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Steamboat Magazine

Hannah Hopkins' Eggnog

12/22/2023 06:05AM ● By Ski Town Media Staff
Hannah Hopkins' Eggnog
On the menu at Yampa Valley Kitchen, Bésame, and Mambo Italiano
in loving memory of the late Daniel Bubienheim, original recipe creator. 
(Serves 10-12)


- 12 eggs separated 
- 1 lb. powdered sugar
- 2 cups heavy cream
- 2 cups soften (not melted) vanilla bean ice cream (we love Häagen-Dazs)
- 1 bottle dark rum or spiced rum (we use Breckenridge Spiced Dark rum)
- Fresh nutmeg

- Whip egg white to stiff peaks and set aside in large bowl
- Whip egg yolks with powdered sugar until pale yellow and then fold gently into egg whites
- Whip heavy cream and fold in to egg white mixture
- Fold in softened ice cream
- Add nutmeg to taste
- Add one bottle rum (optional to add 1/2 cup cognac or brandy) and light mix until all incorporated
- Put in sealed container until refrigerate until ready to use
- Whisk and pour into coupe glass
- Garnish with freshly grated nutmeg