A great traditional eggnog with brandy and dark rum. I found this recipe a few years back and have been making it around the holidays and giving it as gifts every year since. It usually goes pretty quick and a lot of my family and friends who say they don't like eggnog like this stuff!


Recipe Summary

10 mins
2 hrs
2 hrs 10 mins
2 1/2 quarts


Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Beat eggs with an electric mixer on medium speed until very frothy, 2 to 3 minutes. Gradually beat in sugar, vanilla extract, and 1/4 teaspoon nutmeg. Stir in cream, milk, brandy, and rum. Chill before serving. Sprinkle individual servings with remaining nutmeg.


Cook's Note:

It's a good idea to put all the liquids (including the alcohol) in the fridge the day before to make sure everything is nice and cold.

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

212 calories; protein 3.5g; carbohydrates 13.3g; fat 12g; cholesterol 100.4mg; sodium 44.7mg. Full Nutrition

Reviews (1)

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3 Ratings
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Rating: 5 stars
This is great eggnog. If you are in a pinch you can just use half and half instead of milk and cream but the results are not exactly the same. Make sure the beat the eggs and cream/milk/egg mixture a good amount to give it more volume and make is creamier. Read More