Christmas Egg Nog


  • 6 eggs at room temperature, separated
  • 3/4 cup caster sugar, for the yolks
  • 6 tablespoons sugar, for the whites
  • 1/2 teaspoon vanilla
  • nutmeg
  • 3 cups whipped cream
  • 2 cups full cream milk


  • 1 cup brandy or rum
  • 1 1/3 cups bourbon


  1. Whip cream in electric mixer on high speed in electric mixer until soft peaks form, approx 2-4 minutes.
  2. Transfer cream to another bowl.
  3. Clean and dry electric mixer bowl. Important this is done to ensure quality peaks for egg whites.
  4. Separate the eggs, placing the yolks into the biggest bowl you have and whites into an electric mixer bowl.
  5. Using a hand whisk, vigorously whisk the yolks until they turn a light yellow.
  6. Add 3/4 cup sugar and vanilla, whisk through.
  7. Add whipped cream, milk and alcohol (optional), gently whisk to combine.
  8. Beat the egg whites in electric mixer until soft peaks form, approx 3-5 minutes.
  9. Keep mixer running, add remaining sugar, one tablespoon at a time.
  10. Continue beating until stiff peaks form, approx 2-4 minutes.
  11. With a spatula, gently fold the egg white mixture into the yolk mixture.
  12. Continue to gently fold (don’t want to lose the fluffiness you just created), until all combined.
  13. Add the eggnog to a jug or ladle into cups.
  14. Sprinkle each cup with nutmeg.
  15. The eggnog will separate if left. If this happens gently stir it.
  16. Remember to keep it refrigerated.
  17. Enjoy!