Rating: 4.36 stars
126 Ratings
  • 5 star values: 75
  • 4 star values: 34
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 4

This rich and creamy drink was especially designed for cold Christmas nights.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, beat egg yolks until they are thickened and light. Gradually stir in condensed milk, sugar, vanilla and milk. Beat the egg whites until stiff, then add them to the milk mixture. Stir rum into the mixture (to taste). Garnish with nutmeg.

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Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts

226 calories; protein 9.5g; carbohydrates 28.2g; fat 6.8g; cholesterol 27.1mg; sodium 125.8mg. Full Nutrition
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Reviews (100)

Most helpful positive review

Rating: 5 stars
12/31/2003
This is a great recipe but if you are scared of the bacteria here is a simple solution. I did my research and found that the bacteria lives more in the yolk and is not as likely to live in the white. Wisk the yolks and the condensed milk over a very low heat stirring constantly till it reaches 140-160 degrees. You must have the liquid of the milk in with the yolks or it will coagulate and produce scrabmled eggs. Keep stirring occasionally till cooled and follow the rest of the recipe. It takes a little longer but is just as good. I have 2 small children and I am pregnant so it worked for me. Read More
(446)

Most helpful critical review

Rating: 2 stars
11/16/2005
Not nearly as thick as it should be. I grew up drinking egg nog that was so thick and fluffy - yet creamy (mmm!) - that you really don't "drink" it. The difference is that you don't put milk in the thick kind at all. Instead, subsitute a pint of whipping cream (whipped), and fold it in with the yolks, rum, & sugar, then carefully fold in the egg whites. It's sooo much better! (Note: If you go with the modified recipe, you use 6 eggs and not just 4). Read More
(97)
126 Ratings
  • 5 star values: 75
  • 4 star values: 34
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
12/31/2003
This is a great recipe but if you are scared of the bacteria here is a simple solution. I did my research and found that the bacteria lives more in the yolk and is not as likely to live in the white. Wisk the yolks and the condensed milk over a very low heat stirring constantly till it reaches 140-160 degrees. You must have the liquid of the milk in with the yolks or it will coagulate and produce scrabmled eggs. Keep stirring occasionally till cooled and follow the rest of the recipe. It takes a little longer but is just as good. I have 2 small children and I am pregnant so it worked for me. Read More
(446)
Rating: 2 stars
11/15/2005
Not nearly as thick as it should be. I grew up drinking egg nog that was so thick and fluffy - yet creamy (mmm!) - that you really don't "drink" it. The difference is that you don't put milk in the thick kind at all. Instead, subsitute a pint of whipping cream (whipped), and fold it in with the yolks, rum, & sugar, then carefully fold in the egg whites. It's sooo much better! (Note: If you go with the modified recipe, you use 6 eggs and not just 4). Read More
(97)
Rating: 5 stars
12/24/2003
Wow - I had to make egg nog from scratch this year since I was overseas for Christmas. But this recipe was perfect! Everyone loved it and I'll definitely be making it again. I added a little extra rum and found that really enhanced up the flavour. The left-overs kept well in the fridge too. Read More
(65)
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Rating: 4 stars
12/23/2006
This eggnog is pretty good. I'm still searching for the perfect eggnog but this is a good start. Here are some tips: - Use pasteurized-in-shell eggs. You can buy them by the dozen. They're found with the regular eggs. I use them when I make ice cream as well. - 5 oz of sweetened condensed milk is a little confusing. The store I was at sells 5 oz cans of evaporated milk which may explain why some people complained the recipe was not sweet at all. Also sweetened condensed milk is sold by weight so a 14 oz can of it doesn't have anywhere near 14 oz of liquid. I took the recipe as calling for 5 oz liquid (more than half the can) and it still could use a little more sweetening. - When separating your eggs remember the tiniest bit of yolk in your whites will keep them from getting stiff. This recipe is good enough to bring to my in-laws for the family gathering but for that batch I'm going to throw in some heavy cream. It's still not quite rich enough. For my trial batch I did mix in a little cinnamon and I think I'll also throw in some allspice into the next batch. All in all a good recipe. Flexible enough to play with and still end up with something drinkable. Read More
(37)
Rating: 5 stars
01/11/2004
This is the best eggnog I ever tasted! It is great with or without alcohol. I also added a bit more sugar and rum. I think it is the sweetened condensed milk that makes this so good. I have tried other recipes in the past and this one by far outdoes them all! Read More
(36)
Rating: 4 stars
12/23/2003
quick easy and tasty! i added about 2 additional tablespoons of sugar and a bit more vanilla and i used 1% milk to keep it light and it worked very well. everyone loved it! Read More
(25)
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Rating: 5 stars
02/14/2005
This was excellent! I made it the night before my morning cookie exchange and had the rum available on the side. Best not to make it too far ahead though as it "settles." Still tasted good but it separated overnight and had to be remixed before serving. (Next time I'll make it in the morning) Read More
(22)
Rating: 4 stars
12/28/2009
This recipe is simple and does provide a good egg nog. It is sweet and if rum extract is used I can see it easily appealing to all ages as it more like a dessert. But for what I was looking for I needed to make a few modifications and then it became an excellent egg nog. I substituted half of the milk for whipping cream. Whipped the cream by hand the old fashion way. After adding half the milk the recipe called for I folded in the whipped cream and the stiffened egg whites. That gave it just the right thickness texture and consistency I wanted. Of course the ratio of whipping cream vs milk can be modified to one's preference. Additionally I doubled the dark rum and added a splash of Brandy for good measure. That did the trick. The one fluid ounce of rum the recipe called for just wasn't enough in my opinion. The end result was simply an amazing egg nog that was a big hit. This is a calorie and saturated fat bomb by the way but if you are considering making egg nog I suspect you are like me and that not really a dissuading factor. Read More
(21)
Rating: 3 stars
12/22/2003
This eggnog is tasty but it lacks the thickness usually associated with the beverage. Read More
(14)