Anthony Bourdain's Favorite Eggnog Recipe

anthony bourdain spoke out where other men wouldn’t

Bourdain was a huge eggnog lover, but he never used store-bought creamy holiday beverage. The famed chef had his own recipe, explaining that his love for eggnog dates back to his childhood.

As he told Metro:

"Christmas, I'm a big eggnog fan. I have a real soft spot for that. It was the only drink that I was allowed to drink with abandon as a minor."

Bourdain's favorite eggnog was Claiborne's version of the holiday treat. To wake up your inner Bourdain, here's how to make this delicious treat.

Bourdain's eggnog

Bourdain's favorite recipe for his beloved Christmas drink dates back to the late XIX century. The New York Times published the Clairborne version in 1958, and it's based on the same recipe.

Claiborne's version of the holiday treat involves the usual items like eggs and cream, but it also uses bourbon and Cognac. These help to loosen the mixture of beaten yolks and sugar. Once that concoction is folded into the whipped cream and whipped egg whites, it creates a "faintly boozy chiffon," according to the Times.

The recipe suggests adding salt to the egg whites as well, which helps to "sharpen the flavors."

Bourdain insisted that you don't skimp on the ingredients, as he said:

"It's three different boozes and handmade, whisked cream, egg."

"It's awesome."

It is simple enough, yet two New York foodies adored this recipe, so you don't have to wait for a whole year. Make a treat for yourself today, and bring on the holiday cheer.

The original recipe

Claiborne's Southern-style family recipe doesn't pretend to be a drink, and you can use a spoon if it's too thick. Here's what you'll need:

1 cup bourbon

12 eggs, separated

1 cup granulated sugar

1 cup Cognac

½ teaspoon salt

3 pints heavy cream

Grated nutmeg

1 to 2 cups milk (optional)


1. In an electric mixer, beat the egg yolks with the sugar until thick.

2. Slowly add the bourbon and Cognac while beating at slow speed. Chill for several hours.

3. Add the salt to the egg whites. Beat until almost stiff.

4. Whip the cream until stiff.

5. Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill 1 hour.