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"Noah's" Eggnog

35 minutes total

Makes 12 - 18 servings
Print recipe

Love it or hate it...

eggnog is a classic so tied to the winter holidays that to ignore it would be foolish. But we’re avowed nog-heads, and every year for the last decade or so, just after Thanksgiving, we get together with pals and make (ahem) EIGHT GALLONS of our favorite sweet, creamy, rich, and boozy holiday treat. And with a history dating back to the 13th century, eggnog-related drinks can be found in many cultures across the globe; Ponche Crema in Venezuela and Trinidad, Coquito in Puerto Rico, Rompope in Mexico, and the countless regional variations found throughout Europe. Our recipe comes from our pal Nick Wood, owner of Bunk Sandwiches, former New Orleanian, and fellow eggnog lover. The Crescent City is famous for its cocktail culture, and Nick learned this recipe decades ago during his stint at one of New Orleans’ most legendary restaurants. He’s since shared with Wellspent co-owner Noah Cable, and their now decades-long tradition of post-Thanksgiving nogmaking is the stuff of Portland legend. We’ve modified the recipe to make it a bit more manageable (the original calls for 120 eggs!), but it still makes a batch big enough to fuel your upcoming holiday parties.

What you'll need


For the shopping list

5 ounces of

Tia Maria

2 1/2 ounces of

Old Grandad Bourbon

2 1/2 ounces of

California Brandy

2 1/2 cups of

confectioners sugar

5 1/2 cups of

heavy cream, divided

3 1/4 cups of

half & half

For serving

nutmeg, freshly grated

For serving

cinnamon stick, freshly grated

From our shop

$8.50 - Cloverdale - Oregon


From the kitchen


Stand Mixer or Hand Mixer with Bowl


Large Mixing Bowl or Pitcher


Cocktail Jigger

Measuring Cups

What you'll have to do

Step 1

Separate egg yolks from whites.

Step 2

Using a mixer, cream together yolks and 2 1/2 cups sugar.

Step 3

Add 2 3/4 cups cream to the egg mixture; beat until soft peaks form.

Step 4

In a separate container, combine 5oz Tia Maria, 2.5oz Old Grandad Bourbon, 2.5oz California Brandy with 3 1/4 cups half & half.

Step 5

Add 2 3/4 cups cream to the liquor mixture.

Step 6

Add the egg, cream, and sugar mixture to the liquor, cream, and half & half mixture; stir to combine, and chill thoroughly.

Step 7

To serve, ladle chilled eggnog into teacups; garnish with freshly grated nutmeg or cinnamon. Kept in a tightly sealed jar, it will last for at least a few weeks in the refrigerator, though the adventurous may opt to keep it for months (aged eggnog is a “thing”).

Shop this recipe


Farm Fresh Eggs

Trent Family FarmsCloverdale - Oregon

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