Dutch’s Holiday Nog

Spike your next holiday party with Dutch’s Nog. Our Chef Sara Lukasiewicz whips up another amazing cocktail recipe.  Here’s to YOU from our Gang at Dutch’s!


12 Eggs, Separated
1 Cup Sugar
1 tsp. Grated Nutmeg
1 tsp. Cinnamon
1/2 tsp. Cardamon
2 oz or 1/2 bottle of Boomtown Bitters (4oz)
2 Cups Dutch's Spirits Sugar Wash Moonshine
1 Quart Heavy Cream
1 Quart Whole Milk

-Whip the egg yolks until they are fluffy and pale in color. (The volume will triple while you are whipping them)
-Slowly add in the sugar, whip 5 minutes, add spices, whip an additional 5 minutes.
-Add Moonshine, whole milk and 3 cups heavy cream.
-Refrigerate mixture overnight, or up to 2 days prior to serving.
-Prior to Serving, whip the egg whites until they triple in volume and form stiff peaks. Fold into the eggnog mixture
-whip the remaining 1 cup of heavy cream until it has tripled in volume. Fold into the eggnog mixture and serve.

Garnish: additional grated nutmeg and or a cinnamon stick.

Yield: Slightly more than 1/2 gallon, or 9 8oz drinks.

Whipping the egg whites and heavy cream prior to serving creates a great foam on top of the eggnog, almost like an eggnog shake!

NOTE: This recipe is prepared with raw eggs; we recommend only the best eggs should be sourced. (local, organic, and/or also pasteurized whole eggs where available)