Eggnog! Serve cold with a sprinkle of nutmeg on each glass. Enjoy!


Recipe Summary

10 mins
1 hr
1 hr 10 mins
24 servings


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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, How to Make Your Eggs Safe.

Nutrition Facts

231 calories; protein 4.8g 10% DV; carbohydrates 11.5g 4% DV; fat 17.5g 27% DV; cholesterol 135.1mg 45% DV; sodium 60.9mg 2% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
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 like sweet milk. I would also probably only use 8 eggs next time but that is just me. Over all this was a decent recipe and it was easy but just plan on doubling (or tripling) the amount of booze. Read More