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Smoking Chimney

Recipes from a working kitchen · Cape Town

Eggnog Recipe

By Marna Ross Updated 12 August 2026 4.93 from 67 ratings

This quick eggnog recipe is really easy to prepare. You may already have all the ingredients for this eggnog recipe in your kitchen cupboard, save maybe the cognac. The reason why alcohol gets added to this eggnog recipe is that without it you might get salmonella from the raw eggs. Fact, not fiction. I love making this eggnog recipe over festive periods and always on my husband’s birthday. It has become a tradition and we always prepare the ingredients for this eggnog recipe, a day before his birthday and store it in the refrigerator to combine and mellow. It is definitely a family treat and is always best shared with friends and family, or at least, that is the way I see it. I know that eggnog is not traditionally served on thanksgiving or special occasions in our country, but hey, I am a chef and I have to try things out. I once had American guests staying over during Christmas at a guesthouse where I worked and they politely asked if I can prepare eggnog for them. I phone my old pal, a master chef and he recommended this eggnog recipe, which he sent through in an email. I printed the eggnog recipe out and still have it to this day. Now eggnog is a tradition in our family. If you like this eggnog recipe, please rate it and share it with your friends and family using the social links found at the bottom of this page. Thank you and enjoy!

A festive glass cup filled with thick, creamy holiday eggnog sprinkled with nutmeg powder.
Prep 5 min
Cook None
Total 5 min
Serves 4

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Ingredients

  • 4 large eggs as fresh as you can get
  • ¾ cup granulated sugar
  • ½ tsp dried nutmeg
  • ¼ tsp ground cinnamon
  • 3 oz cognac (about 1/3 cup + 1 Tbsp)
  • 3 oz bourbon (whiskey) (about 1/3 cup + 1 Tbsp)
  • 1 1/2 cups whole milk
  • 1 cup heavy cream

Method

  1. Add the eggs to a blender and blend on medium speed for ± 30 seconds

  2. Add the sugar and blend for another 20 seconds

  3. Add the nutmeg, cinnamon, cognac, bourbon, milk and heavy cream and blend until combined, about 10-15 seconds

  4. Transfer to an airtight container and refrigerate for a day or so to allow tbe flavors to combine and mellow

For Serving

  1. Eggnog may have settled in the refrigerator, so either give it a good shake or two, or pour into a mixing bowl and give it a whisk to get everything combined

  2. Serve with some additional grated nutmeg on top, and an optional cinnamon stick

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