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.

4  ounces
15 mins
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  • 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
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.
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.

Make Ahead Tip

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

nutrition information

Per Serving: 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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