How to Make Uncle Angelo’s Eggnog

How to Cocktail: Uncle Angelo’s Eggnog

You’ll be claiming Angelo as your own relative after just one sip of this delightful Eggnog recipe. Legendary bartender Dale DeGroff shows you how to make Eggnog from scratch in our video.


  • 6 Eggs, separated
  • .75 cup Sugar, divided
  • 1 qt (32 oz) Whole milk
  • 1 pt (16 oz) Heavy cream
  • 8 oz Bourbon
  • 4 oz Spiced rum
  • Garnish: Grated nutmeg
  • Glass: Punch or tea cup

In a large bowl, beat together the egg yolks and half a cup of sugar until they turn light in color. Stir in the milk, heavy cream, bourbon and rum. In a separate bowl, beat the egg whites with the remaining quarter-cup of sugar until they form soft peaks. Fold about a third of the egg whites into the yolk mixture. Serve in punch or tea cups topped with freshly grated nutmeg, folding in more of the egg whites as desired.



  • bennotionparallaxcouk459006539 posted 2 years ago

    I worked this out at a shade under 7% abv. Is that right? I'm new to eggnog.

  • OSI posted 2 years ago

    I am actually looking for the Ingredients of a true European Egg Nog. The one you purchase in a Bottle with the Paper around it,totally closed. The paper around the bottle is to protect it from the Sun light.
    I know you can purchase it in some Liquor Stores, but not everyone has it. Usually from Germany.

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