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Virginia Eggnog


"Eggnog! Serve cold with a sprinkle of nutmeg on each glass. Enjoy!"
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1 h 10 m servings 230 cals
Original recipe yields 24 servings

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  • Prep

  • Ready In

  1. Beat sugar and egg yolks together in a bowl using an electric mixer until very light in color. Mix milk and cream into yolk mixture.
  2. Beat egg whites in a separate bowl using an electric mixer until stiff peaks form, adding more sugar, if desired. Fold egg whites into milk mixture until eggnog is smooth. Stir rum and whisky into eggnog. Refrigerate until chilled, at least 1 hour.


  • Editor's Note:
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe.

Nutrition Facts

Per Serving: 230 calories; 17.5 g fat; 11.5 g carbohydrates; 4.8 g protein; 135 mg cholesterol; 61 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I started out as written but knew that 1/2 cup of alcohol wasn't going to be near enough for 8 cups of milk/cream. You need to double the amount of alcohol at least. As written it just tasted li...