New Orleans Creole Eggnog

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"This eggnog is great for a crowd during the holiday season. It's very rich so a little goes a long way. Usually, 4 to 6 ounces per person is enough for a serving. The best part is that you can alter the liquors you like or make it without any liquor, too. Use brandy, or substitute Calvados, Cognac, Frangelico, Godiva, or Praline. Have a 4 gallon bowl or container handy to mix the eggnog, and plan to make this 30 days before your party so it seasons well."
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30 d 30 m servings
Serving size has been adjusted!

Original recipe yields 48 servings


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  • Prep

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  1. Beat the eggs with the white sugar, and light and dark brown sugars in a stand mixer until completely blended. Strain the mixture through a fine mesh sieve into a bowl. Stir in the allspice, mace, ginger, cloves, nutmeg, cinnamon, and vanilla.
  2. Pour the bitters, bourbon, rum, almond-flavored liqueur, and brandy into a large, 4 gallon bowl or food safe bucket. Stir in the egg mixture until thoroughly blended. Pour in the heavy cream and continue stirring. Divide into smaller containers and refrigerate. Shake or stir the containers 2 to 4 times each day for 30 days.


  • Editor's Note
  • While the high amount of alcohol in this recipe will counteract any possible bacteria from the eggs, if making this recipe with less alcohol, you may want to consume within the week. If you are concerned about the safety of consuming raw egg, use an equivalent amount of pasteurized egg which can be found in cartons in most grocery stores near the eggs. 30 eggs would be equal to 7 1/2 cups.



very working but its really good

This is AMAZING eggnog! The best! There is a real chemistry as to why it takes 30 days to mellow. Enjoy!

This much alcohol=hangover! Omitting alcohol; this is for sure!

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