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“Served in the White House by the Kennedy and Johnson administrations”
1 gallon plus

Ingredients Nutrition


  1. Beat the 12 egg whites until stiff. Be sure to have removed the little white hard parts.
  2. Beat in 1/2 cup sugar into the egg whites and set aside.
  3. In a separate bowl, beat until very light the 12 egg yolks (also free of any of the white hard part) with 1 cup sugar and 1/4 tsp of salt.
  4. Combine the egg mixtures and stir until thoroughly blended.
  5. To this, add 1 quart of the heavy cream which has been beaten, the 1 quart of milk and the 1 quart of the bourbon.
  6. After beating this well, add 1 cup rum and the 1 TBS of vanilla.
  7. Pour the eggnog into a gallon jug (putting the extra into a quart jar).
  8. Store in the refrigerator for at least a week before serving so that the flavor will mellow.
  9. Shake or stir thoroughly before serving.
  10. Ladle from a chilled punch bowl into small cups and sprinkle with nutmeg.

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