14. December 2016 · Categories: Recipes

By ICE Staff

Eggnog. Like the pumpkin spice latté, it belongs to that category of food and drink that we only crave during very specific, limited times of the year. It makes you wonder: Where did this seemingly bizarre tradition of mixing liquor and rich ingredients originate? Hundreds of years ago in Europe, according to ICE’s Director of Beverage Studies, Anthony Caporale. In a new Facebook Live video with Spoon University, Anthony tells us about the origins of eggnog and explains why we only drink this creamy cocktail during the holidays. Watch the video to get the lowdown and see how to shake up some bourbon eggnog at home.


Bourbon Eggnog
Servings: makes 2½ gallons (enough for about 20 servings)


2 dozen eggs
1½ cups sugar
1 liter Maker’s Mark
1 quart heavy whipping cream
1 quart whole milk
Nutmeg to taste

Bourbon Eggnog


  1. Separate yolks from whites of 2 dozen eggs.
  2. Beat whites into soft peaks.
  3. Beat yolks until smooth, slowly add sugar and beat until pale yellow.
  4. Blend in Maker’s Mark and egg whites.
  5. Beat heavy whipping cream into soft speaks, then blend into egg mixture.
  6. Add milk and combine well.
  7. Serve with nutmeg, freshly grated if possible.

Click here to watch the video

 Thirsty for more wine + beverage knowledge. Click here for more information on ICE’s course offerings. 


  1. Yelena Lyustikman

    How would you alter this recipe if you wanted to avoid consuming raw eggs? Would you cook it like an anglaise and maybe do an Italian meringue?

  2. Mixing the eggnog with alcohol (particularly if you let it chill for a day or so) will generally kill any bacteria in the eggs. Or, use pasteurized eggs, which also decreases any chances of stray bacteria. If you choose the cooking option, here is a blog that shares how to cook the eggs (if, for example, you’re making eggnog for children and do not want to use alcohol): http://www.willcookforfriends.com/2013/12/easy-homemade-eggnog-fak-friday.html

    happy holidays!

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