Some Christmas drinks are meant to be sipped. Nelly’s Nog is meant to be savored—slowly at first, then with increasing enthusiasm as you realize just how dangerously delicious it is. Like any classic eggnog preparation, Nelly’s Nog relies on gentle tempering and patience to achieve its signature silky texture, with spiced spirits and a carefully cooked custard coming together in a drink that feels like Christmas in a glass.

This rich, old-world eggnog comes from Nelson Mangione, husband of one of our contributors, Karol Mangione. And let it be known, at the holiday season, this nog has earned a near-mythical reputation among those lucky enough to taste it. Creamy, warmly spiced, and unapologetically boozy, it’s the kind of cocktail that quietly steals the spotlight at any holiday gathering.

What sets Nelly’s Nog apart is its devotion to care and craft. The spirits are gently infused with whole spices, the custard is brought to silkiness with intention, and the result is a luxuriously smooth drink that’s comforting, indulgent, and just a little bit mischievous. Served cold with freshly grated nutmeg, it’s the sort of tradition that turns casual guests into loyal believers. Fair warning: it’s so good, stopping at one glass feels like a completely unreasonable request.

Thank you, Nelson, for finally sharing your recipe with the world—and may you all have a very Nelly Christmas!


Nelly’s Nog

Ingredients

9 egg yolks
2 cups of half and half
2 cups heavy cream
Heaping cup of sugar
1 tsp vanilla extract
1 cup bourbon
1 cup rum
4 cinnamon sticks
2 whole clove buds
3 allspice beads
1/2 nutmeg stone
Pinch of salt

Instructions:

In a sealable plastic container, combine the rum, bourbon, 2 of the cinnamon sticks, and the rest of the whole spices and set aside at room temperature for 1-2 days.

Whisk the egg yolks alone and then whisk in the sugar until combined.

Using a thermometer, slowly heat the cream and half and half to 140 degrees over medium to medium high heat over three to five minutes stirring occasionally.

One the mixture reaches temperature, turn the heat off and then very slowly (in teaspoon aliquots) temper the yolk mixture with the hot cream while vigorously whisking with the other hand. Use about a total of 3/4 cup of the cream for the tempering process. This should take about 3-4 minutes. If done too quickly, the eggs will curdle.

Return the cream mixture to medium to medium high heat and stir in the tempered egg mixture with a wooden spoon. Slowly heat the custard while stirring continuously. Once the temperature reaches 173-175, immediately take off the heat and continue to stir an additional 30 seconds. Resist the urge to turn the heat up or to heat the cream to above 175 degrees or otherwise try to accelerate the process. Either the custard will curdle or improperly set.

Using a fine metal sieve, strain the custard into a large plastic or metal bowl. The use of the sieve is optional. If prepared properly and care is taken to avoid transferring sediment on the pot bottom, straining may not be necessary.

Stir in the vanilla, pinch of salt, the spiced liquor mixture (including the spices), and the two additional cinnamon sticks. Cover the surface of the custard with plastic wrap.

Refrigerate for 12 to 24 hours and then remove all of the whole spices.

Serve with freshly ground nutmeg.