Eggnog originated in England using brandy, instead of rum, but when the English crown began placing hefty taxes on brandy and wine, colonists began using rum instead. This traditional smooth and creamy recipe comes from the colonial period and uses simple ingredients. Enjoy!

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Recipe Summary

prep:
15 mins
additional:
2 hrs
total:
2 hrs 15 mins
Servings:
30
Yield:
30 servings
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine egg yolks and sugar in a large bowl; beat with an electric mixer until thick. Stir in milk, cream, and rum. Refrigerate until thoroughly chilled, at least 2 hours.

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  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Stir egg whites and cinnamon into chilled eggnog. Sprinkle nutmeg on top.

Cook's Note:

It's easy to change the recipe up as well. Replace the rum with brandy to create that traditional English taste or replace the rum with bourbon. The natural sweetness of Kentucky's finest matches well to the creamy eggnog and adds a mellow burn to the cocktail.

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

280 calories; protein 4.5g; carbohydrates 16.8g; fat 14.5g; cholesterol 112.9mg; sodium 57.2mg. Full Nutrition
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