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Best Recipes of 2014 on La Bella Vita Cucina

Creamiest, Loaded Eggnog

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
  • Author: Roz | La Bella Vita Cucina
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Category: Beverages / Cocktails


  • 12 jumbo eggs
  • 2 cups granulated sugar
  • 11/2 cup bourbon
  • 4 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup cognac (or brandy)
  • 1/2 cup rum
  • 11/2 cups heavy cream (cold)
  • cinnamon candy canes
  • cinnamon sticks
  • ground nutmeg


  1. Separate the eggs and save the whites for later.
  2. Beat the yolks with the sugar in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon” for 5 minutes.
  3. Combine dairy and all of the booze in a second bowl or pitcher and then slowly beat into the egg mixture.
  4. Move to a large glass jar (or a couple of smaller ones) and store it in the fridge or place of very cool storage, for a minimum of 3 weeks.  This time is necessary for the alcohol to kill any bacteria in the eggs. The more time that it has to ‘brew’ the more mellow the flavor becomes.
  5. Serve in mugs or cups topped with a some nutmeg sprinkled on top.


Equipment Needed To Make Eggnog:

  • Large Mixing Bowl
  • Large Whisk
  • Measuring Cups
  • Large Clean Glass Jar
  • Canning Lid wing Ring that Seals Tight
  • Funnel
  • Blender
  • Micro-Gater


  • Serving Size: 1 cup
  • Calories: 405
  • Sugar: 37g
  • Sodium: 55mg
  • Fat: 135g
  • Saturated Fat: 8g
  • Unsaturated Fat: 1g
  • Trans Fat: 1g
  • Carbohydrates: 36g
  • Fiber: .01mg
  • Protein: 5g
  • Cholesterol: 46mg
Verified by ExactMetrics