Eggnog Recipe by Chef Thomas Wenger

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Eggnog Recipe by Chef Thomas Wenger

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Adjust Servings:
3 Eggs separated
90 grams granulated sugar
240 millilitres Milk
360 millilitres heavy cream split in to batches 1/3 & 2/3
150 millilitres Bourbon whiskey
30 millilitres Cognac
30 millilitres dark rum
240 grams vanilla ice cream
nutmeg powder
  • Serves 8
  • Medium




Shortly before Christmas a guest was asking for Eggnog to be served during her party. It came to me that, even though I had fond memories of eggnog being served at Christmas parties during my time spent in New York, I had never bothered to write down the recipe.

So with the help of our bartenders and some of my kitchen staff we started to collect recipes and sample, test and taste them (and in the progress getting pretty tipsy).

The eggnog recipe below is the result of this research and testing. This recipe is for a chilled eggnog, but eggnog is sometimes also served warm. The recipe is the same for both chilled and warm eggnog,  but when served warm the drink is gently warmed in a water bath.

How to Make Eggnog

  1. In a bowl, whisk the egg yolks fluffy until they are thickened and pale yellow. Gradually add the sugar to the yolks, then under continuous beating add the milk and 2/3 of the heavy cream.
  2. Add the rum, Cognac and whiskey to the egg mixture. At this point you might just want to add 90% of the alcoholic beverages if you want a lighter eggnog. Continue stirring the mixture well for a few more minutes. This process will “cook” the eggs.
  3. The steps above can be done several hours ahead and the mixture can be kept in the refrigerator.
  4. Whip the remaining cream to a soft peak and the egg whites stiff.
  5. Gently fold the whipped cream into the egg mixture, followed by the egg whites and just before serving gently fold in the vanilla ice cream.
  6. Pour into the desired glasses and sprinkle with the freshly grated nutmeg.

Eggnog is a classic Christmas treat in Australia and England.

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.

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