Eggnog Internet
Author: Chief Mixologist
  • 4 eggs, separated
  • 1/3 Cup plus 2 Tbs superfine sugar
  • 2 Cups half & half
  • 1/2 Cup heavy cream
  • 1/2 Cup dark Rum (Meyer's brand suggested)
  • 1/2 Cup either Corvoisier Cognac or Tullamor Dew Irish whiskey
  • 1 pinch of salt
  • 1 teaspoon vanilla extract
  • fresh nutmeg for grating
  1. Whip together the egg yolks and 1/3 cup bar (superfine) sugar till sugar dissolves and egg yolks take on a pale lemony color.
  2. Add half and half and the rum and cognac/whiskey.
  3. Add the vanilla and grate on some fresh nutmeg.
  4. Place this mixture in
Helpful hints: (in case you make a mistake on ingredients)

The original eggyolk/Half and Half/liquor mix after two hours in refrigerator should be thick and creamy (a result of the alcohol "cooking" the egg yolks.)

IF it seems TOO thick (you can stand a spoon in it, e.g, you may need to add a little more half and half).

The sugar in the recipe can be increased to 1/2 Cup if you want to *mask* the flavour of the alcohol more (or decreased to 1/4 Cups if you want a more potent brew!)

The real trick is knowing how to properly whip egg whites and how to properly FOLD them and the heavy cream into the base mixture. You want to completely incorporated all so you end up with a frothy, airy, almost "Ambrosial" consistency throughout. Too much folding deflates the egg whites and turns them back into egg water. Too little folding leaves you with egg white *pockets* scattered throughout your drink.

Been years since we made this. It goes down like a milkshake and tastes like one too, but delivers quite a wallop so WATCH OUT! You may end up folding even a little more Cognac and Irish in at the end.
Recipe by Beverages at