Rating: 5 stars
13 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

My Mom has been making this creamy eggnog for everyone for at least 25 years, and more people ask for it each year. It uses three types of liquoru002du002dyou do not need the best brands, but do not buy the cheapest either. Note that raw eggs are 'cooked' by the alcohol. Once made, keep the eggnog refrigerated and use within a week, stirring gently before serving to re-incorporate the egg whites that rise to the surface.


Recipe Summary

30 mins
2 hrs
2 hrs 30 mins
24 servings


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Beat the eggs and sugar together in a very large bowl until thick and light-colored. Stir in the bourbon and rum, mixing until sugar has dissolved. Let stand about 1 hour.n

  • Meanwhile, whip the egg whites in a separate bowl until stiff peaks form.n

  • Stir the whipping cream and half and half into the egg yolk mixture until thoroughly blended. Slowly stir in the brandy. Fold in the egg whites, blending evenly. Cover and refrigerate two hours before serving. May be stored in the refrigerator up to one week.n

  • Serve in small cups or glasses dusted with a pinch of nutmeg.n

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, u003ca href=u0022https://www.allrecipes.com/article/raw-egg-safety/u0022u003eHow to Make Your Eggs Safe. u003c/au003e

Nutrition Facts

531 calories; protein 1.8g; carbohydrates 40.1g; fat 24.3g; cholesterol 89mg; sodium 31.5mg. Full Nutrition