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High Octane Nogahol

Every year I make this, and every year I spend too much time trying to find the recipe online somewhere.

I decided it was about time to just write this down somewhere I can always find it. Below is the recipe for old Shanghai style eggnog, or as I refer to it: High Octane Nogahol. I tend to omit the optional ingredients at the end, and just serve the ‘nog without the additional fluff.

This recipe is 8:5 dairy:alchohol, with 8 parts bourbon to 1 part brandy or cognac, and 1 part rum.


12 large eggs 2 cups sugar 1 cup heavy cream 1 quart whole milk 1 liter bourbon 1/2 cup dark rum 1/2 cup cognac or brandy


  1. Whisk 12 egg yolks with sugar.

  2. Add the cream, milk, bourbon, rum, and cognac.

  3. Age. Or don’t!

  4. Serve with a little nutmeg grated on top.