Eggnog
There are certain recipes that only come out once a year. They don’t need tweaking, reinventing, or modernizing — they just need to be made, the same way they always have been. This eggnog is one of those recipes.
In my family, Christmas Eve has always been the big event. The cooking starts early, the house fills up fast, and there’s always something being poured before the food even hits the table. This eggnog has been part of that tradition for as long as I can remember. It’s not a “sip by the fire” situation — it’s a fill-every-glass, refill-it-again, pass-the-nutmeg kind of drink.
This recipe comes from my grandma’s mom, Grandma Infante, and it’s been passed down exactly as written. No substitutions, no shortcuts, no “lighter version.” It’s rich, boozy, fluffy, and unapologetically indulgent — exactly how eggnog should be.
Growing up, my grandma would make this in the days leading up to Christmas Eve. Big bowls, lots of eggs, and mason jars lined up on the counter like she was prepping for a snowstorm. As I got older, I took over making it, and then when I left for college, my brother stepped in. It’s one of those recipes that quietly gets handed off — not because anyone asked, but because it’s time.
A few years ago, I brought this eggnog to a Christmas get-together with friends. Afterward, one of them texted me and said, “You did not prepare me for the amount of eggnog I was making.” Which honestly feels like the most accurate review this recipe has ever received.
For the record: this makes about 5½ quart-sized mason jars. This is not a small batch. This is a family recipe.
Grandma Infante's Eggnog
Homemade eggnog with bourbon that's been a classic in my family as far back as I can remember
Ingredients
- 1 quart of heavy cream
- 12 eggs, separated
- 1 1/2 cups sugar divided into 3 portions
- 375 mL Four Roses Bourbon (small batch if you can find it)
Instructions
- In one bowl, beat the egg yolks with 1/2 c of sugar until light and fluffy, then mix in the bourbon and set aside
- In another bowl (I like doing this with a stand or hand mixer with the whisk attachment), beat the egg whites and 1/2 c sugar until soft peaks, set aside
- In one last bowl (I like doing this with a stand or hand mixer with the whisk attachment), beat the heavy cream with the last 1/2 c of sugar until soft peaks
- Fold all three mixtures together, then portion into (6) quart mason jars (you'll end up with about 5.5 jars full)
- Shake each jar before serving, and top with freshly grated nutmeg
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What Makes This Eggnog Different
This isn’t a cooked custard eggnog, and it’s not a blender situation either. You’re making three separate components — whipped cream, a soft meringue, and an egg yolk + bourbon mixture — and then folding them all together. The result is something incredibly light and fluffy, but still rich and warming.
It’s sweet, but not cloying. Strong, but smooth. And somehow even better after it’s had a day to rest in the fridge.
We always use bourbon — Four Roses Small Batch is our favorite — and freshly grated nutmeg is non-negotiable. Pre-ground nutmeg doesn’t even come close here. Pro tip: buy whole nutmeg in bulk if you can. It’s usually much cheaper that way, and you only need one or two for the entire batch.
A Very Important Serving Note
Because this eggnog separates as it sits (that’s normal), you must shake each mason jar before pouring. I repeat: shake the jar. Then pour. Then grate nutmeg generously over the top. This is how it’s meant to be served.
Grandma Infante’s Christmas Eggnog
Makes about 5½ quarts
Ingredients:
1 quart heavy cream
1½ cups granulated sugar, divided into three equal portions
12 eggs, separated
375 mL bourbon (½ bottle — we like Four Roses Small Batch)
Freshly grated nutmeg, for serving
Method Overview:
You’ll whip the cream with one portion of sugar, make a soft meringue with the egg whites and another portion of sugar, then beat the egg yolks with the remaining sugar and bourbon. Everything gets folded together gently until light, fluffy, and fully combined.
Chill, store in mason jars, shake before serving, and always finish with fresh nutmeg.
Why This Recipe Matters
This eggnog isn’t trendy or polished — it’s familiar. It tastes like crowded kitchens, loud conversations, and staying up too late on Christmas Eve. It tastes like tradition.
I love recipes that come with stories baked in, and this one carries generations with it. From my great-grandmother to my grandma, to me, to my brother — and now to you.
I hope you make this for your family this holiday season. And I hope someone texts you afterward saying you didn’t warn them how much it makes.
