Mark Michael's Harvard Egg Nog Recipe

Every year, I craft, bottle what I proudly call "The Harvard Egg Nog." Why Harvard? Because this recipe isn’t just good—it’s the best egg nog recipe you’ll ever taste. It’s refined, decadent, and has the perfect balance of flavor and texture. I believe the key lies in its consistency: slightly thicker than the milk left behind after a bowl of Cinnamon Toast Crunch, but not as ultra-thick as the store-bought varieties.

I have never shared the recipe before…until 2024 now in this post…here’s the recipe that turns skeptics into believers and keeps the holiday cheer flowing:

Ingredients:

12 farm-fresh eggs (yes, freshness matters!)

1 pint bourbon

1 quart rum

1 quart light cream (half-and-half works beautifully)

1 quart whipped heavy cream

1 gallon milk

½ lb sugar (or to taste)

Freshly grated nutmeg

A touch of vanilla or vanilla creamer

A hint of cinnamon

A pinch of salt

***Note…In theory you can keep adding to the bowl all the ingriedents while continously stirring.

***Additionally…you can also not add booze…in a way I like it more without…regardless choice is yours.

Directions:

Start with the Eggs: Crack 12 farm-fresh eggs into a large mixing bowl. Whisk them thoroughly until they are smooth and airy.

Add the Spirits: Slowly mix in 1 pint of bourbon and 1 quart of rum. The slow addition ensures the alcohol blends seamlessly with the eggs.

Incorporate the Creams: Gradually stir in the light cream and whipped heavy cream. This duo gives the nog its velvety texture and richness.

***You can add more milk than cream to the desired thickness.

Sweeten the Deal: Add ½ lb of sugar, adjusting to your preferred sweetness level.

Thin it Out (Just a Bit): Pour in the gallon of milk, mixing as you go to achieve that perfect Cinnamon Toast Crunch milk consistency.

Spice It Up: Sprinkle in freshly grated nutmeg, a touch of cinnamon, and just a pinch of salt. Don’t forget a splash of vanilla (or vanilla creamer) to elevate the flavor profile.

Let It Rest: Allow the egg nog to chill in the refrigerator for a few hours, giving the flavors time to meld together.

Serve with Flair: Ladle the egg nog into glasses, topping each with a dash of nutmeg for that final festive touch.

The Magic of the Harvard Egg Nog

The beauty of this recipe is its balance. The combination of fresh eggs, creamy dairy, and high-quality spirits creates a holiday drink that’s indulgent without being overly heavy. It’s perfect for sipping by the fire or serving at a holiday party. And yes, the secret truly is in the texture. Achieving that slightly thick but not cloying consistency makes all the difference.

So this holiday season, skip the store-bought stuff. Treat yourself and your loved ones to The Harvard Egg Nog. It’s more than a drink; it’s a Harvard tradition.

Expiration is ~30 days from day you make it.