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Festive and Boozy Holiday Eggnog

This eggnog is a lovely Christmas treat to be enjoyed in moderation. Our traditional family way of serving it is over ice cream as part of a dessert. While that is quite good—I also like to sip it neat. But in the beginning, it was always served over ice cream…

Years ago, my aunt and uncle had a restaurant in St. Albans called Anthony’s. During the Christmas season, my aunt would make eggnog and serve it over ice-cream with whipped cream, a sprinkle of nutmeg, and a cherry. It was a complimentary dessert and I looked forward to it every year.

Top eggnog and ice cream with whipped cream, nutmeg, and a cherry.

Top eggnog and ice cream with whipped cream, nutmeg, and a cherry.

In the years since, I’ve made this several times and have also added my own twist to it. This is a boozy strong recipe that bears no resemblance to eggnogs you buy at the store or get in your coffee at Starbucks.

I’m going to add a couple of important notes here at the beginning. This has to be made a week in advance. It really does take the entire week for the flavors to come together. The other thing is that it contains raw eggs. A final note, you need a really big container to hold everything. A 2-gallon jar is the right size for all the ingredients and it allows you to stir.

Festive Holiday Eggnog

Gather 3 bowls. Two should be fairly large for the whipped cream and egg whites. A smaller bowl is fine for the egg yokes.

Eggnog Ingredients


  • 1 dozen eggs
  • 1 quart of heavy whipping cream
  • 1 quart whole milk
  • 2 cups of sugar
  • 1 liter minus 1 cup of bourbon
  • 1 pint of rum
  • 1 cup of brandy
  • Touch of salt

Separate the eggs.

Beat egg whites until very stiff. Set aside.

To the yolks, add 1 cup of sugar. Beat until very light yellow. Set aside.

Now wash your beaters in readiness for whipping the heavy cream.

Beat the heavy whipping cream, adding the other cup of sugar until it holds soft peaks. Don’t over beat—cream can turn into butter.

In a very large (2 gallon) glass jar, combine the ingredients from the bowls with the milk, booze, and salt.

Store in the refrigerator, stirring occasionally for at least one week before serving. Makes a gallon and a half.

Eggnog should be stored in glass jars and refrigerated.

Eggnog should be stored in glass jars and refrigerated.

This makes a very nice dessert. In a pretty glass add a scoop of vanilla ice cream. Pour some of the eggnog over it. Add some whipped cream, a sprinkle of nutmeg, and a cherry. Enjoy!


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I'm a former counselor, career services leader, and college advisor. Now I coach and write at My Think Big Life promoting health and personal growth.
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