Ingredients for Aunt Helen's Eggnog
- 6 large eggs
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 4 cups whole milk
- 2 cups heavy cream, whipped to stiff peaks
- freshly grated nutmeg
- 1/2 cup favorite spirit (such as rum, brandy, or bourbon), optional
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Aunt Helen's Eggnog? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Aunt Helen's Eggnog
- In a large bowl, whisk together 6 large eggs, 1 (14-ounce) can sweetened condensed milk, and 1 teaspoon pure vanilla extract until light and frothy.
- Gradually whisk in 4 cups whole milk until fully incorporated. Be sure to whisk continuously to prevent lumps.
- Gently fold in 2 cups heavy cream, whipped to stiff peaks.
- (Optional) Stir in 1/2 cup of your favorite spirit (rum, brandy, or bourbon).
- Sprinkle generously with freshly grated nutmeg before serving. Refrigerate for at least 2 hours to allow flavors to meld for the best taste.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
222g
Fat
69g
Carbs
22g