Please note that this eggnog is a potent alcoholic beverage. To lower the alcohol in the recipe, use lower proof whiskey and/or rum, or substitute a cup of milk for every cup of alcohol removed.
| Ingredients | 8 servings | 16 servings | 24 servings |
| Fresh Eggs (separated into yolks/whites) | 4 | 8 | 12 |
| Sugar (divided into 2 equal parts) | 1/2 cup | 1 cup | 1 1/2 cups |
| White Rum (dark works) | 1 cup | 2 cups | 3 cups |
| Milk (Whole or 2%) | 1 1/2 cups | 3 cups | 4 1/2 cups |
| Whiskey (Bourbon or Canadian) | 1 cup | 2 cups | 3 cups |
| Heavy/Whipping Cream (divided into 2 equal parts) | 1 cup | 2 cups | 3 cups |
| Ground Nutmeg (strongly recommended) | Enough to sprinkle on servings. Consider whole nutmeg nuts and grinder. | ||
Eggnog Recipe Instructions
You are doing things gently and slowly to preserve the eggnog’s fluffiness. A good whisk for the stirring and a high speed mixer for the egg-whites and cream helps this process immensely.
- Separate eggs into yolks and whites in separate bowls. I put the whites into the mixer and the yolks into another bowl.
- Beat egg-yolks with 1/2 of sugar, set aside.
- Beat egg-whites until stiff, then mix in other 1/2 of sugar.
- Pour the yolks into the whites and mix together slowly.
- Stir in white rum slowly. I’ve tried dark rum and it works.
- Stir in milk slowly
- Stir in whiskey slowly (Bourbon, Canadian, Sour Mash. I use Jim Beam or Jack Daniels)
- Stir in 1/2 of cream slowly
- Whip rest (1/2) of cream and fold it into the mixture carefully.
Serve at room temperature by ladling the eggnog into cups and sprinkle nutmeg on the top. Information on nutmeg grinders below. Try to get some of the foam and some of the liquid (if not fully mixed) in each cup.
I have to admit to taking this from a website many years ago but can sadly no longer find it. My apologies for not referencing. Please get in touch if you recognise it…