I have made this eggnog recipe for the Christmas holiday for over 25 years. Enjoy!


Recipe Summary

15 mins
15 mins
3 quarts


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • Beat egg yolks and remaining 1 cup sugar in a separate bowl until frothy and lightened in color.

  • Fold egg whites into egg yolk mixture gently; pour into a large punch bowl or pitcher. Stir in rum, half-and-half, and milk.

  • 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, How to Make Your Eggs Safe.

Nutrition Facts

508 calories; protein 10.6g 21% DV; carbohydrates 41g 13% DV; fat 15.2g 23% DV; cholesterol 199.8mg 67% DV; sodium 128.6mg 5% DV. Full Nutrition

Reviews (1)

Read More Reviews
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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! Read More