Egg Nog from Scratch

by on May 26, 2013
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Egg Nog with Raw Eggs


  • 4 eggs (separated)
  • 3 oz Jim Beam Kentucky Bourbon Whiskey
  • 1 CU heavy cream
  • 1 PT whole milk (not skim)
  • 1 tsp grated nutmeg
  • 1/3 CU sugar
  • 1 TBL sugar additional


  1. Separate white from the yolks. Set whites aside.
  2. Beat egg yolks well
  3. Add sugar very slowly to combine – set aside
  4. In small pan, add nutmeg, cream and milk
  5. Mix to combine, and bring mixture slowly to a boil
  6. Remove mixture from heat
  7. TEMPER half of your heated mixture into your egg yolk mixture
  8. Slowly whisk egg yolk mixture back into the pot
  9. Add whiskey and combine, then chill for at least an hour
  10. During this time, leave egg whites on counter to come up to room temperature
  11. Beat egg whites to soft peaks
  12. Add 1 TBL sugar and combine
  13. Add cold mixture to egg whites and gently combine or fold together
  14.  Serve with a sprinkle of nutmeg on top


  • Since you are using raw eggs, be sure that you get fresh eggs.
  • Don’t serve this to anyone that is pregnant because of the raw eggs.
  • Use a slotted spoon or your fingers to separate the egg yolk from the whites. Use a pinch pot to isolage each separated yolk and white before putting them into a larger container.¬† Don’t use the egg white if ANY yolk has broken into it. Use them for scrambled eggs tomorrow morning!
  • TEMPERING EGGS, means to mix three tablespoons of the heated mixture into the beaten egg yolks, one tablespoon at a time, whisking constantly, raising the temperature slightly and thinning the yolks. Add a second tablespoon, then a third, then you can add the eggs back into the heated pan, whisking constantly, without worrying about them cooking and becoming lumpy

Here is a video from Your Life A to Z about how to make “Tom’s Egg Nog”



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