Eggnog Recipe

Indulge in this rich and creamy Spiced Eggnog, a holiday tradition perfected! This recipe, passed down from a friend, combines the warmth of brandy and rum with the sweetness of cream and spice. Prepare to be amazed by the luscious texture and unforgettable flavor. But remember: enjoy responsibly! This eggnog is potent, so please don't drive or operate heavy machinery after consuming more than a few servings.

Prep Time 60 mins

Cook Time 385 mins

Calories 1744.8 kcal

Protein 50g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Eggnog

Eggs
Brandy
Rum
Bacardi Light Rum
1 cup peach brandy
1 cup apple brandy
Sugar
2 quarts (1.9 liters) whole milk
2 cups (473ml) heavy whipping cream
Freshly grated nutmeg, to taste

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How to Make Eggnog

Gently separate the yolks from the whites of 2 dozen large eggs. Refrigerate the egg whites for later use.
In a large bowl, whisk the egg yolks until light and pale yellow, stirring constantly to prevent curdling.
Add 1 cup brandy, 1 cup Myers's rum, 1 cup Bacardi rum, 1 cup apple brandy, and 1 cup peach brandy. Whisk in 2 lbs (907g) granulated sugar, 2 quarts (1.9 liters) whole milk, and 2 cups (473ml) heavy whipping cream. Stir gently to combine. Cover and refrigerate for at least 6 hours, or preferably overnight, to allow flavors to meld.
Before serving, in a separate bowl, beat the reserved egg whites until stiff peaks form. Gently fold the egg whites into the chilled eggnog.
Serve immediately in chilled glasses, garnished with freshly grated nutmeg. Remember to designate a driver!
Please drink responsibly!