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Noel Nog

Noel Nog

  • Total Time: 30 minutes plus time for chilling
  • Yield: 10 to 12 cups


  • 10 large eggs
  • 2 1/4 cups granulated sugar
  • 2 cups half-and-half
  • 2 cups heavy cream
  • 1/4 teaspoon freshly grated nutmeg plus more for garnish
  • 1 teaspoon pure vanilla extract
  • 1/4 cup bourbon
  • 1/4 cup brandy
  • 6 large egg whites


  • In a large, heavy-bottomed saucepan, beat together the eggs and sugar. Stir in the half-and-half. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160ºF. Remove from the heat. Stir in the cream, nutmeg, vanilla, bourbon, and brandy. Cool, then cover and refrigerate until ready to serve.

  • Just before serving, beat the egg whites in a large bowl with an electric mixer on high speed until stiff peaks form, then fold them into the eggnog. Serve cold in punch cups and sprinkle with nutmeg.

Recipe Details