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Holiday Eggnog

Holiday Eggnog

Holiday Eggnog
Holiday Eggnog
Recipe By:
Holiday Eggnog (Not Cooked)
  • 8 large fresh eggs
  • 2 ¼ c. superfine sugar
  • 8 oz. brandy
  • 8 oz. rum
  • 4 oz. bourbon
  • 1 qt. milk
  • Freshly grated nutmeg, for garnish
  1. Separate eggs and set whites aside.
  2. In large mixing bowl, beat yolks with hand mixer until combined. Add sugar and beat until it is creamy.
  3. Add brandy, rum and bourbon and then the milk, beating well.
  4. In medium mixing bowl, beat egg whites with clean and dry hand mixer until soft peaks form.
  5. Fold in egg whites into yolk mixture. Refrigerate mix for at least 3 hours or even overnite.
  6. Stir to recombine as needed. Serve the eggnog in mugs, topping each with some nutmeg.
Holiday Eggnog
Recipe By:
Holiday Eggnog (Cooked)
  • 6 egg yolks
  • ¾ c. superfine sugar
  • 1 T. vanilla extract
  • ¼ t. freshly grated nutmeg
  • 4 c. milk
  • 1 (12-oz.) can evaporated milk
  • 1 (14-oz.) can sweetened condensed milk
  • ½ c. dark rum
  • ¼ c. brandy
  • ¼ c. praline liqueur
  • Sweetened whipped cream & freshly grated nutmeg, garnish
  1. Beat yolks with hand mixer until thick and lemon colored. Gradually add sugar, vanilla, nutmeg, beating well.
  2. Place 4 c. milk in large saucepan. Gradually add yolk mixture, cook, stirring with whisk, constantly until mixture reaches 165. Remove from heat, cool.
  3. Stir in the other milks. Gradually add run. Cover and chill overnight.
  4. Add brandy and praline liqueur to eggnog before serving. Top each with whipped cream and nutmeg.

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