Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Triple-Shot Eggnog

Featured in our 2017 Christmas Guide
Scott Phillips

Yield: Yields about 6 cups.

Servings: eight.

In this version of the holiday classic, three traditional spirits come together for a cocktail with a kick. Whisking frothy beaten egg whites into the eggnog base makes for a much lighter and less cloying drink than those found in containers at the supermarket.

Browse our Drinks and Entertaining Guide for more classic cocktails.


  • 3 large eggs, preferably pasteurized, separated
  • 1/2 cup granulated sugar
  • Kosher salt
  • 1/2 cup dark rum
  • 1/4 cup bourbon
  • 2 Tbs. brandy
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 tsp. freshly grated nutmeg, plus extra for garnish
  • 1/2 tsp. pure vanilla extract

Nutritional Information

      Calories (kcal) : 270
      Fat Calories (kcal): 130
      Fat (g): 15
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4.5
      Cholesterol (mg): 125
      Sodium (mg): 80
      Carbohydrates (g): 16
      Fiber (g): 0
      Protein (g): 5


  • Whisk the egg yolks in a large bowl until they just begin to turn a lighter shade of yellow. Add the sugar and a pinch of salt and whisk until thick and pale yellow. Whisk in the rum, bourbon, and brandy until well combined and then whisk in the milk, cream, nutmeg, and vanilla until blended. Chill the mixture, covered, for 4 hours or overnight. Keep the egg whites chilled separately in a medium bowl.

    Before serving, whip the egg whites to stiff peaks with a hand-held electric mixer. Fold the whipped egg whites into the chilled yolk mixture. Serve immediately, sprinkled with a little freshly grated nutmeg, or chill for up to 4 hours. Whisk the eggnog until smooth before serving.

  • Note: The risk of salmonella infection from consuming raw eggs is very low—only about 1 in 20,000 is contaminated—but you can eliminate the risk entirely by using pasteurized eggs.


Rate or Review


  • periwink12 | 12/23/2013

    This Eggnog is AMAZING. It has been a huge hit at every Christmas party we go to. Follow the recipe exactly as directed. Will try a lighter version next time.

  • reciperover | 12/24/2012

    This recipe has gotten me invited to a lot of parties! Even with half the sugar, 2% instead of whole, and half n' half instead of cream - it's the best nog ever.

  • Localisbest | 12/22/2010

    really, really good..... so many non-eggnog-lovers were totally enthralled with this eggnog... definitely goes in the file to use again!

  • SusanCooks | 12/30/2008

    We had this at a Christmas Eve party. I don't normally like eggnog, but this was fabulous.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks