Jan's Eggnog

Old South Haven Presbyterian Church has had a long tradition of serving eggnog and sweet treats after the Christmas Eve service.  When I first joined the church about 1969, Jan Lyons was preparing the eggnog.  This is her recipe, which was turned over to me when I agreed to do the preparations after she felt she was no longer able to do so.  There are few changes -- she originally insisted that Four Roses whiskey was required, but this brand is difficult to find in our area.Original Four Roses Recipe.  Just about any reasonable quality whiskey seems to work.  I've also cut back on the whiskey proportions slightly -- her original recipe was a bit too potent for my taste -- by adding a little more milk.


  • 12 large eggs
  • 2 cups sugar
  • 1 quart heavy cream
  • 1 quart whole milk
  • 1 liter whiskey
  • 1/4 cup dark rum
  • 1/4 cup cognac
  • 1/4 teaspoon nutmeg

Examine eggs carefully and do not use any eggs with cracks.  Separate yolks and whites of eggs, placing whites in a cold glass bowl. Beat whites very stiff; add 1/2 sugar and incorporate. Add remaining sugar to yolks and beat until fluffy. Add whites to yolks. Stir in cream, milk, whiskey, rum and cognac. Stir gently but thoroughly. Serve cold with grated nutmeg. Best when allowed to age for a few hours.

(Original recipe by Jan Lyons call for 4 Roses blended American Whiskey, but just about any whiskey seems to be o.k.. Add an extra pint of milk to make less potent. I've also used Cointreau instead of cognac, with excellent results.)

26 July, 2013