Is it worth the extra trouble to make eggnog from scratch? In a word – YES! Our dedicated taste testing for this recipe conclusively proved that homemade eggnog is a significantly smoother, richer drink compared to the store-bought variety.
There are not many times I get to bring out my nutmeg grinder, so I always love using that. How do you serve eggnog? In our house, I like the glassware with handles – the standard-issue Irish Coffee Mug.
We have used brandy and dark rum in this recipe, but you may prefer bourbon or rye whiskey, or no alcohol at all for a mocktail. It’s up to you!
Ingredients
- 6 eggs
- 1 cup plus 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 3/4 cup brandy
- 1/3 cup dark rum (Captain Morgan for best flavor, but Myers is fine)
- 2 cups whipping cream
- 2 cups milk
Instructions
- All liquids should be very cold. Refrigerate in advance.
- Beat the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy. Gradually beat in the sugar, vanilla and nutmeg. Turn the mixer off and stir in the cold brandy, rum, whipping cream and milk.
- Chill before serving. Sprinkle individual servings with more nutmeg.
- Makes about 2-1/2 quarts.
If uncooked eggs are a concern, you have options. Pasteurized eggs are available now in most supermarkets and are completely safe. They are particularly well-suited for eggnog but, unfortunately, not for chiffon pies since they do not whip up into billowing meringue. If you are using unpasteurized eggs, wash them well with liquid dishwashing detergent and rinse before cracking the shell. Reconstituted eggs (powdered eggs) are not recommended for eggnog. Increased restrictions on conditions in commercial egg farms have greatly reduced the incidence of salmonella in recent years.
Kitchen Products You’ll Need
More Recipes
- Eggnog II
- Rompope (Mexican Eggnog)
- Chocolate Eggnog Pie
- The Joy of Egg Nog: Lots of egg nog recipes