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Classic Eggnog

Makes 36 servings

I absolutely love this eggnog recipe. I usually make a large batch several days before Christmas and keep it throughout the holidays, making additional as needed. As indicated in the recipe, it is best if started one day ahead so the flavors have time to blend. However, it is still good if the base is made and chilled several hours before serving. As always, there is the issue of the raw eggs. If that is a concern, you can use pasteurized eggs, which are completely safe. Whatever kind of eggs you use, make certain they are very fresh and have no cracks. Another alternative is to make eggnog with a cooked custard base, as in the similar and related recipes. It is also very good. This recipe can easily be made in smaller amounts.


Separate egg yolks from whites. Refrigerate the whites for later use. In a large bowl, mix yolks with sugar until pale and thick ribbons form when dropped from beaters. Add milk, liquor and nutmeg and combine well. Cover and chill overnight.

The next day, bring the egg whites to room temperature. Place beaters and large mixing bowl in refrigerator or freezer. When chilled, add whipping cream and whip until soft peaks form. Set aside. Using a clean bowl and beater, whip the egg whites until soft peaks form. Add whipped cream and egg whites to egg mixture and gently fold until well incorporated. Sprinkle individual servings with additional nutmeg.

Notes: Eggnog can be stored in pitchers or bowl and refrigerated until use. Since the cream will rise to the top, be sure to stir gently but thoroughly to recombine before serving. The amount of liquor used can be adjusted to taste. The amount in this recipe really packs a wallop, so you might want to use less to start depending on you and your company. Rum, cognac, brandy and/or bourbon can be used. I use a combination of about 2-1/2 cups dark rum, 1 cup brandy and 1/2 cup bourbon. It is absolutely delicious.