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THE DRINK: Spiked Eggnog

The Goods:

6 large egg yolks

½ cup granulated sugar

1 cup heavy whipping cream

2 cups 2% Milk

½ teaspoon grated Nutmeg


½ teaspoon Vanilla extract

1 teaspoon grated Cinnamon

6 oz. | 180 mL Signal Hill Whisky

The How To:

  • Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
  • In a saucepan over medium-high heat, combine the cream, milk, nutmeg and a pinch of salt. Stir often until the mixture reaches a bare simmer.
  • Add a spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a spoonful at a time to temper the eggs.
  • Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
  • Whisk constantly for a few minutes until the mixture is slightly thickened. It will thicken more as it cools.
  • Remove from heat and stir in the Signal Hill Whisky.
  • Pour the eggnog through a fine mesh strainer into a pitcher or container and cover it with plastic wrap.
  • Refrigerate until chilled. It will thicken as it cools. If you want a thinner, utterly smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
  • Garnish with whipped cream, Orange slice, Orange zest, Cinnamon stick and grated Nutmeg.
  • Store homemade eggnog in the fridge for up to one week.


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