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Traditional Eggnog

Rated as 5 out of 5 Stars

"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!"
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2 h 10 m servings 212
Original recipe yields 18 servings (2 1/2 quarts)


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  1. 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.

Nutrition Facts

Per Serving: 212 calories; 12 13.3 3.5 100 45 Full nutrition

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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 m...