Whisky Eggnog

Whisky Eggnog
Recipe type: Beverage
Prep time: 
Total time: 
  • 4 eggs
  • ½ cup sugar
  • 3 cups milk
  • 1 teaspoon vanilla extract
  • ½ cup whisky
  • ½ teaspoon freshly grated nutmeg
  • 1 cup heavy cream
  1. In a saucepan, beat the eggs and sugar until creamy. In a second saucepan over low heat, heat 2 cups of the milk until hot. Slowly add to the egg mixture, stirring continuously. Cook over low heat, stirring, for 15 to 20 minutes or until the mixture reaches 170°F and has thickened. Stir in the remaining milk, vanilla, whisky, and half the nutmeg. Chill 3 hours.
  2. In a medium bowl, beat the cream until soft peaks form. Fold into the milk mixture. Ladle the eggnog into a punch bowl and sprinkle with the remaining grated nutmeg.
This traditional holiday drink is saved from raw-egg problems by cooking the custard. Brandy or rum can be substituted for whisky.


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