Preparation info

  • Makes

    8 glasses

    • Difficulty


Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About

This popular drink keeps everybody warm even on the coldest of winter nights! As the eggs for eggnog are not cooked, make sure they are really fresh. In many American families, eggnog is still the Christmas and New Year’s Eve drink of tradition and choice. The origin of the name is a mystery, though, as is the history of the drink. But, no matter where eggnog comes from, it tastes fabulous. A very Merry Christmas and a Happy New Year!


  • 4 eggs
  • 120 g ( oz) sugar, plus 1 tsp extra
  • 450 ml (16 fl oz) milk
  • 1 cinnamon stick
  • 3 cloves
  • 250 ml (9 fl oz/1 cup) cream
  • ½ tsp ground nutmeg
  • ¼ tsp allspice powder
  • 1 tsp vanilla extract
  • 3 tbsp dark rum
  • 2 tbsp whiskey


Separate the eggs. Whisk the egg yolks to a light, foamy mass in a mixing bowl. Add the sugar and continue whisking until fluffy. In a separate bowl, whisk the egg whites and 1 teaspoon sugar until stiff. Set aside.

Gently heat the milk, cinnamon and cloves in a saucepan, but do not boil. Stir half of the milk into the egg yolk mixture to even out their temperatures, then return the egg and milk mixture to the saucepan. Reheat over low to medium heat until the mixture thickens, stirring continuously with a wooden spoon. Do not allow to boil!

Remove the pot from the heat and stir in the cream. Remove the cinnamon stick and cloves and leave the eggnog to cool. Season with nutmeg, allspice and vanilla extract to taste and add the rum and whiskey. Gently fold in the whisked egg whites and refrigerate the eggnog for at least 1 hour. Transfer to glasses and serve garnished with ground cinnamon.