Victor's Recipes

Great Food, Fast and Easy

Holiday Egg Nog

A delicious holiday drink that packs a punch

Note: this recipe does not come from Victor but from the Ebeling family.

Also note that this recipe should be made at least a week before serving so that the nog has time to mellow.


  • 12 eggs
  • 1 1/2 cups sugar
  • 1/4 teaspoon salt
  • 1 quart (or 1 liter) heavy cream
  • 1 quart (or 1 liter) whole milk
  • 1 quart (or 1 liter) boubon whiskey
  • 1 cup rum
  • Pinch of nutmeg
  • Pinch of cinnamon


  • Separate eggs into whites and yolks
  • Beat whites until “stiff” (frothy and getting firm), then mix in 1/2 cup sugar
  • Separately, mix yolks with 1 cup sugar and 1/4 teaspoon salt until smooth and mixed
  • Combine egg mixtures and stir until thoroughly blended
  • Beat heavy cream until stiff and add to egg mixture
  • Add milk and bourbon and beat / mix well
  • Add rum

Pour into a gallon jug (or 2) and refrigerate.

Wait for at least a week and enjoy!

Shake or stir thoroughly before serving. Sprinkle with nutmeg and/or cinnamon.

The nog will last ages in the fridge and gets better with age.