12 room temperature eggs, coddled*, separated
1 ½ cups granulated sugar
1 teaspoon vanilla extract
1 tablespoon ground cloves
1 tablespoon freshly ground nutmeg
1 quart heavy whipping cream
1 cup Bourbon
1 cup Cognac
1 cup dark rum
Follow this method to coddle 12 eggs, plunging them in an ice bath. Then separate whites from yolks. The yolks should go into a medium bowl and the whites strained through a large mesh sieve to filter out any cooked whites. (or purchase pasteurized eggs)
Refrigerate the whites until later in this recipe. The eggnog will get filtered again so don’t worry about any bits of cooked whites.
Beat the egg yolks with a hand mixer for 2-3 minutes until fluffy and pale in color.
Add sugar, vanilla, ground cloves and nutmeg to the egg yolks and beat to combine. Scrape this mixture into a container and refrigerate for at least four hours or overnight.
Just before serving, Mix the egg yolk mixture if it separated and scrape into a large bowl.
Whip the heavy cream to stiff peaks and fold into the egg mixture.
Whip the egg whites to stiff peaks and fold into the egg mixture.
Add the bourbon, cognac and rum to your taste. If you like it weak, hold back on each. If you like it strong, add more. I added one cup of each and found it strong enough for my taste.
Strain into a punch bowl (this will strain out any pieces of shell, cooked egg white and bits of nutmeg).
Serve in cups with more nutmeg over the top. Also good served over ice.
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*We made this recipe with coddled eggs just to be safe. A coddled egg sits in hot water for one minute to kill bacteria. The egg stays raw for the most part but is safe to consume because the internal temperature heats up enough to kill bacteria. See our instructions here. However, coddling the eggs is up to you. We do it as a safety measure only. It does not affect the finished taste of the eggnog.