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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 84 (from laksa006)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa084.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://cooking.nytimes.com/recipes/1828-eggnog\')), getAhrefsUnparsedNoserviceFromURL(\'https://cooking.nytimes.com/recipes/1828-eggnog\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/cooking.nytimes.com\/recipes\/1828-eggnog","crawl_time":1774164726,"first_indexed_time":1487846348,"http_code":200,"src_unparsed":"com,nytimes!cooking,\/recipes\/1828-eggnog s443","src_root_hash":"4566504020376537684","history_drop_reason":null,"meta_title":"Eggnog Recipe","meta_descriptions":["Homemade eggnog is simple, a recipe for novices, as long as they can whisk Where many eggnogs go wrong is that they rely more on cream than on alcohol It’s not a liquid dessert"],"attrs_boilerpipe_text":"Yield:\n8 servings\n6\nfresh egg yolks\n1\ncup confectioners’ sugar\n2\ncups good quality bourbon\n1\ncup cream\n1½\ncups milk\n6\nfresh egg whites\nPinch sea salt\n1\nnutmeg\nYour first order gets $20 off and free delivery.\nIngredient Substitution Guide\nNutritional analysis per serving (8 servings)\n372 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 0 grams dietary fiber; 18 grams sugars; 6 grams protein; 80 milligrams sodium\nNote: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.\nPowered by\nGet new recipes, easy dinner ideas and smart kitchen tips.\nStep 1\nIn an electric mixer or by hand, whisk together egg yolks and ¾ cup confectioners’ sugar until light, dense, and mixture forms a ribbon trail when whisk is lifted. While whisking, very slowly add 1 cup bourbon. Cover this mixture, and refrigerate for one hour.\nStep 2\nWhisk in remaining bourbon, then beat in cream and milk. Add ½ cup more milk if it is too thick. In another bowl, whisk egg whites with a pinch of salt, until fluffy. Slowly add remaining confectioners’ sugar while whisking; keep whisking until whites are shiny and hold firm but not stiff peaks. Fold egg whites into egg yolk mixture.\nStep 3\nTo serve, ladle eggnog into small cups — demitasse cups would work well — making sure to get some foam on each. Grate a little nutmeg on top of each.\nPrivate Notes\nLeave a Private Comment on this recipe and see it here.\n4 out of 5\n489 user ratings\nor\nto rate this recipe.\nHave you cooked this?\nor\nto mark this recipe as cooked.\nI love eggnog but worry about raw eggs, too. So: Whisk together a quart of softened Haagen Daz vanilla ice cream, cinnamon and nutmeg to taste, and a half cup of heavy cream or whipped cream. Add brandy or bourbon.  Delicious, with no worries! (I make a single serving sometimes just for myself.)\nServe in demitasse cups? Ridiculous. You've waited all year; serve in Old Fashioned glasses or larger. My family recipe is similar except we use equal parts heavy cream and milk, add a dollop of dark rum in addition to the bourbon, and we make it two weeks ahead of time to let the flavors ripen. Generations later we're all still standing.\nIn response to NSClark I assume that the salmonella doesn't not survive the exposure to the bourbon (or other alcohol) since alcohol is used as a topical antiseptic.  If you are concerned you  should probably use the higher percentage bourbon :)\nI don’t understand the complaint of the Joy of Cooking version being too boozy. In the 1953 version it’s 1 part alcohol to 5 parts dairy. This recipe is 1:1.\nThis is ridiculously good.  I made it with bourbon and a bit of cointreau, and it's just so foamy and light and flavorful.\nI'm used to the Joy of Cooking recipe so I was a little grumpy making this, didn't have enough powdered sugar, slightly different procedure.  But it turned out fine. And none of my guests complained.\nPrivate comments are only visible to you.\nor\nto save this recipe.","attrs_markdown":"- What to Cook\n- Recipes\n- Ingredients\n- Occasions\n- About\n\nWhat to Cook\n\nRecipes\n\nIngredients\n\nOccasions\n\nAbout\n\n- Staff Picks\n  - [Most Popular](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/13395693-our-50-most-popular-recipes-of-all-time-so-far)\n  - [Soups and Stews](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/638891-best-soup-stew-recipes)\n  - [Easy Side Dishes](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/44373459-easy-side-dishes)\n  - [Healthy Weeknight Dinners](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/2110373-healthy-weeknight-dinners)\n  - [Sheet-Pan Vegetarian Recipes](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/113085175-sheet-pan-vegetarian-recipes)\n- From Our Newsletters\n  - [The Cooking Newsletter](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/1640510-sam-siftons-suggestions)\n  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comments](https:\/\/cooking.nytimes.com\/recipes\/1828-eggnog#notes_section)\n\nHomemade eggnog is simple, a recipe for novices, as long as they can whisk. Where many eggnogs go wrong is that they rely more on cream than on alcohol. It’s not a liquid dessert. It’s a drink, whose coarse edges are muted with cream and eggs. “The Joy of Cooking” has a recipe that hits all the right points, some of them in excess. Made as is, the drinker is apt to experience a brief moment of jolly followed by blacking out. For my adaptation, I cut some of the cream with milk and cut back on the alcohol just a touch so one could finish a glass while still holding onto it.\n\nFeatured in: [If You Want It Delicious, Make It Yourself](https:\/\/www.nytimes.com\/2003\/12\/24\/dining\/if-you-want-it-delicious-make-it-yourself.html)\n\nRead More\n\n- Save\n  \n  Log in or sign up to save this recipe.\n- Give\n  \n  ## Subscriber benefit: Give recipes to anyone\n  As a subscriber, you have **10 gift recipes** to give each month. Anyone can view them - even nonsubscribers. 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It should not be considered a substitute for a professional nutritionist’s advice.\n\n[Powered by![](https:\/\/cooking.nytimes.com\/_next\/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https:\/\/www.edamam.com\/website\/wizard.jsp)\n\n![Cooking Newsletter illustration](https:\/\/static.nytimes.com\/assets-oma\/images\/Cooking_Newsletter_Module.png)\n\nGet new recipes, easy dinner ideas and smart kitchen tips.\n\n[Sign up for the Cooking Newsletter](https:\/\/myaccount.nytimes.com\/auth\/login?response_type=cookie&client_id=cooking&application=Cooking&asset=nav-bar&redirect_uri=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1828-eggnog)\n\nOpt out or [contact us](https:\/\/help.nytimes.com\/360011047512-New-York-Times-Cooking) anytime. 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In another bowl, whisk egg whites with a pinch of salt, until fluffy. Slowly add remaining confectioners’ sugar while whisking; keep whisking until whites are shiny and hold firm but not stiff peaks. Fold egg whites into egg yolk mixture.\n3. Step 3\n   To serve, ladle eggnog into small cups — demitasse cups would work well — making sure to get some foam on each. Grate a little nutmeg on top of each.\n\nPrivate Notes\n\nLeave a Private Comment on this recipe and see it here.\n\n### Similar Recipes\n- [![]()Classic Eggnog Robert Simonson](https:\/\/cooking.nytimes.com\/recipes\/1020662-classic-eggnog)\n- [![]()Chocolate Guinness Cake Nigella Lawson](https:\/\/cooking.nytimes.com\/recipes\/1875-chocolate-guinness-cake)\n- [![]()Eggnog Snickerdoodles Vaughn Vreeland](https:\/\/cooking.nytimes.com\/recipes\/1021715-eggnog-snickerdoodles)\n- [![]()1958: Eggnog Amanda Hesser](https:\/\/cooking.nytimes.com\/recipes\/1877-1958-eggnog)\n- [![A metal pan holds vanilla ice cream with scoop marks.]()The Only Ice Cream Recipe You’ll Ever Need Melissa Clark](https:\/\/cooking.nytimes.com\/recipes\/1016605-the-only-ice-cream-recipe-youll-ever-need)\n- [![]()Butterscotch Scotch Eggnog Melissa Clark](https:\/\/cooking.nytimes.com\/recipes\/1013719-butterscotch-scotch-eggnog)\n- [![]()Blender Chocolate Mousse Tejal Rao](https:\/\/cooking.nytimes.com\/recipes\/1020831-blender-chocolate-mousse)\n- [![]()Baked Lemon Pudding David Tanis](https:\/\/cooking.nytimes.com\/recipes\/1023966-baked-lemon-pudding)\n- [![]()Dark Chocolate Pudding Melissa Clark](https:\/\/cooking.nytimes.com\/recipes\/1017198-dark-chocolate-pudding)\n- [![]()Eggnog Pudding Dan Pelosi](https:\/\/cooking.nytimes.com\/recipes\/1026293-eggnog-pudding)\n- [![]()Whiskey Sour Ali Slagle](https:\/\/cooking.nytimes.com\/recipes\/1024336-whiskey-sour)\n- [![]()Wolfgang Puck’s Chicken Potpie The New York Times](https:\/\/cooking.nytimes.com\/recipes\/1027737-wolfgang-pucks-chicken-potpie)\n- [![]()Eggnog Crème Brûlée Samantha Seneviratne](https:\/\/cooking.nytimes.com\/recipes\/1019121-eggnog-creme-brulee)\n- [![A side image of a stack of pancakes. Maple syrup is drizzled on them from overhead.]()Perfect Buttermilk Pancakes Alison Roman](https:\/\/cooking.nytimes.com\/recipes\/1018180-perfect-buttermilk-pancakes)\n- [![]()5-Minute Royal Icing Alison Roman](https:\/\/cooking.nytimes.com\/recipes\/1018464-5-minute-royal-icing)\n- [![]()Cooked Butterscotch Scotch Eggnog Melissa Clark](https:\/\/cooking.nytimes.com\/recipes\/1015534-cooked-butterscotch-scotch-eggnog)\n- [![]()Egg Nog Rosie Schaap](https:\/\/cooking.nytimes.com\/recipes\/1014389-egg-nog)\n- [![]()Intense Chocolate Mousse Cake Nigella Lawson](https:\/\/cooking.nytimes.com\/recipes\/11001-intense-chocolate-mousse-cake)\n- [![]()Chocolate Cream Pie With Oreo Crust Samantha Seneviratne](https:\/\/cooking.nytimes.com\/recipes\/1019473-chocolate-cream-pie-with-oreo-crust)\n- [![]()Fade to Black Robert Simonson](https:\/\/cooking.nytimes.com\/recipes\/1016385-fade-to-black)\n\n## Ratings\n4 out of 5\n\n489 user ratings\n\nYour rating\n\nLog in or sign up to rate this recipe.\n\nHave you cooked this?\n\nMark as Cooked\n\nLog in or sign up to mark this recipe as cooked.\n\n## Comments\n- All Comments (51)\n- Most Helpful (24)\n- Private\n\nNancy\n\n8 years ago\n\nI love eggnog but worry about raw eggs, too. So: Whisk together a quart of softened Haagen Daz vanilla ice cream, cinnamon and nutmeg to taste, and a half cup of heavy cream or whipped cream. Add brandy or bourbon. Delicious, with no worries! (I make a single serving sometimes just for myself.)\n\nIs this helpful?\n\n86\n\nGeorge\n\n7 years ago\n\nServe in demitasse cups? Ridiculous. You've waited all year; serve in Old Fashioned glasses or larger. My family recipe is similar except we use equal parts heavy cream and milk, add a dollop of dark rum in addition to the bourbon, and we make it two weeks ahead of time to let the flavors ripen. Generations later we're all still standing.\n\nIs this helpful?\n\n83\n\nodessa\n\n8 years ago\n\nIn response to NSClark I assume that the salmonella doesn't not survive the exposure to the bourbon (or other alcohol) since alcohol is used as a topical antiseptic. If you are concerned you should probably use the higher percentage bourbon :)\n\nIs this helpful?\n\n63\n\nJohn L\n\n2 months ago\n\nI don’t understand the complaint of the Joy of Cooking version being too boozy. In the 1953 version it’s 1 part alcohol to 5 parts dairy. This recipe is 1:1.\n\nIs this helpful?\n\nLizS\n\n3 years ago\n\nThis is ridiculously good. I made it with bourbon and a bit of cointreau, and it's just so foamy and light and flavorful.\n\nIs this helpful?\n\nFrancesca\n\n4 years ago\n\nI'm used to the Joy of Cooking recipe so I was a little grumpy making this, didn't have enough powdered sugar, slightly different procedure. But it turned out fine. And none of my guests complained.\n\nIs this helpful?\n\nPrivate comments are only visible to you.\n\nShow more comments\n***\n### Recipe Tags\n- [Cocktails](https:\/\/cooking.nytimes.com\/topics\/cocktail-recipes)\n- [Punches](https:\/\/cooking.nytimes.com\/tag\/punches)\n- [Bourbon](https:\/\/cooking.nytimes.com\/tag\/bourbon)\n- [Cream](https:\/\/cooking.nytimes.com\/tag\/cream)\n- [Egg Yolk](https:\/\/cooking.nytimes.com\/tag\/egg%20yolk)\n- [Winter](https:\/\/cooking.nytimes.com\/tag\/winter)\n- [Christmas](https:\/\/cooking.nytimes.com\/christmas)\n- [New Year’s Day](https:\/\/cooking.nytimes.com\/topics\/recipes-for-new-year-s-eve-and-day)\n\nLog in or sign up to save this recipe.\n***\n### More From [Christmas Cocktail Recipes](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/708879-christmas-cocktail-recipes)\n- 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See our [Privacy Policy](https:\/\/www.nytimes.com\/privacy\/privacy-policy).\n### Follow Us\n### Get the App\n\n### About Us\nNew York Times Cooking offers subscribers recipes, advice and inspiration for better everyday cooking. From easy weeknight dinners to holiday meals, our recipes have been tested and perfected to meet the needs of home cooks of all levels. [Subscribe now](https:\/\/www.nytimes.com\/subscriptions\/Multiproduct\/lp8R3WU.html?campaignId=79RLU) for full access.\n\n### Learn More\n- [About Us](https:\/\/cooking.nytimes.com\/about-us)\n- [FAQ](https:\/\/help.nytimes.com\/hc\/en-us\/sections\/360011047512)\n- [NYTimes.com\/food](https:\/\/www.nytimes.com\/section\/food)\n\n### Shop\n- [Gift Subscription](https:\/\/www.nytimes.com\/subscriptions\/Multiproduct\/cooking_gift.html?campaignId=7HYRF)\n- [Merchandise](https:\/\/store.nytimes.com\/collections\/cooking-collection?utm_source=nyt_cooking&utm_medium=referral&utm_campaign=cooking_collection&utm_content=footer)\n- [Send Us Feedback](mailto:cookingcare@nytimes.com)\n\n### Recipes\n- [From Our Newsletters](https:\/\/cooking.nytimes.com\/topics\/what-to-cook-this-week)\n- [Weeknight](https:\/\/cooking.nytimes.com\/topics\/easy-weeknight)\n- [Pasta](https:\/\/cooking.nytimes.com\/topics\/our-best-pasta-recipes)\n- [Dinner](https:\/\/cooking.nytimes.com\/topics\/dinner-recipes)\n- [Healthy](https:\/\/cooking.nytimes.com\/topics\/healthy-recipes)\n- [Vegetarian](https:\/\/cooking.nytimes.com\/topics\/vegetarian)\n- [Vegan](https:\/\/cooking.nytimes.com\/topics\/vegan-recipes)\n- [Thanksgiving](https:\/\/cooking.nytimes.com\/thanksgiving)\n- [Christmas](https:\/\/cooking.nytimes.com\/christmas)\n\n- [© 2026 The New York Times Company](http:\/\/www.nytco.com\/)\n- [Terms of Service](https:\/\/help.nytimes.com\/115014893428-Terms-of-Service\/)\n- [Privacy Policy](https:\/\/www.nytimes.com\/privacy\/privacy-policy)\n- [Cookie Policy](https:\/\/nytimes.com\/cookie-policy)\n- [Manage Privacy Preferences](https:\/\/www.nytimes.com\/privacy\/manage-settings)","attrs_readable_markdown":"***\nYield:8 servings\n\n- 6fresh egg yolks\n- 1cup confectioners’ sugar\n- 2cups good quality bourbon\n- 1cup cream\n- 1½cups milk\n- 6fresh egg whites\n- Pinch sea salt\n- 1nutmeg\n\nYour first order gets \\$20 off and free delivery.\n\n[Ingredient Substitution Guide](https:\/\/cooking.nytimes.com\/article\/ingredient-substitutions)\n\n##### Nutritional analysis per serving (8 servings)\n372 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 0 grams dietary fiber; 18 grams sugars; 6 grams protein; 80 milligrams sodium\n\nNote: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.\n\n[Powered by![](https:\/\/cooking.nytimes.com\/_next\/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https:\/\/www.edamam.com\/website\/wizard.jsp)\n\n![Cooking Newsletter illustration](https:\/\/static.nytimes.com\/assets-oma\/images\/Cooking_Newsletter_Module.png)\n\nGet new recipes, easy dinner ideas and smart kitchen tips.\n\n1. Step 1\n   In an electric mixer or by hand, whisk together egg yolks and ¾ cup confectioners’ sugar until light, dense, and mixture forms a ribbon trail when whisk is lifted. While whisking, very slowly add 1 cup bourbon. Cover this mixture, and refrigerate for one hour.\n2. Step 2\n   Whisk in remaining bourbon, then beat in cream and milk. Add ½ cup more milk if it is too thick. In another bowl, whisk egg whites with a pinch of salt, until fluffy. Slowly add remaining confectioners’ sugar while whisking; keep whisking until whites are shiny and hold firm but not stiff peaks. Fold egg whites into egg yolk mixture.\n3. Step 3\n   To serve, ladle eggnog into small cups — demitasse cups would work well — making sure to get some foam on each. Grate a little nutmeg on top of each.\n\nPrivate Notes\n\nLeave a Private Comment on this recipe and see it here.\n\n4 out of 5\n\n489 user ratings\n\nor  to rate this recipe.\n\nHave you cooked this?\n\nor  to mark this recipe as cooked.\n\nI love eggnog but worry about raw eggs, too. So: Whisk together a quart of softened Haagen Daz vanilla ice cream, cinnamon and nutmeg to taste, and a half cup of heavy cream or whipped cream. Add brandy or bourbon. Delicious, with no worries! (I make a single serving sometimes just for myself.)\n\nServe in demitasse cups? Ridiculous. You've waited all year; serve in Old Fashioned glasses or larger. My family recipe is similar except we use equal parts heavy cream and milk, add a dollop of dark rum in addition to the bourbon, and we make it two weeks ahead of time to let the flavors ripen. Generations later we're all still standing.\n\nIn response to NSClark I assume that the salmonella doesn't not survive the exposure to the bourbon (or other alcohol) since alcohol is used as a topical antiseptic. If you are concerned you should probably use the higher percentage bourbon :)\n\nI don’t understand the complaint of the Joy of Cooking version being too boozy. In the 1953 version it’s 1 part alcohol to 5 parts dairy. This recipe is 1:1.\n\nThis is ridiculously good. I made it with bourbon and a bit of cointreau, and it's just so foamy and light and flavorful.\n\nI'm used to the Joy of Cooking recipe so I was a little grumpy making this, didn't have enough powdered sugar, slightly different procedure. But it turned out fine. And none of my guests complained.\n\nPrivate comments are only visible to you.\n***\nor  to save this recipe.\n***","meta_canonical":null}

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URL	https://cooking.nytimes.com/recipes/1828-eggnog
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Meta Title	Eggnog Recipe
Meta Description	Homemade eggnog is simple, a recipe for novices, as long as they can whisk Where many eggnogs go wrong is that they rely more on cream than on alcohol It’s not a liquid dessert
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Boilerpipe Text	Yield: 8 servings 6 fresh egg yolks 1 cup confectioners’ sugar 2 cups good quality bourbon 1 cup cream 1½ cups milk 6 fresh egg whites Pinch sea salt 1 nutmeg Your first order gets $20 off and free delivery. Ingredient Substitution Guide Nutritional analysis per serving (8 servings) 372 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 0 grams dietary fiber; 18 grams sugars; 6 grams protein; 80 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by Get new recipes, easy dinner ideas and smart kitchen tips. Step 1 In an electric mixer or by hand, whisk together egg yolks and ¾ cup confectioners’ sugar until light, dense, and mixture forms a ribbon trail when whisk is lifted. While whisking, very slowly add 1 cup bourbon. Cover this mixture, and refrigerate for one hour. Step 2 Whisk in remaining bourbon, then beat in cream and milk. Add ½ cup more milk if it is too thick. In another bowl, whisk egg whites with a pinch of salt, until fluffy. Slowly add remaining confectioners’ sugar while whisking; keep whisking until whites are shiny and hold firm but not stiff peaks. Fold egg whites into egg yolk mixture. Step 3 To serve, ladle eggnog into small cups — demitasse cups would work well — making sure to get some foam on each. Grate a little nutmeg on top of each. Private Notes Leave a Private Comment on this recipe and see it here. 4 out of 5 489 user ratings or to rate this recipe. Have you cooked this? or to mark this recipe as cooked. I love eggnog but worry about raw eggs, too. So: Whisk together a quart of softened Haagen Daz vanilla ice cream, cinnamon and nutmeg to taste, and a half cup of heavy cream or whipped cream. Add brandy or bourbon. Delicious, with no worries! (I make a single serving sometimes just for myself.) Serve in demitasse cups? Ridiculous. You've waited all year; serve in Old Fashioned glasses or larger. My family recipe is similar except we use equal parts heavy cream and milk, add a dollop of dark rum in addition to the bourbon, and we make it two weeks ahead of time to let the flavors ripen. Generations later we're all still standing. In response to NSClark I assume that the salmonella doesn't not survive the exposure to the bourbon (or other alcohol) since alcohol is used as a topical antiseptic. If you are concerned you should probably use the higher percentage bourbon :) I don’t understand the complaint of the Joy of Cooking version being too boozy. In the 1953 version it’s 1 part alcohol to 5 parts dairy. This recipe is 1:1. This is ridiculously good. I made it with bourbon and a bit of cointreau, and it's just so foamy and light and flavorful. I'm used to the Joy of Cooking recipe so I was a little grumpy making this, didn't have enough powdered sugar, slightly different procedure. But it turned out fine. And none of my guests complained. Private comments are only visible to you. or to save this recipe.
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Where many eggnogs go wrong is that they rely more on cream than on alcohol. It’s not a liquid dessert. It’s a drink, whose coarse edges are muted with cream and eggs. “The Joy of Cooking” has a recipe that hits all the right points, some of them in excess. Made as is, the drinker is apt to experience a brief moment of jolly followed by blacking out. For my adaptation, I cut some of the cream with milk and cut back on the alcohol just a touch so one could finish a glass while still holding onto it. Featured in: [If You Want It Delicious, Make It Yourself](https://www.nytimes.com/2003/12/24/dining/if-you-want-it-delicious-make-it-yourself.html) Read More - Save Log in or sign up to save this recipe. - Give ## Subscriber benefit: Give recipes to anyone As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. [Learn more.](https://help.nytimes.com/hc/en-us/articles/360060848652) [Subscribe](https://www.nytimes.com/subscription/cooking.html) Log In - ## Share this recipe - Copy link - [Email](mailto:?subject=NYT%20Cooking%3A%20Eggnog&body=Check%20out%20this%20recipe%20from%20New%20York%20Times%20Cooking.%0A%0AEggnog%0A%0AHomemade%20eggnog%20is%20simple%2C%20a%20recipe%20for%20novices%2C%20as%20long%20as%20they%20can%20whisk.%20Where%20many%20eggnogs%20go%20wrong%20is%20that%20they%20rely%20more%20on%20cream%20than%20on%20alcohol.%20It%E2%80%99s%20not%20a%20liquid%20dessert.%20It%E2%80%99s%20a%20drink%2C%20whose%20coarse%20edges%20are%20muted%20with%20cream%20and%20eggs.%20%E2%80%9CThe%20Joy%20of%20Cooking%E2%80%9D%20has%20a%20recipe%20that%20hits%20all%20the%20right%20points%2C%20some%20of%20them%20in%20excess.%20Made%20as%20is%2C%20the%20drinker%20is%20apt%20to%20experience%20a%20brief%20moment%20of%20jolly%20followed%20by%20blacking%20out.%20For%20my%20adaptation%2C%20I%20cut%20some%20of%20the%20cream%20with%20milk%20and%20cut%20back%20on%20the%20alcohol%20just%20a%20touch%20so%20one%20could%20finish%20a%20glass%20while%20still%20holding%20onto%20it.%0A%0Ahttps%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1828-eggnog%3Fsmid%3Dem-share) - [Pinterest](https://www.pinterest.com/pin/create/button?url=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1828-eggnog%3Fsmid%3Dpin-share&description=NYT+Cooking%3A+Homemade+eggnog+is+simple%2C+a+recipe+for+novices%2C+as+long+as+they+can+whisk.+Where+many+eggnogs+go+wrong+is+that+they+rely+more+on+cream+than+on+alcohol.+It%E2%80%99s+not+a+liquid+dessert.+It%E2%80%99s+a+drink%2C+whose+coarse+edges+are+muted+with+cream+and+eggs.+%E2%80%9CThe+Joy+of+Cooking%E2%80%9D+has+a+recipe+that+hits+all+the+right+points%2C+some+of+them+in+excess.+Made+as+is%2C+the+drinker+is+apt+to+experience+a+brief+moment+of+jol&media=https%3A%2F%2Fstatic01.nyt.com%2Fimages%2F2015%2F12%2F09%2Fdining%2F09COOKING-EGGNOG1%2F09COOKING-EGGNOG1-jumbo.jpg) - [Facebook](https://www.facebook.com/dialog/share?app_id=9869919170&redirect_uri=https%3A%2F%2Fwww.facebook.com%2F&href=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1828-eggnog%3Fsmid%3Dfb-share&name=Eggnog&quote=Check+out+this+recipe+from+New+York+Times+Cooking.) - [X](https://x.com/intent/post?url=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1828-eggnog%3Fsmid%3Dtw-share&text=Check+out+this+recipe+from+%40nytcooking.) - [WhatsApp](https://api.whatsapp.com/send?text=Eggnog+https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1828-eggnog%3Fsmid%3Dwh-share) - [Reddit](http://www.reddit.com/submit?url=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1828-eggnog%3Fsmid%3Dre-share&title=Eggnog) - ## Print this recipe Include recipe photo Print Recipe * ## Ingredients Yield:8 servings - 6fresh egg yolks - 1cup confectioners’ sugar - 2cups good quality bourbon - 1cup cream - 1½cups milk - 6fresh egg whites - Pinch sea salt - 1nutmeg Add ingredients to Grocery List Shop ingredients on Instacart Your first order gets \$20 off and free delivery. [Instacart terms apply.](https://www.instacart.com/help/section/360007996832/26915917211540) [Ingredient Substitution Guide](https://cooking.nytimes.com/article/ingredient-substitutions) Nutritional Information ##### Nutritional analysis per serving (8 servings) 372 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 0 grams dietary fiber; 18 grams sugars; 6 grams protein; 80 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. [Powered by![](https://cooking.nytimes.com/_next/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https://www.edamam.com/website/wizard.jsp) ![Cooking Newsletter illustration](https://static.nytimes.com/assets-oma/images/Cooking_Newsletter_Module.png) Get new recipes, easy dinner ideas and smart kitchen tips. 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Step 1 In an electric mixer or by hand, whisk together egg yolks and ¾ cup confectioners’ sugar until light, dense, and mixture forms a ribbon trail when whisk is lifted. While whisking, very slowly add 1 cup bourbon. Cover this mixture, and refrigerate for one hour. 2. Step 2 Whisk in remaining bourbon, then beat in cream and milk. Add ½ cup more milk if it is too thick. In another bowl, whisk egg whites with a pinch of salt, until fluffy. Slowly add remaining confectioners’ sugar while whisking; keep whisking until whites are shiny and hold firm but not stiff peaks. Fold egg whites into egg yolk mixture. 3. Step 3 To serve, ladle eggnog into small cups — demitasse cups would work well — making sure to get some foam on each. Grate a little nutmeg on top of each. Private Notes Leave a Private Comment on this recipe and see it here. ### Similar Recipes - [![]()Classic Eggnog Robert Simonson](https://cooking.nytimes.com/recipes/1020662-classic-eggnog) - [![]()Chocolate Guinness Cake Nigella Lawson](https://cooking.nytimes.com/recipes/1875-chocolate-guinness-cake) - [![]()Eggnog Snickerdoodles Vaughn Vreeland](https://cooking.nytimes.com/recipes/1021715-eggnog-snickerdoodles) - [![]()1958: Eggnog Amanda Hesser](https://cooking.nytimes.com/recipes/1877-1958-eggnog) - [![A metal pan holds vanilla ice cream with scoop marks.]()The Only Ice Cream Recipe You’ll Ever Need Melissa Clark](https://cooking.nytimes.com/recipes/1016605-the-only-ice-cream-recipe-youll-ever-need) - [![]()Butterscotch Scotch Eggnog Melissa Clark](https://cooking.nytimes.com/recipes/1013719-butterscotch-scotch-eggnog) - [![]()Blender Chocolate Mousse Tejal Rao](https://cooking.nytimes.com/recipes/1020831-blender-chocolate-mousse) - [![]()Baked Lemon Pudding David Tanis](https://cooking.nytimes.com/recipes/1023966-baked-lemon-pudding) - [![]()Dark Chocolate Pudding Melissa Clark](https://cooking.nytimes.com/recipes/1017198-dark-chocolate-pudding) - [![]()Eggnog Pudding Dan Pelosi](https://cooking.nytimes.com/recipes/1026293-eggnog-pudding) - [![]()Whiskey Sour Ali Slagle](https://cooking.nytimes.com/recipes/1024336-whiskey-sour) - [![]()Wolfgang Puck’s Chicken Potpie The New York Times](https://cooking.nytimes.com/recipes/1027737-wolfgang-pucks-chicken-potpie) - [![]()Eggnog Crème Brûlée Samantha Seneviratne](https://cooking.nytimes.com/recipes/1019121-eggnog-creme-brulee) - [![A side image of a stack of pancakes. Maple syrup is drizzled on them from overhead.]()Perfect Buttermilk Pancakes Alison Roman](https://cooking.nytimes.com/recipes/1018180-perfect-buttermilk-pancakes) - [![]()5-Minute Royal Icing Alison Roman](https://cooking.nytimes.com/recipes/1018464-5-minute-royal-icing) - [![]()Cooked Butterscotch Scotch Eggnog Melissa Clark](https://cooking.nytimes.com/recipes/1015534-cooked-butterscotch-scotch-eggnog) - [![]()Egg Nog Rosie Schaap](https://cooking.nytimes.com/recipes/1014389-egg-nog) - [![]()Intense Chocolate Mousse Cake Nigella Lawson](https://cooking.nytimes.com/recipes/11001-intense-chocolate-mousse-cake) - [![]()Chocolate Cream Pie With Oreo Crust Samantha Seneviratne](https://cooking.nytimes.com/recipes/1019473-chocolate-cream-pie-with-oreo-crust) - [![]()Fade to Black Robert Simonson](https://cooking.nytimes.com/recipes/1016385-fade-to-black) ## Ratings 4 out of 5 489 user ratings Your rating Log in or sign up to rate this recipe. Have you cooked this? Mark as Cooked Log in or sign up to mark this recipe as cooked. ## Comments - All Comments (51) - Most Helpful (24) - Private Nancy 8 years ago I love eggnog but worry about raw eggs, too. So: Whisk together a quart of softened Haagen Daz vanilla ice cream, cinnamon and nutmeg to taste, and a half cup of heavy cream or whipped cream. Add brandy or bourbon. Delicious, with no worries! (I make a single serving sometimes just for myself.) Is this helpful? 86 George 7 years ago Serve in demitasse cups? Ridiculous. You've waited all year; serve in Old Fashioned glasses or larger. My family recipe is similar except we use equal parts heavy cream and milk, add a dollop of dark rum in addition to the bourbon, and we make it two weeks ahead of time to let the flavors ripen. Generations later we're all still standing. Is this helpful? 83 odessa 8 years ago In response to NSClark I assume that the salmonella doesn't not survive the exposure to the bourbon (or other alcohol) since alcohol is used as a topical antiseptic. If you are concerned you should probably use the higher percentage bourbon :) Is this helpful? 63 John L 2 months ago I don’t understand the complaint of the Joy of Cooking version being too boozy. In the 1953 version it’s 1 part alcohol to 5 parts dairy. This recipe is 1:1. Is this helpful? LizS 3 years ago This is ridiculously good. I made it with bourbon and a bit of cointreau, and it's just so foamy and light and flavorful. Is this helpful? Francesca 4 years ago I'm used to the Joy of Cooking recipe so I was a little grumpy making this, didn't have enough powdered sugar, slightly different procedure. But it turned out fine. And none of my guests complained. Is this helpful? Private comments are only visible to you. 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Readable Markdown	* Yield:8 servings - 6fresh egg yolks - 1cup confectioners’ sugar - 2cups good quality bourbon - 1cup cream - 1½cups milk - 6fresh egg whites - Pinch sea salt - 1nutmeg Your first order gets \$20 off and free delivery. [Ingredient Substitution Guide](https://cooking.nytimes.com/article/ingredient-substitutions) ##### Nutritional analysis per serving (8 servings) 372 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 0 grams dietary fiber; 18 grams sugars; 6 grams protein; 80 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. [Powered by![](https://cooking.nytimes.com/_next/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https://www.edamam.com/website/wizard.jsp) ![Cooking Newsletter illustration](https://static.nytimes.com/assets-oma/images/Cooking_Newsletter_Module.png) Get new recipes, easy dinner ideas and smart kitchen tips. 1. Step 1 In an electric mixer or by hand, whisk together egg yolks and ¾ cup confectioners’ sugar until light, dense, and mixture forms a ribbon trail when whisk is lifted. While whisking, very slowly add 1 cup bourbon. Cover this mixture, and refrigerate for one hour. 2. Step 2 Whisk in remaining bourbon, then beat in cream and milk. Add ½ cup more milk if it is too thick. In another bowl, whisk egg whites with a pinch of salt, until fluffy. Slowly add remaining confectioners’ sugar while whisking; keep whisking until whites are shiny and hold firm but not stiff peaks. Fold egg whites into egg yolk mixture. 3. Step 3 To serve, ladle eggnog into small cups — demitasse cups would work well — making sure to get some foam on each. Grate a little nutmeg on top of each. Private Notes Leave a Private Comment on this recipe and see it here. 4 out of 5 489 user ratings or to rate this recipe. Have you cooked this? or to mark this recipe as cooked. I love eggnog but worry about raw eggs, too. So: Whisk together a quart of softened Haagen Daz vanilla ice cream, cinnamon and nutmeg to taste, and a half cup of heavy cream or whipped cream. Add brandy or bourbon. Delicious, with no worries! (I make a single serving sometimes just for myself.) Serve in demitasse cups? Ridiculous. You've waited all year; serve in Old Fashioned glasses or larger. My family recipe is similar except we use equal parts heavy cream and milk, add a dollop of dark rum in addition to the bourbon, and we make it two weeks ahead of time to let the flavors ripen. Generations later we're all still standing. In response to NSClark I assume that the salmonella doesn't not survive the exposure to the bourbon (or other alcohol) since alcohol is used as a topical antiseptic. If you are concerned you should probably use the higher percentage bourbon :) I don’t understand the complaint of the Joy of Cooking version being too boozy. In the 1953 version it’s 1 part alcohol to 5 parts dairy. This recipe is 1:1. This is ridiculously good. I made it with bourbon and a bit of cointreau, and it's just so foamy and light and flavorful. I'm used to the Joy of Cooking recipe so I was a little grumpy making this, didn't have enough powdered sugar, slightly different procedure. But it turned out fine. And none of my guests complained. Private comments are only visible to you. * or to save this recipe. ***
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