May 8, 2019

The Franks family recipe, matures 2-3mos.


  • Recipe by William H. Franks – Plymouth, Mass.- circa 1929
  • Jealously guarded by William S Franks until a few years before his death in 2006
  • Distributed to his eldest son circa 2003 (?), and thence to his eldest child, Wendie Howland.
  • Distributed to her children in 2015
  • Posted online circa 2016, Eleanor Sayre
  • Minor updates 2019, Eleanor Sayre, for total quantity.


Mix this around Halloween for tasting on Thanksgiving. Aim to drink before mid-January.

  • 12 egg yolks

  • 2c sugar

  • 1t Nutmeg

  • 1/8 t Salt

  • 1/2t vanilla

  • 3qt whole milk

  • 1qt heavy cream

  • 1.25qt half-and-half

  • 625 ml Brandy

  • 650 ml dark Rum

  • 350 ml whisky or scotch

  1. Whip egg yolks together with sugar, nutmeg, salt and vanilla until fluffy.
  2. Add booze and mix thoroughly.
  3. Add cream and milk and mix thoroughly.
  4. Bottle in glass milk bottles and leave in the back of the fridge.

When it’s time to drink, shake well to redistribute the nutmeg from the bottom and the cream from the top.

Optional: Prior to serving, whip egg whites with ¼ cup sugar and ½ teaspoon cream of tartar until stiff and spoon onto the eggnog. Sprinkle with nutmeg. It is well-nigh perfect.

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