Uploaded November 2025 | Updated September 2026, 2 weeks ago

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Grab some bottles for batching (USA only): bartend.link/crew-supply

EGGNOG
By Max Overstrom-Coleman’s
25 to 30 servings

- 12 egg yolks
- 1lb / 450g sugar

1. Whisk above ingredients together

- 1 cup bourbon whiskey
- 1 cup cognac
- 1 cup aged rum
- 1L whole milk
- 1L heavy cream

2. Combine ingredients listed above
3. Mix through with egg yolk & sugar mixture

- 12 egg whites
- 1/2 teaspoon salt

4. Whip into egg whites into stiff peaks
5. Mix with the other batch of ingredients
6. Bottle and store in the fridge for 3+ weeks
7. Serve into a chilled stemmed cocktail glass
8. Garnish with freshly grated nutmeg