How to make Eggnog

Eggnog recipe from La Cour Bistro & Art Bar.

Batched non-alcoholic eggnog:


5 egg yolks

1/3 cup cane sugar

1 cup heavy cream

2 cups milk

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon


1/4 tsp vanilla extract

pinch salt

Beat sugar and egg  yolks together in mixing bowl untill completely dissolved and smooth. In a medium saucepan, combine the milk, cream, spices and salt. Bring just up to a boila nd remove from heat. Spoon the hot mixture into egg mixture slowly, stirring to temper. Add all back into saucepan. Heat through for a few minutes, whisking, until slightly thickened. Remove from heat and add the vanilla extract. Refregerate until chilled. If eggnog seperates while chilling, just blend until smooth in a blender. When serving, top with fresh grated nutmeg. Serve as is or spike with Old Forester Bourbon!

Tin Nog (with booze) - single portion made in bar tin:


1 1/2 oz Old Forester Bourbon

1/2 oz dbl cane syrup

2 oz heavy cream

1 dash cinnamon

1 dash nutmed

1 dash angostura bitters

1 full egg


Add all ingredients to tin. Dry shake(without ice) vigorously, with a mixing spring and pour slowly over ice block in a chilled glass.

-Milk punch will be on our seasonal Winter menu at La Cour.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.