The Right Blend Blog

National Egg Nog Day

National Eggnog Day is celebrated once a year on the day before Christmas. Eggnog is a sweetened dairy-based beverage associated with Christmas time that is generally made with milk and cream, sugar, eggs and spices. People commonly drink their first eggnog of the year at Thanksgiving and the last one at New Year’s Eve.

Also known as egg milk punch, eggnog is a very popular drink served at holiday parties. When the party really gets started, eggnog is best served with a generous helping of your favorite rum, bourbon or brandy and finished with a sprinkle of cinnamon.

The origin of eggnog is heavily debated; however, the drink has been popular in the United States since the 1700s. Around the world, everyone has their own version of this popular drink with a special ingredient. Nonetheless, eggnog, just like fruitcake will show up every year and bring friends and family together to be merry and create traditions.

Please enjoy our favorite eggnog recipe with your friends and family!

12 large egg whites
1 cup, plus 2 tbs sugar
12 egg yolks
1/2 tsp salt
3 cups heavy cream
1 tbs vanilla
7 cups whole milk
3 cups bourbon
Freshly ground nutmeg
Cinnamon sticks for garnish

In a medium bowl, beat egg whites until they start to thicken. Add 1 cup sugar, beat until thick. In a second bowl, beat egg yolks and salt until thick. Combine beaten egg whites with yolks and beat until mixed and thick. In a third large bowl beat cream until it starts to thicken. Add sugar and vanilla. Add milk and bourbon, beating continually. Combine all ingredients and chill. Serve with a sprinkle of freshly ground nutmeg on top of each glass and a cinnamon stick garnish.

The Right Blend Blog is written by multiple authors employed by the Liberty County Chamber/CVB.  All content provided on The Right Blend blog is for informational purposes only. The owner of this blog makes no representations as to the accuracy or completeness of any information on this site or found by following any link on this site.


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