Homemade Eggnog Recipe

Update Servings
  • 10 medium eggs
  • 3/4 cup superfine sugar
  • 1/2 cup dark rum
  • 1/2 cup brandy
  • 2 cups milk
  • 2 cups heavy whipping cream
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg - more for garnish
25 mins
0 mins
  • Separate eggs. In a large bowl, beat egg yolks while slowly adding sugar.
  • Add in both the rum and brandy as you stir the mixture.
  • Place mixture in the refrigerator to chill.
  • 20-30 minutes before serving, stir in the milk, nutmeg and cinnamon.
  • In a separate bowl, beat egg whites until they become stiff. Fold the yolk mixture into the egg whites.
  • In a third bowl, whip the heavy cream until it forms stiff peaks. Do not overbeat.
  • Fold the whipped cream into the egg mixture. Sprinkle with grated nutmeg.

*NOTE: When a recipe requires "raw" eggs as an ingredient, there is always a concern that potentially harmful bacteria may have invaded the egg which may cause illness in humans. Although the probability is low (1 in 20,000 eggs), the concern does exist; therefore, if you are concerned about using raw eggs, consider an egg substitute, such as pasteurized whole eggs, egg white substitutes, or meringue powder, to reduce the potential of bacterial contamination.
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