“Piscnog” (Eggnog with Pisco)

Yield: 5 cups


  • 6 large eggs
  • 3 cups milk
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon sea salt
  • Pisco according to taste
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  1. Whisk eggs with sugar and salt until frothy.
  2. Over medium heat, warm up the milk in a large saucepan. Do not let it boil!
  3. Temper egg mixture with warm milk
  4. Pour tempered egg mixture into milk and whisk vigorously until it reaches 155Fº. About 5-6 minutes.
  5. Remove from heat and whisk in heavy cream, vanilla extract, nutmeg, and cinnamon, and stir well.
  6. Place a strainer or sifter over a pitcher and pour eggnog into it.
  7. For the virgin version, fill a glass with ice cubes and pour desire amount of Eggnog, and garnish with nutmeg and cinnamon.
  8. For the Pisco version: fill a glass with ice, pour about 1 to 2 ounces of Pisco, followed by Eggnog, and garnish with nutmeg and cinnamon.
  9. Keep it refrigerated and drink it during the next two days.
  10. Shake before serving.