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Eggnog (Spiked with Rum)

Donna Fair

"I was really never a fan of eggnog... until a friend gave me this proven recipe. It's simply the best! It's rich and creamy, just like melted vanilla ice cream. This makes almost a gallon and packs a punch... so drink responsibly."
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8 h 15 m servings 445 cals
Original recipe yields 16 servings

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  • Prep

  • Ready In

  1. Mix egg yolks, 2 cups sugar, rum, and nutmeg together in a large bowl. Cover with plastic wrap and refrigerate 8 hours to overnight to "cure."
  2. Beat egg whites and remaining 1 cup sugar in a bowl using an electric mixer until firm peaks form. Fold in heavy cream. Fold in the egg yolk mixture. Beat in half-and-half until well combined. Pour into lidded jars or containers, refrigerate, and shake before serving.


  • Cook's Note:
  • Make sure you use a big bowl that will hold a gallon for mixing.
  • 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: 445 calories; 21.7 g fat; 41.3 g carbohydrates; 7.1 g protein; 203 mg cholesterol; 89 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I don't care for Captain Morgan but it is my husbands drink of choice so I made this for him. He gave it 2 thumbs up and asked me to make it again so I'm going with a 5 star rating.