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Sam's Serious Eggnog Recipe

Allison Beck


A traditional recipe for the classic holiday drink from Sam Barbieri at Waterfront Ale House in New York City. Sam suggests using quality ingredients for the best result, like farm-fresh milk and cream, quality liquor, and fresh spices. For added flavor, let the spices infuse the liquor for about an hour before finishing the drink.  —Allison Beck


  • 2 teaspoons freshly grated nutmeg
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • Pinch of ground cloves
  • 4 ounces dark rum
  • 2 ounces 151 rum
  • 1 ounce brandy
  • 2 ounce bourbon
  • 4 whole eggs
  • ¾ cup granulated sugar
  • 2 cups half and half
  • 1 cup heavy cream


In a bowl, mix the spices with liquors and let sit to infuse for up to an hour.

After the liquor has infused, whisk together eggs, sugar, and 1 ½ cups half and half in a 3-quart stainless steel bowl. Working over a double boiler of simmering water, heat the egg mixture, whisking constantly, just until it starts to thicken. Remove from heat immediately and add the cold heavy cream and remaining half and half to cool the mixture and stop the cooking.

Blend in the liquor and spice mixture. Garnish with additional freshly grated nutmeg.