Margot’s Lethal Eggnog


Margot’s Lethal Eggnog

Makes 24 Cups


Holiday time is upon us and so I want to share with you this really fabulous eggnog recipe that I have made for many years. I haven’t met anyone yet who doesn’t absolutely rave about it.  However, please make sure that you and your guests all drink it in moderation because it’s so good and goes down so easy that it’s easy to guzzle a lot of it without realizing the effects.  If you wish to cut down on the hard liquor amounts, please do.  It’ll still be good.  And as always, if any of your guests have driven to your fun event and have maybe enjoyed this nog a bit too much, please make sure that the guests have a designated driver to get them home.  As a fun aside, did you know that there was an Eggnog Riot that occurred at the United States Military Academy in December 1826?  Evidently whiskey was smuggled into the barracks to make eggnog for a Christmas Day party and the incident must have turned into a huge rowdy party because it resulted in the court-martialing of 20 cadets and one enlisted soldier.  So there you are; that’s why I call it “Margot’s Lethal Eggnog”.  You never can tell what can happen when making and enjoying this.



  1. 1/2 Gallon French Vanilla Ice Cream (softened)
  2. 1 Pint Whipped Whipping Cream
  3. 1 Pint Rum (white or dark)
  4. 1/2 Pint Brandy or Bourbon (I use bourbon because it’s less sweet tasting)



  1. Let soften the ice cream; this may take up to an hour at room temp.
  2. Whip the whipping cream.
  3. In a large punch bowl, or any kind of nice holiday container, fold the whipped cream into the ice cream.  Add the booze, stir a bit and sprinkle a bit of nutmeg on the top.
  4. Around your bowl place your nog cups, a shaker with nutmeg, and of course a ladle in the bowl.
  5. Bon Appetit and as I said—BEWARE but enjoy and be safe.


For easy access and printing of this and past recipes, visit Margot’s blog  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.





About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID.

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