Eggnog seems to be a little like fruitcake at Christmas. There are a lot of people that love it and a lot of people that hate it, but there aren’t so many people occupying the middle ground.

That said, I put myself in that middle. I’m not necessarily a huge fan, but it’s just not Christmas without it. I’ll even drink the store-bought stuff, although homemade is worlds better. (I’m a little undecided on the fruitcake, though.)

I’ve been a little obsessed with egg nog ever since my first attempt back in college at making a classic egg nog myself. It was a reasonably successful attempt, even though we had a little bit of a problem reading the recipe – instead of using brandy or rum, we used brandy and rum. Ooops.

I’ve probably tried and/or tweaked a dozen recipes since then, and find myself continuously looking for a new variation. This one is a warm version. How yummy is that?

Yields 8

Warm Egg Nog
Save RecipeSave Recipe


  • 1 quart milk (you can use skim, but come on, it's Christmas)
  • 4 eggs, separated
  • 1/3 AND 1/4 cup sugar
  • 1/4 tsp. salt
  • 1/2 cup bourbon OR rum
  • grated nutmeg


  1. Heat milk until small bubbles form, but don't let it boil.
  2. Beat egg yolks with 1/3 cup sugar until light and fluffy.
  3. Add the salt and hot milk and mix well.
  4. Place over low heat, or heat in a double boiler over hot water.
  5. Cook, while stirring, until the mixture thickens. (Watch carefully, because excess heat or overcooking will cause it to curdle.)
  6. Beat the egg whites until stiff, gradually adding 1/4 cup sugar.
  7. Fold the egg whites into the hot milk mixture, and stir in the liquor. (Trust me, bourbon or rum, not both.)
  8. Serve hot with a dash of nutmeg.