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Brad's Killer Eggnog

Brad Lott

"I have made this eggnog recipe for the Christmas holiday for over 25 years. Enjoy!"
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15 m servings 508 cals
Original recipe yields 12 servings (3 quarts)

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  • Prep

  • Ready In

  1. Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add 1 cup sugar gradually, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
  2. Beat egg yolks and remaining 1 cup sugar in a separate bowl until frothy and lightened in color.
  3. Fold egg whites into egg yolk mixture gently; pour into a large punch bowl or pitcher. Stir in rum, half-and-half, and milk.
  4. Top eggnog with nutmeg; serve with ice.


  • Cook's Note:
  • Substitute heavy whipping cream for the half-and-half, if desired.
  • 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, Making Your Eggs Safe.

Nutrition Facts

Per Serving: 508 calories; 15.2 g fat; 41 g carbohydrates; 10.6 g protein; 200 mg cholesterol; 129 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I liked this and it had the perfect amount of booze for us. Most call for more than one type which gets a little confusing. This blend was great!