The holidays are a time for cherished traditions, and nothing captures the season quite like a recipe with a story. While the Bay Harbor Yacht Club is known for its holiday magic, this special eggnog recipe comes straight from Executive Chef Scott Mania’s own family kitchen.
For years, Chef Scott has been perfecting this rich, creamy eggnog. A recipe that’s been a staple at his family’s holiday gatherings. It’s the kind of drink that makes you slow down appreciate the warmth of the season. And now, Chef Scott is sharing this family tradition with us.
Why You’ll Love It
- Rich and Creamy Texture: The combination of whipped cream, fluffy egg whites, and whole milk creates a luxurious, velvety drink that feels indulgent with every sip.
- Perfect Balance of Flavors: The blend of bourbon and dark rum adds warmth and depth, while the sweetness from sugar and vanilla balances it perfectly.
- A Festive Crowd-Pleaser: Its elegant presentation with whipped cream and a sprinkle of nutmeg makes it a standout treat for holiday gatherings.
- Customizable: The recipe can be adjusted to suit different tastes—more or less alcohol, or a non-alcoholic version for everyone to enjoy.
What You’ll Need
- 6 large eggs (separate yolks and whites)
- ¾ cup sugar (superfine works best)
- 2 cups whole milk
- 3 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup bourbon
- ½ cup dark rum
- Freshly grated nutmeg (for garnish)
How to Make It
- Start with the Yolks. In a stand mixer, beat the egg yolks until they’re pale and creamy (about 2–4 minutes). Gradually mix in the sugar until smooth. Add the milk and 2 cups of heavy cream, mixing on low speed until everything is well blended. Stir in the bourbon and rum, mix gently for another minute, then cover and refrigerate overnight.
- Prepare the Egg Whites. Just before serving, whip the egg whites in a stand mixer until stiff peaks form. Gently fold them into the eggnog base, a third at a time, to create a light and airy texture.
- Whip the Cream. In the same mixer, whip the remaining 1 cup of heavy cream until stiff peaks form. Divide it in half: fold one half into the eggnog to enhance its creamy richness, and set the other half aside for garnish.
- Sweeten the Garnish. Mix the reserved whipped cream with ¼ cup powdered sugar and 1 teaspoon vanilla extract. This will be the finishing touch.
- Serve & Sprinkle. Ladle the eggnog into glasses, top with a dollop of sweetened whipped cream, and sprinkle with freshly grated nutmeg for a festive flourish.
Chef Scott’s Tips
- Let it Rest: The eggnog base needs an overnight chill to let the flavors meld. It’s worth the wait!
- Make it Your Own: Bourbon and rum are classic choices, but feel free to adjust the ratios or swap in a spirit you love. Brandy or spiced rum are great options, too.
- The Fresh Nutmeg Factor: Don’t skip the freshly grated nutmeg. It adds a warm, aromatic finish that ties the whole drink together.
A Sip of Family Tradition
This recipe has been passed down through the years, and it’s something we make every December,” says Chef Scott. “For me, it’s not just about the eggnog itself, but the memories tied to it. It reminds me of being with my loved ones around the holidays.”
Now, Chef Scott invites you to bring a bit of his family tradition into your own home. Whether you’re sharing it with a crowd or enjoying a quiet evening by the fire, this eggnog is the perfect way to toast to the season.
From the BHYC family to yours, happy holidays and cheers to traditions that bring us together.
