Serves 20-24


In Bowl of Stand Mixer

  • 6 egg yolks
  • ½ cup sugar
  • 4 cups heavy cream
  • 4 cups half & half
  • seeds of 1 vanilla bean
  • ½ tsp freshly-grated nutmeg + extra for serving
  • pinch of sea salt

In Separate Bowl #1

  • 2 cups heavy cream
  • 2 tbsp sugar

In Separate Bowl #2

  • 6 egg whites
  • 2 tbsp sugar


  • ½ cup Grand Marnier
  • ½ cup brandy
  • ½ cup spiced rum

Special Equipment

  • stand mixer
  • large mixing bowls
  • whisk
  • microplane or nutmeg grater
  • punch bowl & ladle


Make Eggnog Base

  1. Beat egg yolks in a stand mixer with a whisk attachment on high speed until thick and ribbony, about 4-5 minutes
  2. With mixer still running, slowly add in ½ cup sugar
  3. Add 4 cups of the heavy cream into the egg yolk mixture, along with the half & half. Stir with a spatula until combined
  4. Split vanilla bean, scrape the seeds and add them into the mixture, along with nutmeg and sea salt
  5. In a separate bowl, whisk 2 cups of heavy cream until it reaches soft peaks. Whisk in 2 tbsp of sugar. Set aside
  6. In a third bowl, whisk egg whites to soft peaks. Set aside
  7. To the bowl of egg yolk mixture, add all liquors/liqueurs. Mix to combine

Combine Ingredients & Chill

  1. Fold in whipped whites and whipped cream into egg yolk/liquor/liquers mixture
  2. Chill at least an 1 hour before serving, then ladle into cups and garnish with freshly-grated nutmeg