Betty's Famous Eggnog Recipe -
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Betty's Famous Eggnog

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"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 liquor--you 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."

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Original recipe makes 24 servings Change Servings
  • PREP

    30 mins

    2 hrs 30 mins


  1. 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.
  2. Meanwhile, whip the egg whites in a separate bowl until stiff peaks form.
  3. 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.
  4. Serve in small cups or glasses dusted with a pinch of nutmeg.
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Reviews More Reviews

Nov 15, 2008

This nog will knock you on your butt! It's almost like a liquor milkshake. I had a hard time finding a bowl big enough to accomodate this large yield, I will reduce the recipe next time and likely 1/2 the liquor as well. Easy to make, thick creamy texture. Very good.

Dec 22, 2008

WOW! Finally found my lost Mississippi Eggnog recipe, here it is..Thanks. The only difference is instead of granulated sugar it uses powdered sugar so it mixes much easier..Once you try this recipe you will never use another.


10 Ratings

Dec 19, 2008

this is the best eggnog receipe ever!! i had never made it before and it tastes awesome! i brought in a little for my coworkers to sample and they all put in orders for me to make some for them before Christmas! So good!!

Dec 24, 2011

FYI, the yield of this recipe is about 1.5 gallons of nog. Serving size: 1 cup.

Nov 25, 2012

I've always made Eggnog for Thanksgiving and Christmas and it's been an annual hit. But, I never recorded the recipe and, over the years, drifted too far away from the base recipe to where it became average. So, this year I searched for a recipe that would bring me back and THIS IS IT! Betty's Eggnog is as good, if not better, than mine ever was. Absolutely fantastic!...if you think liquor is what defines a good Eggnog...which I do. I used her recipe, but was a little more selective with the liquor: 1 bottle of American Honey, 1/2 bottle of Meyers dark rum, and VSOP brandy. I also added an extra pint of heavy cream and a quart of half and half. PERFECT! Thank you Betty for bringing me back home to the perfect eggnog! Good for breakfast, lunch, dinner and all thirsty periods in between...

Dec 23, 2012

Holy cow! This is SO good!I just finished making it and it is chilling now, but I had to sample. I wasn't sure what to do about folding in the eggwhites. They didn't really fully incorporate into the mixture, so I left it to chill with marble size bits of eggwhite still floating on the top.

Dec 29, 2013

I've made this three times now, and each time it's been a big hit with guests.

Dec 23, 2013

I loved this it was flavorful with a put you on your butt kick. It was so good I'm now expected to make it every year for the Christmas party


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