Eggnog Punch
Colonial America's rich holiday punch—eggs, cream, and bourbon.
- 6eggs(separated)
- ½ cupsugar
- 12 ozbourbon
- 4 ozdark rum
- 16 ozwhole milk
- 8 ozheavy cream
- 1 teaspoonvanilla extract
- grated nutmeg
- 1Beat egg yolks with sugar until light and fluffy.
- 2Slowly add bourbon and rum while beating.
- 3Stir in milk, cream, and vanilla.
- 4Beat egg whites to soft peaks.
- 5Fold whites into yolk mixture.
- 6Refrigerate at least 2 hours.
- 7Pour into punch bowl.
- 8Grate nutmeg generously over surface.
Share this page
Eggnog evolved from medieval British 'possets' and became an American holiday staple. George Washington's famously potent recipe included rye, rum, and sherry. This punch version scales up the classic for holiday gatherings.
🛒 Tools for This Recipe
Everything you need to make a great Eggnog Punch at home.
As an Amazon Associate, I earn from qualifying purchases. These links help support Jigger & Joy at no extra cost to you. Learn more
🍸 Drink Responsibly: Alcoholic beverages should only be consumed by adults of legal drinking age. Never drink and drive. If you choose to drink, please do so responsibly. Excessive alcohol consumption can be harmful to your health. If you or someone you know struggles with alcohol, contact the SAMHSA National Helpline at 1-800-662-4357.
⚠️ Allergen Notice: Allergen information provided on this site is for general guidance only and may not be complete or accurate. Ingredients and formulations can vary by brand and may change without notice. If you have food allergies or sensitivities, always verify ingredients directly with manufacturers and check all product labels before consumption. Consult a healthcare professional if you have specific dietary concerns. Jigger & Joy is not liable for any adverse reactions resulting from the consumption of recipes on this site.
Disclaimer: Recipes are provided for informational and entertainment purposes only. Nutritional information, ABV estimates, and other data are approximations and may vary based on specific ingredients and preparation methods used.
