The best Christmas Eggnog

  • Serves 8-10
  • Easy

Here's how to make the best homemade eggnog

Eggnog recipe

It may come as a surprise to some that eggnog is actually British in origin and not American. Eggnog bears a striking resemblance to Shakespeare’s character of Falstaff’s favourite tipple of beaten egg yolks, milk, sugar and fortified wine known as a sack posset.

Festive guide: traditional mulled drinks

Recipes for eggnog vary wildly, but most will agree that brown strong liqueur, anything from sherry, madeira, whiskey, rum or brandy is the lynchpin for this most Christmassy of drinks. Rich and satisfying, beating the eggs separately gives an especially elegant and creamy finish. A blizzard of grated nutmeg on top is essential.

Here’s how to make eggnog



  • Eggs 4, separated
  • Sugar 75g, but more if you want - sweeten to taste
  • Whole milk 350ml
  • Double cream 300ml
  • Brandy 200ml
  • Dark rum 200ml
  • Whole nutmeg 1, freshly grated and to taste


  • Step 1

    Beat the egg yolks with half the sugar and a small pinch of nutmeg until thick and pale, then whisk in the milk, cream and spirits


  • Step 2

    In a very clean separate bowl, beat egg whites to form very soft peaks, then fold in the remaining sugar.

  • Step 3

    Carefully fold the whites into the yolk mixture. Serve in cups or goblets, grating fresh nutmeg over the top of each serving