nutmeg) with ice and strain into a collins glass. Sprinkle nutmeg on top and serve.
8% (16 proof)
Serve in: Collins Glass
Schlag-n-nog recipe
3 parts eggnog
1 part Goldschlager® cinnamon schnapps
ground nutmeg
Add the egg nog and Goldschlager together in a bowl. Add nutmeg if desired.
10% (20 proof)
Serve in: Collins Glass
Sherry Eggnog recipe
2 oz sherry
1 tsp powdered sugar
1 whole egg
milk
nutmeg
Shake sherry, powdered sugar, and egg with ice and strain into a collins glass. Fill with milk and stir. Sprinkle nutmeg on top and serve.
Serve in: Collins Glass
Snowboard recipe
3 cl vodka
3 cl eggnog
fill with soda water
crushed ice
Mix everything togeather in the glass and make sure that the ice is crushed. The best is if the ice is like "slush". You can also serve the drink with a slice of kiwi.
5% (10 proof)
Serve in: Highball Glass
Waldorf-Astoria Eggnog recipe
2 egg yolks
1/4 oz cream
1/2 oz sugar syrup
nutmeg
3/4 oz tawny port
1 1/2 oz bourbon whiskey
3 1/2 oz milk
Shake well over ice cubes in a shaker and strain into a large highball glass over ice cubes. Sprinkle with nutmeg.
8% (16 proof)
Serve in: Highball Glass
Whiskey Eggnog recipe
2 oz blended whiskey
1 tsp powdered sugar
1 whole egg
5 oz milk
nutmeg
Shake all ingredients (except nutmeg) with ice and strain into a collins glass. Sprinke nutmeg on top and serve.
9% (18 proof)
Serve in: Collins Glass
Tis the season
Ambassador's Punch recipe
1 qt chilled eggnog
5 oz brandy
4 oz dark rum
3 oz dark creme de cacao
1 whole nutmeg
Whisk together the eggnog, brandy, rum and creme de cacao together in a large punch bowl. Add a large block of ice. Grate a little nutmeg over the top of each drink when serving. Makes 8 (6-ounce) punch cups.
Serve in: Punch Bowl
Baltimore Eggnog recipe
1 oz Jamaican dark rum
1 oz brandy
1 oz madeira
1 whole egg
1 tsp powdered sugar
3/4 cup milk
Shake all ingredients well with cracked ice and strain into a collins glass. Sprinkle nutmeg on top and serve.
9% (18 proof)
Serve in: Collins Glass
Egg Nog recipe
12 eggs
3 pints heavy cream
1 cup granulated sugar
nutmeg
1 cup bourbon whiskey
1 cup cognac
1/2 tsp salt
Beat yolks until light in color. Slowly add bourbon, cognac, while beating at slow speed. Chill 3 hrs. Add salt to whites, beat to peaks. Whip s cream until stiff. Fold whipped cream into yolk mixture, then fold in the beaten egg whites. Chill one hour. Serve with nutmeg sprinkled on top. For thinner mixture add 1 or 2 cups of milk. Serve in a punch bowl or another big bowl.
7% (14 proof)
Serve in: Punch Bowl
Egg Nog #2 recipe
6 seperated eggs
1 oz rum
1 cup sugar
1 pint heavy cream
1 pint milk
1 pint bourbon whiskey
Separate 6 eggs. Beat yolks well. Beat in 1/2 cup sugar. Clean/degrease beaters and bowl. Beat egg whites until stiff peaks form. Beat in 1/2 cup sugar. Fold in yolks to whites. Gently stir in 1 pt heavy cream, 1 pt milk, 1 pt bourbon, and 1 oz rum. Serve as is or well chilled. Double recipe to fill a punch bowl.
10% (20 proof)
Serve in: Punch Bowl
Egg Nog #3 recipe
6 large eggs
freshly ground nutmeg
1 cup powdered sugar
750 ml dark rum
4 cups whipping cream
1/2 cup apricot brandy
Separate eggs and refrigerate the whites. Beat ylks until light in color. Gradually beat in sugar, then slowly beat in 1 cup of rum. Let stand covered for atleast 1 hr. Add rest of liquor, cream, and peack brandy, beating constantly. Refrigerate, covered, for 3 hours. Beat egg whites until stiff, fold in. Serve sprinkled with nutmeg. Serve in a punch bowl or another medium sized bowl.
15% (30 proof)
Serve in: Punch Bowl
Egg Nog #4 recipe
6 egg yolks
1 tsp vanilla
ground nutmeg
1/4 cup sugar
1/4 tsp salt
2 cups milk
1 cup whipping cream
1/2 cup light rum
6 egg whites
1/2 cup bourbon whiskey
1/4 cup sugar
In a small mixer bowl beat egg yolks till blended. Gradually add 1/4 cup sugar, beating at high speed till thick and lemon colored. Stir in milk, stir in rum, bourbon, vanilla, and salt. Chill thoroughly. Whip cream. Wash beaters well. In a large mixer bowl beat egg whites till soft peaks form. Gradually add remaining 1/4 cup sugar, beating to stiff peaks. Fold yolk mixture and whipped cream into egg whites. Serve immediately. Sprinkle nutmeg over each serving. Serve in a punch bowl or another big bowl. NOTE: For a nonalcoholic eggnog, prepare Eggnog as above, except omit the bourbon and rum and increase the milk to 3 cups.
6% (12 proof)
Serve in: Punch Bowl
Egg Nog #5 recipe
12 seperated eggs
3 pints heavy cream
1 cup granulated sugar
grated nutmeg
1 cup bourbon whiskey
1 cup cognac
1/2 tsp salt
In an electric mixer, beat the egg yolks with the sugar until thick and lemon colored. Slowly add the bourbon and cognac, while beating at a slow speed. Chill several hours. Add the salt to the egg whites and beat until almost stiff, or until the beaten whites form a peak that bends slightly. Whip the cream until stiff. Fold the whipped cream intothe yolk mixture, then fold in the beaten egg whites. Chill one hour. When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch bowl. If desired, add one or two cups of milk to the yolk mixture for a thinner eggnog.
7% (14 proof)
Serve in: Punch Bowl
Egg Nog - Cooked recipe
1 cup granulated sugar
1/2 tsp vanilla
1 tbsp sugar
1/2 cup water
1/8 tsp nutmeg
1/2 tsp lemon juice
1/8 tsp salt
6 eggs
3/4 cup heavy cream
4 cups milk
2 tbsp hazelnut liqueur
Here's an egg nog recipe using cooked eggs, so no one has to be paranoid about salmonella. Mix granulated sugar, 2 Tbl. of water, and lemon juice in a med. sized sauce pan. Let boil, cook 5 min, until it turns dark amber. Remove from heat, and slowly stir in remaining 1/4 c. of water. Beat eggs and milk together in a bowl. Stir into sugar mixture, cook over med.-low heat for about 10 to 12 minutes. (It should thicken enough to stick to spoon) Poor into a clean bowl (punch bowl or something), stir in vanilla, nutmeg and salt. Refigerate, covered, until cold. Before serving, beat together cream, liquer, adn 10x sugar, until soft peaks form. Pour chilled eggnog into a serving bowl, fold in whipped cream with a whisk.
0% (0 proof)
Serve in: Punch Bowl
Egg Nog - Healthy recipe
1/2 cup eggs
3 oz rum
3 tbsp sugar
nutmeg
13 oz skimmed condensed milk
3/4 cup skimmed milk
1 tsp vanilla
Whip egg substitute and sugar together, combine with the two kinds of milk, vanilla, and rum. Mix well. Chill over night. Sprinkle with nutmeg. Makes 6 servings.
4% (8 proof)
Egg Nog - Kahlua recipe
1 oz Kahlua® coffee liqueur
4 oz eggnog
nutmeg
Mix kahlua with eggnog in a wine glass and then sprinkle nutmeg on top.
5% (10 proof)
Serve in: White Wine Glass
Egg Nog - Katie's recipe
12 seperated eggs
2 qt milk
1 1/2 cups powdered sugar
1 qt half-and-half
1 pint rye whiskey
1 pint heavy cream
1/3 pint rum
1/4 pint peach liqueur
Beat egg yolks until thick and lemon yellow, then beat in 1 cup sugar. Add slowly the rye, rum and peach liquer. Beat until smooth. Add the milk and half-and-half. Beat the egg whites until stiff but not dry, gradually adding 1/2 cup of confectioners sugar. Fold the egg whites into the batter. Just before serving, whip the cream and fold it into the other ingredients. Garnish with ground nutmeg. Serve in a punch bowl or another big bowl.
5% (10 proof)
Serve in: Punch Bowl
Egg Nog - Williamsburg recipe
6 eggs
1/2 cup rum
2 cups heavy cream
1/2 cup brandy
1 cup milk
1/2 cup whisky
3/4 - 1 cup sugar
1 tbsp nutmeg
Separate the eggs (yolk and white) Set the white aside. Mix yolks well, gradually adding the cream, milk, and sugar. Get back to the egg white - WHIP IT (whip it good!) until "soft peaks" form. Fold the white into the rest. Gradually add the alcohol. Either add nutmeg right away, or sprinkle on top later. AGE for at least 2 hours in refridgerator, uncovered.
9% (18 proof)
Egg-Nog - Classic Cooked recipe
6 eggs
1/4 cup sugar
1/4 tsp salt
1 qt milk
1 tsp vanilla
In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and reaches 160 degrees F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and regfigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Choose 1 or several of: Chocolate curls, cinnamon sticks, extracts of flavorings, flavored brandy or liqueur, fruit juice or nectar, ground nutmeg, maraschino cherries, orange slices, peppermint sticks or candy canes, plain brandy, run or whiskey, sherbet or ice-cream, whipping cream, whipped. Serve immediately.
0% (0 proof)
Serve in: Pitcher
Eggnog - Kentucky Style recipe
1 qt whipped heavy cream
6 eggs
1 cup sugar
2 cups bourbon whiskey
Separate eggs. Beat yolks, add sugar. Add bourbon slowly while beating. Beat egg whites until stiff. Fold whites into egg yolk mixture, then fold whipped cream into mixture. Refrigerate for more than 4 days. Stir frequently to avoid separation. Color will change to a pale Serve w/nutmeg or cinnamon.
10% (20 proof)
Eggnog - Spiked recipe
12 eggs
3 pints heavy cream
1 cup sugar
1/2 tsp nutmeg
1 cup bourbon whiskey
1 cup cognac
1/2 tsp salt
Separate the eggs. In an electric mixer, beat the egg yolks with the sugar until thick and lemon colored. Slowly add the bourbon and cognac, while beating at slow speed. Chill several hours. Add the salt to the egg whites and beat until almost stiff, or until the beaten whites form a peak that bends slightly. Whip the cream until stiff. Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill one hour. When ready to serve, sprinkle the top with freshly grated nutmeg.
7% (14 proof)
Golden Blizzard recipe
1 1/2 cups eggnog
2 shots Goldschlager® cinnamon schnapps
2 shots Arrow® peppermint schnapps
Add the shots of goldschlager and peppermint schnapps to a mason jar, then fill with eggnog.
8% (16 proof)
Serve in: Mason Jar
Good Morning Eggnog recipe
1 3/4 oz ruby port
1 3/4 oz red wine
3 1/2 oz milk
3/4 oz cream
1/2 tsp powdered sugar
1 egg yolk
1 pinch nutmeg
Shake well over ice cubes in a shaker, and strain into a large highball glass over ice cubes. Sprinkle with nutmeg, and serve.
Serve in: Highball Glass
Grandma's Swingin' Eggnog recipe
6 egg yolks
nutmeg
1/2 cup granulated sugar
2 cups milk
2 cups light rum
2 cups whipping cream
Beat yolks until light. Add sugar and mix well. Add milk and rum. Mix well, then chill for at least 3 hours. One hour before serving, whip cream and stir into chilled mixture. Return to refrigerator for an hour. Serve in punch cups and dust with nutmeg. Serves 20
11% (22 proof)
Holiday Egg Nogg recipe
6 oz rum
6 oz bourbon whiskey
6 beaten eggs
6 oz sugar
1/2 tsp salt
15 oz whipping cream
15 oz milk
Mix ingredients in a punch bowl until sugar dissolves. Chill for five hours, mix, and sprinkle with grated nutmeg. Serve.
8% (16 proof)
Serve in: Punch Bowl
Hot Egg Nogg recipe
1/2 oz brandy
1/2 oz dark rum
1/2 oz sugar syrup
1 egg
3 oz boiling milk
Blend all ingredients (except milk) until smooth and pour into a heat-proof goblet. Add boiling milk, sprinkle with nutmeg and serve.
7% (14 proof)
Serve in: Wine Goblet
Jagnog recipe
3 parts eggnog
1 part Jagermeister® herbal liqueur
Mix in a punchbowl or make individual drinks.
Mike's Eggnog Wonderful recipe
1 oz amaretto almond liqueur
1/4 oz Kahlua® coffee liqueur
5 oz eggnog
1 shot whipped cream
Pour eggnog into a coffee mug. Stir in amaretto, and float kahlua on top. Add a small shot of whipped cream, then sprinkle a couple of pinches of nutmeg on top.
4% (8 proof)
Serve in: Coffee Mug
Rum Eggnog recipe
2 oz light rum
6 oz milk
1 tsp powdered sugar
1 whole egg
nutmeg
Shake all ingredients (except nutmeg) with ice and strain into a collins glass. Sprinkle nutmeg on top and serve.
8% (16 proof)
Serve in: Collins Glass
Schlag-n-nog recipe
3 parts eggnog
1 part Goldschlager® cinnamon schnapps
ground nutmeg
Add the egg nog and Goldschlager together in a bowl. Add nutmeg if desired.
10% (20 proof)
Serve in: Collins Glass
Sherry Eggnog recipe
2 oz sherry
1 tsp powdered sugar
1 whole egg
milk
nutmeg
Shake sherry, powdered sugar, and egg with ice and strain into a collins glass. Fill with milk and stir. Sprinkle nutmeg on top and serve.
Serve in: Collins Glass
Snowboard recipe
3 cl vodka
3 cl eggnog
fill with soda water
crushed ice
Mix everything togeather in the glass and make sure that the ice is crushed. The best is if the ice is like "slush". You can also serve the drink with a slice of kiwi.
5% (10 proof)
Serve in: Highball Glass
Waldorf-Astoria Eggnog recipe
2 egg yolks
1/4 oz cream
1/2 oz sugar syrup
nutmeg
3/4 oz tawny port
1 1/2 oz bourbon whiskey
3 1/2 oz milk
Shake well over ice cubes in a shaker and strain into a large highball glass over ice cubes. Sprinkle with nutmeg.
8% (16 proof)
Serve in: Highball Glass
Whiskey Eggnog recipe
2 oz blended whiskey
1 tsp powdered sugar
1 whole egg
5 oz milk
nutmeg
Shake all ingredients (except nutmeg) with ice and strain into a collins glass. Sprinke nutmeg on top and serve.
9% (18 proof)
Serve in: Collins Glass
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