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Eggnog
Ingredients
- 6 beaten egg yolks
- 2 cups milk
- 1/3 cup sugar
- 1 - 3 tablespoons light rum
- 1 - 3 tablespoons bourbon
- 1 teaspoon vanilla
- 1 cup whipping cream
- 2 tablespoons sugar
- Ground nutmeg
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.
Nutrition Facts
(Eggnog)
- Servings Per Recipe 10,
- cal. (kcal) 201,
- Fat, total (g) 13,
- chol. (mg) 164,
- sat. fat (g) 7,
- carb. (g) 13,
- pro. (g) 6,
- vit. A (RE) 196,
- vit. C (mg) 1,
- sodium (mg) 71,
- calcium (mg) 71,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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