Science of Eggnog
Dan Kohler is making everybody's favorite holiday beverage and explaining the science behind it.


  • 6 Large Eggs
  • 1 cup Superfine Sugar
  • 6 ounces Aged Rum
  • 7.5 ounces Cognac
  • 18 ounces Whole Milk
  • 12 ounces Heavy Cream
  • Fresh Nutmeg to finish

The Science of Eggnog - Home & Family

1. In a blender on low, whip the eggs until smooth
2. Add the sugar and beat it until the mixture is thick
3. While it’s still whipping, slowly pour in the alcohol
4. Continue to pour in the milk and cream while the blender is still on
5. Refrigerate the mixture overnight
6. Serve with freshly grated nutmeg

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