Rating: 4 stars
22 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2

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.

Source: Better Homes and Gardens

Gallery

Recipe Summary

prep:
15 mins
cook:
10 mins
chill:
4 hrs
total:
4 hrs 25 mins
Servings:
10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Tips

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

Nutrition Facts

201 calories; fat 13g; cholesterol 164mg; saturated fat 7g; carbohydrates 13g; protein 6g; vitamin a 195.7RE; vitamin c 0.6mg; sodium 71mg; calcium 70.7mg; iron 0.5mg.
Advertisement