Step 1

Separate egg yolks from egg whites. In a bowl with the egg yoks, beat until light in color and then add the vanilla and half of the sugar. Blend well and pour this mixture into a punch bowl. Add ½ of all the liquor. Stir in the half and half.

Step 2

In a separate bowl with the egg whites, beat with a hand mixer for about 1 minute. Then, add the sugar slowly and continue to beat on high for an additional 2-3 minutes until light and creamy. Gently fold the beaten egg whites into the punch bowl mixture. Stir in the remainder of the liquor.

Step 3

Allow the mixture to sit and chill for at least 4 hours. When ready to serve, sprinkle the top with cinnamon and nutmeg.

Raw eggs!

This recipe involves raw egg, so it is important to note that the combination of the alcohol and refrigeration time helps to minimize any potential risk. However, if you have any concerns about consuming raw eggs, you can opt for pasteurized eggs. Additionally, the final eggnog mixture is chilled for at least four hours, allowing the alcohol to act as a preservative and effectively “cook” the eggs. If you prefer, you can also heat the egg and cream mixture gently on the stove until it reaches 160F before chilling.

Storing eggnog:

You can store eggnog in an airtight container in the refrigerator for up to one week, allowing its rich flavors to meld. Before serving, give it a gentle stir, and sprinkle with cinnamon and nutmeg to revive the drink.