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Richard’s Holiday Eggnog

Richard’s Holiday Eggnog

Recipe Book: Family Cookbook

A traditional holiday eggnog recipe featuring a rich blend of eggs, cream, rum, and whisky, perfect for festive gatherings.
Beverage Cocktail

Ingredients

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Cooking for
12 people

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Preparation


1

Step 1

In a large bowl, mix the egg whites and sugar. With a whisk, mechanical or electric beater, whip the eggs and sugar until you have a rather frothy mixture.

2

Step 2

In another bowl, beat the egg yolks until the mixture falls in long ribbons when you lift the whisk.

3

Step 3

Pour the egg white and sugar foam into the egg yolks and beat until everything is well combined.

4

Step 4

Place the cream and the two tablespoons of sugar in the punch bowl and beat until your cream has doubled in volume and is quite thick.

5

Step 5

Now, while constantly whisking, slowly incorporate the egg white and yolk mixture into your whipped cream.

6

Step 6

Once your ingredients are well combined, while beating, incorporate the rum, whisky, and cold milk.

7

Step 7

Your 'Eggnog' will be quite thick, but by refrigerating it, you will thicken it further.

8

Step 8

Stir well before serving.

9

Step 9

Sprinkle the beverage with nutmeg, add the orange zest (optional) and refrigerate for at least 2 hours or until the next morning.

10

Step 10

Sprinkle a little nutmeg when serving in the glasses.

Notes

The original recipe calls for orange and lemon zest, but in our version, we do not add them.
Recipe source from Richard: World Cuisine, Time Life, Copyright 1970, English language edition by Time Life, p.55

  • Serves

    12 people
Recipe By

Recipe By

Richard Asselin

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