This is an old recipe for wonderful, homemade eggnog. Fresh homemade puts store-bought eggnog to shame. And it’s more than worth the extra effort! Begin 2 hours ahead of time, or early in the day. You can also make the preliminary mixture the night before if you like.
If you’ve never had genuine, home-made eggnog, you don’t know what you’re missing out on! This has been a top seasonal request every year since we first made it. Right after Thanksgiving, family will start asking, “When are you going to make the eggnog?”
Ingredients
- ▢ — 12 eggs
- ▢ — 1 cup sugar
- ▢ — 1 ½ cups rum
- ▢ — ½ cup brandy
- ▢ — 6 cups milk
- ▢ — 1 cup heavy cream
- ▢ — 1 ¼ tsp ground nutmeg
Nutrition
- Calories 209
- Protein 6.6 g
- Total Fat 8.3 g
- — Saturated Fat 4 g
- Cholesterol 133.2 mg
- Sodium 77.7 mg
- Carbohydrates 14.5 g
- — Net Carbs 14.3 g
- — Fiber 0.2 g
- Sugars 14.8 g
Instructions
- ▢ — In large bowl, beat egg yolks with sugar at low speed to mix.
- ▢ — When mixed, beat at high speed until mixture is thick and lemon-colored (about 15 minutes), frequently scraping bowl.
- ▢ — Carefully beat in rum and brandy, one tablespoon at a time to prevent curdling mixture.
- ▢ — Cover and chill. This is your base mixture and can be stored for a while until you’re ready to serve the eggnog.
- ▢ — About 20 minutes before serving, in a chilled 5- to 6-quart punch bowl, stir in yolk mixture, milk and 1 ¼ teaspoons of nutmeg.
- ▢ — In a large bowl, beat egg whites at high speed until soft peaks form.
- ▢ — In a small bowl, using the same beaters and with mixer at medium speed, beat cream until stiff peaks form.
- ▢ — With wire whisk, gently fold the egg whites and cream into your yolk mixture until just blended.
- ▢ — To serve, sprinkle some nutmeg over the top of the eggnog.
