Cyril K. Collins Eggnog Recipe

Ingredients 8 servings 16 servings 24 servings
Fresh Eggs
(separated into yolks/whites)
4 8 12
(divided into 2 equal parts)
1/2 cup
(1/4c, 1/4c)
1 cup
(1/2c, 1/2c)
1 1/2 cups
(3/4c, 3/4c)
White Rum (dark works) 1 cup 2 cups 3 cups
Milk (Whole or 2%) 1 1/2 cups 3 cups 4 1/2 cups
Whiskey (Bourbon or Canadian) 1 cup 2 cups 3 cups
Heavy/Whipping Cream
(divided into 2 equal parts)
1 cup
(1/2c, 1/2c)
2 cups
(1c, 1c)
3 cups
(1 1/2c, 1 1/2c)
Ground Nutmeg
(strongly recommended)
Enough to sprinkle on servings.
Consider whole nutmeg nuts and grinder.

Eggnog Recipe Instructions

You are doing things gently and slowly to preserve the eggnog's fluffiness. A good whisk for the stirring and a high speed mixer for the egg-whites and cream helps this process immensely. Notes on taking this to a party below.

  1. Separate eggs into yolks and whites in separate bowls (see below for a how-to). I put the whites into the mixer and the yolks into another bowl.
  2. Beat egg-yolks with 1/2 of sugar, set aside.
  3. Beat egg-whites until stiff, then mix in other 1/2 of sugar.
  4. Pour the yolks into the whites and mix together slowly.
  5. Stir in white rum slowly. Dark rum also works.
  6. Stir in milk slowly (see below for dairy intolerance)
  7. Stir in whiskey slowly (I use Jim Beam or Jack Daniels although any Bourbon, Canadian, or Sour Mash works)
  8. Stir in 1/2 of cream slowly
  9. Whip rest (1/2) of cream and fold it into the mixture carefully. Notes on how to fold below.
  10. Serve at room temperature by ladling the eggnog into cups and sprinkle nutmeg on the top. Information on nutmeg grinders below. Try to get some of the foam and some of the liquid (if not fully mixed) in each cup.