Eggnog

Eggnog made with egg yolks and whipping cream is a must-have holiday indulgence for many. For a nonalcoholic version, omit the rum and bourbon and increase the milk to 2-1/4 to 2-1/2 cups.

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Reviews (0)

4.0 by 21 people

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  • Makes: 10 servings
  • Serving Size: 4 ounces
  • Prep: 15 mins
  • Cook: 10 mins
  • Chill: 4 hrs to 24 hrs

Eggnog

Directions

  1. In a large heavy saucepan mix the egg yolks, milk, and the 1/3 cup sugar. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Place the pan in a sink or bowl of ice water and stir for 2 minutes. Stir in rum, bourbon, and vanilla. Cover and chill for at least 4 or up to 24 hours.
  2. Just before serving, in a mixing bowl beat the cream and the 2 tablespoons sugar until soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in the whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg. Makes about 10 (4-ounce) servings.

From the Test Kitchen

Up to 1 day ahead, prepare the cooked custard mixture. Cover and chill. Just before serving, complete as directed.

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Nutrition Facts (Eggnog)

  • Per serving:
  • 201 kcal cal.,
  • 13 g fat
  • (7 g sat. fat,
  • 164 mg chol.,
  • 71 mg sodium,
  • 13 g carb.,
  • 0 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (2)

21 Ratings
548 Days Ago
This is a fantastic recipe, but I alter the alcohol measurements a little closer to my family's tastes. Instead of one tablespoon of rum and one tablespoon of bourbon, try 4 ounces of rum and four ounces of bourbon. Guaranteed to be a big hit!
550 Days Ago
I have been making this recipe for 45 years from my Better Homes Cookbook. It's always a big hit! I omit the liquor and put a bottle of GOOD brandy out for those who want it! THE best eggnog recipe ever!

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