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Eggnog, A Holiday Favorite

This stuff is rich, but you’re only going to have a couple times a year, around the holidays, so you might as well make the real thing.

Nothing says happy holidays like freshly made eggnog. The Earth Eats team is enjoying a taste as we wait for the rest of the feast to finish cooking.

[photo 1]

Back in the day in England, they would milk the cow directly into the punch bowl — talk about local!

This eggnog recipe incorporates heavy cream, milk and half and half purchased from area farmers. We’re also using a local spirit for the booze: W. H. Harrison Bourbon, made in Brazil, Indiana.

I would always use the freshest, local eggs for eggnog. If you have any suspicion that the eggs might be old, don’t use them raw.


[photo 2]

Eggnog, A Holiday Favorite


  • 4 egg yolks
  • 1/2 cup sugar
  • 1 tablespoons grated lemon zest
  • 3/4 teaspoon Sweet Seasons Spice Blend (or nutmeg and cinnamon mixture)
  • 1 1/2 cup heavy cream, whipped
  • 4 egg whites, whipped
  • 3 ounces bourbon
  • 1 cup milk or half and half

Cooking Directions

  1. Combine egg yolks, sugar and lemon zest and beat for one minute or so.
  2. With a handheld spatula, fold in Sweet Seasons Spice Blend, whipped heavy cream and whipped egg whites.
  3. Finish by stirring in bourbon and milk or half and half.
  4. Garnish with a sprinkle of nutmeg and enjoy!

This recipe uses the Sweet Seasons Spice Blend.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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