Eggnog Recipe by Chef Thomas Wenger

Posted on Apr 22nd, 2015

by Thomas Wenger

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Shortly before Christmas, a guest asked if we could serve eggnog at her party. It made me realize that although I have fond memories of eggnog being passed around at Christmas gatherings during my years in New York, I had never actually written down a proper recipe.

So, with the help of our bartenders and a few members of the kitchen staff, we set out to collect and test several versions—sampling, tasting, and comparing them along the way (and, admittedly, getting a little tipsy in the process).

The recipe below is the result of that testing. This is a chilled eggnog, though eggnog is also sometimes served warm. The ingredients and method remain the same; for a warm version, simply heat the finished eggnog gently in a water bath, without letting it boil.

Creamy Eggnog Recipe

Thomas Wenger

A rich, creamy homemade eggnog made with bourbon, cognac, and dark rum, finished with whipped cream and vanilla ice cream for an extra-luxurious texture. Perfect for festive gatherings and cozy winter celebrations.

5 from 1 vote

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Prep Time 15

Total Time 15

Course Drinks

Cuisine British

Servings servings

Ingredients

3 eggs separated
90 grams granulated sugar
240 millilitres milk
360 millilitres heavy cream
150 millilitres bourbon whiskey
30 millilitres cognac
30 millilitres dark rum
240 grams vanilla ice cream
Freshly grated nutmeg for serving

Instructions

In a bowl, whisk the egg yolks until thick and pale. Gradually add the sugar, then, while whisking continuously, add the milk and two-thirds of the heavy cream.
Stir in the bourbon, cognac, and rum. If you prefer a lighter eggnog, start by adding about 90% of the alcohol and adjust to taste. Mix well for a few minutes until fully combined.
The steps above can be done several hours ahead and the mixture can be kept in the refrigerator.
Whip the remaining heavy cream to soft peaks. In a separate bowl, whisk the egg whites to stiff peaks.
Gently fold the whipped cream into the egg mixture, followed by the egg whites. Just before serving, carefully fold in the vanilla ice cream to give the eggnog an extra-creamy texture.
Pour into glasses and finish with freshly grated nutmeg.

Notes

Note: This recipe uses raw eggs, as is traditional for classic eggnog. For safety, use very fresh or pasteurized eggs, or substitute pasteurized liquid egg yolks and whites if preferred. Avoid serving to young children, pregnant women, or anyone with a compromised immune system.

Tried this recipe?Let us know how it was!

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986. What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990. For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world - Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with. Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

5 from 1 vote (1 rating without comment)

Eggnog Recipe by Chef Thomas Wenger

Creamy Eggnog Recipe

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Thomas Wenger

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