Triple-Shot Eggnog Recipe

Name: Triple-Shot Eggnog
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs, separated; ½ cup granulated sugar; kosher salt; ½ cup dark rum; ¼ cup Bourbon; 2 tablespoons brandy; 2 cups whole milk; 1 cup heavy cream; ½ teaspoon freshly grated nutmeg; ½ teaspoon pure vanilla extract

Servings: persons

3 large eggs, separated
½ cup granulated sugar
kosher salt
½ cup dark rum
¼ cup Bourbon
2 tablespoons brandy
2 cups whole milk
1 cup heavy cream
½ teaspoon freshly grated nutmeg
½ teaspoon pure vanilla extract

1
Whisk the egg yolks in a large bowl until they just begin to turn a lighter shade of yellow.
2
Add the sugar and a pinch of salt and whisk until thick and pale yellow.
3
Whisk in the rum, bourbon, and brandy until well combined and then whisk in the milk, cream, nutmeg, and vanilla until blended.
4
Chill the mixture, covered, for 4 hours or overnight.
5
Keep the egg whites chilled separately in a medium bowl.
6
Before serving, whip the egg whites to stiff peaks with a hand-held mixer.
7
Fold the whipped egg whites into the chilled yolk mixture.
8
Serve immediately, sprinkle with a little freshly grated nutmeg, or chill for up to 4 hours.
9
Whisk the eggnog until smooth before serving.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 large eggs, separated, ½ cup granulated sugar, kosher salt, ½ cup dark rum, and more.

Yes, Triple-Shot Eggnog falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Triple-Shot Eggnog

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