Holiday Egg Nog

Well, folks, it’s once again time to settle our heads for a long winter’s nap.

We’ll take a look through our archives with some of our favorite oldies but goodies next week, and see you again with fresh stories on Monday, January 3.

But don’t think we’d let you ring out 2010 without a festive drink!

If you’re still searching for a holiday cocktail to lull friends and loved ones into submission, we recommend the following recipe for Baltimore Egg Nogg from Josh Sullivan of Post Prohibition.

First published in a Baltimore cookbook in the 1940s, the classic cocktail incorporated a unique ingredient in Madeira wine. Josh adapted this recipe from Jerry Thomas’ Bar-Tenders Guide, published in 1887.

As he admits, “Yeah, I’m going way back.”

Yes, there are raw eggs in egg nog. Are we trying to kill you? Hardly.

The copious quantity of high-proof alcohol in homemade egg nog eradicates the bacterial forces that might be lurking—it’s been scientifically proven to kill nog that was intentionally contaminated with salmonella after three weeks!

Let your nog sit in the refrigerator to fully blend before sipping; as a bonus, the longer you let it meld, the smoother the taste will be.

(Still, follow the FDA guidelines regarding the consumption of raw eggs for anyone with compromised immune systems.)

Salute, slainte, prost, cin cin, and happy holidays from all of us at Good. Food. Stories. Here’s to 2011!

Holiday Egg Nog

Holiday Egg Nog

Yield: 3 cups
Prep Time: 15 minutes
Additional Time: 4 hours
Total Time: 4 hours 15 minutes

Egg nog, the classic holiday cocktail, will get you through the Christmas to New Year's season. Drink up and don't forget the nutmeg.


  • 6 large eggs
  • 1 cup confectioner's sugar
  • 1/2 teaspoon grated nutmeg plus more for garnish
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon grated allspice
  • 5 fluid ounces Madeira wine
  • 2 1/2 fluid ounces Jamaican rum
  • 2 1/2 fluid ounces brandy
  • 2 1/2 cups whole milk


  1. Separate the egg yolks and the egg whites into two bowls.
  2. Beat the yolks, sugar, nutmeg, cinnamon, and allspice with a hand mixer until the sugar dissolves and the liquid is frothy.
  3. Slowly whisk the wine, rum, and brandy into the yolks, then whisk in the milk.
  4. Thoroughly clean and dry the mixer beaters, then whip the egg whites until soft peaks form.
  5. With a spatula, fold the egg whites into the yolks, then gently whisk to make sure all ingredients are fully incorporated.
  6. Pour into a punch bowl or carafe and store in the fridge until chilled.
  7. Serve to guests with a grated nutmeg garnish.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 272Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 196mgSodium: 267mgCarbohydrates: 25gFiber: 0gSugar: 24gProtein: 10g

The nutritional information above is computer-generated and only an estimate.

Did you make this recipe?

Share a photo!

FTC Disclosure: As an Amazon Associate, I earn from qualifying purchases. Good. Food. Stories. receives a minuscule commission on all purchases made through Amazon links in our posts.

Similar Posts


  1. I have never much cared for egg nog, which my then-husband once made and it was decidedly, um, stringy.

    Maybe I’ll have the courage to try again (with this recipe not marriage;)

Comments are closed.