Cocktail & Other Recipes By Spirit Bourbon Cocktails

Uncle Angelo’s Eggnog

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Liquor.com
Liquor.com

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Updated 02/13/22
Uncle Angelo's Eggnog in a clear punch glass, topped with fresh nutmeg
Image:

Liquor.com / Tim Nusog

Eggnog is a holiday staple that has been gracing glasses for centuries. Its key components are eggs, cream, sugar, spice and a spirit, but within that definition lies a lot of room for experimentation. Eggnog can be consumed hot or cold. Some people make it with bourbon or rum, while others choose cognac or sherry or a combination of spirits. Many recipes suggest shaking the ingredients with ice, while others treat the drink more like a baked good, enlisting bowls, whisks and spatulas to whip and combine eggs. There’s not one right way to make Eggnog, but if you’re going to follow someone’s lead, you might as well follow King Cocktail himself, Dale DeGroff.

He created this Uncle Angelo’s Eggnog recipe, which features a split base of bourbon and spiced rum. The ingredients are simple—spirits, eggs, sugar, milk and cream—but the procedure requires a few steps. Egg whites and yolks are separated and mixed with the other ingredients, then eventually combined, yielding a fluffy and rich version of the drink. 

Make a batch during the holidays to treat yourself and your guests to a sweet and creamy treat. This recipe yields 12 servings, so once the punch bowl is filled, set out cups and a ladle, and then sit back and relax. Your job is done.

3:05

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Ingredients

  • 6 eggs, separated

  • 3/4 cup granulated sugar, divided

  • 8 ounces bourbon

  • 4 ounces spiced rum

  • 1 quart whole milk

  • 1 pint heavy cream

  • Garnish: nutmeg, freshly grated

Steps

Serves 12.

  1. In a large bowl, beat together the egg yolks and half a cup of sugar until the mixture turns light in color.

  2. Stir in the bourbon, rum, milk and heavy cream.

  3. In a separate bowl, beat the egg whites with the remaining quarter-cup of sugar until soft peaks form.

  4. Gently fold about one-third of the egg whites into the yolk mixture, reserving the remaining amount.

  5. Divide between 12 punch or tea cups.

  6. Fold more of the egg-white mixture into each cup, if desired.

  7. Top each cup with freshly grated nutmeg.

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of food-borne illness.