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The Best Christmas Eggnog

Iron Chef Shellie
Print Recipe


  • 700 ml milk
  • 240 ml thick pouring cream
  • 5 eggs separated
  • 130 g sugar
  • 175 ml Bassano Grappa Tagliatella
  • Freshly grated nutmeg to serve


  • In the bowl of a stand mixer, beat the egg yolks and sugar until pale and thick. Add the milk, cream and grappa, and whisk to combine.
  • Place the egg whites in the clean bowl of a stand mixer and beat to soft peaks.
  • Whisk about 1/4 of the egg whites vigorously into the egg yolk mixture. Add the remaining egg whites and whisk until fully incorporated.
  • Chill. Whisk again lightly just before serving. Grate some fresh nutmeg over the top of each glass.