Real (Spiked!) Holiday Eggnog

Served from the first Friday in December to New Year’s Eve, Duarte’s Real Holiday Egg Nog has become a signature item due to its rich ingredients and its handmade aspect. People call weeks in advance to double-check the release date. The secret is that the egg whites and whipped cream must be folded in by hand. From Duarte’s Tavern, Pescadero.
By | October 31, 2016


Using a mixer, beat the sugar, egg yolks, milk, alcohol and vanilla until thick. Refrigerate for 3 hours.

Once the mix has refrigerated, whip the cream as if making whipped cream and whip the egg whites and the salt until stiff.

Fold the whipped cream in the mix, and then fold in the egg whites. Cover and chill for 1 hour. Top with nutmeg when serving.


  • 4 eggs, separated
  • 1 cup whole milk
  • ½ cup sugar
  • ½ teaspoon pure vanilla extract
  • ⅔ cup dark rum
  • ⅔ cup brandy
  • ⅔ cup whipping cream
  • Pinch of salt
  • Nutmeg
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