Christmas Creamy Egg Nog Recipe -
Christmas Creamy Egg Nog Recipe
  • READY IN 30 mins

Christmas Creamy Egg Nog

Recipe by  

"This rich and creamy drink was especially designed for cold Christmas nights. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs."

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Ingredients Edit and Save

Original recipe makes 2 quarts Change Servings
  • PREP

    30 mins

    30 mins


  1. In a large mixing bowl, beat egg yolks until they are thickened and light. Gradually stir in condensed milk, sugar, vanilla and milk. Beat the egg whites until stiff, then add them to the milk mixture. Stir rum into the mixture (to taste). Garnish with nutmeg.
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Reviews More Reviews

Most Helpful Positive Review
Dec 30, 2003

This is a great recipe but if you are scared of the bacteria here is a simple solution. I did my research and found that the bacteria lives more in the yolk and is not as likely to live in the white. Wisk the yolks and the condensed milk over a very low heat stirring constantly till it reaches 140-160 degrees. You must have the liquid of the milk in with the yolks or it will coagulate and produce scrabmled eggs. Keep stirring occasionally till cooled and follow the rest of the recipe. It takes a little longer but is just as good. I have 2 small children and I am pregnant so it worked for me.

Most Helpful Critical Review
Nov 15, 2005

Not nearly as thick as it should be. I grew up drinking egg nog that was so thick and fluffy - yet creamy (mmm!) - that you really don't "drink" it. The difference is that you don't put milk in the thick kind at all. Instead, subsitute a pint of whipping cream (whipped), and fold it in with the yolks, rum, & sugar, then carefully fold in the egg whites. It's sooo much better! (Note: If you go with the modified recipe, you use 6 eggs and not just 4).

Dec 24, 2003

Wow - I had to make egg nog from scratch this year since I was overseas for Christmas. But this recipe was perfect! Everyone loved it and I'll definitely be making it again. I added a little extra rum and found that really enhanced up the flavour. The left-overs kept well in the fridge too.

Jan 11, 2004

This is the best eggnog I ever tasted! It is great with or without alcohol. I also added a bit more sugar and rum. I think it is the sweetened condensed milk that makes this so good. I have tried other recipes in the past and this one by far outdoes them all!

Dec 23, 2006

This eggnog is pretty good. I'm still searching for the perfect eggnog but this is a good start. Here are some tips: - Use pasteurized-in-shell eggs. You can buy them by the dozen. They're found with the regular eggs. I use them when I make ice cream as well. - 5 oz of sweetened condensed milk is a little confusing. The store I was at sells 5 oz cans of evaporated milk, which may explain why some people complained the recipe was not sweet at all. Also, sweetened condensed milk is sold by weight, so a 14 oz can of it doesn't have anywhere near 14 oz of liquid. I took the recipe as calling for 5 oz liquid (more than half the can) and it still could use a little more sweetening. - When separating your eggs, remember the tiniest bit of yolk in your whites will keep them from getting stiff. This recipe is good enough to bring to my in-laws for the family gathering, but for that batch I'm going to throw in some heavy cream. It's still not quite rich enough. For my trial batch I did mix in a little cinnamon, and I think I'll also throw in some allspice into the next batch. All in all a good recipe. Flexible enough to play with and still end up with something drinkable.

Dec 23, 2003

quick, easy, and tasty! i added about 2 additional tablespoons of sugar and a bit more vanilla, and i used 1% milk to keep it light and it worked very well. everyone loved it!

Feb 14, 2005

This was excellent! I made it the night before my morning cookie exchange and had the rum available on the side. Best not to make it too far ahead, though, as it "settles." Still tasted good, but it separated overnight and had to be remixed before serving. (Next time I'll make it in the morning)

Dec 22, 2003

This eggnog is tasty but it lacks the thickness usually associated with the beverage.


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