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We're Jeff & Brittany, two wine-loving travelers (or travel-loving wine-Os depending on the day!) and here you'll find the ins and outs of our journey. We share our best travel tips and must see locations, under the radar wines, hidden restaurants, and hints to taste wine like a pro across the globe. So, fellow Vino Vagabond, grab a glass (or two) and lets hit the road! Cheers!

Britt's Boozy Egg Nog Recipe

Britt's Boozy Egg Nog Recipe

I grew up hating Egg Nog. It looks like giz and just the thought of it made me gag and feel a couple pounds fatter. But I had friends who loved the stuff, and every Christmas they’d be like "Cooome on, just try it." So naturally I would, and let me tell you, those grocery store cartons of pre-made diabetes and lacto-blow out did absolutely nothing to change my mind. It sucked.

Fast forward about 20 years to Christmas at Jeff's parents’ house and everything changed. His be-sweatered neighbor bounded over with joy to proudly hand us a bottle of his ‘famous homemade Egg Nog'. I had just finished mentally shaming him for bringing such a crappy Christmas "treat" when I heard his parting words ring out like a chorus of Christmas angels: "But be careful now, there’s a good amount of rum in there."

Wait whaaaa…RUM!? “Weeeelll, maybe I’ll try just a little” I said. Half the bottle later I was a fully converted, albeit tipsy, 'Nog lover. Come to find out, all Egg Nog needs is a heavy dose of rum and it’s pretty flipping delicious. 

Since that fateful day in December, I've experimented with perfecting my own recipe and now I am the be-sweatered person proudly passing out jars of MY famous, homemade ‘Nog for Christmas. And let me tell you (smug smirk) I’ve converted more than just a few people into Noggies as well.

Without further ado, here’s my favorite recipe, and one game changing trick, to making your ‘Nog the belle of the Christmas ball.

 *Not my photo, but I forgot to take pictures and this is exactly what it looks like. Much better than the cartons! 

*Not my photo, but I forgot to take pictures and this is exactly what it looks like. Much better than the cartons! 


  • 4 cups milk
  • 5 whole cloves
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 12 Egg yolks
  • 1 1/2 cups Sugar
  • 1 1/4 cups dark rum
  • 1 1/4 cups brandy
  • 4 cups light cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground nutmeg


  1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
  2. While the milk mixture heats up, combine egg yolks and sugar in a large (huge) bowl. Whisk together until fluffy. Once the milk mixture has come to a boil slowly whisk it into the eggs. Remove the cloves and pour mixture back into saucepan. Cook over medium heat, stirring constantly for a few minutes or until thick. Do not allow mixture to boil.
  3. This is about the time it starts looking like soupy scrambled eggs and no amount of hand-stirring will get out all the chunks. Here's the game changing trick: whip out your inversion blender and blend the shit out of the egg / milk mixture until it's smooth and creamy! 
  4. Now, let cool for about an hour.
  5. Finally, stir in rum, brandy, all the cream (I know), 2 more teaspoons vanilla, and a dash of nutmeg. Pour into containers (I use mason jars) and refrigerate overnight before serving. 

Disclaimer: This Egg Nog recipe still looks like giz and it isn't remotely healthy. Too much will make you a few pounds fatter and possibly lead to a lacto-blowout if you aren't careful. You've been warned.

*Noggie (n): person who loves egg nog. Often spotted in a bedazzled sweater and Santa Hat.

*'Nog (n): what fully converted Noggies call egg nog. Expect hoards of knowing smiles and winks.


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